Food Science and Preservation

Proximate composition, functional and antioxidant properties of cassava mash enriched with desiccated coconut and cocoa powder

Kunle Obafemi Akinwotu, Kehinde Adekunbi Taiwo, Abiodun Victor Ikujenlola

Food Sci. Preserv. 2025;32(2):165-177.
https://doi.org/10.11002/fsp.2025.32.2.165

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Functional role of garlic in enhancing quality and reducing off-flavors of soy protein-based meat analogs

Yunju Lee, Yu Zhang, Bon-Jae Gu

Food Sci. Preserv. 2025;32(2):178-189.
https://doi.org/10.11002/fsp.2025.32.2.178

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Comparative analysis of lipid profiles in different pork cuts before and after boiling
삶는 조리에 따른 돼지고기 부위별 지방 프로파일 비교 분석

Eun-Ju Cho, Ho-Chang Kim, Jeung-Hee Lee

조은주, 김호창, 이정희

Food Sci. Preserv. 2025;32(2):190-204.
https://doi.org/10.11002/fsp.2025.32.2.190

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Comparison of food classification and commodity portion for pesticide residue analysis in tree nuts and seeds, fruits, and herbs and spices across different countries
세계 각국의 견과종실류, 과일류 및 향신식물에 대한 식품 분류 및 잔류농약 분석을 위한 검체 사용부위 비교

Mihyun Cho, Myungheon Kim, Moo-Hyeog Im

조미현, 김명헌, 임무혁

Food Sci. Preserv. 2025;32(2):205-217.
https://doi.org/10.11002/fsp.2025.32.2.205

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Calorie content, physicochemical properties, and textural characteristics of dark chocolate enriched with date pulp and sesame fiber

Farzaneh Abdolmaleki, Milad Daneshniya, Mohammad Hossein Maleki

Food Sci. Preserv. 2025;32(2):218-231.
https://doi.org/10.11002/fsp.2025.32.2.218

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Quality characteristics of rye sourdough fermented with a mixed culture of probiotic lactic acid bacteria and yeast exhibiting potent antioxidant properties

Eun-Seo Lim, Eun-Woo Lee

Food Sci. Preserv. 2025;32(2):232-245.
https://doi.org/10.11002/fsp.2025.32.2.232

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The impact of cooking methods on the texture and color characteristics of beef, pork, and chicken

Jeongmin Kim, Yu Zhang, Yoseob Han, Yunju Lee, Chaeyeon Kang, Hojin Jung, Bon-Jae Gu

Food Sci. Preserv. 2025;32(2):246-259.
https://doi.org/10.11002/fsp.2025.32.2.246

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Comparative analysis of physicochemical properties of raw sugar beet juice: Simultaneous effects of extraction method and clarifier variation

Edris Arjeh, Sajad Pirsa, Salar Ali Ahmed, Mirkhalil Pirouzifard, Hamed Hassanzadeh

Food Sci. Preserv. 2025;32(2):260-272.
https://doi.org/10.11002/fsp.2025.32.2.260

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Characteristics of durian flesh flour (Durio zibethinus Murr.) processed by ultrasonic wave and convective drying

Neti Herawati, Filli Pratama, Tri Wardani Widowati, Tamrin, Umi Rosidah

Food Sci. Preserv. 2025;32(2):273-279.
https://doi.org/10.11002/fsp.2025.32.2.273

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Antioxidant and anti-wrinkle effects of fermented Houttuynia cordata extract

Mi Hye Park, Bumsik Kim

Food Sci. Preserv. 2025;32(2):280-288.
https://doi.org/10.11002/fsp.2025.32.2.280

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Quality characteristics of makgeolli under nutrient deficiency and high-temperature fermentation
영양원 결핍 및 고온 발효에 따른 막걸리 품질 특성

Ji-Youn Kim, Ji-Ho Choi, Chan-Woo Kim, Bora Lim

김지윤, 최지호, 김찬우, 임보라

Food Sci. Preserv. 2025;32(2):289-300.
https://doi.org/10.11002/fsp.2025.32.2.289

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Prediction of compounds affecting makgeolli aroma through multivariate analysis
다각적 분석법을 통한 막걸리 향기에 영향을 미치는 성분 예측

Bora Lim, Dahye Kim, Yejin Shin, In-Seo Hwang, Ji-Yoon Choi, Chan-woo Kim, Ji-Ho Choi

임보라, 김다혜, 신예진, 황인서, 최지윤, 김찬우, 최지호

Food Sci. Preserv. 2025;32(2):301-312.
https://doi.org/10.11002/fsp.2025.32.2.301

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Quality characteristics and antioxidant activities of jeungpyeon with Orostachys japonica (Maxim.) A. Berge powder
와송 분말을 첨가한 증편의 품질 특성 및 항산화 활성

Jung-Min Hwang, Ye-Ji Kim, Soo-Bin Kim, Youn-Jin Kim, Hae-Yeon Choi

황정민, 김예지, 김수빈, 김연진, 최해연

Food Sci. Preserv. 2025;32(2):313-327.
https://doi.org/10.11002/fsp.2025.32.2.313

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In silico analysis of dual tyrosinase and elastase inhibition by bioactive ingredients from Gardenia jasminoides seeds
치자나무 씨앗 성분에 의한 타이로시나제 및 엘라스타제 이중억제에 대한 인실리코 분석

Jae-Sik Na, Bo-Rim Song, Won-Sik Choi, Tae-Hun Lee, Deokyeong Choe, Sang-Han Lee

나재식, 송보림, 최원식, 이태훈, 최덕영, 이상한

Food Sci. Preserv. 2025;32(2):328-343.
https://doi.org/10.11002/fsp.2025.32.2.328

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Neuroprotective effect of ethanolic extract from Stewartia pseudocamellia leaves on H₂O₂-induced oxidative stress
노각나무(Stewartia pseudocamellia) 잎 에탄올 추출물의 H₂O₂ 유도 산화 스트레스에 대한 뇌신경 세포 보호 효과

Yu Mi Heo, Hyo Lim Lee, In Young Kim, Hye Ji Choi, Yeong Hyeon Ju, Hwa Rang Na, Ho Jin Heo

허유미, 이효림, 김인영, 최혜지, 주영현, 나화랑, 허호진

Food Sci. Preserv. 2025;32(2):344-357.
https://doi.org/10.11002/fsp.2025.32.2.344

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Effects of small molecular weight deer antler collagen extract complex (NP-2007C) on skin moisturizing and improvement of skin wrinkles
저분자 녹각 콜라겐 추출 복합물(NP-2007C)이 피부보습 및 피부주름 개선에 미치는 효과

Da Hye Song, Bong Suk Choi, Rack Seon Seong, Hyoung Kwon Cho, Mingyeol Kim, Baul Yang, Yu Jin Choi

송다혜, 최봉석, 성락선, 조형권, 김민결, 양바울, 최유진

Food Sci. Preserv. 2025;32(2):358-368.
https://doi.org/10.11002/fsp.2025.32.2.358

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Erratum to: 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(2):369
https://doi.org/10.11002/fsp.2025.32.2.369

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List of Articles

Food Science and Preservation. Vol. 32, No. 2, 2025