Food Science and Preservation

Lethocerus indicus: An edible insect shaping the future of protein, flavor, and sustainable food

Nguyen Huynh Dinh Thuan, Le Pham Tan Quoc, Lam Bach Bao Phuong, Pham Thi Quyen

Food Sci. Preserv. 2025;32(5):755-767.
https://doi.org/10.11002/kjfp.2025.32.5.755

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Comparative evaluation of the physical characteristics of three sesame (Sesamum indicum L.) varieties in Vietnam

Le Pham Tan Quoc, Pham My Hao, Pham Thi Quyen, Lam Bach Bao Phuong

Food Sci. Preserv. 2025;32(5):768-775.
https://doi.org/10.11002/kjfp.2025.32.5.768

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Comparative analysis of storage quality and metabolite profiles in onion bulbs according to cultivar and cultivation region

Dong-Shin Kim, Jeong Gu Lee, Do-Gyun Park, Jinhee Lee, Yeo Eun Yun, Yeon Jin Jang, Sooyeon Lim, Jae-Han Cho, Jinsu Lee, JiWon Han

Food Sci. Preserv. 2025;32(5):776-789.
https://doi.org/10.11002/kjfp.2025.32.5.776

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Extending the shelf life of oyster mushrooms using a low-cost designed, calibrated, and tested fuzzy logic-based UV-C disinfection system

Aulia Muhammad Taufiq Nasution, Mochamad Helmi Zukhruf, Firdha Chaylia Ayu Rachmandika, Christian Vieri Halim, Riski Mulyaning Utami, Muhammad Thomi Bastiyan

Food Sci. Preserv. 2025;32(5):790-803.
https://doi.org/10.11002/kjfp.2025.32.5.790

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Effects of thermal and temporal conditions on the quality attributes of palm sugar milk coffee

Syahril Makosim, Abu Amar, Shinta Leonita, Rizal Ainur Ichsan

Food Sci. Preserv. 2025;32(5):804-811.
https://doi.org/10.11002/kjfp.2025.32.5.804

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Chemical constituents and functional properties of maize ogi fortified with Amaranthus viridis

Tunji Victor Odunlade, Kehinde Adekunbi Taiwo, Saka Olasunkanmi Gbadamosi, Adewumi Ronke Odunlade, Durodoluwa Joseph Oyedele, Odunayo Clement Adebooye

Food Sci. Preserv. 2025;32(5):812-822.
https://doi.org/10.11002/kjfp.2025.32.5.812

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Quality characteristics and antioxidant properties of cookies fortified with brewer’s spent grain powder

Jisung Cheung, Eun-Sun Hwang

Food Sci. Preserv. 2025;32(5):823-835.
https://doi.org/10.11002/kjfp.2025.32.5.823

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Policosanol (Reduchole22^®) attenuates hypercholesterolemia via modulation of cholesterol biosynthesis and lipid metabolism in a high-fat diet-induced mouse model

Seul A Seo, Soo-Hyeon Heo, Kallu Golla Dinesh Yadav, Sang Hyun Park, Hyun-Dong Cho, Seong-Min Hong

Food Sci. Preserv. 2025;32(5):836-851.
https://doi.org/10.11002/kjfp.2025.32.5.836

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Functional properties of Lonicera insularis leaf as a beauty food

Junhyo Cho

Food Sci. Preserv. 2025;32(5):852-860.
https://doi.org/10.11002/kjfp.2025.32.5.852

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Antioxidant and anti-wrinkle effects of marigold extract fermented with lactic acid bacteria

Mi Hye Park, Meera Kim

Food Sci. Preserv. 2025;32(5):861-869.
https://doi.org/10.11002/kjfp.2025.32.5.861

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Development and application of poly(butylene adipate-coterephthalate) composite film with copper oxide nanoparticles for prevention of greening in potatoes
감자의 녹변 방지를 위한 산화구리 나노입자를 첨가한 poly(butylene adipate-coterephthalate) 복합 필름의 개발 및 적용

Chanhyeong Kim, Jae-Young Her

김찬형, 허재영

Food Sci. Preserv. 2025;32(5):870-883.
https://doi.org/10.11002/kjfp.2025.32.5.870

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Comparison of cellulose nano-fibrils (CNF)-based heat-treated (HT) and non-heat-treated (NHT) colorimetric indicator film sensors for monitoring pH and ammonia changes during pork storage
Cellulose nano-fibrils(CNF) 기반의 열처리(HT)와 비열 처리(NHT)된 pH 및 암모니아 비색 지시계 필름 센서의 돈육 저장에 따른 식품 변질 탐색 능력 평가

Hye-Jin Park, Byung-Dae Park, Young-Je Cho

박혜진, 박병대, 영제조

Food Sci. Preserv. 2025;32(5):884-895.
https://doi.org/10.11002/kjfp.2025.32.5.884

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Comparison of physicochemical properties of radish powder by different drying methods using radish by-products
무 부산물을 활용한 건조방법별 무 분말의 이화학적 특성 비교

Eun Hwang Lee, Seong Hun Oh, Un Ha Mun, Seung Hyun Bae, Change Gyu Go, Gye Hwa Shin

이은황, 오성훈, 문운하, 배승현, 고창규, 신계화

Food Sci. Preserv. 2025;32(5):896-906.
https://doi.org/10.11002/kjfp.2025.32.5.896

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Monitoring the ethanol extraction characteristics of Taegeuk ginseng functional components
태극삼 기능 성분의 에탄올 추출 특성 모니터링

Gee Dong Lee

이기동

Food Sci. Preserv. 2025;32(5):907-914.
https://doi.org/10.11002/kjfp.2025.32.5.907

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Effect of xanthan gum addition on the quality characteristics of aquafaba-based meringue cookies
아쿠아파바 기반 머랭 쿠키의 품질에 대한 잔탄검 첨가의 효과

Sunmi Moon, Yangji Kim, Seok Joong Kim

문선미, 김양지, 김석중

Food Sci. Preserv. 2025;32(5):915-927.
https://doi.org/10.11002/kjfp.2025.32.5.915

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Comparison of LC-MS-based non-volatile metabolites of Korean and Japanese lavers (Pyropia yezoensis)
국내산 및 일본산 마른김의 LC-MS 기반 비휘발성 대사체 비교

Si-Hun Song, Hyung Gyun Kim, Jae-Hak Moon, Jeong-Yong Cho

송시훈, 김형균, 문제학, 조정용

Food Sci. Preserv. 2025;32(5):928-940.
https://doi.org/10.11002/kjfp.2025.32.5.928

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Evaluation of physiological activities of extracts from different parts of Akebia quinata
으름(Akebia quinata) 부위별 추출물의 생리활성 평가

Ji Hyun Lim, Min Woo Kim, Ju Yeon Hong

임지현, 김민우, 홍주연

Food Sci. Preserv. 2025;32(5):941-951.
https://doi.org/10.11002/kjfp.2025.32.5.941

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Effects of fermented materials with kimchi-derived lactic acid bacteria and plant extracts on digestive enzyme and antioxidant activities
김치 유래 유산균과 식물 추출물을 활용한 발효물이 소화효소 및 항산화 활성에 미치는 영향

Sang-Hyun Kim, SooJung Lee, Sanghyun Lee, Mi Ja Chung

김상현, 이수정, 이상현, 정미자

Food Sci. Preserv. 2025;32(5):952-963.
https://doi.org/10.11002/kjfp.2025.32.5.952

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List of Articles

Food Science and Preservation. Vol. 32, No. 5, 2025