List of Articles

Korean Journal of Food Preservation. Vol. 30, No. 5, 2023

Research Article
Effect of gamma irradiation on post-harvest quality of king oyster mushrooms (Pleurotus eryngii)
Korean J. Food Preserv. 2023;30(5):729-742.
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The development of a new type of functional fresh apple juice using prebiotic fibers, ginger extract, and cardamom essential oil: Antioxidant capacity and chemical analysis
Korean J. Food Preserv. 2023;30(5):743-757.
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Evaluation of physicochemical and biological properties of python fat (Python bivittatus)
Korean J. Food Preserv. 2023;30(5):758-769.
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Physicochemical characteristics and volatile profile of novel lemon varieties, Minimon and Jeramon
Korean J. Food Preserv. 2023;30(5):770-784.
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Rheological properties of arabinogalactan solutions related to the carbohydrate composition of different legumes
Korean J. Food Preserv. 2023;30(5):785-796.
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Efficacy of Elaeagnus umbellata leaves on prevention of cadmium-induced toxicity in HepG2 cells
Korean J. Food Preserv. 2023;30(5):797-810.
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Effects of impact by mechanical harvesting on storability of onions (Allium cepa L.)
기계수확 시 발생한 충격이 양파(Allium cepa L.)의 저장성에 미치는 영향
Korean J. Food Preserv. 2023;30(5):811-821.
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Effectiveness of controlled atmosphere container on the freshness of exported PMRsupia melon
CA 컨테이너를 이용한 수출 멜론의 선도유지 효과
Korean J. Food Preserv. 2023;30(5):822-832.
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Nutritional and functional constituents and antioxidant activity in whole onion (Allium cepa L.) by growth stage
생육시기별 양파 전초의 영양 및 기능성 성분과 항산화 활성 비교
Korean J. Food Preserv. 2023;30(5):833-846.
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Red wine quality of new Korean grape cultivar, Ageude
국내 육성 포도 품종 아그데 적포도주 품질 특성
Korean J. Food Preserv. 2023;30(5):847-856.
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Use of extraction solvent method to monitor the concentrations of acidic polysaccharides and ginsenosides from red and black ginseng
추출용매에 따른 홍삼 및 흑삼의 산성다당체와 진세노사이드 함량 모니터링
Korean J. Food Preserv. 2023;30(5):857-867.
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Comparison of color and water extracts of Caragana sinica flowers dried at different air temperatures
열풍건조 온도를 달리한 골담초 꽃의 색과 추출물 특성
Korean J. Food Preserv. 2023;30(5):868-874.
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Effects of soy defatting on texturization of texturized vegetable proteins
대두 탈지 처리가 식물조직단백 조직화 특성에 미치는 영향
Korean J. Food Preserv. 2023;30(5):875-884.
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Enzymatic preparation and antioxidant activities of protein hydrolysates derived from tuna byproducts
참치 가공부산물로부터 단백가수분해물 제조 및 항산화 활성 평가
Korean J. Food Preserv. 2023;30(5):885-895.
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Quality properties of texturized vegetable protein made from defatted soybean flour with different soybean seed coat contents
대두껍질 함량에 따른 탈지대두분말 식물조직단백의 품질 특성
Korean J. Food Preserv. 2023;30(5):896-904.
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Journal Title Change

We announce that the title of our journal and related information were changed as below from January, 2024.


Before (~2023.12)

After (2024.01~)

Journal Title

Korean Journal of Food Preservation

Food Science and Preservation

Journal Abbreviation

Korean J. Food Preserv.

Food Sci. Preserv.







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