List of Articles

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

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Special Topic (Food Tech: Innovation for sustainable and upcycled future foods)

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
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Cited by Crossref 2 , Scopus 2
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
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Review

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
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Cited by Crossref 6 , Scopus 6

Research Article

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
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Cited by Crossref 1 , Scopus 2
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
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Cited by Crossref 1 , Scopus 1
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
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Cited by Crossref 2 , Scopus 1
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
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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
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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
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Cited by Crossref 2 , Scopus 2
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
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Cited by Crossref 1
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
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Cited by Crossref 1 , Scopus 1
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
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Cited by Crossref 2 , Scopus 2
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
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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
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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
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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
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August, 2026
Vol. 33, No. 4

eISSN:3022-5485


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Please be advised that, effective January 1, 2027, Food Science and Preservation (FSP) will transition from the current publication charge system to an Article Processing Charge (APC) system.

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