Food Science and Preservation

Quality and textural properties of jelly prepared with different gelling agents
겔화제 종류에 따른 젤리의 품질 특성

Yu Mi Kim, Jung-Min Kim, Kwang-Sup Youn

김유미, 김정민, 윤광섭

Korean J. Food Preserv. 2020;27(5):566-573.
https://doi.org/10.11002/kjfp.2020.27.5.566

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High production of GABA in Pyrus ussuriensis Maximowicz fruit extract by mixed fermentation of lactic acid bacteria
산돌배 과실 추출물의 젖산균 혼합발효를 통한 고농도 GABA 생산

Ji-Yeon Choe, Sam-Pin Lee

최지연, 이삼빈

Korean Journal of Food Preservation 2019;26(6):642-649.
https://doi.org/10.11002/kjfp.2019.26.6.642

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Physicochemical properties of Doenjang using grain type Meju fermented by Aspergillus oryzae and protease
Aspergillus oryzae와 단백질 분해효소 첨가에 따른 콩알메주 된장의 이화학적 특성 변화

Na-Young Gil, Bo-Young Choi, Shin-Young Park, Yong-Sik Cho, So-Young Kim

길나영, 최보영, 박신영, 조용식, 김소영

Korean Journal of Food Preservation 2017;24(5):697-706.
https://doi.org/10.11002/kjfp.2017.24.5.697

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A comprehensive review on the watermelon phytochemical profile and their bioactive and therapeutic effects

Muhammad Nadeem, Maham Navida, Kashif Ameer, Aqsa Iqbal, Faiqa Malik, Muhammad Ather Nadeem, Hira Fatima, Aftab Ahmed, Ahmad Din

Korean J. Food Preserv. 2022;29(4):546-576.
https://doi.org/10.11002/kjfp.2022.29.4.546

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Nutritional compositions and their retention rates of carrots by different cooking methods
다양한 조리법에 따른 당근의 영양성분 함량과 영양소 잔존율

Kunjong Lee, Heajung Chung

이근종, 정혜정

Korean J. Food Preserv. 2020;27(3):311-324.
https://doi.org/10.11002/kjfp.2020.27.3.311

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Functional components and physiological activity in different parts of Centella asiatica
병풀 부위별 기능성분 및 생리활성 분석

Hyun-Ju Eom, Hyun Young Shin, Hye Jin Park, Ki Hyun Kim, Ju-Hyoung Kim, Kwang-Won Yu

엄현주, 신현영, 박혜진, 김기현, 김주형, 유광원

Korean J. Food Preserv. 2022;29(5):749-761.
https://doi.org/10.11002/kjfp.2022.29.5.749

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Analysis of vitamin D content of frequently-consumed foods
다소비 식품에 대한 비타민 D 함량 분석 다소비 식품에 대한 비타민 D 함량 분석

Jong-Soon Lim, Hyun-Jeong Kim, Sang-Hoon Lee, Young-Min Choi, Sam-Pin Lee

임종순, 김현정, 이상훈, 최용민, 이삼빈

Korean J. Food Preserv. 2022;29(1):70-83.
https://doi.org/10.11002/kjfp.2022.29.1.70

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Determination of the shelf life of cricket powder and effects ofstorage on its quality characteristics
식품원료용 귀뚜라미 분말의 저장 중 품질특성 및 유통기한 설정

Dae-Hyun Kim, Eun-Mi Kim, Yoon-Je Chang, Mi-Young Ahn, Yong-Hwan Lee, Jin Ju Park, Jeong-Ho Lim

김대현, 김은미, 장윤제, 안미영, 이용환, 박진주, 임정호

Korean Journal of Food Preservation 2016;23(2):211-217.
https://doi.org/10.11002/kjfp.2016.23.2.211

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Quality characteristics of plant-based whipped cream with ultrasonicated pea protein

Insun Kim, Kwang-Deog Moon

Food Sci. Preserv. 2024;31(1):64-79.
https://doi.org/10.11002/fsp.2024.31.1.64

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Watermelon nutrition profile, antioxidant activity, and processing

Muhammad Nadeem, Maham Navida, Kashif Ameer, Farzana Siddique, Aqsa Iqbal, Faiqa Malik, Muhamad Modassar Ali Nawaz Ranjha, Zarina Yasmin, Rabia Kanwal, Sadaf Javaria

Korean J. Food Preserv. 2022;29(4):531-545.
https://doi.org/10.11002/kjfp.2022.29.4.531

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Effect of extraction conditions on ultrasonic-assisted extraction of polyphenolic compounds from okra (Abelmoschus esculentus L.) leaves

Ibukunoluwa Fola Olawuyi, Jong Jin Park, Won Young Lee

Korean J. Food Preserv. 2020;27(4):476-486.
https://doi.org/10.11002/kjfp.2020.27.4.476

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Physicochemical of burdock (Arctium lappa L) tea depending on steaming and roasting treatment
증숙 및 볶음처리에 따른 우엉차의 품질특성

Yu-Ri Kwon, Kwang-Sup Youn

권유리, 윤광섭

Korean Journal of Food Preservation 2014;21(5):646-651.
https://doi.org/10.11002/kjfp.2014.21.5.646

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Pre-cooking and liquid smoke affect the physicochemical and microbiological quality and polyhydroxy aromatic hydrocarbon (PAH) content in smoked skipjack tuna (Katsuwonus pelamis L.)

Silvana Dinaintang Harikedua, Ella Dertina Saragih, Eunike Louisje Mongi, Lena Jeane Damongilala, Netty Salindeho, Henny Adeleida Dien, Nurmeilita Taher, Helen Jenny Lohoo, Mayse Sofien Siby

Food Sci. Preserv. 2024;31(2):210-217.
https://doi.org/10.11002/fsp.2024.31.2.210

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Influence of chitosan coating and packaging materials on the quality characteristics of fresh-cut cucumber

Ibukunoluwa Fola Olawuyi, Wonyoung Lee

Korean Journal of Food Preservation 2019;26(4):371-380.
https://doi.org/10.11002/kjfp.2019.26.4.371

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Matrix metalloproteinase-1 suppression and type-1 procollagen synthesis promoting effects of Uncaria gambir
아선약 추출물의 matrix metalloproteinase-1(MMP-1) 억제 및 제1형 프로콜라겐 합성 촉진 활성

Jaemin Lee, Dong-Hee Kim, Eun-Woo Kim, Hyun Ju Kwon, Byung Woo Kim, Jae-Hyon Cho, Hyun-Joo Kim, Tae Hoon Kim

이재민, 김동희, 이은우, 권현주, 김병우, 조재현, 김현주, 김태훈

Korean Journal of Food Preservation 2017;24(1):93-99.
https://doi.org/10.11002/kjfp.2017.24.1.93

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Physicochemical and organoleptic properties of hot-air dried oriental melon slices prepared using different physical pretreatments

Young Min Kim, Minhui Kim, Yujung Jung, Jiyoon Kim, Jung Soo Kim, Dong Hyun Kim, Sae-Byuk Lee, Juhyun Kim, Sang-Han Lee, Kwang-Deog Moon, Seockmo Ku, Deokyeong Choe

Food Sci. Preserv. 2024;31(2):218-226.
https://doi.org/10.11002/fsp.2024.31.2.218

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Antioxidative and antimicrobial activities of Oenothera biennisextracted by different methods
추출방법을 달리한 달맞이꽃 추출물의 항산화 및 항균 활성

Jin Hak Kim, Shin-Ho Lee

김진학, 이신호

Korean Journal of Food Preservation 2016;23(2):233-238.
https://doi.org/10.11002/kjfp.2016.23.2.233

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Anti-melanogenic effect of Eruca sativa extract
루꼴라(Eruca sativa) 추출물의 멜라닌 생성 저해 효과

Hyun-Soo Kim

김현수

Korean Journal of Food Preservation 2016;23(1):74-79.
https://doi.org/10.11002/kjfp.2016.23.1.74

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Quality differences of retorted Samgyetangs as affected by F₀-value levels
레토르트 삼계탕의 F₀값 수준에 따른 품질 차이

Jin Ho Lee, Gi Chang Song, Keun Taik Lee

이진호, 송기창, 이근택

Korean Journal of Food Preservation 2016;23(6):848-858.
https://doi.org/10.11002/kjfp.2016.23.6.848

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Evaluation of physicochemical and biological properties of python fat (Python bivittatus)

Pham Thi Quyen, Le Pham Tan Quoc

Korean J. Food Preserv. 2023;30(5):758-769.
https://doi.org/10.11002/kjfp.2023.30.5.758

HTML PDF PubReader Last 3 months views: 409

	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.
eISSN	2287-7428	3022-5485
pISSN	1738-7248	3022-5477
Journal Homepage	https://www.ekosfop.or.kr	Same

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