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

Special Issue (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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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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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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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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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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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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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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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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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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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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Food Science and Preservation
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Food Science and Preservation (FSP) reflected in Scopus

As of January 2024, the journal title has been changed to Food Science and Preservation (FSP).
We are pleased to announce that this has also been reflected in Scopus.
https://www.scopus.com/sourceid/21101210730
We look forward to your interest and submissions to the journal.
Thank you.

 


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