Food Science and Preservation

About Food Science and Preservation

Food Science and Preservation (Food Sci Preserv, FSP) is a peer-reviewed and open-access journal that publishes original research papers, research notes, and reviews covering basic and applied research related to the knowledge, techniques, and advancement of food science and preservation. Food Sci Preserv (pISSN 3022-5477; eISSN 3022-5485) is the official journal of the Korean Society of Food Preservation, which is published and distributed, on- and offline, bimonthly (Feb, Apr, Jun, Aug, Oct, and Dec).
Research Article

Aug 31, 2024

Effect of soaking conditions on physicochemical properties and sensory quality of cooked glutinous rice with an electric rice cooker

Paideang Khwanchai, Fong-In Suwalee, Trakul Prommajak, Noppakao Phandaeng

Food Sci. Preserv. 2024;31(4):507-517.
https://doi.org/10.11002/fsp.2024.31.4.507

ABSTRACT: This research aimed to investigate the changes in physicochemical properties and sensory qualities of cooked glutinous rice (RD6) by using the electric rice cooker method with different soaking conditions compared to cooking glutinous rice by steaming in a conventional steamer (control). Glutinous rice grain was soaked at different soaking conditions of temperatures at 25 and 45°C and soaking time for 30, 60, and 90 min, and then were cooked by the electric rice cooker. The results indicated that the degree of starch gelatinization was incre...
Research Article

Aug 31, 2024

Analyzing quality characteristics of texturized vegetable protein using defatted soy flour with rice flour and rice starch

Chan Soon Park, Mi Sook Seo, Sun Young Jung, Seul Lee, Boram Park, Shin Young Park, Yong Suk Kim

Food Sci. Preserv. 2024;31(4):518-526.
https://doi.org/10.11002/fsp.2024.31.4.518

ABSTRACT: This study analyzed the quality of texturized vegetable protein (TVP) made from defatted soy flour combined with flour or starch from rice sources. The base raw material formulation consisted of 50% soybean protein, 30% gluten, and 20% rice flour and rice starch. A cooling die-equipped extruder was used with a barrel temperature of 190°C and screw rotation speed of 250 rpm. The hardness and cutting strength of the extruded TVP were found to be higher for white rice than for glutinous rice and higher for flour than for starch. Gumminess and c...
Research Article

Aug 31, 2024

Quality characteristics and bread-making properties of Korean whole wheat flour produced at different addition levels of wheat bran

Jeongmin Park, Sung Ran Yoon, Jung A Ryu

Food Sci. Preserv. 2024;31(4):527-540.
https://doi.org/10.11002/fsp.2024.31.4.527

ABSTRACT: Whole wheat flour is produced by grinding wheat grains and blending each milling fraction such as wheat bran and white flour with no specific standard for the proportions. An exploration on classifying and utilizing Korean whole wheat flour is required to increase the practical use of many different types of Korean wheat flour products. This study aimed to examine factors for categorization and processability of Korean whole wheat flour by investigating quality characteristics and bread-making properties of Korean hard wheat flour samples produ...
Research Article

Aug 31, 2024

Valorization of refined sardine oil in canned Sardina pilchardus

Hind Mkadem

Food Sci. Preserv. 2024;31(4):541-553.
https://doi.org/10.11002/fsp.2024.31.4.541

ABSTRACT: This study aimed to use refined sardine oil as a covering juice in canned Sardina pilchardus. The oil’s fatty acid profile, acidity, peroxide value, and p-anisidine value were analyzed. The biochemical composition, histamine content, and bacteriological stability of the canned sardines were determined. The results showed that canned sardines contained 51.40 g of moisture, 27.87 g of fat, 17.91 g of protein, and 1.03 g of salt per 100 g net weight. The fatty acid composition included 10.35% polyunsaturated fatty acids, 8.86% saturated fatty ac...
Research Article

Aug 31, 2024

Effect of extracting solvents on physicochemical properties of vegetable seed oils and their suitability for industrial applications

Qeency Etim Essien, Michael Akomaye Akpe, Ofonime Okon Udo, Collins Irechukwu Nwobodo

Food Sci. Preserv. 2024;31(4):554-564.
https://doi.org/10.11002/fsp.2024.31.4.554

ABSTRACT: The effects of extracting solvents on the physicochemical properties of vegetable oils extracted from four oil seed plants, namely Dennettia tripetala, Dacryodes edulis, Cola rostrata, and Persea americana, were studied. Vegetable oils were extracted using the Soxhlet method. The oils were used for determining % yield, acid value (AV), iodine value (IV), saponification value (SV), electrical conductivity (EC), and pH. The results revealed that the range of the mean % yield of oils extracted using hexane, carbon tetrachloride (CCl4), petroleum e...
Research Article

Aug 31, 2024

Physicochemical quality characteristics of nurungji prepared from rice and Raphanus sativus powder

Dieudonne Iradukunda, Yoon-Han Kang

Food Sci. Preserv. 2024;31(4):565-578.
https://doi.org/10.11002/fsp.2024.31.4.565

ABSTRACT: This study investigated the physicochemical quality, antioxidant activity, instrumental sensory characteristics of nurungi prepared from rice and dried-radish root bugak powder (DRBP). DRBP was made from dried-radish root bugak (DRB) coated with 80% superfine glutinous and 20% non-glutinous rice powders. The nurungji food products were prepared using 80% non-glutinous rice and 20% glutinous rice, and DRBP, which was added at different levels of 2, 4, 6, 8, and 10%, respectively (NR-2, NR-4, NR-6, NR-8, and NR-10). The total polyphenol and flavo...
Research Article

Aug 31, 2024

Comparative study on the bioactive compound contents and antioxidant activity of broccoli cooked with different methods

Eun-Sun Hwang, SiA Lee

Food Sci. Preserv. 2024;31(4):579-589.
https://doi.org/10.11002/fsp.2024.31.4.579

ABSTRACT: To compare the cooking methods (boling, steaming) for broccoli, the extracts from water or 80% ethanol were used to determine total polyphenols, total flavonoids, and antioxidant activities. The total polyphenol and flavonoid contents of both fresh and boiled or steamed broccoli were found to be higher in the 80% ethanol extract compared to the water extract. Nine glucosinolates were identified in broccoli using high-performance liquid chromatography. The glucosinolate content was found to be higher in steamed broccoli compared to fresh broccol...
Research Article

Aug 31, 2024

Protective effects of Angelica keiskei extract against TNF-α-induced oxidative stress and vascular inflammation in human umbilical vein endothelial cells

Jae Young Shin, Ji Hyeon Park, Byoung Ok Cho, Eun Seo Kang, Mi Hyun Joo, Young-Soo Kim, Seon Il Jang

Food Sci. Preserv. 2024;31(4):590-600.
https://doi.org/10.11002/fsp.2024.31.4.590

ABSTRACT: Angelica keiskei, a perennial herb from Apiaceae family, has been reported to improve diabetes, inhibit thrombosis, alleviate dyslipidemia, and prevent type 2 diabetes, obesity, and atherosclerosis. In this study, the protective effects of A. keiskei extract (AKE) against tumor necrosis factor-alpha (TNF-α)-induced oxidative stress and vascular inflammation in human umbilical vein endothelial cells (HUVECs) were investigated through cell viability analysis, antioxidant enzyme analysis, western blotting, and immunofluorescence staining. The r...
Research Article

Aug 31, 2024

Changes in quality characteristics during storage of Korean soy sauce added with onion juice according to heat sterilization conditions
가열살균조건에 따른 양파 착즙액 첨가 한식간장의 저장 중 품질 특성 변화

Eun-Hye Kim, Su-Hawn Kim, Hyeong-Woo Jo, Won-Hee Lee, Jun-Seo Jang, Chang-Ki Huh
김은혜, 김수환, 조형우, 이원희, 장준서, 허창기

Food Sci. Preserv. 2024;31(4):601-611.
https://doi.org/10.11002/fsp.2024.31.4.601

ABSTRACT:
Research Article

Aug 31, 2024

The effect of aluminum coating to corrugated packaging on quality characteristics of Enoki mushrooms (Flammulina velutipes) during storage
골판지 포장지의 알루미늄 코팅이 팽이버섯의 저온저장 중 품질 특성에 미치는 영향

Ah-Na Kim, Kyo-Yeon Lee, Chae-Eun Park, Se Ri Kim, Song Yi Choi, Injun Hwang, Kyung Min Park, Sung-Gil Choi
김아나, 이교연, 박채은, 김세리, 최송이, 황인준, 박경민, 최성길

Food Sci. Preserv. 2024;31(4):612-622.
https://doi.org/10.11002/fsp.2024.31.4.612

ABSTRACT:
Research Article

Aug 31, 2024

Comparison of essential oils and lignans compositions from pulp and seed of Omija (Schisandra chinensis) berry
오미자(Schisandra chinensis) 열매의 과육과 씨에서 정유 및 리그난 성분 비교

Mi-Sun Kim, Ye Seul Kwon, Hyun Jin Choi, Young-Hoi Kim, Han-Seok Choi
김미선, 권예슬, 최현진, 김영회, 최한석

Food Sci. Preserv. 2024;31(4):623-632.
https://doi.org/10.11002/fsp.2024.31.4.623

ABSTRACT:
Research Article

Aug 31, 2024

Fermentation and quality characteristics of ALE beer with the addition of Muscat Bailey A grape
MBA 포도 첨가에 따른 ALE 맥주의 발효 및 품질 특성

Sanghyuk Lee, Kyu-Taek Choi, Jun-Su Choi, Jong-Hyeon Lee, Sae-Byuk Lee
이상혁, 최규택, 최준수, 이종현, 이새벽

Food Sci. Preserv. 2024;31(4):633-644.
https://doi.org/10.11002/fsp.2024.31.4.633

ABSTRACT:
Research Article

Aug 31, 2024

Nutritional components and physiological activities of kombucha containing ginseng sprouts
새싹인삼 함유 콤부차의 영양성분 및 생리활성

Hee Yul Lee, Ga Young Lee, Kye Man Cho, Ok Soo Joo
이희율, 이가영, 조계만, 주옥수

Food Sci. Preserv. 2024;31(4):645-659.
https://doi.org/10.11002/fsp.2024.31.4.645

ABSTRACT:
Research Article

Aug 31, 2024

Quality characteristics and antioxidant activity of rice muffins added with Orostachys japonicus powder
와송 분말을 첨가한 쌀머핀의 품질 특성 및 항산화 활성

Ye-Ji Kim, Jin-Hee Choi, Soo-Bin Kim, Jung-Min Hwang, Hae-Yeon Choi
김예지, 최진희, 김수빈, 황정민, 최해연

Food Sci. Preserv. 2024;31(4):660-672.
https://doi.org/10.11002/fsp.2024.31.4.660

ABSTRACT:
Research Article

Aug 31, 2024

Physiochemical properties and anti-proliferative activity against human lung cancer cells of kombucha using sugar extracts of Cudrania tricuspidata fruits
꾸지뽕나무 열매 당침액 이용 콤부차의 이화학적 품질 특성 및 인체 폐암세포 항증식 활성

MiAe Cho, Kyoung Ju Song, Jinwook Lee, Chang Moo Lee, Ho Chil Choi, Jong Cheol Park
조미애, 송경주, 이진욱, 이창무, 최호칠, 박종철

Food Sci. Preserv. 2024;31(4):673-681.
https://doi.org/10.11002/fsp.2024.31.4.673

ABSTRACT:

CURRENT ISSUE: Aug 2024, Vol. 31 , No. 4

Research Article Effect of soaking conditions on physicochemical properties and sensory quality of cooked glutinous rice with an electric rice cooker Paideang Khwanchai, Fong-In Suwalee, Trakul Prommajak, Noppakao Phandaeng Food Sci. Preserv. 2024;31(4):507-517. https://doi.org/10.11002/fsp.2024.31.4.507 HTML PDF PubReader	Research Article Analyzing quality characteristics of texturized vegetable protein using defatted soy flour with rice flour and rice starch Chan Soon Park, Mi Sook Seo, Sun Young Jung, Seul Lee, Boram Park, Shin Young Park, Yong Suk Kim Food Sci. Preserv. 2024;31(4):518-526. https://doi.org/10.11002/fsp.2024.31.4.518 HTML PDF PubReader
Research Article Quality characteristics and bread-making properties of Korean whole wheat flour produced at different addition levels of wheat bran Jeongmin Park, Sung Ran Yoon, Jung A Ryu Food Sci. Preserv. 2024;31(4):527-540. https://doi.org/10.11002/fsp.2024.31.4.527 HTML PDF PubReader	Research Article Valorization of refined sardine oil in canned Sardina pilchardus Hind Mkadem Food Sci. Preserv. 2024;31(4):541-553. https://doi.org/10.11002/fsp.2024.31.4.541 HTML PDF PubReader
Research Article Effect of extracting solvents on physicochemical properties of vegetable seed oils and their suitability for industrial applications Qeency Etim Essien, Michael Akomaye Akpe, Ofonime Okon Udo, Collins Irechukwu Nwobodo Food Sci. Preserv. 2024;31(4):554-564. https://doi.org/10.11002/fsp.2024.31.4.554 HTML PDF PubReader	Research Article Physicochemical quality characteristics of nurungji prepared from rice and Raphanus sativus powder Dieudonne Iradukunda, Yoon-Han Kang Food Sci. Preserv. 2024;31(4):565-578. https://doi.org/10.11002/fsp.2024.31.4.565 HTML PDF PubReader
Research Article Comparative study on the bioactive compound contents and antioxidant activity of broccoli cooked with different methods Eun-Sun Hwang, SiA Lee Food Sci. Preserv. 2024;31(4):579-589. https://doi.org/10.11002/fsp.2024.31.4.579 HTML PDF PubReader	Research Article Protective effects of Angelica keiskei extract against TNF-α-induced oxidative stress and vascular inflammation in human umbilical vein endothelial cells Jae Young Shin, Ji Hyeon Park, Byoung Ok Cho, Eun Seo Kang, Mi Hyun Joo, Young-Soo Kim, Seon Il Jang Food Sci. Preserv. 2024;31(4):590-600. https://doi.org/10.11002/fsp.2024.31.4.590 HTML PDF PubReader
Research Article Changes in quality characteristics during storage of Korean soy sauce added with onion juice according to heat sterilization conditions 가열살균조건에 따른 양파 착즙액 첨가 한식간장의 저장 중 품질 특성 변화 Eun-Hye Kim, Su-Hawn Kim, Hyeong-Woo Jo, Won-Hee Lee, Jun-Seo Jang, Chang-Ki Huh 김은혜, 김수환, 조형우, 이원희, 장준서, 허창기 Food Sci. Preserv. 2024;31(4):601-611. https://doi.org/10.11002/fsp.2024.31.4.601 HTML PDF PubReader	Research Article The effect of aluminum coating to corrugated packaging on quality characteristics of Enoki mushrooms (Flammulina velutipes) during storage 골판지 포장지의 알루미늄 코팅이 팽이버섯의 저온저장 중 품질 특성에 미치는 영향 Ah-Na Kim, Kyo-Yeon Lee, Chae-Eun Park, Se Ri Kim, Song Yi Choi, Injun Hwang, Kyung Min Park, Sung-Gil Choi 김아나, 이교연, 박채은, 김세리, 최송이, 황인준, 박경민, 최성길 Food Sci. Preserv. 2024;31(4):612-622. https://doi.org/10.11002/fsp.2024.31.4.612 HTML PDF PubReader
Research Article Comparison of essential oils and lignans compositions from pulp and seed of Omija (Schisandra chinensis) berry 오미자(Schisandra chinensis) 열매의 과육과 씨에서 정유 및 리그난 성분 비교 Mi-Sun Kim, Ye Seul Kwon, Hyun Jin Choi, Young-Hoi Kim, Han-Seok Choi 김미선, 권예슬, 최현진, 김영회, 최한석 Food Sci. Preserv. 2024;31(4):623-632. https://doi.org/10.11002/fsp.2024.31.4.623 HTML PDF PubReader	Research Article Fermentation and quality characteristics of ALE beer with the addition of Muscat Bailey A grape MBA 포도 첨가에 따른 ALE 맥주의 발효 및 품질 특성 Sanghyuk Lee, Kyu-Taek Choi, Jun-Su Choi, Jong-Hyeon Lee, Sae-Byuk Lee 이상혁, 최규택, 최준수, 이종현, 이새벽 Food Sci. Preserv. 2024;31(4):633-644. https://doi.org/10.11002/fsp.2024.31.4.633 HTML PDF PubReader
Research Article Nutritional components and physiological activities of kombucha containing ginseng sprouts 새싹인삼 함유 콤부차의 영양성분 및 생리활성 Hee Yul Lee, Ga Young Lee, Kye Man Cho, Ok Soo Joo 이희율, 이가영, 조계만, 주옥수 Food Sci. Preserv. 2024;31(4):645-659. https://doi.org/10.11002/fsp.2024.31.4.645 HTML PDF PubReader	Research Article Quality characteristics and antioxidant activity of rice muffins added with Orostachys japonicus powder 와송 분말을 첨가한 쌀머핀의 품질 특성 및 항산화 활성 Ye-Ji Kim, Jin-Hee Choi, Soo-Bin Kim, Jung-Min Hwang, Hae-Yeon Choi 김예지, 최진희, 김수빈, 황정민, 최해연 Food Sci. Preserv. 2024;31(4):660-672. https://doi.org/10.11002/fsp.2024.31.4.660 HTML PDF PubReader
Research Article Physiochemical properties and anti-proliferative activity against human lung cancer cells of kombucha using sugar extracts of Cudrania tricuspidata fruits 꾸지뽕나무 열매 당침액 이용 콤부차의 이화학적 품질 특성 및 인체 폐암세포 항증식 활성 MiAe Cho, Kyoung Ju Song, Jinwook Lee, Chang Moo Lee, Ho Chil Choi, Jong Cheol Park 조미애, 송경주, 이진욱, 이창무, 최호칠, 박종철 Food Sci. Preserv. 2024;31(4):673-681. https://doi.org/10.11002/fsp.2024.31.4.673 HTML PDF PubReader

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