List of Articles

Food Science and Preservation. Vol. 31, No. 6, 2024

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

Preparation of house cricket peptide by enzymatic hydrolysis and development of herbal peptide drink
Trakul Prommajak , Kamonlak Chailangka , Suwalee Fong-in , Paideang Khwanchai , Patcharin Chaibarn
Food Sci. Preserv. 2024;31(6):847-856.
https://doi.org/10.11002/fsp.2024.31.6.847
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Cited by Crossref 1
Antioxidant and anti-browning activities of leaf extracts from paper mulberry (Broussonetia kazinoki)
Chae Eun Kim , Eun Young Cheon , Yu Jeong Kim , Syng-Ook Lee
Food Sci. Preserv. 2024;31(6):857-864.
https://doi.org/10.11002/fsp.2024.31.6.857
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Quality properties of defatted rice bran extract powder and vegan cookies
탈지미강 추출 분말과 비건 쿠키의 품질 특성
A-Young Lee , Hyun-A An , Seung-Bin Han , Eun-Ju Cho , Hye-Jeong Kim , Dong-Jin Moon , Jeung-Hee Lee
이아영, 안현아, 한승빈, 조은주, 김혜정, 문동진, 이정희
Food Sci. Preserv. 2024;31(6):865-878.
https://doi.org/10.11002/fsp.2024.31.6.865
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Cited by Crossref 1 , Scopus 1
Changes in total dietary fiber content and quality of brown rice bran by complex fermentation
현미 미강의 복합발효에 따른 총식이섬유 함량 및 품질 변화
Sun Hwa Kim , Shin Young Oh , Ju Beom Kang , Yong-Jin Jeong
김선화, 오신영, 강주범, 정용진
Food Sci. Preserv. 2024;31(6):879-886.
https://doi.org/10.11002/fsp.2024.31.6.879
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Cited by Crossref 1
Optimization of extraction condition of hesperetin in mandarin peel by acid hydrolysis
감귤 과피의 산 가수분해에 의한 hesperetin 추출 최적화
Yoonjeong Kim , Mingeun Jin , In Guk Hwang , Younghwa Kim
김윤정, 진민근, 황인국, 김영화
Food Sci. Preserv. 2024;31(6):887-895.
https://doi.org/10.11002/fsp.2024.31.6.887
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Cited by Crossref 1

Review

Inulin fructans: Fermentability in the human colon, health benefits and quantification
Deshani C. Mudannayake , Dinesh D. Jayasena , C. Senaka Ranadheera , Said Ajlouni
Food Sci. Preserv. 2024;31(6):896-911.
https://doi.org/10.11002/fsp.2024.31.6.896
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Cited by Crossref 5 , Scopus 5

Research Article

Modification of inulin for improved encapsulation efficiency and controlled release of quercetin
Khanafina Aliya , Ha-Seong Cho , Ibukunoluwa Fola Olawuyi , Won-Young Lee
Food Sci. Preserv. 2024;31(6):912-920.
https://doi.org/10.11002/fsp.2024.31.6.912
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Cited by Crossref 6 , Scopus 6
Control measures to reduce Salmonella spp. and L. monocytogenes contamination in mung bean seeds and managing their growth during sprouting
Ha Kyoung Lee , Ki Sun Yoon
Food Sci. Preserv. 2024;31(6):921-932.
https://doi.org/10.11002/fsp.2024.31.6.921
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Cited by Crossref 2 , Scopus 3
Inhibition effect against 20 bacteria and 4 cell lines of methanol and water extract from pawpaw (Asimina triloba [L.] Dunal) cultivated in Korea
Jin-Sik Nam , Hye-Jun Oh , Hyo-Jeong Lee , Hye-Lim Jang , Young Ha Rhee
Food Sci. Preserv. 2024;31(6):933-946.
https://doi.org/10.11002/fsp.2024.31.6.933
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Cited by Crossref 1 , Scopus 1
Impact of room temperature on quality parameters and grading of eggs collected from the hens reared in battery cage systems
Maggonage Hasini Udeshika Maggonage , Kuruppu Mudiyanselage Rasika Sandakelum , Jeevunjee Zaffar , Edirisingha Dewage Nalaka Sandun Abeyrathne
Food Sci. Preserv. 2024;31(6):947-956.
https://doi.org/10.11002/fsp.2024.31.6.947
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Cited by Crossref 1 , Scopus 1
Effect of grinding size and inoculation rates on barley nuruk quality characteristics and volatile compounds of makgeolli
보리의 분쇄크기 및 종균 접종율에 따른 누룩의 품질특성 및 보리 막걸리의 향기성분 변화
Yejin Shin , Chan-woo Kim , Ji-ho Choi , Bora Lim
신예진, 김찬우, 최지호, 임보라
Food Sci. Preserv. 2024;31(6):957-968.
https://doi.org/10.11002/fsp.2024.31.6.957
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Cited by Crossref 1 , Scopus 1
Effects of hydrogen peroxide treatment on the quality characteristics of sweet potato Tongchaeru stem during the blanching process
자색 고구마 ‘통채루’ 줄기의 데치기 공정 중 hydrogen peroxide 첨가에 따른 품질특성 변화
Jung-Hyun Nam , Hyeonbin Oh , Bo-Ram Park , Kyung-Mi Kim , Ha-Yun Kim , Yong Sik Cho
남정현, 오현빈, 박보람, 김경미, 김하윤, 조용식
Food Sci. Preserv. 2024;31(6):969-976.
https://doi.org/10.11002/fsp.2024.31.6.969
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Physicochemical properties of jangjorim made with beef, pork and venison
우육, 돈육, 및 사슴육으로 제조한 장조림의 이화학적 특성
So-Eun Lee , Yun-Ji Nam , Ung-Kyu Choi
이소은, 남윤지, 최웅규
Food Sci. Preserv. 2024;31(6):977-984.
https://doi.org/10.11002/fsp.2024.31.6.977
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Comparison of metabolites and antioxidative activity in leaves and roots of purple radish cultivars
자색무 품종별 무와 무청의 비휘발성 대사체 및 항산화 활성 비교
Seung-Hun Chae , Sang-Hyeon Lee , Jae-Hak Moon , Jeong-Yong Cho
채승훈, 이상현, 문재학, 조정용
Food Sci. Preserv. 2024;31(6):985-998.
https://doi.org/10.11002/fsp.2024.31.6.985
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Cited by Crossref 2 , Scopus 2
Development of brandy production technology using high-alcohol wine and quality characteristics of brandy aged with oak chips through accelerated aging
고알코올 발효주 활용 및 오크칩으로 숙성한 가속 숙성 브랜디의 품질 특성
Jueun Lee , Jieun Kang , Chanwoo Kim , Bora Lim , Inseo Hwang , Guijeong Han , Youngmi Kim , Jiho Choi
이주은, 강지은, 김찬우, 임보라, 황인서, 한귀정, 김영미, 최지호
Food Sci. Preserv. 2024;31(6):999-1009.
https://doi.org/10.11002/fsp.2024.31.6.999
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Cited by Scopus 1
Effect of rice cultivars on the fermentation characteristics and aroma profile of distilled soju using N9 yeast
N9 효모를 이용한 쌀 품종별 증류 소주의 발효 특성 및 향기 성분 분석
Bo-Ram Kim , Hyun-Ho Kang , Chan-Woo Kim , Ji-Ho Choi , In-Seo Hwang , Ji-Eun Kang
김보람, 강현호, 김찬우, 최지호, 황인서, 강지은
Food Sci. Preserv. 2024;31(6):1010-1019.
https://doi.org/10.11002/fsp.2024.31.6.1010
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Cited by Crossref 3 , Scopus 2
Comparison of quality characteristics of tofu made from three soybean cultivars grown in different regions of Korea
재배 지역에 따른 주요 콩 제조 두부의 풍미 및 품질 특성
Eunyeong Sim , Hye-Sun Choi , Hye-Young Park , Hong-Sik Kim , Areum Chun
심은영, 최혜선, 박혜영, 김홍식, 천아름
Food Sci. Preserv. 2024;31(6):1020-1032.
https://doi.org/10.11002/fsp.2024.31.6.1020
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Cited by Crossref 3 , Scopus 1
Anti-inflammatory and skin improvement effect of a complex extract including Sophorae fruztus, Zingiber officinale, and Akebia quinata
괴각(Sophorae fruztus), 건강(Zingiber officinale) 및 으름줄기(Akebia quinata) 복합 추출물의 항염증 및 피부 장벽 개선 효과
Dan-Hee Yoo , Ji-Won Hur , Jung-Wook Kang , A-Reum Jang , Hye-Jin Kim , Hang-Eui Cho , Eui-Su Choung , In-Chul Lee
유단희, 허지원, 강정욱, 장아름, 김혜진, 조항의, 정의수, 이인철
Food Sci. Preserv. 2024;31(6):1033-1042.
https://doi.org/10.11002/fsp.2024.31.6.1033
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Antioxidant, digestive enzyme activity, and anti-inflammatory effect of plant mixture including Scutellaria baicalensis
황금을 포함한 식물혼합물의 항산화, 소화효소 활성 및 항염증 효과
SooJung Lee , Mi Ja Chung
이수정, 정미자
Food Sci. Preserv. 2024;31(6):1043-1056.
https://doi.org/10.11002/fsp.2024.31.6.1043
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Cited by Crossref 3 , Scopus 1

Research Note

Tetracycline residues in retailed pork meat and liver in public markets of Davao city, Philippines
Kimberly Marie S. Develos , Kaizen John O. Nerio , Kyla Diane C. Fuentes , Alfea B. Lanaban , Kaye Jara B. Mapundo , Cherry Ann Keith O. Guillen , Harvie Marie B. Dumagan , Glenn Charls L. Buelis , Nelyn Mae Cadotdot , Natasha Lyn Insular , Camela Mae A. Northrup , Justine Mae Rivera , Alfredo A. Hinay
Food Sci. Preserv. 2024;31(6):1057-1062.
https://doi.org/10.11002/fsp.2024.31.6.1057
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Cited by Crossref 4 , Scopus 2

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