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 2 , Scopus 2
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 2
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 7 , 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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Cited by Crossref 1 , Scopus 1
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 3 , 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 4 , 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 4

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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.

The APCs will be applied as follows:

  • Korean-language manuscripts: KRW 600,000 per manuscript
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The new APC policy will apply to manuscripts submitted on or after January 1, 2027. Manuscripts submitted by December 31, 2026 will remain subject to the current publication charge policy.

For further details, please refer to the Article Processing Charges (APCs) Guidelines.

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