Food Science and Preservation

A comparative study on the nutritional value of analog rice derived from modified cassava flour and banana flour

Sularno, Naswandi Nur, Muhammad Imam Wicaksono, Suti Rahayu, Meisanti, Waldi Rahman

Food Sci. Preserv. 2025;32(1):1-16.
https://doi.org/10.11002/fsp.2025.32.1.1

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Changes in characteristics of the ancient grain farro according to liquefaction and saccharification processes
고대 곡물 파로의 액화, 당화 공정에 따른 품질 특성 변화

Sun Hwa Kim, Shin Young Oh, Yong-Jin Jeong, Joong-Ho Kwon

김선화, 오신영, 정용진, 권중호

Food Sci. Preserv. 2025;32(1):17-29.
https://doi.org/10.11002/fsp.2025.32.1.17

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Effect of substrate and enzyme concentration on isomerization process in fructose syrup production from sago starch

Musdalifa, Andi Nur Faidah Rahman, Amran Laga

Food Sci. Preserv. 2025;32(1):30-37.
https://doi.org/10.11002/fsp.2025.32.1.30

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Effect of ultrasonication time on functional and structural properties of faba bean (Vicia faba L.) starch

Yen Nhi Duong, Kirandeep Kaur, Sumit Konar, Brendan Fahy, David Seung, Patrick Berka Njobeh, Oluwafemi Ayodeji Adebo, Samson Adeoye Oyeyinka

Food Sci. Preserv. 2025;32(1):38-49.
https://doi.org/10.11002/fsp.2025.32.1.38

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Fermentation characteristics and aroma compounds of sweet potato soju using enzymes

Mi Seong Kim, Ye Seul Kwon, Yong-Suk Kim, Han-Seok Choi

Food Sci. Preserv. 2025;32(1):50-64.
https://doi.org/10.11002/fsp.2025.32.1.50

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Assessment of total aflatoxin in selected crops using enzyme-linked immunosorbent assay (ELISA): A sustainable monitoring and control of aflatoxin in both rural and urban areas in Nigeria

Akinniyi Jane Nnamani

Food Sci. Preserv. 2025;32(1):65-76.
https://doi.org/10.11002/fsp.2025.32.1.65

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Sustainable utilization of spent coffee grounds in low-moisture meat analogs

Hojin Jung, Yoseob Han, Bon-Jae Gu

Food Sci. Preserv. 2025;32(1):77-87.
https://doi.org/10.11002/fsp.2025.32.1.77

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Quality characteristics of lotus root (Nelumbo nucifera G.) with osmotic treatment depending on drying methods

MinSeok Choi, KwangSup Youn

Food Sci. Preserv. 2025;32(1):88-95.
https://doi.org/10.11002/fsp.2025.32.1.88

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The effect of aqueous chlorine dioxide on the control of Escherichia coli O157:H7 and Salmonella Typhimurium inoculated into broccoli and barley seeds
이산화염소수 처리에 따른 브로콜리와 보리 종자에 접종한 Escherichia coli O157:H7 및 Salmonella Typhimurium 제어 효과

Kyung-Hee Park, Jong-Lak Cho, Ryeong-Ae Kim, Seo-Yun Son, Ji-Su Hong, Yong-Chae Oh, Jeong-Mok Kim

박경희, 조종락, 김령애, 손서윤, 홍지수, 오용채, 김정목

Food Sci. Preserv. 2025;32(1):96-105.
https://doi.org/10.11002/fsp.2025.32.1.96

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Quality changes in paprika (Capsicum annuum L.) affected by storage temperature and packaging materials
저장 온도 및 포장재에 따른 파프리카의 품질 변화

Mi-Ryung Kim, Jun-Hyung Lim, Chang-Soo Kang

김미령, 임준형, 강창수

Food Sci. Preserv. 2025;32(1):106-117.
https://doi.org/10.11002/fsp.2025.32.1.106

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Microbial growth and quality characteristics of wheat under different packaging conditions in plasma storage
플라즈마 저장 중 포장방법에 따른 밀의 미생물 생육 및 품질 특성

Hyun-Joo Kim, You-Geun Oh, Kyeong-Hoon Kim, Jin Hee Park, Seungmin Ryu, Hong Sik Kim, Yu-Young Lee, Moon Seok Kang

김현주, 오유근, 김경훈, 박진희, 유승민, 김홍식, 이유영, 강문석

Food Sci. Preserv. 2025;32(1):118-123.
https://doi.org/10.11002/fsp.2025.32.1.118

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Quality characteristics of black barley makgeolli using nuruk produced with useful molds
유용 곰팡이로 제조된 누룩을 이용한 흑보리 막걸리 품질 특성

Soo Young Lee, Hyun Wook Jang

이수영, 장현욱

Food Sci. Preserv. 2025;32(1):124-135.
https://doi.org/10.11002/fsp.2025.32.1.124

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Anti-inflammatory effects of the aged garlic extracts in LPS-stimulated RAW 264.7 cells
숙성 마늘 추출물의 LPS로 유도된 RAW 264.7에서의 항염증 활성

Dong-Gyu Kim, Gun Su Cha, Seung Hee Yoo, Min Jung Kang

김동규, 차건수, 유승희, 강민정

Food Sci. Preserv. 2025;32(1):136-148.
https://doi.org/10.11002/fsp.2025.32.1.136

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Biological components and antioxidant properties of spirulina (Spirulina platensis) cultured under artificial light
인공 광배양 스피룰리나(Spirulina platensis)의 생리활성 성분 및 항산화 특성

Joung-Mi So, Su-Jin Park, Jiyeon Chun

소정미, 박수진, 천지연

Food Sci. Preserv. 2025;32(1):149-157.
https://doi.org/10.11002/fsp.2025.32.1.149

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Effect of drying temperature on the level of pharmacological compounds in the rhizome of Cnidium officinale Makino

Uk Lee, Hyun Ji Eo, Chung Ryul Jung, Yonghyun Kim

Food Sci. Preserv. 2025;32(1):158-164.
https://doi.org/10.11002/fsp.2025.32.1.158

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List of Articles

Food Science and Preservation. Vol. 32, No. 1, 2025