Food Science and Preservation

About Food Science and Preservation

Food Science and Preservation (FSP) is a peer-reviewed, open-access journal that publishes original research articles, research notes, and review papers covering basic and applied research in food science and preservation. The journal aims to advance knowledge, techniques, and applications in these fields and to foster communication among scientists, technologists, and professionals working in academia, research institutes, and industry.

FSP is the official journal of the Korean Society of Food Preservation (KoSFoP). It is published bimonthly, both online and in print, with issues released on the last day of February, April, June, August, October, and December. Supplementary or special issues/topics may also be published when necessary. All copyrights, including the right of online transmission, are held by the Korean Society of Food Preservation.

The journal was first launched in 1994 under the English title Korean Journal of Post-harvest Science and Technology of Agricultural Products (pISSN 1225-8636; Vol. 1, No. 1 to Vol. 8, No. 4, 2001). It was renamed the Korean Journal of Food Preservation (pISSN 1738-7248; eISSN 2287-7428; Vol. 9, No. 1, 2002 to Vol. 30, No. 6, 2023). Since January 2024, the journal has been published under its current title, Food Science and Preservation (Vol. 31, No. 1–present; pISSN 3022-5477, eISSN 3022-5485). The official abbreviated title is Food Sci. Preserv.
Review

Assessment of organic food from the perspective of sustainable diets and its implication for food education

Nguyen Huynh Dinh Thuan, Hee-Jin Kang, Jeong-Weon Kim

Food Sci. Preserv. 2025;32(6):965-977.
https://doi.org/10.11002/fsp.2025.32.6.965

ABSTRACT: Sustainable diets are crucial for addressing environmental degradation, food insecurity, and public health challenges. Organic food has been considered a potential solution; however, its sustainability remains debated, requiring food scientists and educators to have a comprehensive understanding of its implications. This review critically analyzed recent scientific articles on organic food in terms of environmental, societal, and economic sustainability within dietary parameters and evaluated their alignment with the five sustainable diet crite...
Review

Analytical techniques for the detection of benzo[a]pyrene and other polycyclic aromatic hydrocarbons in food

Adebayo J. Akinboye, Joon-Goo Lee

Food Sci. Preserv. 2025;32(6):978-995.
https://doi.org/10.11002/fsp.2025.32.6.978

ABSTRACT: Polycyclic aromatic hydrocarbons are persistent environmental contaminants, several of which, including benzo[a]pyrene (BaP), are potent carcinogens. Their presence in food poses significant health risks, necessitating accurate and sensitive monitoring. This review summarizes analytical approaches used for the extraction, separation, and detection of BaP and other Polycyclic aromatic hydrocarbons in food and beverages. Conventional chromatographic methods, particularly liquid chromatography with fluorescence detection (LC-FLD) and gas chromatog...
Review

Phytochemicals, antimicrobial and antioxidant properties, and potential applications of Nypa fruticans Wurmb.: An updated review

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

Food Sci. Preserv. 2025;32(6):996-1007.
https://doi.org/10.11002/fsp.2025.32.6.996

ABSTRACT: Nipa palm (Nypa fruticans Wurmb.) is a type of mangrove plant that typically grows along rivers and canals in tropical and subtropical regions. All parts of the nipa palm exhibit biological activity, containing compounds such as tannins, alkaloids, saponins, polyphenols, flavonoids, quinones, steroids, and triterpenoids. Research has indicated that nipa palm has potential therapeutic benefits for conditions such as diabetes, cardiovascular diseases, and cancer. Additionally, by-products from nipa palm, including its husk and trunk, are utilized...
Research Article

Biochemical changes in non-thermally processed red snow crab meat during refrigerated storage

Ga-Yang Lee, Min-Jeong Jung, Jong-Woong Nam, Byoung-Mok Kim, Joon-Young Jun

Food Sci. Preserv. 2025;32(6):1008-1018.
https://doi.org/10.11002/fsp.2025.32.6.1008

ABSTRACT: Red snow crab (Chionoecetes japonicus) is the most industrially processed into cooked-frozen meat. However, the conventional boiling process causes notable loss of flavor and nutrients. A non-thermal separation method based on freezing and sequential thawing was previously developed to enhance crab meat quality. This study aimed to elucidate biochemical changes in non-thermally processed crab leg meat during refrigerated storage, focusing on enzymatic activity and metabolite accumulation. Samples were stored at 4°C (Raw group), and changes i...
Research Article

Pre-hatch thermal manipulation and post-hatch guanidinoacetic acid supplementation enhance meat quality under chronic heat stress in broiler chickens

Gholamreza Zaboli

Food Sci. Preserv. 2025;32(6):1019-1030.
https://doi.org/10.11002/fsp.2025.32.6.1019

ABSTRACT: This study aimed to evaluate the effects of pre-hatch thermal manipulation (TM) and post-hatch guanidinoacetic acid (GAA) supplementation on meat quality in male broiler chickens exposed to chronic heat stress (CHS). A total of 710 Ross 308 eggs were incubated under two conditions: a control group maintained at 37.8°C with 56% relative humidity and a TM group (39.5°C and 65% RH for 12 h/day, from embryonic days 7 to 16). After hatching, chicks were divided into four experimental groups (n=12 birds/pen; 5 replicates/treatment): control (C), c...
Research Article

Comparative analysis of physicochemical properties and antioxidant activities of kale (Brassica oleracea var. acephala) under organic and conventional cultivation systems

Eun-Sun Hwang, Soyeon Kim

Food Sci. Preserv. 2025;32(6):1031-1041.
https://doi.org/10.11002/fsp.2025.32.6.1031

ABSTRACT: This study evaluated the physicochemical properties, bioactive compounds, and antioxidant activities of kale cultivated under conventional and organic systems. Moisture content showed little difference between groups, while ash values varied more widely in organic kale. Crude protein was higher in organic kale, averaging about 0.55% compared to 0.39% in conventional samples, and crude fat was also slightly greater at up to 2.36% in organic kale versus 2.07% in conventional kale. Total polyphenol and flavonoid contents were greater in organic ka...
Research Article

Characterization and antioxidant activity of protein hydrolysate from milkfish (Chanos chanos)

Islamuddin Jafar, Muhammad Asfar, Meta Mahendradatta

Food Sci. Preserv. 2025;32(6):1042-1053.
https://doi.org/10.11002/fsp.2025.32.6.1042

ABSTRACT: Milkfish (Chanos chanos) is a promising source for producing fish protein hydrolysate (FPH), which exhibits valuable bioactive and functional properties. This study aimed to evaluate the effects of hydrolysis time and bromelain concentration on the characteristics and antioxidant activity of milkfish-derived FPH. A completely randomized factorial design was used with variations in hydrolysis time (5, 6, and 7 h) and enzyme concentration (5, 6 and 7%), each treatment replicated three times. Parameters measured included moisture, fat, ash, solubl...
Research Article

Physicochemical properties and antioxidant activity of curd yogurt fortified with carrot powder

Yongha Park, Eun-Sun Hwang

Food Sci. Preserv. 2025;32(6):1054-1066.
https://doi.org/10.11002/fsp.2025.32.6.1054

ABSTRACT: This study evaluated the physicochemical properties, bioactive compound contents, and antioxidant capacity of yogurt supplemented with 0%, 3%, 6%, and 9% carrot powder, replacing skim milk powder. As fermentation progressed, pH decreased and titratable acidity increased across all groups, while viscosity increased over time, although no significant differences were observed among treatments. Lactic acid bacteria counts rose steadily during 24 h of fermentation, with slightly higher final counts (7.94-7.98 log CFU/mL) in yogurts containing 3-9% ...
Research Article

Development of cabbage fermented powder with enhanced enzyme activity using microorganisms isolated from nuruk

Jongbeom Park, Sunghee Kim, Seoyoung Lee, Ryeongeun Kim, Ahhyeon Chun, Jeong Jae Lee, Jong Nam Kim, Soo Rin Kim

Food Sci. Preserv. 2025;32(6):1067-1076.
https://doi.org/10.11002/fsp.2025.32.6.1067

ABSTRACT: This study aimed to produce fermented cabbage powder with enhanced enzyme activity and functionality. Twenty-four strains of Bacillus spp. were isolated from two types of traditional nuruk. Four strains exhibiting superior amylase and protease activities were selected through qualitative and quantitative analyses and identified as two B. subtilis and two B. amyloliquefaciens strains using 16S rRNA sequencing. Among them, B. amyloliquefaciens S2 was ultimately selected as the most suitable strain for cabbage fermentation. A solution containing 1...
Research Article

Evaluation of the nutritional composition and nutraceuticals of Bambusa beecheyana and Dendrocalamus latiflorus shoots

Waraporn Kusalaruk, Trakul Prommajak

Food Sci. Preserv. 2025;32(6):1077-1090.
https://doi.org/10.11002/fsp.2025.32.6.1077

ABSTRACT: Bamboo shoots are increasingly recognized as promising sources of nutrients and bioactive compounds. However, comprehensive nutritional data for many commercially important species, particularly regarding the effects of common processing methods, such as boiling, remain limited. This study characterized the nutritional composition and nutraceutical properties of two commercially important bamboo species, Bambusa beecheyana and Dendrocalamus latiflorus, in fresh and boiled forms. Proximate analysis showed high moisture content (92-94 g/100 g wb)...
Research Article

Assessment of biological activity and physicochemical composition of essential oils from selected Citrus species in Vietnam

Lam Bach Bao Phuong, Le Pham Tan Quoc

Food Sci. Preserv. 2025;32(6):1091-1100.
https://doi.org/10.11002/fsp.2025.32.6.1091

ABSTRACT: Despite the growing interest in natural preservatives and bioactive compounds from plant sources, comparative studies on Citrus peel essential oils-especially those cultivated in Vietnam-remain limited. This study evaluated the chemical composition, physical properties, and biological activities of peel essential oils (EOs) from four Citrus species: orange (Citrus sinensis, CsEO), grapefruit (Citrus grandis, CgEO), lemon (Citrus aurantiifolia, CaEO), and calamondin (Citrus microcarpa, CmEO), all grown in Dong Nai, Vietnam. GC-MS analysis reveal...
Research Article

Protective effects of Allium ampeloprasum extract against DHT-induced benign prostatic hyperplasia in WPMY-1 cell

Hyo-Jeong Lee, Seung Kim

Food Sci. Preserv. 2025;32(6):1101-1109.
https://doi.org/10.11002/fsp.2025.32.6.1101

ABSTRACT: This study investigated the protective effects of Allium ampeloprasum extract (AAE) against dihydrotestosterone (DHT)-induced benign prostatic hyperplasia (BPH) in WPMY-1 cells. Cytotoxicity testing confirmed that AAE was non-toxic at all tested concentrations. Pretreatment with AAE significantly reduced DHT-induced secretion of interleukin-6 (IL-6), interleukin-1β (IL-1β) and tumor necrosis factor-α (TNF-α), demonstrating its anti-inflammatory potential. AAE also decreased 5α-reductase and prostate-specific antigen (PSA) levels, suggesti...
Research Article

Natural acidifying agents (yuzu juice and organic acids)-assisted alkali extraction process for naked oat (Avena sativa L.) proteins
천연 산성화제(유자와 유기산)를 이용한 쌀귀리 단백질 최적 알칼리 추출 공정

Sun-Kyung Lee, You-Seok Lee, Soo-Hyun Ji, Ah-Young Jeong, Pyo-Hyeon Kim, Sug-Ju Ko
이선경, 이유석, 지수현, 정아영, 김표현, 고숙주

Food Sci. Preserv. 2025;32(6):1110-1120.
https://doi.org/10.11002/fsp.2025.32.6.1110

ABSTRACT: This study aimed to determine the optimal alkali extraction conditions—including alkaline pH, isoelectric precipitation pH, and enzyme treatment—for enhancing protein yield and crude protein content when using yuzu juice in the alkali extraction of naked oat proteins. First, unsoaked oat grains showed lower protein loss than soaked grains. Furthermore, the use of yuzu juice as the precipitation agent resulted in higher crude protein content and extraction yield than the use of citric acid alone. When oat proteins were extracted at alkaline ...
Research Article

Quality characteristics and antioxidant activity of plum vinegar
자두식초의 이화학적 품질 특성과 항산화 활성

Hyo Jung Ann, Yeon Ho Do, Yu Ri Jeong, Ji Hyun Kim, Weon Taek Seo
안효정, 도연호, 정유리, 김지현, 서원택

Food Sci. Preserv. 2025;32(6):1121-1132.
https://doi.org/10.11002/fsp.2025.32.6.1121

ABSTRACT: This study evaluated the quality characteristics and antioxidant activity of vinegar prepared with the addition of plum (Prunus salicina L.) using a two-step fermentation process. Plum juice underwent alcoholic fermentation for 6 days, followed by acetic acid fermentation with Acetobacter pasteurianus for 20 days. To confirm the physicochemical qualities, pH, sugar and alcohol contents, free sugar, organic acid, free amino acid, and volatile compounds were measured. To examine the antioxidant activity, contents of total polyphenols and flavonoi...
Research Article

Physicochemical changes of barley flour subjected to different modification treatments
변성처리 방법에 따른 보릿가루의 물리화학적 변화

Eun Bit Ma, Eun Song
마은빛, 송은

Food Sci. Preserv. 2025;32(6):1133-1145.
https://doi.org/10.11002/fsp.2025.32.6.1133

ABSTRACT: This study examined the morphological, structural, and physicochemical characteristics of modified barley flours prepared from non-waxy cultivars Sogang and Huknuri and waxy cultivars Nulichal and Boseokchal using heat-moisture treatment (HM), enzyme treatment (EZ), and combined treatment (HM-EZ). Particle size and distribution decreased after modification, and SEM images revealed that starch granules became rough and irregular, exhibiting swelling, fissures, micropores, and layered structures depending on the treatment type. Color analysis sho...
Research Article

Changes in microbial communities and their correlation with physicochemical properties during the fermentation of doenjang
된장의 미생물 군집 및 이화학적 특성의 상관관계 분석

Gwangsu Ha, RanHee Lee, Jeong-Ha Lee, Hee Gun Yang, Bo Ram Jeong, Yeon Ji Han, Do-Youn Jeong, Hee-Jong Yang
하광수, 이란희, 이정하, 양희건, 정보람, 한연지, 정도연, 양희종

Food Sci. Preserv. 2025;32(6):1146-1155.
https://doi.org/10.11002/fsp.2025.32.6.1146

ABSTRACT: Despite extensive research on doenjang fermentation, studies exploring the correlation between microbial dynamics and its quality attributes remain limited. This study was conducted to elucidate the relationship between microbial changes and physicochemical characteristics during the fermentation process of doenjang. During the fermentation period of doenjang, from day 0 to day 90, significant decreases were observed in moisture, pH, salinity, and monosaccharide levels such as glucose and fructose, while the contents of amino-type nitrogen (AN)...
Research Article

Analysis of sugars and mycotoxin contents in commercial fermented vinegars
국내 발효식초류의 당류 및 곰팡이독소 함량 분석

Hyun-Jeong Kim, Ji-Eun Kim, Subi Lee, Bae-Hwan Kim, Sam-Pin Lee
김현정, 김지은, 이수비, 김배환, 이삼빈

Food Sci. Preserv. 2025;32(6):1156-1166.
https://doi.org/10.11002/fsp.2025.32.6.1156

ABSTRACT: This study investigated the levels of sugars and mycotoxins in 41 commercially available fermented vinegars. The validity of the analytical methods was confirmed through evaluation of the limits of detection, limits of quantification, linearity, and recovery rates for both sugars and mycotoxins. The sugar content of the fermented vinegar products showed large differences by region. Among the sugars, glucose and fructose were high predominant. In contrast, sucrose, lactose and maltose were present in smaller amounts, while raffinose and rhamnose...
Research Article

HPLC analysis of grape berry condensed tannin affecting astringency
포도 떫은맛에 영향을 주는 과립 탄닌 중합체의 HPLC 분석

Byeonghyeon Yun, Jungho Noh, Suhyun Ryu, Dongjun Im, Suin Mo, Ingirl Baek
윤병현, 노정호, 류수현, 임동준, 모수인, 백인걸

Food Sci. Preserv. 2025;32(6):1167-1174.
https://doi.org/10.11002/fsp.2025.32.6.1167

ABSTRACT: Condensed tannin affecting astringency in grapes maturated and growing were determined qualitatively and quantitatively using reversed-phase high performance liquid chromatography (HPLC). 7 monomeric and 2 dimeric tannin procyanidin B1 and B2 standards were respectively separated in retention time 42 min. Samples divided in berry, flesh and skin were extracted with each other way to compare qualitative and quantitative grape tannin contents. Grape berry and flesh after crushing softly likewise chewing grape were mixed with 70% acetone buffer sh...
Research Article

Analysis of fatty acid content and phospholipid composition in bovine by-products (kidney, heart, and lung)
소 부산물(신장, 심장, 허파)의 지방산 함량과 인지질 조성 분석

Si Yeong Jang, Ki-Teak Lee
장시영, 이기택

Food Sci. Preserv. 2025;32(6):1175-1187.
https://doi.org/10.11002/fsp.2025.32.6.1175

ABSTRACT: This study analyzed the fatty acid content and phospholipid profiles of bovine by-products (kidney, heart, lung) to evaluate their lipid characteristics and potential for value-added utilization. Across all three organs, palmitic acid (C16:0), oleic acid (C18:1n-9), and stearic acid (C18:0) were identified as the predominant fatty acids, although their relative abundance varied among organs. Notably, the kidney contained detectable levels of n-3 polyunsaturated fatty acids, including docosahexaenoic acid (C22:6n-3, 3.52 mg/100 g) and cis-11,14,...
Research Article

Laxative effects of prune-fermented drink on loperamide-induced constipation in Sprague-Dawley rats
푸룬 발효음료가 loperamide로 유도된 변비 쥐 모델에서 변비 개선에 미치는 효과

Wool-Lim Park, Hye-Ji Min, Ji-An Heo, Hwi-Gon Kim, Sang-Hyeon Park, Soon-Jae Kwon, Sang Won Lee, Kwon-Il Seo
박울림, 민혜지, 허지안, 김휘곤, 박상현, 권순재, 이상원, 서권일

Food Sci. Preserv. 2025;32(6):1188-1199.
https://doi.org/10.11002/fsp.2025.32.6.1188

ABSTRACT: The prune is known to have excellent physiological activity due to an abundance of dietary fibers and polyphenols. In this study, the effect of prune-fermented drink (PF) made with prune fermentation broth produced using Lactobacillus plantarum KSH-406 on intestinal function was confirmed. The feces and digestive tract of rats with loperamide-induced constipation were analyzed. There was less fecal excretion, fecal weight, and lower fecal water content in loperamide-treated rats than in normal rats. The oral administration of the PF remarkably ...
Research Article

Skin moisturizing, barrier-enhancing, and regenerative effects of smart farm-cultivated peanut sprout extracts
스마트팜 재배 땅콩새싹 추출물의 피부 보습, 장벽 강화 및 재생 효과

Chan Mi Park, Song Eun Park, Gun Su Cha, Jihyo Kim, Yangkang So
박찬미, 박송은, 차건수, 김지효, 소양강

Food Sci. Preserv. 2025;32(6):1200-1209.
https://doi.org/10.11002/fsp.2025.32.6.1200

ABSTRACT: Peanut sprouts, derived from germinating peanuts (Arachis hypogaea L.), are rich in bioactive compounds with health-promoting effects, including antioxidant, anti-inflammatory, and anti-obesity activities. In this study, peanut sprouts were cultivated in a smart farm, and extracts were prepared using water, 50% ethanol, and absolute ethanol to assess their phytochemical contents and skin-beneficial properties. The absolute ethanol extract exhibited the highest total polyphenol and flavonoid contents (78.06 mg/g and 6.54 mg/g, respectively), whi...
Research Article

Korean black ginseng extract protects against UV-induced skin damage through antioxidant activity and inhibition of elastase, tyrosinase, and hyaluronidase
한국 흑삼 추출물의 항산화 활성 및 엘라스타아제, 티로시나아제, 히알루로니다아제 억제를 통한 자외선 유도 피부 손상 보호 효과

Su-Yun Lyu
유수연

Food Sci. Preserv. 2025;32(6):1210-1226.
https://doi.org/10.11002/fsp.2025.32.6.1210

ABSTRACT: Korean black ginseng (KBG), produced through nine repeated steaming-drying cycles, has been used for various health benefits, but its protective effects against ultraviolet (UV)-induced skin photoaging remain incompletely understood. This study investigated the anti-photoaging potential of KBG extract through evaluation of its antioxidant activity, protection against UV-induced damage, and inhibition of skin-aging related enzymes. KBG extract demonstrated dose-dependent protective effects against UV-A-induced oxidative stress in human dermal fi...
Research Article

Protective effects of hot water extract from glasswort (Salicornia herbacea L.) on ethanol-induced hepatic injury in mice
알코올성 간 손상 동물 모델에 대한 함초 열수추출물의 간 보호 효과

Ho Jeong Jeong, Byung Hyuk Yoo, Gi Dong Han
정호정, 유병혁, 한기동

Food Sci. Preserv. 2025;32(6):1227-1233.
https://doi.org/10.11002/fsp.2025.32.6.1227

ABSTRACT: Chronic ethanol intake induces hepatic steatosis and injury. Glasswort (Salicornia herbacea L.) contains betaine and other bioactives with potential hepatoprotective effects. Male C57BL/6 mice (n=10/group) were assigned to four groups and reared for 6 weeks on Lieber-DeCarli liquid diets: normal diet (N), ethanol diet (C), ethanol diet plus silymarin (100 mg/kg, P), and ethanol diet plus hot water extract from glasswort (HWEG, 6.7 mg/kg, A). Ethanol feeding was gradually adapted and maintained at a final concentration while providing 36% of tot...
Research Article

Antioxidant and immunomodulatory effects of the white bread supplemented with blueberry and apple peel
블루베리와 사과껍질을 첨가한 식빵의 항산화 및 면역조절 효과

Yeon Ju Kim, SooJung Lee, Mi Ja Chung
김연주, 이수정, 정미자

Food Sci. Preserv. 2025;32(6):1234-1248.
https://doi.org/10.11002/fsp.2025.32.6.1234

ABSTRACT: We hypothesized that phytochemicals contained in blueberries and apple peels possess antioxidant and immunomodulatory properties. To test this hypothesis, we developed white bread supplemented with blueberry and apple peel powders. The freeze-dried extracts of white bread containing 3% blueberry powder and either 3% or 5% apple peel powder were designated as BP3APP3 and BP3APP5, respectively. The freeze-dried extracts of the control bread, blueberry powder, and apple peel powder were designated as CON, BP, and APP, respectively. Antioxidant act...

CURRENT ISSUE: Dec 2025, Vol. 32 , No. 6

Review Assessment of organic food from the perspective of sustainable diets and its implication for food education Nguyen Huynh Dinh Thuan, Hee-Jin Kang, Jeong-Weon Kim Food Sci. Preserv. 2025;32(6):965-977. https://doi.org/10.11002/fsp.2025.32.6.965 HTML PDF PubReader	Review Analytical techniques for the detection of benzo[a]pyrene and other polycyclic aromatic hydrocarbons in food Adebayo J. Akinboye, Joon-Goo Lee Food Sci. Preserv. 2025;32(6):978-995. https://doi.org/10.11002/fsp.2025.32.6.978 HTML PDF PubReader
Review Phytochemicals, antimicrobial and antioxidant properties, and potential applications of Nypa fruticans Wurmb.: An updated review Le Pham Tan Quoc, Tran Thi Mai Anh, Lam Bach Bao Phuong, Pham Thi Quyen, Pham My Hao Food Sci. Preserv. 2025;32(6):996-1007. https://doi.org/10.11002/fsp.2025.32.6.996 HTML PDF PubReader	Research Article Biochemical changes in non-thermally processed red snow crab meat during refrigerated storage Ga-Yang Lee, Min-Jeong Jung, Jong-Woong Nam, Byoung-Mok Kim, Joon-Young Jun Food Sci. Preserv. 2025;32(6):1008-1018. https://doi.org/10.11002/fsp.2025.32.6.1008 HTML PDF PubReader
Research Article Pre-hatch thermal manipulation and post-hatch guanidinoacetic acid supplementation enhance meat quality under chronic heat stress in broiler chickens Gholamreza Zaboli Food Sci. Preserv. 2025;32(6):1019-1030. https://doi.org/10.11002/fsp.2025.32.6.1019 HTML PDF PubReader	Research Article Comparative analysis of physicochemical properties and antioxidant activities of kale (Brassica oleracea var. acephala) under organic and conventional cultivation systems Eun-Sun Hwang, Soyeon Kim Food Sci. Preserv. 2025;32(6):1031-1041. https://doi.org/10.11002/fsp.2025.32.6.1031 HTML PDF PubReader
Research Article Characterization and antioxidant activity of protein hydrolysate from milkfish (Chanos chanos) Islamuddin Jafar, Muhammad Asfar, Meta Mahendradatta Food Sci. Preserv. 2025;32(6):1042-1053. https://doi.org/10.11002/fsp.2025.32.6.1042 HTML PDF PubReader	Research Article Physicochemical properties and antioxidant activity of curd yogurt fortified with carrot powder Yongha Park, Eun-Sun Hwang Food Sci. Preserv. 2025;32(6):1054-1066. https://doi.org/10.11002/fsp.2025.32.6.1054 HTML PDF PubReader
Research Article Development of cabbage fermented powder with enhanced enzyme activity using microorganisms isolated from nuruk Jongbeom Park, Sunghee Kim, Seoyoung Lee, Ryeongeun Kim, Ahhyeon Chun, Jeong Jae Lee, Jong Nam Kim, Soo Rin Kim Food Sci. Preserv. 2025;32(6):1067-1076. https://doi.org/10.11002/fsp.2025.32.6.1067 HTML PDF PubReader	Research Article Evaluation of the nutritional composition and nutraceuticals of Bambusa beecheyana and Dendrocalamus latiflorus shoots Waraporn Kusalaruk, Trakul Prommajak Food Sci. Preserv. 2025;32(6):1077-1090. https://doi.org/10.11002/fsp.2025.32.6.1077 HTML PDF PubReader
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