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List of Articles

Korean Journal of Food Preservation. Vol. 28, No. 4, 2021

Article
Hyperspectral imaging technigue for monitoring moisture content of blueberry during the drying process
Ji-Young Choi, Jiyoon Kim, Jungsoo Kim, Saeul Jeong, Minhyun Kim, Sanghyeok Park, Kwang-Deog Moon
Korean J. Food Preserv. 2021;28(4):445-455.
https://doi.org/10.11002/kjfp.2021.28.4.445
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Evaluation of the quality characteristics of protein cubes supplemented with moringa leaf (Moringa oleifera Lam.) and green tea powders
Chae-Wan Baek, Jeung-Hee Lee
Korean J. Food Preserv. 2021;28(4):456-468.
https://doi.org/10.11002/kjfp.2021.28.4.456
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Effects of gelling agents and sugar substitutes on the quality characteristics of carrot jelly
Jong Jin Park, Ibukunoluwa Fola Olawuyi, Gwang Deok Park, Won Young Lee
Korean J. Food Preserv. 2021;28(4):469-479.
https://doi.org/10.11002/kjfp.2021.28.4.469
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Quality and antioxidant properties of wheat cookies supplemented with maqui berry powder
Hye Ju Jeon, Jun Ho Lee
Korean J. Food Preserv. 2021;28(4):480-488.
https://doi.org/10.11002/kjfp.2021.28.4.480
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Phenylpropanoids, lignan glucosides, feruloyltyramines, and flavonoid glycosides, as antioxidative compounds from aerial parts of Suaeda japonica
Gyu-Yeon Oh, Young-Seung Lee, Tae-Il Jeon, Kyung-Sik Ham, Jae-Hak Moon, Jeong-Yong Cho
Korean J. Food Preserv. 2021;28(4):489-500.
https://doi.org/10.11002/kjfp.2021.28.4.489
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Evaluation of the physicochemical properties of starch isolated from thinned young ‘Fuji’ apples compared to corn and potato starches
Han-Sol Park, Hun-Sik Chung
Korean J. Food Preserv. 2021;28(4):501-509.
https://doi.org/10.11002/kjfp.2021.28.4.501
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Effect of particle size on the physicochemical and morphological properties of Hypsizygus marmoreus mushroom powder and its hot-water extracts
Emmanuel Hitayezu, Yoon-Han Kang
Korean J. Food Preserv. 2021;28(4):504-549.
https://doi.org/10.11002/kjfp.2021.28.4.540
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Optimization of ultrasonic-assisted extraction of polyphenols and antioxidants from cumin (Cuminum cyminum L.)
Anvar Shamsiev, Jongjin Park, Ibukunoluwa Fola Olawuyi, Golden Odey, Wonyoung Lee
Korean J. Food Preserv. 2021;28(4):510-521.
https://doi.org/10.11002/kjfp.2021.28.4.510
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Extraction optimization of luteolin, antioxidant compound, from Arachis hypogaea L. hull using response surface methodology
Inonge Noni Siziya, Dong-Ho Seo, Hyeonhwa Oh, Hyeon-Jin Kang, Young-Soo Kim
Korean J. Food Preserv. 2021;28(4):522-531.
https://doi.org/10.11002/kjfp.2021.28.4.522
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Growth of Salmonella in napa cabbage kimchi during fermentation
Yukyung Choi, Soomin Lee, Heeyoung Lee, Jung Hyun Kim, Sejeong Kim, Jimyeong Ha, Jeeyeon Lee, Hyemin Oh, Yohan Yoon
Korean J. Food Preserv. 2021;28(4):532-539.
https://doi.org/10.11002/kjfp.2021.28.4.532
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Food Science and Preservation
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Food Science and Preservation (FSP) reflected in Scopus

As of January 2024, the journal title has been changed to Food Science and Preservation (FSP).
We are pleased to announce that this has also been reflected in Scopus.
https://www.scopus.com/sourceid/21101210730
We look forward to your interest and submissions to the journal.
Thank you.

 


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