CURRENT ISSUE: Oct 2024, Vol. 31 , No. 5

    Special Issue

    Physicochemical properties, bioactive ingredients, and antioxidant activity of cheonggukjang added with brewer’s spent grain
    맥주박 첨가 청국장의 이화학적 특성, 기능성 성분 및 항산화 활성
    Food Sci. Preserv. 2024;31(5):683-692.
    https://doi.org/10.11002/fsp.2024.31.5.683

    Special Issue

    Quality characteristics of ginger and ginger pomace powder by freeze-drying
    동결건조에 따른 생강과 생강박 분말의 품질 특성
    Food Sci. Preserv. 2024;31(5):693-699.
    https://doi.org/10.11002/fsp.2024.31.5.693

    Review

    PCTP: Toxicity, persistence, and safety considerations for potential contamination
    Food Sci. Preserv. 2024;31(5):700-708.
    https://doi.org/10.11002/fsp.2024.31.5.700

    Research Article

    Physicochemical properties of sweet limes (Citrus limetta) during storage at different temperatures
    Food Sci. Preserv. 2024;31(5):709-720.
    https://doi.org/10.11002/fsp.2024.31.5.709

    Research Article

    Impact of lactic acid fermentation using Lactiplantibacillus plantarum on the physicochemical, phytochemical, and biological properties of Antidesma bunius (L.) Spreng. fruit juice
    Food Sci. Preserv. 2024;31(5):721-734.
    https://doi.org/10.11002/fsp.2024.31.5.721

    Research Article

    Kinetic modeling of ultrasound-assisted extraction of dieckol from Ecklonia cava using a choline chloride-based natural deep eutectic solvent
    Food Sci. Preserv. 2024;31(5):735-744.
    https://doi.org/10.11002/fsp.2024.31.5.735

    Research Article

    Comparative study on the nutritional and sensory properties, and drying kinetics of two Nigerian rice cultivars
    Food Sci. Preserv. 2024;31(5):745-755.
    https://doi.org/10.11002/fsp.2024.31.5.745

    Research Article

    Effect of malted millet blends with defatted soybean and cinnamon flours on physiochemical and bioactive properties
    Food Sci. Preserv. 2024;31(5):756-762.
    https://doi.org/10.11002/fsp.2024.31.5.756

    Research Article

    Effects of frying temperature and time on the textural attributes and sensory acceptability of fried Dioscorea alata mash (Ojojo)
    Food Sci. Preserv. 2024;31(5):763-772.
    https://doi.org/10.11002/fsp.2024.31.5.763

    Research Article

    Optimization of the succinylation process of Anchomanes diffformis starch and the impact of starch modification on quality
    Food Sci. Preserv. 2024;31(5):773-787.
    https://doi.org/10.11002/fsp.2024.31.5.773

    Research Article

    Physiochemical quality characteristics of sulgidduk added with galangal (Alpinia officinarum Hance)
    Food Sci. Preserv. 2024;31(5):788-799.
    https://doi.org/10.11002/fsp.2024.31.5.788

    Research Article

    Effect of red ginseng extract on the quality characteristics of mayonnaise
    Food Sci. Preserv. 2024;31(5):800-810.
    https://doi.org/10.11002/fsp.2024.31.5.800

    Research Article

    Aflatoxin content and heavy metals composition of powdered pepper from selected markets in Kwara state, Nigeria
    Food Sci. Preserv. 2024;31(5):811-817.
    https://doi.org/10.11002/fsp.2024.31.5.811

    Research Article

    Colorimetric gas indicators based on dye-doped natural polymers for food freshness monitoring
    식품 신선도 모니터링을 위한 천연 염료와 고분자 기반의 색변환 가스 인디케이터
    Food Sci. Preserv. 2024;31(5):818-826.
    https://doi.org/10.11002/fsp.2024.31.5.818

    Research Article

    Quality characteristics of fermented rice makgeolli with the addition of Crepidiastrum sonchifolium by processing method
    가공 방법별 고들빼기 첨가 발효한 쌀막걸리의 품질 특성
    Food Sci. Preserv. 2024;31(5):827-836.
    https://doi.org/10.11002/fsp.2024.31.5.827

    Research Article

    Enzymatic hydrolysis for biotin extraction from animal-derived foods
    동물성 식품에서의 효소 가수분해에 의한 비오틴 추출
    Food Sci. Preserv. 2024;31(5):837-845.
    https://doi.org/10.11002/fsp.2024.31.5.837

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    Evaluation of physicochemical and biological properties of python fat (Python bivittatus)
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    https://doi.org/10.11002/kjfp.2023.30.5.758
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    Last 3 months views: 2225

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    겔화제 종류에 따른 젤리의 품질 특성
    Korean J. Food Preserv. 2020;27(5):566-573.
    https://doi.org/10.11002/kjfp.2020.27.5.566
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    Review

    A comprehensive review on the watermelon phytochemical profile and their bioactive and therapeutic effects
    Korean J. Food Preserv. 2022;29(4):546-576.
    https://doi.org/10.11002/kjfp.2022.29.4.546
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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
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    https://doi.org/10.11002/kjfp.2017.24.1.93
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    다소비 식품에 대한 비타민 D 함량 분석 다소비 식품에 대한 비타민 D 함량 분석
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    https://doi.org/10.11002/kjfp.2022.29.1.70
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    https://doi.org/10.11002/kjfp.2022.29.4.531
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    Korean Journal of Food Preservation 2017;24(5):697-706.
    https://doi.org/10.11002/kjfp.2017.24.5.697
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    ARTICLE

    Influence of the addition of aronia powder on the quality and antioxidant activity of muffins
    아로니아 분말 첨가가 머핀의 품질 및 항산화능에 미치는 영향
    Korean J Food Preserv 2014;21(5):668-675.
    https://doi.org/10.11002/kjfp.2014.21.5.668
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    Cited by 30

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    Influence of chitosan coating and packaging materials on the quality characteristics of fresh-cut cucumber
    Korean J Food Preserv 2019;26(4):371-380.
    https://doi.org/10.11002/kjfp.2019.26.4.371
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    Physicochemical of burdock (Arctium lappa L) tea depending on steaming and roasting treatment
    증숙 및 볶음처리에 따른 우엉차의 품질특성
    Korean J Food Preserv 2014;21(5):646-651.
    https://doi.org/10.11002/kjfp.2014.21.5.646
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    https://doi.org/10.11002/kjfp.2020.27.4.476
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    Changes in antioxidant activities and flavor patterns of Coffea arabica beans during roasting
    아라비카 커피의 배전 중 항산화 및 향기패턴의 변화
    Korean J Food Preserv 2014;21(2):224-230.
    https://doi.org/10.11002/kjfp.2014.21.2.224
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    Cited by 18

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    Fermentation characteristics of mulberry (Cudrania tricuspidata) fruit vinegar produced by acetic acid bacteria isolated from traditional fermented foods
    전통발효식품으로부터 분리한 초산균을 이용한 꾸지뽕 열매 발효식초 제조 및 발효특성
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    https://doi.org/10.11002/kjfp.2015.22.1.108
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    Antioxidant and α-glucosidase inhibition activity of seaweed extracts
    해조류 추출물의 항산화 및 α-glucosidase 저해 활성
    Korean J Food Preserv 2015;22(2):290-296.
    https://doi.org/10.11002/kjfp.2015.22.2.290
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    Korean J Food Preserv 2016;23(2):211-217.
    https://doi.org/10.11002/kjfp.2016.23.2.211
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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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