Review

Integrated chemical reactions modulating meat quality during processing: Mechanisms, interactions, and technological implications
Shine Htet Aung , Phyo Htet Htet Kyaw , Oni Faith Oluwaseyi , Madiththe Gedara Asela Sandaruwan Abeyrathna , Young-Sun Choi , Ki Chang Nam
Food Sci. Preserv. 2026;33(4):553-574.
https://doi.org/10.11002/fsp.2026.33.4.553
Meat processing involves complex chemical reactions that collectively influence product quality, safety, and nutritional value. This review provides a comprehensive overview of the major chemical pathways involved in meat processing, including the Maillard reaction, lipid oxidation, protein denaturation, caramelization, curing-related chemistry, and enzymatic reactions. These reactions are strongly influenced by processing conditions such as temperature, pH, water activity, oxygen availability, and time, which regulate their rates, extent, and ...

Research Article

Upcycling of citrus peel improves texture and antioxidant activity in plant-based jerky
Yunju Lee , Yung-Hee Jeon , Joo-Won Kim , Hyun-Woo Choi , Nam-Ki Hwang , Bon-Jae Gu
Food Sci. Preserv. 2026;33(4):575-585.
https://doi.org/10.11002/fsp.2026.33.4.575
This study evaluated the effects of citrus peel, a citrus by-product, on the physicochemical, textural, and antioxidant properties of low-moisture extruded meat analogs and plant-based jerky prepared from these meat analogs. Isolated soy protein (50%), wheat gluten (40%), and corn starch (10%) were used as the base mixture. Citrus peel powder was subsequently incorporated at levels of 0-5% (w/w), and processed using low-moisture extrusion. The extruded products were further processed into plant-based jerky. As the citrus peel content increased,...

Research Article

Smart cooking optimization: Machine learning modeling of soaking and cooking dynamics in rice and legumes
Jinendrika Anushi Weliwita , Sanjeeva Witharana , Saleimah Alyammahi
Food Sci. Preserv. 2026;33(4):586-598.
https://doi.org/10.11002/fsp.2026.33.4.586
Efficient hydration and cooking of grains and legumes are essential for reducing energy consumption and improving the quality of cooked products. This study presents an experimental and machine learning framework to model and optimize the hydration cooking relationship in long grain and short grain rice, chickpeas, and mung beans. All experiments were conducted in triplicate (n = 3), and results are reported as mean ± standard deviation. Soaking experiments were performed at 25-55°C for up to 8 h, and moisture uptake was quantified using gra...

Research Article

Antioxidant potential of solvent-macerated rice bran extracts prepared with various pretreatments
Sri Hartati , Anita Septianasari , Novian Wely Asmoro , Bovi Wira Harsanto
Food Sci. Preserv. 2026;33(4):599-609.
https://doi.org/10.11002/fsp.2026.33.4.599
Rice bran is a potent byproduct of rice milling. Rice bran extract (RBE) has varied antioxidant properties depending on extraction technique. However, solvent maceration with hydrolysis pretreatment is rarely used to determine the RBE potency. This study aimed to determine the appropriate pretreatment method and rice bran:solvent ratio to maximize the quality of RBE, including yield, visual appearance, and antioxidant activity. Pretreatment was carried out with hydrolysis at pH 1, 3, and 5 and compared with no hydrolysis. The best results from ...

Research Article

Comparative analysis of physicochemical properties, bioactive compounds, and antioxidant activities of sixteen tomato (Solanum lycopersicum L.) cultivars
Eun-Sun Hwang , Soyeon Kim
Food Sci. Preserv. 2026;33(4):610-624.
https://doi.org/10.11002/fsp.2026.33.4.610
This study aimed to compare the physicochemical, and functional properties of sixteen tomato cultivars to determine how cultivar and growing region influence quality and antioxidant potential. Tomato samples exhibited distinct variation in fruit size, color, and reflecting differences in genetic and environmental factors. Moisture content, soluble solids, acidity, and pH varied significantly (p < 0.05), influencing overall flavor balance. Tomatoes with higher soluble solids and lower acidity tended to show enhanced sweetness and more preferr...

Research Article

Comparative FTIR characterization of tuna skin gelatin extracted by conventional and ultrasonic techniques
Syahriati , Imran Muhtar , Rahmawati Saleh , Justus E Loppies , Rosniati , Sitti Ramlah , Musdalifa
Food Sci. Preserv. 2026;33(4):625-633.
https://doi.org/10.11002/fsp.2026.33.4.625
The increasing global demand for gelatin has encouraged the exploration of alternative halal, sustainable, and environmentally friendly sources, particularly from fish by-products. This study compared the chemical structure of tuna skin (Thunnus albacares) gelatin extracted using conventional extraction (EC) and ultrasound-assisted extraction (UAE) through fourier transform infrared spectroscopy (FTIR). Four treatments were applied: EC as control, UAE-EC, EC-UAE, and UAE-EC-UAE. FTIR spectra of all samples exhibited characteristic gelatin-assoc...

Research Article

Assessment of seasonal variation of toxic metals level in street soil and the quality of Telfairia occidentalis (fluted pumpkin) grown in Calabar Municipality, Nigeria
Theophilus Ikpi Eja , Michael Akomaye Akpe , Peter Ereh Oko
Food Sci. Preserv. 2026;33(4):634-647.
https://doi.org/10.11002/fsp.2026.33.4.634
This study aimed to assess the levels and seasonal variations of toxic metals in street soils and in fluted pumpkin (Telfairia occidentalis), an edible vegetable cultivated in four different street farms in Calabar Municipality, Nigeria, using atomic absorption spectrophotometer (AAS). The results showed the mean concentration of metals for both dry and wet seasons in mg/kg in the soil ranged thus: (0.01-0.04 and 0.01-0.05), (0.01-0.02 and 0.01-0.02), (0.01-0.17 and 0.01-0.15) and (0.08-0.22 and 0.04-0.20) for Cr, Cu, Fe and Zn respectively. Si...

Research Article

Nutritional and antioxidant properties of a locally cultivated yellow mung bean variety [Vigna radiata (L.) R. Wilczek] from the Philippines
Johanne B. Guilaran , Myquie Nicole R. de Guzman , Micha Ella C. Vergara , Ma. Lourdes T. Cumagun , Michael E. Serafico , Carl Vincent D. Cabanilla
Food Sci. Preserv. 2026;33(4):648-659.
https://doi.org/10.11002/fsp.2026.33.4.648
Despite being a versatile legume that thrives under diverse climatic and soil conditions, mung beans are still heavily imported into the Philippines to meet domestic demand. This study evaluated the nutritional composition and antioxidant properties of locally grown yellow mung bean (YMB). Proximate composition, mineral content, amino acid profile, and antioxidant activity were determined using standard analytical methods. Proximate analysis (per 100 g wet weight) showed 3.49 g ash, 7.48 g moisture, 23.07 g crude protein, 63.86 g carbohydrates,...

Research Article

Bioactive and functional profiling of fractionated whole wheat flours for bread applications
Samson Adeoye Oyeyinka , Oluseyi Moses Ajayi , Jill Ellis , Oluwafemi Ayodeji Adebo
Food Sci. Preserv. 2026;33(4):660-671.
https://doi.org/10.11002/fsp.2026.33.4.660
Whole grain wheat flour is valued for its nutritional and antioxidant properties due to its high phenolic content; however, its bran-rich composition can negatively affect dough handling, bread texture, and color, limiting the development of healthier baked products with desirable sensory qualities. Although sieving is commonly used to separate bran from endosperm, little is known about how controlled flour fractionation at specific particle sizes (< 250 μm and < 500 μm) influences bioactive compounds and functionality. This study eval...

Research Article

Effects of enzyme combinations on physicochemical characteristics and antioxidant activities of domestic soybean protein hydrolysates
Hae Jin Kim , Eun Ji Lee , Do Wan Kim , Kyung Young Yoon
Food Sci. Preserv. 2026;33(4):672-685.
https://doi.org/10.11002/fsp.2026.33.4.672
This study evaluated the effects of different enzyme combinations on protein hydrolysis, solubility, functional properties, and antioxidant activity of protein hydrolysates prepared from domestically cultivated soybean (Glycine max) varieties, including Daewon, Seoritae, and Seomoktae. Soybean proteins were hydrolyzed using two enzyme systems: Protamex-Flavourzyme (A) and Alcalase-Flavourzyme (B). Enzymatic hydrolysis increased soluble protein content, nitrogen solubility, and degree of hydrolysis, with higher values observed for enzyme B treat...

Research Article

Comparative analysis of volatile sulfur compound composition in different types of kimchi
김치류의 휘발성 황화합물 조성 비교
Keono Kim , Hyeongyu Lee , Samuel Park , Heon-Woong Kim , Jeehye Sung
김건오, 이현규, 박사무엘, 김헌웅, 성지혜
Food Sci. Preserv. 2026;33(4):686-695.
https://doi.org/10.11002/fsp.2026.33.4.686

Research Article

Analysis of fat-soluble vitamins (retinol, β-carotene, and tocopherol), cholesterol, and fatty acid content in frequently consumed restaurant foods in Korea
국내 다빈도 외식식품류의 지용성 비타민(레티놀, β-카로틴, 토코페롤), 콜레스테롤 및 지방산 함량 분석
Sunyoung Lim , Jeong Sub Kim , Jung-Ah Shin
임선영, 김정섭, 신정아
Food Sci. Preserv. 2026;33(4):696-714.
https://doi.org/10.11002/fsp.2026.33.4.696

Research Article

Quality characteristics of makgeolli added with Humulus lupulus (hops)
홉(Humulus lupulus)을 첨가한 막걸리의 품질 특성
Ji-Youn Kim , Ji-Ho Choi
김지윤, 최지호
Food Sci. Preserv. 2026;33(4):715-728.
https://doi.org/10.11002/fsp.2026.33.4.715

Research Article

Protective effects of persimmon (Diospyros kaki Thunb. cv. Fuyu) aqueous extract against acute and chronic ethanol-induced liver injury in mice
급성 및 만성 에탄올 유도 간 손상 마우스 모델에서 단감(Diospyros kaki Thunb. cv. Fuyu) 추출물의 보호 효과
Young Hee Son , Hyo Lim Lee , Hye Ji Choi , Yeong Hyeon Ju , Yu Mi Heo , Hwa Rang Na , Chae Eun Yoon , Geum Jeong Yoon , Jun Hyeok Han , Ho Jin Heo
손영희, 이효림, 최혜지, 주영현, 허유미, 나화랑, 윤채은, 윤금정, 한준혁, 허호진
Food Sci. Preserv. 2026;33(4):729-746.
https://doi.org/10.11002/fsp.2026.33.4.729

Research Article

Anti-inflammatory activities of extracts and compositions of seomaeyakssuk (Artemisia argyi H.) and garlic (Allium sativum)
섬애약쑥과 마늘 추출물 및 조성물의 항염증 활성
Jae-Ran Kang , Gyoung-Min Kim , Seung-Hee Yoo , Min-Jung Kang , Jung-Hye Shin
강재란, 김경민, 유승희, 강민정, 신정혜
Food Sci. Preserv. 2026;33(4):747-758.
https://doi.org/10.11002/fsp.2026.33.4.747

Research Article

Effects of Cirsium japonicum var. maackii leaf extract against H2O2 and ethanol-induced toxicity in hepatic cells
H2O2 및 ethanol로 유도된 간세포 독성에 대한 엉겅퀴(Cirsium japonicum var. maackii) 잎 추출물의 보호 효과
Byeong Geon An , Hyo Lim Lee , Hye Ji Choi , Chae Eun Yoon , Young Hee Son , Ki Young Eom , Ho Jin Heo
안병건, 이효림, 최혜지, 윤채은, 손영희, 엄기영, 허호진
Food Sci. Preserv. 2026;33(4):759-771.
https://doi.org/10.11002/fsp.2026.33.4.759

Articles

Online Articles  1,394

Current Issue   View more

Review

Integrated chemical reactions modulating meat quality during processing: Mechanisms, interactions, and technological implications
Shine Htet Aung , Phyo Htet Htet Kyaw , Oni Faith Oluwaseyi , Madiththe Gedara Asela Sandaruwan Abeyrathna , Young-Sun Choi , Ki Chang Nam
Food Sci. Preserv. 2026;33(4):553-574.
https://doi.org/10.11002/fsp.2026.33.4.553
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Research Article

Upcycling of citrus peel improves texture and antioxidant activity in plant-based jerky
Yunju Lee , Yung-Hee Jeon , Joo-Won Kim , Hyun-Woo Choi , Nam-Ki Hwang , Bon-Jae Gu
Food Sci. Preserv. 2026;33(4):575-585.
https://doi.org/10.11002/fsp.2026.33.4.575
HTML PDF PubReader
Smart cooking optimization: Machine learning modeling of soaking and cooking dynamics in rice and legumes
Jinendrika Anushi Weliwita , Sanjeeva Witharana , Saleimah Alyammahi
Food Sci. Preserv. 2026;33(4):586-598.
https://doi.org/10.11002/fsp.2026.33.4.586
HTML PDF PubReader
Antioxidant potential of solvent-macerated rice bran extracts prepared with various pretreatments
Sri Hartati , Anita Septianasari , Novian Wely Asmoro , Bovi Wira Harsanto
Food Sci. Preserv. 2026;33(4):599-609.
https://doi.org/10.11002/fsp.2026.33.4.599
HTML PDF PubReader
Comparative analysis of physicochemical properties, bioactive compounds, and antioxidant activities of sixteen tomato (Solanum lycopersicum L.) cultivars
Eun-Sun Hwang , Soyeon Kim
Food Sci. Preserv. 2026;33(4):610-624.
https://doi.org/10.11002/fsp.2026.33.4.610
HTML PDF PubReader
Comparative FTIR characterization of tuna skin gelatin extracted by conventional and ultrasonic techniques
Syahriati , Imran Muhtar , Rahmawati Saleh , Justus E Loppies , Rosniati , Sitti Ramlah , Musdalifa
Food Sci. Preserv. 2026;33(4):625-633.
https://doi.org/10.11002/fsp.2026.33.4.625
HTML PDF PubReader
Assessment of seasonal variation of toxic metals level in street soil and the quality of Telfairia occidentalis (fluted pumpkin) grown in Calabar Municipality, Nigeria
Theophilus Ikpi Eja , Michael Akomaye Akpe , Peter Ereh Oko
Food Sci. Preserv. 2026;33(4):634-647.
https://doi.org/10.11002/fsp.2026.33.4.634
HTML PDF PubReader
Nutritional and antioxidant properties of a locally cultivated yellow mung bean variety [Vigna radiata (L.) R. Wilczek] from the Philippines
Johanne B. Guilaran , Myquie Nicole R. de Guzman , Micha Ella C. Vergara , Ma. Lourdes T. Cumagun , Michael E. Serafico , Carl Vincent D. Cabanilla
Food Sci. Preserv. 2026;33(4):648-659.
https://doi.org/10.11002/fsp.2026.33.4.648
HTML PDF PubReader
Bioactive and functional profiling of fractionated whole wheat flours for bread applications
Samson Adeoye Oyeyinka , Oluseyi Moses Ajayi , Jill Ellis , Oluwafemi Ayodeji Adebo
Food Sci. Preserv. 2026;33(4):660-671.
https://doi.org/10.11002/fsp.2026.33.4.660
HTML PDF PubReader
Effects of enzyme combinations on physicochemical characteristics and antioxidant activities of domestic soybean protein hydrolysates
Hae Jin Kim , Eun Ji Lee , Do Wan Kim , Kyung Young Yoon
Food Sci. Preserv. 2026;33(4):672-685.
https://doi.org/10.11002/fsp.2026.33.4.672
HTML PDF PubReader
Comparative analysis of volatile sulfur compound composition in different types of kimchi
김치류의 휘발성 황화합물 조성 비교
Keono Kim , Hyeongyu Lee , Samuel Park , Heon-Woong Kim , Jeehye Sung
김건오, 이현규, 박사무엘, 김헌웅, 성지혜
Food Sci. Preserv. 2026;33(4):686-695.
https://doi.org/10.11002/fsp.2026.33.4.686
HTML PDF PubReader
Analysis of fat-soluble vitamins (retinol, β-carotene, and tocopherol), cholesterol, and fatty acid content in frequently consumed restaurant foods in Korea
국내 다빈도 외식식품류의 지용성 비타민(레티놀, β-카로틴, 토코페롤), 콜레스테롤 및 지방산 함량 분석
Sunyoung Lim , Jeong Sub Kim , Jung-Ah Shin
임선영, 김정섭, 신정아
Food Sci. Preserv. 2026;33(4):696-714.
https://doi.org/10.11002/fsp.2026.33.4.696
HTML PDF PubReader
Quality characteristics of makgeolli added with Humulus lupulus (hops)
홉(Humulus lupulus)을 첨가한 막걸리의 품질 특성
Ji-Youn Kim , Ji-Ho Choi
김지윤, 최지호
Food Sci. Preserv. 2026;33(4):715-728.
https://doi.org/10.11002/fsp.2026.33.4.715
HTML PDF PubReader
Protective effects of persimmon (Diospyros kaki Thunb. cv. Fuyu) aqueous extract against acute and chronic ethanol-induced liver injury in mice
급성 및 만성 에탄올 유도 간 손상 마우스 모델에서 단감(Diospyros kaki Thunb. cv. Fuyu) 추출물의 보호 효과
Young Hee Son , Hyo Lim Lee , Hye Ji Choi , Yeong Hyeon Ju , Yu Mi Heo , Hwa Rang Na , Chae Eun Yoon , Geum Jeong Yoon , Jun Hyeok Han , Ho Jin Heo
손영희, 이효림, 최혜지, 주영현, 허유미, 나화랑, 윤채은, 윤금정, 한준혁, 허호진
Food Sci. Preserv. 2026;33(4):729-746.
https://doi.org/10.11002/fsp.2026.33.4.729
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Anti-inflammatory activities of extracts and compositions of seomaeyakssuk (Artemisia argyi H.) and garlic (Allium sativum)
섬애약쑥과 마늘 추출물 및 조성물의 항염증 활성
Jae-Ran Kang , Gyoung-Min Kim , Seung-Hee Yoo , Min-Jung Kang , Jung-Hye Shin
강재란, 김경민, 유승희, 강민정, 신정혜
Food Sci. Preserv. 2026;33(4):747-758.
https://doi.org/10.11002/fsp.2026.33.4.747
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Effects of Cirsium japonicum var. maackii leaf extract against H2O2 and ethanol-induced toxicity in hepatic cells
H2O2 및 ethanol로 유도된 간세포 독성에 대한 엉겅퀴(Cirsium japonicum var. maackii) 잎 추출물의 보호 효과
Byeong Geon An , Hyo Lim Lee , Hye Ji Choi , Chae Eun Yoon , Young Hee Son , Ki Young Eom , Ho Jin Heo
안병건, 이효림, 최혜지, 윤채은, 손영희, 엄기영, 허호진
Food Sci. Preserv. 2026;33(4):759-771.
https://doi.org/10.11002/fsp.2026.33.4.759
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Review

A comprehensive review on the watermelon phytochemical profile and their bioactive and therapeutic effects
Muhammad Nadeem , Maham Navida , Kashif Ameer , Aqsa Iqbal , Faiqa Malik , Muhammad Ather Nadeem , Hira Fatima , Aftab Ahmed , Ahmad Din
Korean J. Food Preserv. 2022;29(4):546-576.
https://doi.org/10.11002/kjfp.2022.29.4.546
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Cited by Crossref 30 , Scopus 38

Review

Ovalbumin: A potential functional protein
Maggonage Hasini Udeshika Maggonage , Prabudhdha Manjula , Dong Uk Ahn , Edirisingha Dewage Nalaka Sandun Abeyrathne
Food Sci. Preserv. 2024;31(3):346-359.
https://doi.org/10.11002/fsp.2024.31.3.346
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Cited by Crossref 9 , Scopus 9

Review

Watermelon nutrition profile, antioxidant activity, and processing
Muhammad Nadeem , Maham Navida , Kashif Ameer , Farzana Siddique , Aqsa Iqbal , Faiqa Malik , Muhamad Modassar Ali Nawaz Ranjha , Zarina Yasmin , Rabia Kanwal , Sadaf Javaria
Korean J. Food Preserv. 2022;29(4):531-545.
https://doi.org/10.11002/kjfp.2022.29.4.531
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Cited by Crossref 12 , Scopus 13

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
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Cited by Crossref 5 , Scopus 5

Review

Nutritional benefits, post-harvest challenges, and innovative preservation strategies of onions (Allium cepa L.): A comprehensive review
Kunle Obafemi Akinwotu , Hezekiah Adekanmi Adeniran
Food Sci. Preserv. 2025;32(3):423-444.
https://doi.org/10.11002/fsp.2025.32.3.423
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Cited by Crossref 6 , Scopus 7

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ARTICLE

Bioactive compounds of Cheonggukjang prepared by different soybean cultivars with Bacillus subtilis HJ18-9
Bacillus subtilis HJ18-9 이용하여 제조한 품종별 청국장의 품질특성과 isoflavone 함량의 변화
Jin Song , Kyung-Ha Lee , Hye-Sun Choi , Kyung-A Hwang
송진, 이경하, 최혜선, 황경아
Korean J Food Preserv 2015;22(4):535-544.
https://doi.org/10.11002/kjfp.2015.22.4.535
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Cited by Crossref 4

Article

Physicochemical and sensory quality characteristics of various rice Jochung products
각종 쌀 조청의 이화학적 및 관능학적 품질 특성
Kyung Il Wee , Yoon Han Kang , Keun Taik Lee
위경일, 강윤한, 이근택
Korean J Food Preserv 2016;23(6):804-810.
https://doi.org/10.11002/kjfp.2016.23.6.804
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Cited by Crossref 6

Article

Influence of chitosan coating and packaging materials on the quality characteristics of fresh-cut cucumber
Ibukunoluwa Fola Olawuyi, Wonyoung Lee
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 Crossref 38 , Scopus 39

Research Article

Analysis of physicochemical properties and antioxidant activities of commercial tteokbokki sauce in Korea
국내 시판 떡볶이 소스에 대한 이화학적 특성 및 항산화 활성 분석
Geon Oh , June Seok Lim , Geun-hee Cho , Sun-Il Choi , Xionggao Han , Xiao Men , Se-Jeong Lee , Sang Mi Jung , Min Hee Kwon , Yeong Rae Song , Ok-Hwan Lee , Moon Jin Ra
오건, 임준석, 조근희, 최선일, 한웅호, 문효, 이세정, 정상미, 권민희, 송영래, 이옥환, 라문진
Korean J. Food Preserv. 2022;29(7):1150-1163.
https://doi.org/10.11002/kjfp.2022.29.7.1150
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ARTICLE

Comparative quality analysis of kimchi products manufactured in Korea, Japan, and China
한국, 일본, 중국 김치의 품질 비교 분석
Hyejin Lee , Suyeon Jeong , Jaehwan Kim , SeungRan Yoo
이혜진, 정수연, 김재환, 유승란
Korean J Food Preserv 2016;23(7):967-976.
https://doi.org/10.11002/kjfp.2016.23.7.967
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Cited by Crossref 4




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August, 2026
Vol. 33, No. 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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