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Food Science and Preservation. Vol. 31, No. 4, 2024

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
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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
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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
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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
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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
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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
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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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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
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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
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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
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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
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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
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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
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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
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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
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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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