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Food Science and Preservation. Vol. 31, No. 2, 2024

Research Article
Influence of temperature, time, and moisture content on rheology of tomatoes and pepper purees
Adeshina Fadeyibi, Zainab Ololamide Ayinla, Rasaq A. Ajiboye
Food Sci. Preserv. 2024;31(2):199-209.
https://doi.org/10.11002/fsp.2024.31.2.199
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Pre-cooking and liquid smoke affect the physicochemical and microbiological quality and polyhydroxy aromatic hydrocarbon (PAH) content in smoked skipjack tuna (Katsuwonus pelamis L.)
Silvana Dinaintang Harikedua, Ella Dertina Saragih, Eunike Louisje Mongi, Lena Jeane Damongilala, Netty Salindeho, Henny Adeleida Dien, Nurmeilita Taher, Helen Jenny Lohoo, Mayse Sofien Siby
Food Sci. Preserv. 2024;31(2):210-217.
https://doi.org/10.11002/fsp.2024.31.2.210
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Physicochemical and organoleptic properties of hot-air dried oriental melon slices prepared using different physical pretreatments
Young Min Kim, Minhui Kim, Yujung Jung, Jiyoon Kim, Jung Soo Kim, Dong Hyun Kim, Sae-Byuk Lee, Juhyun Kim, Sang-Han Lee, Kwang-Deog Moon, Seockmo Ku, Deokyeong Choe
Food Sci. Preserv. 2024;31(2):218-226.
https://doi.org/10.11002/fsp.2024.31.2.218
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Whitening effects of fermented Trigonotis radicans var. sericea with Lactobacillus brevis in α-MSH-stimulated B16F10 melanoma cells
Da-Eun Jeong, Byung-Oh Kim, Young-Je Cho
Food Sci. Preserv. 2024;31(2):227-234.
https://doi.org/10.11002/fsp.2024.31.2.227
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Quality comparison of non-thermal sterilized raw apple vinegar and commercial apple vinegar products
Sun Hwa Kim, Ji-Hyung Seo, Yong-Jin Jeong
Food Sci. Preserv. 2024;31(2):235-244.
https://doi.org/10.11002/fsp.2024.31.2.235
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Quality characteristics and antioxidant activity of roasted yakgwa according to the addition ratio of mealworm
Ji Eun Kim, Shin Youn Joo
Food Sci. Preserv. 2024;31(2):245-255.
https://doi.org/10.11002/fsp.2024.31.2.245
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Effects of chestnut powder content on the quality characteristics and antioxidant activity of rice muffins
Jin-Hee Choi, Hyun-Do Ahn, Jun-Min Hwang, Ye-ji Kim, Soo-bin Kim, In-beom Kim, Hae-Yeon Choi
Food Sci. Preserv. 2024;31(2):256-266.
https://doi.org/10.11002/fsp.2024.31.2.256
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Comparison of the physicochemical properties of native and cultivated Artemisia fukudo Makino
자생 및 재배 큰비쑥의 이화학적 특성 비교
Bo Ra Kang, Eun Hee Kim, Yeon Kyoung Kim, Ah Hhyun Kim, Gyu Yeon Oh, Yoo Min Park, Ah Hyeon Jo, Hwan Sik Na, Mi Yeong Shin, Yang Joon An, Jeong Yong Cho, So Hyeon Lee
강보라, 김은희, 김연경, 김아현, 오규연, 박유민, 조아현, 나환식, 신미영, 안양준, 조정용, 이소현
Food Sci. Preserv. 2024;31(2):267-275.
https://doi.org/10.11002/fsp.2024.31.2.267
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Induction of apoptosis using the mixture of fucoidan and Crepidiastrum denticulatum extract in HepG2 liver cancer cells
후코이단/이고들빼기 혼합물에 의한 HepG2 간암세포의 apoptosis 유도
Se-Eun Park, Dabin Choi, Kyo-nyeo Oh, Hanjoong Kim, Hyungbum Park, Ki-Man Kim
박세은, 최다빈, 오교녀, 김한중, 박형범, 김기만
Food Sci. Preserv. 2024;31(2):276-286.
https://doi.org/10.11002/fsp.2024.31.2.276
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Changes in physiologically active ingredients and anti-inflammatory properties of underutilized wild vegetables by complex fermentation using beneficial microorganisms
유용미생물에 의한 저이용 산채류의 복합발효 중 생리활성 성분 및 항염증 변화
Sang-Hyeob Sim, Ha Kyoung Choi, Da Eun Lee, Soo Chang Na, Dae Il Hwang, Hyo Bin Oh, Yi Teak Lim, Tae-Young Kim, Dae-Woon Kim
심상협, 최하경, 이다은, 나수창, 황대일, 오효빈, 임이택, 김태영, 김대운
Food Sci. Preserv. 2024;31(2):287-297.
https://doi.org/10.11002/fsp.2024.31.2.287
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Effect of mixed plant-extract powder on the regulation of differentiation and oxidative stress-induced apoptosis in C2C12 cells
식물 추출물 혼합 분말이 C2C12 세포 내 분화 및 산화적 스트레스 유발 세포사멸 조절에 미치는 효과
Se-Eun Park, Dabin Choi, Kyo-nyeo Oh, Hanjoong Kim, Hyungbum Park, Ki-Man Kim
박세은, 최다빈, 오교녀, 김한중, 박형범, 김기만
Food Sci. Preserv. 2024;31(2):298-306.
https://doi.org/10.11002/fsp.2024.31.2.298
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Inhibitory effects of Broussonetia kazinoki twig extract on allergic inflammatory reactions in TNF-α/IFN-γ-stimulated HaCaT and IgE-sensitized RBL-2H3 cells
TNF-α/IFN-γ로 자극된 HaCaT 및 IgE로 감작된 RBL-2H3 세포에서 닥나무 가지 추출물의 알러지 염증반응 억제 효과
Won-Bin Bae, Eun-Hye Kim, Min-Ju Kim, Seun-Ah Yang
배원빈, 김은혜, 김민주, 양선아
Food Sci. Preserv. 2024;31(2):307-314.
https://doi.org/10.11002/fsp.2024.31.2.307
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Anti-inflammatory effect in macrophages according to the mixing ratio of acemannan and aloesin
Acemannan과 aloesin의 혼합 비율에 따른 대식세포에서의 항염증 효과
Hyo-Min Kim, Jeong-Hwan Kim, Dan-Hee Yoo, Se-Yeong Jeon, Hyun-Jin Kim, Seon-Gil Do, In-Chul Lee, Jung-Wook Kang
김효민, 김정환, 유단희, 전세영, 김현진, 도선길, 이인철, 강정욱
Food Sci. Preserv. 2024;31(2):315-323.
https://doi.org/10.11002/fsp.2024.31.2.315
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Research Note
Nutrient composition and taste properties of Sargassum fusiforme from the Wando region
Hae-In Lee, Cheong-Bin Kim, Mi-Kyung Lee
Food Sci. Preserv. 2024;31(2):324-331.
https://doi.org/10.11002/fsp.2024.31.2.324
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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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