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

    Research Article

    Analyzing quality characteristics of texturized vegetable protein using defatted soy flour with rice flour and rice starch
    Food Sci. Preserv. 2024;31(4):518-526.
    https://doi.org/10.11002/fsp.2024.31.4.518

    Research Article

    Quality characteristics and bread-making properties of Korean whole wheat flour produced at different addition levels of wheat bran
    Food Sci. Preserv. 2024;31(4):527-540.
    https://doi.org/10.11002/fsp.2024.31.4.527

    Research Article

    Valorization of refined sardine oil in canned Sardina pilchardus
    Food Sci. Preserv. 2024;31(4):541-553.
    https://doi.org/10.11002/fsp.2024.31.4.541

    Research Article

    Effect of extracting solvents on physicochemical properties of vegetable seed oils and their suitability for industrial applications
    Food Sci. Preserv. 2024;31(4):554-564.
    https://doi.org/10.11002/fsp.2024.31.4.554

    Research Article

    Physicochemical quality characteristics of nurungji prepared from rice and Raphanus sativus powder
    Food Sci. Preserv. 2024;31(4):565-578.
    https://doi.org/10.11002/fsp.2024.31.4.565

    Research Article

    Comparative study on the bioactive compound contents and antioxidant activity of broccoli cooked with different methods
    Food Sci. Preserv. 2024;31(4):579-589.
    https://doi.org/10.11002/fsp.2024.31.4.579

    Research Article

    Protective effects of Angelica keiskei extract against TNF-α-induced oxidative stress and vascular inflammation in human umbilical vein endothelial cells
    Food Sci. Preserv. 2024;31(4):590-600.
    https://doi.org/10.11002/fsp.2024.31.4.590

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

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

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

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

    Research Article

    Nutritional components and physiological activities of kombucha containing ginseng sprouts
    새싹인삼 함유 콤부차의 영양성분 및 생리활성
    Food Sci. Preserv. 2024;31(4):645-659.
    https://doi.org/10.11002/fsp.2024.31.4.645

    Research Article

    Quality characteristics and antioxidant activity of rice muffins added with Orostachys japonicus powder
    와송 분말을 첨가한 쌀머핀의 품질 특성 및 항산화 활성
    Food Sci. Preserv. 2024;31(4):660-672.
    https://doi.org/10.11002/fsp.2024.31.4.660

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

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    MOST READ ARTICLE

    Research Article

    Evaluation of physicochemical and biological properties of python fat (Python bivittatus)
    Korean J. Food Preserv. 2023;30(5):758-769.
    https://doi.org/10.11002/kjfp.2023.30.5.758
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    Last 3 months views: 1692

    Article

    Quality and textural properties of jelly prepared with different gelling agents
    겔화제 종류에 따른 젤리의 품질 특성
    Korean J. Food Preserv. 2020;27(5):566-573.
    https://doi.org/10.11002/kjfp.2020.27.5.566
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    Last 3 months views: 1630

    Review

    A comprehensive review on the watermelon phytochemical profile and their bioactive and therapeutic effects
    Korean J. Food Preserv. 2022;29(4):546-576.
    https://doi.org/10.11002/kjfp.2022.29.4.546
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    Last 3 months views: 1379

    Article

    High production of GABA in Pyrus ussuriensis Maximowicz fruit extract by mixed fermentation of lactic acid bacteria
    산돌배 과실 추출물의 젖산균 혼합발효를 통한 고농도 GABA 생산
    Korean Journal of Food Preservation 2019;26(6):642-649.
    https://doi.org/10.11002/kjfp.2019.26.6.642
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    Last 3 months views: 1202

    ARTICLE

    Matrix metalloproteinase-1 suppression and type-1 procollagen synthesis promoting effects of Uncaria gambir
    아선약 추출물의 matrix metalloproteinase-1(MMP-1) 억제 및 제1형 프로콜라겐 합성 촉진 활성
    Korean Journal of Food Preservation 2017;24(1):93-99.
    https://doi.org/10.11002/kjfp.2017.24.1.93
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    Last 3 months views: 1087

    Article

    Analysis of vitamin D content of frequently-consumed foods
    다소비 식품에 대한 비타민 D 함량 분석 다소비 식품에 대한 비타민 D 함량 분석
    Korean J. Food Preserv. 2022;29(1):70-83.
    https://doi.org/10.11002/kjfp.2022.29.1.70
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    Last 3 months views: 1061

    Review

    Watermelon nutrition profile, antioxidant activity, and processing
    Korean J. Food Preserv. 2022;29(4):531-545.
    https://doi.org/10.11002/kjfp.2022.29.4.531
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    Last 3 months views: 976

    Article

    Nutritional compositions and their retention rates of carrots by different cooking methods
    다양한 조리법에 따른 당근의 영양성분 함량과 영양소 잔존율
    Korean J. Food Preserv. 2020;27(3):311-324.
    https://doi.org/10.11002/kjfp.2020.27.3.311
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    Last 3 months views: 948

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    MOST CITED ARTICLE

    ARTICLE

    Influence of the addition of aronia powder on the quality and antioxidant activity of muffins
    아로니아 분말 첨가가 머핀의 품질 및 항산화능에 미치는 영향
    Korean J Food Preserv 2014;21(5):668-675.
    https://doi.org/10.11002/kjfp.2014.21.5.668
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    Cited by 30

    Article

    Influence of chitosan coating and packaging materials on the quality characteristics of fresh-cut cucumber
    Korean J Food Preserv 2019;26(4):371-380.
    https://doi.org/10.11002/kjfp.2019.26.4.371
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    Cited by 26

    Article

    Effect of extraction conditions on ultrasonic-assisted extraction of polyphenolic compounds from okra (Abelmoschus esculentus L.) leaves
    Korean J. Food Preserv. 2020;27(4):476-486.
    https://doi.org/10.11002/kjfp.2020.27.4.476
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    Cited by 19

    ARTICLE

    Changes in antioxidant activities and flavor patterns of Coffea arabica beans during roasting
    아라비카 커피의 배전 중 항산화 및 향기패턴의 변화
    Korean J Food Preserv 2014;21(2):224-230.
    https://doi.org/10.11002/kjfp.2014.21.2.224
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    Cited by 18

    ARTICLE

    Physicochemical of burdock (Arctium lappa L) tea depending on steaming and roasting treatment
    증숙 및 볶음처리에 따른 우엉차의 품질특성
    Korean J Food Preserv 2014;21(5):646-651.
    https://doi.org/10.11002/kjfp.2014.21.5.646
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    Cited by 18

    ARTICLE

    Fermentation characteristics of mulberry (Cudrania tricuspidata) fruit vinegar produced by acetic acid bacteria isolated from traditional fermented foods
    전통발효식품으로부터 분리한 초산균을 이용한 꾸지뽕 열매 발효식초 제조 및 발효특성
    Korean J Food Preserv 2015;22(1):108-118.
    https://doi.org/10.11002/kjfp.2015.22.1.108
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    Cited by 18

    Article

    Determination of the shelf life of cricket powder and effects ofstorage on its quality characteristics
    식품원료용 귀뚜라미 분말의 저장 중 품질특성 및 유통기한 설정
    Korean J Food Preserv 2016;23(2):211-217.
    https://doi.org/10.11002/kjfp.2016.23.2.211
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    Cited by 16

    ARTICLE

    Quality and antioxidant charactistics of Elaeagnus multiflora wine through the thermal processing of juice
    과즙의 열처리에 따른 뜰보리수 과실주의 품질 및 항산화 특징
    Korean J Food Preserv 2014;21(2):206-214.
    https://doi.org/10.11002/kjfp.2014.21.2.206
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    Cited by 15

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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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