Food Science and Preservation

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

Si Hyung Lee, Kyung Young Yoon

이시형, 윤경영

Food Sci. Preserv. 2024;31(5):683-692.
https://doi.org/10.11002/fsp.2024.31.5.683

HTML PDF PubReader Cited by 1

Quality characteristics of ginger and ginger pomace powder by freeze-drying
동결건조에 따른 생강과 생강박 분말의 품질 특성

Yun-Jeong Jo

조윤정

Food Sci. Preserv. 2024;31(5):693-699.
https://doi.org/10.11002/fsp.2024.31.5.693

HTML PDF PubReader Cited by 0

PCTP: Toxicity, persistence, and safety considerations for potential contamination

Junhyeong Park, Jiin Kim, Joon-Goo Lee

Food Sci. Preserv. 2024;31(5):700-708.
https://doi.org/10.11002/fsp.2024.31.5.700

HTML PDF PubReader Cited by 2

Physicochemical properties of sweet limes (Citrus limetta) during storage at different temperatures

Katherine Reyna-Gonzales, María G. Pesantes-Gallardo, Eddy O. Huamán-Grandez, Jheniffer E. Valdivia-Culqui, Fredy A. Paredes-Tarrillo, Pedro A. Raymundo-Vasquez, Marleni Medina-Mendoza, Ilse S. Cayo-Colca, Juan Quispe-Neyra, Jorge L. Maicelo-Quintana, Efraín M. Castro-Alayo, César R. Balcázar-Zumaeta

Food Sci. Preserv. 2024;31(5):709-720.
https://doi.org/10.11002/fsp.2024.31.5.709

HTML PDF PubReader Cited by 0

Impact of lactic acid fermentation using Lactiplantibacillus plantarum on the physicochemical, phytochemical, and biological properties of Antidesma bunius (L.) Spreng. fruit juice

Jerald P. Nituda, Rona Camille M. Lizardo-Agustin

Food Sci. Preserv. 2024;31(5):721-734.
https://doi.org/10.11002/fsp.2024.31.5.721

HTML PDF PubReader Cited by 0

Kinetic modeling of ultrasound-assisted extraction of dieckol from Ecklonia cava using a choline chloride-based natural deep eutectic solvent

Ha Seong Cho, Gwang Deok Park, Ibukunoluwa Fola Olawuyi, Jong Jin Park, Won Young Lee

Food Sci. Preserv. 2024;31(5):735-744.
https://doi.org/10.11002/fsp.2024.31.5.735

HTML PDF PubReader Cited by 0

Comparative study on the nutritional and sensory properties, and drying kinetics of two Nigerian rice cultivars

Esther Ayomide Ogunwale, Peter Madabuchi Chikieze, Kehinde Adekunbi Taiwo, Tunde Afolabi Morakinyo, Charles Taiwo Akanbi, Saka Olasunkanmi Gbadamosi, Babatunde Olawoye, Micheal Olusegun Awoleye, Dorcas Lola Alabi, Oyebanji Olubunmi Alagbo, Olufemi Adebola Koya

Food Sci. Preserv. 2024;31(5):745-755.
https://doi.org/10.11002/fsp.2024.31.5.745

HTML PDF PubReader Cited by 0

Effect of malted millet blends with defatted soybean and cinnamon flours on physiochemical and bioactive properties

Motunrayo Abigael Ogunjemilusi, Ogori Akama Friday

Food Sci. Preserv. 2024;31(5):756-762.
https://doi.org/10.11002/fsp.2024.31.5.756

HTML PDF PubReader Cited by 0

Effects of frying temperature and time on the textural attributes and sensory acceptability of fried Dioscorea alata mash (Ojojo)

Wasiu Awoyale, Lateefat Oluwakemi Saliu, Lateef Oladimeji Sanni

Food Sci. Preserv. 2024;31(5):763-772.
https://doi.org/10.11002/fsp.2024.31.5.763

HTML PDF PubReader Cited by 0

Optimization of the succinylation process of Anchomanes diffformis starch and the impact of starch modification on quality

Akeem Olayemi Raji, Tawakalitu Eniola Aruna, Maimuna Sani, Oludolapo Akinyemi Osunrinade

Food Sci. Preserv. 2024;31(5):773-787.
https://doi.org/10.11002/fsp.2024.31.5.773

HTML PDF PubReader Cited by 0

Physiochemical quality characteristics of sulgidduk added with galangal (Alpinia officinarum Hance)

Hyeyoung Kim

Food Sci. Preserv. 2024;31(5):788-799.
https://doi.org/10.11002/fsp.2024.31.5.788

HTML PDF PubReader Cited by 0

Effect of red ginseng extract on the quality characteristics of mayonnaise

Jung Soo Kim, Jiyoon Kim, Inju Nam, Soo Hyun Kim, Yu Min Seo, Jeong-Ho Lim, Kwang-Deog Moon

Food Sci. Preserv. 2024;31(5):800-810.
https://doi.org/10.11002/fsp.2024.31.5.800

HTML PDF PubReader Cited by 0

Aflatoxin content and heavy metals composition of powdered pepper from selected markets in Kwara state, Nigeria

Wasiu Awoyale, Nwineh L. Zorbari, Lateef Oladimeji Sanni

Food Sci. Preserv. 2024;31(5):811-817.
https://doi.org/10.11002/fsp.2024.31.5.811

HTML PDF PubReader Cited by 0

Colorimetric gas indicators based on dye-doped natural polymers for food freshness monitoring
식품 신선도 모니터링을 위한 천연 염료와 고분자 기반의 색변환 가스 인디케이터

Junkyu Lim, Daeun Ji, Wonjin Lee, Kyungtaek Min

임준규, 지다은, 이원진, 민경택

Food Sci. Preserv. 2024;31(5):818-826.
https://doi.org/10.11002/fsp.2024.31.5.818

HTML PDF PubReader Cited by 0

Quality characteristics of fermented rice makgeolli with the addition of Crepidiastrum sonchifolium by processing method
가공 방법별 고들빼기 첨가 발효한 쌀막걸리의 품질 특성

Bong-Yun Oh, Seul-Gi Lee

오봉윤, 이슬기

Food Sci. Preserv. 2024;31(5):827-836.
https://doi.org/10.11002/fsp.2024.31.5.827

HTML PDF PubReader Cited by 0

Enzymatic hydrolysis for biotin extraction from animal-derived foods
동물성 식품에서의 효소 가수분해에 의한 비오틴 추출

Naeun Kim, Jihyeon Yu, Yoonjeong Kim, Eunji Park, Youngmin Choi, Younghwa Kim

김나은, 유지현, 김윤정, 박은지, 최용민, 김영화

Food Sci. Preserv. 2024;31(5):837-845.
https://doi.org/10.11002/fsp.2024.31.5.837

HTML PDF PubReader Cited by 0

List of Articles

Food Science and Preservation. Vol. 31, No. 5, 2024