산업식품공학(Food Engineering Progress)

About Food Engineering Progress

Food Engineering Progress is published by the Korean Society for Food Engineering (KSFE). The journal aims to publish high quality periodicals presenting recent advance and the state-of-the-art in various aspects of food engineering. The journal covers specific topics related to physics, chemistry, biochemistry, microbiology, and nutrition in all aspects of food engineering and biotechnology.
Article

Nov 30, -0001

Development of a Secondary Model for the Growth of Salmonella enterica in Food by Applying Artificial Neural Networks and Databases (ComBase and FoodData Central)

Yong Keun Koo, Yong Woon Jung, Dong Hwa Kim, Sang Won Kim, Eun Seol Kim, Byeong Jae Park, Seung Ju Lee, Seung Won Jung

Food Eng Prog 2024;28(1):1-9.
https://doi.org/10.13050/foodengprog.2024.28.1.1

The secondary growth model for Salmonella was developed based on the artificial neural network (ANN) with data collected from ComBase and FoodData Central. In addition to the existing secondary model variables (temperature, pH, Na+, and water contents), more input variables (sugar, carbohydrate, lipid, and protein contents) were considered. The output variables were microbial growth parameters (lag phase duration [λ] and maximum growth rate [μmax]). A commercial ANN program (NeuralWorks Predict) was utilized with training at 80%, validation ...
Article

Nov 30, -0001

Examination of the Antioxidant and Anti-inflammatory Effects of Extracts from the Bark of Bangladesh Medicinal Plants

Joo Won Lee, Mi-Bo Kim, Seungjin Jeong, Hyeju Lee, Su Hyeon Baek, Md. Salah Uddin, Sang Woo Lee, Sang Gil Lee

Food Eng Prog 2024;28(1):10-19.
https://doi.org/10.13050/foodengprog.2024.28.1.10

Bangladeshi medicinal plants (BMP) have a history of traditional use in treating chronic inflammatory diseases, but a BMP bark’s antioxidant and anti-inflammatory effects remain largely unexplored. This study assessed methanolic extracts’ antioxidant and anti-inflammatory properties from the bark of 15 medicinal plant species native to Bangladesh. The methanol extracts of BMP bark were evaluated for their total antioxidant activity and ability to counteract inflammation induced by lipopolysaccharide (LPS) in RAW 264.7 macrophages. Among the...
Article

Nov 30, -0001

Alleviation of Hangover Effects by DA-5521: A Randomized, Double-blind, Placebo-Controlled, Crossover Trial

Sulhee Lee, Sang-Pil Choi, Eun-Ock Park, Su-Jin Jung, Soo-Wan Chae, Young-Seo Park

Food Eng Prog 2024;28(1):20-30.
https://doi.org/10.13050/foodengprog.2024.28.1.20

Animal experiments have demonstrated the effectiveness of fermented rice germ and soybean extracts in lowering blood alcohol concentration. A compound primarily derived from fermented soybean extract constitutes the principal component of DA-5521, an experimental dietary substance examined in this study. We investigated the possible hangover-alleviating effects of DA-5521 in individuals aged 19 to 50 who had previously experienced hangovers. Moreover, we enrolled 22 participants who met the eligibility criteria and conducted a double-blind, ran...
Article

Nov 30, -0001

Characterization of Yogurt Dressing Added with Golden Berry (Physalis peruviana L.) Juice
골든베리즙 첨가 요구르트 드레싱의 미각 품질특성

Sang A Kwak, Nami Joo
곽상아, 주나미

Food Eng Prog 2024;28(1):31-40.
https://doi.org/10.13050/foodengprog.2024.28.1.31
Article

Nov 30, -0001

Physicochemical Property of Protein-Fortified Rice Flour Using Bacillus subtilis-Fermented Faba Bean Protein Concentrate and Chickpea Flour
고초균 발효 농축잠두단백과 병아리콩가루를 이용한 단백질 강화 쌀가루의 물리화학적 특성

Su-Won Park, Jungae Lee, Hyun-Seok Kim
박수원, 이정애, 김현석

Food Eng Prog 2024;28(1):41-52.
https://doi.org/10.13050/foodengprog.2024.28.1.41
Article

Nov 30, -0001

Physicochemical Characteristics of Wheat-flour Mixed Powders and Cooking Properties of Sujebi Based on Addition of the ‘Baromi2’ Rice Cultivar
‘바로미2’ 첨가에 따른 쌀가루 이화학적 특성 및 수제비 조리적성

Jisun Yoon, Seah Oh, Hyeyoung Park, Hongsik Kim, Hyesun Choi, Jiyoung Park
윤지선, 오세아, 박혜영, 김홍식, 최혜선, 박지영

Food Eng Prog 2024;28(1):53-59.
https://doi.org/10.13050/foodengprog.2024.28.1.53
Article

Nov 30, -0001

Physicochemical Properties and Cooking Suitability of Mixed Flour Using ‘Baromi2’ Based on Standard Sieve Size
표준체 크기별 ‘바로미2’ 첨가에 따른 밀가루 혼합가루의 이화학적 특성 및 수제비 조리 적성

Seah Oh, Jisun Yoon, Hye-Young Park, Hong-Sik Kim, Hye-Sun Choi, Jiyoung Park
오세아, 윤지선, 박혜영, 김홍식, 최혜선, 박지영

Food Eng Prog 2024;28(1):60-68.
https://doi.org/10.13050/foodengprog.2024.28.1.60

CURRENT ISSUE
MOST READ ARTICLES

CURRENT ISSUE: Feb 2024, Vol. 28, No. 1

Article Development of a Secondary Model for the Growth of Salmonella enterica in Food by Applying Artificial Neural Networks and Databases (ComBase and FoodData Central) Yong Keun Koo, Yong Woon Jung, Dong Hwa Kim, Sang Won Kim, Eun Seol Kim, Byeong Jae Park, Seung Ju Lee, Seung Won Jung Food Eng Prog 2024;28(1):1-9. https://doi.org/10.13050/foodengprog.2024.28.1.1 HTML PDF PubReader	Article Examination of the Antioxidant and Anti-inflammatory Effects of Extracts from the Bark of Bangladesh Medicinal Plants Joo Won Lee, Mi-Bo Kim, Seungjin Jeong, Hyeju Lee, Su Hyeon Baek, Md. Salah Uddin, Sang Woo Lee, Sang Gil Lee Food Eng Prog 2024;28(1):10-19. https://doi.org/10.13050/foodengprog.2024.28.1.10 HTML PDF PubReader
Article Alleviation of Hangover Effects by DA-5521: A Randomized, Double-blind, Placebo-Controlled, Crossover Trial Sulhee Lee, Sang-Pil Choi, Eun-Ock Park, Su-Jin Jung, Soo-Wan Chae, Young-Seo Park Food Eng Prog 2024;28(1):20-30. https://doi.org/10.13050/foodengprog.2024.28.1.20 HTML PDF PubReader	Article Characterization of Yogurt Dressing Added with Golden Berry (Physalis peruviana L.) Juice 골든베리즙 첨가 요구르트 드레싱의 미각 품질특성 Sang A Kwak, Nami Joo 곽상아, 주나미 Food Eng Prog 2024;28(1):31-40. https://doi.org/10.13050/foodengprog.2024.28.1.31 HTML PDF PubReader
Article Physicochemical Property of Protein-Fortified Rice Flour Using Bacillus subtilis-Fermented Faba Bean Protein Concentrate and Chickpea Flour 고초균 발효 농축잠두단백과 병아리콩가루를 이용한 단백질 강화 쌀가루의 물리화학적 특성 Su-Won Park, Jungae Lee, Hyun-Seok Kim 박수원, 이정애, 김현석 Food Eng Prog 2024;28(1):41-52. https://doi.org/10.13050/foodengprog.2024.28.1.41 HTML PDF PubReader	Article Physicochemical Characteristics of Wheat-flour Mixed Powders and Cooking Properties of Sujebi Based on Addition of the ‘Baromi2’ Rice Cultivar ‘바로미2’ 첨가에 따른 쌀가루 이화학적 특성 및 수제비 조리적성 Jisun Yoon, Seah Oh, Hyeyoung Park, Hongsik Kim, Hyesun Choi, Jiyoung Park 윤지선, 오세아, 박혜영, 김홍식, 최혜선, 박지영 Food Eng Prog 2024;28(1):53-59. https://doi.org/10.13050/foodengprog.2024.28.1.53 HTML PDF PubReader
Article Physicochemical Properties and Cooking Suitability of Mixed Flour Using ‘Baromi2’ Based on Standard Sieve Size 표준체 크기별 ‘바로미2’ 첨가에 따른 밀가루 혼합가루의 이화학적 특성 및 수제비 조리 적성 Seah Oh, Jisun Yoon, Hye-Young Park, Hong-Sik Kim, Hye-Sun Choi, Jiyoung Park 오세아, 윤지선, 박혜영, 김홍식, 최혜선, 박지영 Food Eng Prog 2024;28(1):60-68. https://doi.org/10.13050/foodengprog.2024.28.1.60 HTML PDF PubReader

MOST READ ARTICLES

Article Physicochemical Characteristics of Wheat-flour Mixed Powders and Cooking Properties of Sujebi Based on Addition of the ‘Baromi2’ Rice Cultivar ‘바로미2’ 첨가에 따른 쌀가루 이화학적 특성 및 수제비 조리적성 Jisun Yoon, Seah Oh, Hyeyoung Park, Hongsik Kim, Hyesun Choi, Jiyoung Park 윤지선, 오세아, 박혜영, 김홍식, 최혜선, 박지영 Food Engineering Progress 2024;28(1):53-59. https://doi.org/10.13050/foodengprog.2024.28.1.53 HTML PDF PubReader Last 3 months views: 162	Article Study on the Factors Influencing the Changes of Sesamol and Sesamolin in Sesame Oils during Thermal Oxidation 가열 산화 시 참기름 시료의 세사몰과 세사몰린 함량변화에 미치는 영향 요인 Seung Wook Lee, Tae Soo Kim, Mi-Ja Kim, Jae Hwan Lee 이승욱, 김태수, 김미자, 이재환 Food Eng. Prog. 2011;15(4):420-425. https://doi.org/10.13050/foodengprog.2011.15.4.420 HTML PDF PubReader Last 3 months views: 121
Article Prediction of Internal Quality for Cherry Tomato using Hyperspectral Reflectance Imagery 초분광 반사광 영상을 이용한 방울토마토 내부품질 인자 예측 Dae-Yong Kim, Byoung-Kwan Cho, Young-Sik Kim 김대용, 조병관, 김영식 Food Eng. Prog. 2011;15(4):324-331. https://doi.org/10.13050/foodengprog.2011.15.4.324 HTML PDF PubReader Last 3 months views: 119	Article Development of a Secondary Model for the Growth of Salmonella enterica in Food by Applying Artificial Neural Networks and Databases (ComBase and FoodData Central) Yong Keun Koo, Yong Woon Jung, Dong Hwa Kim, Sang Won Kim, Eun Seol Kim, Byeong Jae Park, Seung Ju Lee, Seung Won Jung Food Engineering Progress 2024;28(1):1-9. https://doi.org/10.13050/foodengprog.2024.28.1.1 HTML PDF PubReader Last 3 months views: 103
Article Effect of Added Wheat Flour on Retardation of Retrogradation in Garaetteok 가래떡 노화억제에 대한 밀가루첨가의 효과 Hee-Sun Kim, Kyung-Mi Kim, Gwi-Jung Han, Hyeon-Gyu Lee, Myung-Hwan Kim 김희선, 김경미, 한귀정, 이현규, 김명환 Food Engineering Progress 2014;18(1):1-6. https://doi.org/10.13050/foodengprog.2014.18.1.1 HTML PDF PubReader Last 3 months views: 99	Article Physicochemical Properties and Cooking Suitability of Mixed Flour Using ‘Baromi2’ Based on Standard Sieve Size 표준체 크기별 ‘바로미2’ 첨가에 따른 밀가루 혼합가루의 이화학적 특성 및 수제비 조리 적성 Seah Oh, Jisun Yoon, Hye-Young Park, Hong-Sik Kim, Hye-Sun Choi, Jiyoung Park 오세아, 윤지선, 박혜영, 김홍식, 최혜선, 박지영 Food Engineering Progress 2024;28(1):60-68. https://doi.org/10.13050/foodengprog.2024.28.1.60 HTML PDF PubReader Last 3 months views: 93
Article Characterization of Yogurt Dressing Added with Golden Berry (Physalis peruviana L.) Juice 골든베리즙 첨가 요구르트 드레싱의 미각 품질특성 Sang A Kwak, Nami Joo 곽상아, 주나미 Food Engineering Progress 2024;28(1):31-40. https://doi.org/10.13050/foodengprog.2024.28.1.31 HTML PDF PubReader Last 3 months views: 92	Article Examination of the Antioxidant and Anti-inflammatory Effects of Extracts from the Bark of Bangladesh Medicinal Plants Joo Won Lee, Mi-Bo Kim, Seungjin Jeong, Hyeju Lee, Su Hyeon Baek, Md. Salah Uddin, Sang Woo Lee, Sang Gil Lee Food Engineering Progress 2024;28(1):10-19. https://doi.org/10.13050/foodengprog.2024.28.1.10 HTML PDF PubReader Last 3 months views: 86
Article Physicochemical Property of Protein-Fortified Rice Flour Using Bacillus subtilis-Fermented Faba Bean Protein Concentrate and Chickpea Flour 고초균 발효 농축잠두단백과 병아리콩가루를 이용한 단백질 강화 쌀가루의 물리화학적 특성 Su-Won Park, Jungae Lee, Hyun-Seok Kim 박수원, 이정애, 김현석 Food Engineering Progress 2024;28(1):41-52. https://doi.org/10.13050/foodengprog.2024.28.1.41 HTML PDF PubReader Last 3 months views: 83	Article Effect of Roasting Conditions on the Quality of Grape Seed Tea 볶음조건이 포도씨차의 품질에 미치는 영향 Jae-Sik Kim 김재식 Food Engineering Progress 2014;18(1):42-29. https://doi.org/10.13050/foodengprog.2014.18.1.42 HTML PDF PubReader Last 3 months views: 82