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

Panax ginseng: A Promising Ally in Enhancing Non-Shivering Thermogenesis and Mitochondrial Function in Animal Models (A Systematic Review and Meta-Analysis)
동물모델에서 인삼(Panax ginseng)의 비떨림 열발생과 미토콘드리아 기능 강화효과: 체계적 문헌고찰과 메타분석

Chaehyun Oh, Bogyeong Lee, Sumin Kang, Hayoon Kim, Haneul Lee, Gyoungok Gang, Sang Gil Lee, Gwang-woong Go
오채현, 이보경, 강수민, 김하윤, 이하늘, 강경옥, 이상길, 고광웅

Food Eng Prog 2024;28(3):145-155.
https://doi.org/10.13050/foodengprog.2024.28.3.145
Article

Nov 30, -0001

Non-Thermal Sterilization Method for Raw Pet Food by Raw Material Using Ultra-High Pressure and Radiation
생식 펫푸드 원료별 비가열 살균 처리 방법: 초고압과 방사선

Ui-Bin Baek, Hack-Youn Kim
백의빈, 김학연

Food Eng Prog 2024;28(3):156-168.
https://doi.org/10.13050/foodengprog.2024.28.3.156
Article

Nov 30, -0001

Mechanisms and Food Freshness-Indicating Capabilities of Hydrogen Sulfide and Relative Humidity Colorimetric Indicators
황화수소 및 상대습도 발색 신선도 지시계의 작동 원리 및 식품 신선도 지시능력 평가

Byeol Yi Kim, Sea C. Min
김별이, 민세철

Food Eng Prog 2024;28(3):169-177.
https://doi.org/10.13050/foodengprog.2024.28.3.169
Article

Nov 30, -0001

Effect of Various Fermentation Conditions on the Physicochemical and Sensory Properties of Noni Juice-Fortified Yogurt

Hong Tran Thi Kim, Linh Tran Thi Ngoc, Nguyen-Sy Toan, Trang Nguyen Huu Phuoc

Food Eng Prog 2024;28(3):178-187.
https://doi.org/10.13050/foodengprog.2024.28.3.178

This research paper delves into the effects of noni juice concentration, fermentation temperature, and incubation time on the physicochemical and sensory properties of noni juice-fortified yogurt. The study found that increasing the concentration of noni juice leads to higher acidity in the yogurt, resulting in a decrease in pH, total soluble solids content, and syneresis. The optimal concentration for achieving the desired physical and sensory qualities is 3%. Incubation time and temperature were also found to significantly influence the yogur...
Article

Nov 30, -0001

The Effect of Morning Care Products Administration on Ethanol-Induced Hangover in Mice

Chanjin Yoon, Hyo Keun Kim, Yu Seong Ham, Chul-Su Yang

Food Eng Prog 2024;28(3):188-197.
https://doi.org/10.13050/foodengprog.2024.28.3.188

Hangovers, resulting from excessive alcohol intake, manifest hours after drinking, causing symptoms like thirst, headache, and fatigue. Alcohol is metabolized in the liver by alcohol dehydrogenase (ADH) and aldehyde dehydrogenase (ALDH), with acetaldehyde and reactive oxygen species contributing to toxic effects. Morning Care (MC) products were evaluated in male and female mice to assess their impact on alcohol metabolism and hangover alleviation. The study revealed that pre-administration of MC products led to a significant reduction in blood ...
Article

Nov 30, -0001

Where is the Potential for Alternative Food Growth Coming from and How Can It Positively Impact Our Environment?

Yeon A Hong, Jungwook Ahn, Donghwi Kim

Food Eng Prog 2024;28(3):198-206.
https://doi.org/10.13050/foodengprog.2024.28.3.198

The alternative food market has attracted much attention due to concerns about climate change, increasing consumer awareness of value consumption, and the development of the Food-Tech industry. This study aimed to analyze the factors that drive consumers to purchase alternative food products and identify the mechanisms that can induce consumers to continue buying. We surveyed 1,200 consumers and estimated data using a logit model. The results showed that the presence of vegetarians in the household, environmental concerns, a vegetable-oriented ...
Article

Nov 30, -0001

Exploring the Potential of Maillard Reaction-Based Time-Temperature Indicators (TTI) to Visualize Moisture Variations During High-Temperature Drying Using Activation Energy Analysis
활성화에너지 분석을 통한 마이야르 반응 기반 TTI (Time-Temperature Indicator)의 고온 건조에서의 수분변화 가시화 가능성 검토

Jung-Hyun Lee
이정현

Food Eng Prog 2024;28(3):207-216.
https://doi.org/10.13050/foodengprog.2024.28.3.207
Article

Nov 30, -0001

Quality Characteristics and Antioxidant Properties of Coffee Using Dried Fruit Powder
건조과일 분말을 첨가한 커피의 품질 특성 및 항산화성

Si Yoon Kim, Sun-Choung Ahn
김시윤, 안선정

Food Eng Prog 2024;28(3):217-224.
https://doi.org/10.13050/foodengprog.2024.28.3.217
Article

Nov 30, -0001

Rottlerin Inhibits Lipid Accumulation in Differentiated 3T3-L1 Cells through LRP6/β-Catenin/TCF7L2 Down-Regulation
로틀린의 LRP6/β-Catenin/TCF7L2 억제에 따른 분화지방세포 내 지질 축적 감소

Younhee Kim, Jeongho Jeong, Sumin Kang, Hayoon Kim, Hyun Kyung Kim, Gyoungok Gang, Sang Gil Lee, Gwang-woong Go
김윤희, 정정호, 강수민, 김하윤, 김현경, 강경옥, 이상길, 고광웅

Food Eng Prog 2024;28(3):225-233.
https://doi.org/10.13050/foodengprog.2024.28.3.225
Article

Nov 30, -0001

Effect of Protease-Hydrolyzed Faba Bean Protein and Chickpea Flour on the Physicochemical Properties of Rice Flour
쌀가루의 물리화학적 특성에 대한 가수분해 농축잠두단백과 병아리콩가루의 영향

Su-Won Park, Seon Hye Yang, Hyun-Seok Kim
박수원, 양선혜, 김현석

Food Eng Prog 2024;28(3):234-242.
https://doi.org/10.13050/foodengprog.2024.28.3.234
Article

Nov 30, -0001

Impact of Faba Bean Protein Concentrate-Anionic Gum Mixture on the Binding of Textured Vegetable Protein
조직식물단백의 결착에 대한 농축잠두단백-음이온성 검 혼합물의 영향

Si-Yeon Bae, Seon Hye Yang, Hyun-Seok Kim
배시연, 양선혜, 김현석

Food Eng Prog 2024;28(3):243-254.
https://doi.org/10.13050/foodengprog.2024.28.3.243

CURRENT ISSUE: Aug 2024, Vol. 28, No. 3

Article Panax ginseng: A Promising Ally in Enhancing Non-Shivering Thermogenesis and Mitochondrial Function in Animal Models (A Systematic Review and Meta-Analysis) 동물모델에서 인삼(Panax ginseng)의 비떨림 열발생과 미토콘드리아 기능 강화효과: 체계적 문헌고찰과 메타분석 Chaehyun Oh, Bogyeong Lee, Sumin Kang, Hayoon Kim, Haneul Lee, Gyoungok Gang, Sang Gil Lee, Gwang-woong Go 오채현, 이보경, 강수민, 김하윤, 이하늘, 강경옥, 이상길, 고광웅 Food Eng Prog 2024;28(3):145-155. https://doi.org/10.13050/foodengprog.2024.28.3.145 HTML PDF PubReader	Article Non-Thermal Sterilization Method for Raw Pet Food by Raw Material Using Ultra-High Pressure and Radiation 생식 펫푸드 원료별 비가열 살균 처리 방법: 초고압과 방사선 Ui-Bin Baek, Hack-Youn Kim 백의빈, 김학연 Food Eng Prog 2024;28(3):156-168. https://doi.org/10.13050/foodengprog.2024.28.3.156 HTML PDF PubReader
Article Mechanisms and Food Freshness-Indicating Capabilities of Hydrogen Sulfide and Relative Humidity Colorimetric Indicators 황화수소 및 상대습도 발색 신선도 지시계의 작동 원리 및 식품 신선도 지시능력 평가 Byeol Yi Kim, Sea C. Min 김별이, 민세철 Food Eng Prog 2024;28(3):169-177. https://doi.org/10.13050/foodengprog.2024.28.3.169 HTML PDF PubReader	Article Effect of Various Fermentation Conditions on the Physicochemical and Sensory Properties of Noni Juice-Fortified Yogurt Hong Tran Thi Kim, Linh Tran Thi Ngoc, Nguyen-Sy Toan, Trang Nguyen Huu Phuoc Food Eng Prog 2024;28(3):178-187. https://doi.org/10.13050/foodengprog.2024.28.3.178 HTML PDF PubReader
Article The Effect of Morning Care Products Administration on Ethanol-Induced Hangover in Mice Chanjin Yoon, Hyo Keun Kim, Yu Seong Ham, Chul-Su Yang Food Eng Prog 2024;28(3):188-197. https://doi.org/10.13050/foodengprog.2024.28.3.188 HTML PDF PubReader	Article Where is the Potential for Alternative Food Growth Coming from and How Can It Positively Impact Our Environment? Yeon A Hong, Jungwook Ahn, Donghwi Kim Food Eng Prog 2024;28(3):198-206. https://doi.org/10.13050/foodengprog.2024.28.3.198 HTML PDF PubReader
Article Exploring the Potential of Maillard Reaction-Based Time-Temperature Indicators (TTI) to Visualize Moisture Variations During High-Temperature Drying Using Activation Energy Analysis 활성화에너지 분석을 통한 마이야르 반응 기반 TTI (Time-Temperature Indicator)의 고온 건조에서의 수분변화 가시화 가능성 검토 Jung-Hyun Lee 이정현 Food Eng Prog 2024;28(3):207-216. https://doi.org/10.13050/foodengprog.2024.28.3.207 HTML PDF PubReader	Article Quality Characteristics and Antioxidant Properties of Coffee Using Dried Fruit Powder 건조과일 분말을 첨가한 커피의 품질 특성 및 항산화성 Si Yoon Kim, Sun-Choung Ahn 김시윤, 안선정 Food Eng Prog 2024;28(3):217-224. https://doi.org/10.13050/foodengprog.2024.28.3.217 HTML PDF PubReader
Article Rottlerin Inhibits Lipid Accumulation in Differentiated 3T3-L1 Cells through LRP6/β-Catenin/TCF7L2 Down-Regulation 로틀린의 LRP6/β-Catenin/TCF7L2 억제에 따른 분화지방세포 내 지질 축적 감소 Younhee Kim, Jeongho Jeong, Sumin Kang, Hayoon Kim, Hyun Kyung Kim, Gyoungok Gang, Sang Gil Lee, Gwang-woong Go 김윤희, 정정호, 강수민, 김하윤, 김현경, 강경옥, 이상길, 고광웅 Food Eng Prog 2024;28(3):225-233. https://doi.org/10.13050/foodengprog.2024.28.3.225 HTML PDF PubReader	Article Effect of Protease-Hydrolyzed Faba Bean Protein and Chickpea Flour on the Physicochemical Properties of Rice Flour 쌀가루의 물리화학적 특성에 대한 가수분해 농축잠두단백과 병아리콩가루의 영향 Su-Won Park, Seon Hye Yang, Hyun-Seok Kim 박수원, 양선혜, 김현석 Food Eng Prog 2024;28(3):234-242. https://doi.org/10.13050/foodengprog.2024.28.3.234 HTML PDF PubReader
Article Impact of Faba Bean Protein Concentrate-Anionic Gum Mixture on the Binding of Textured Vegetable Protein 조직식물단백의 결착에 대한 농축잠두단백-음이온성 검 혼합물의 영향 Si-Yeon Bae, Seon Hye Yang, Hyun-Seok Kim 배시연, 양선혜, 김현석 Food Eng Prog 2024;28(3):243-254. https://doi.org/10.13050/foodengprog.2024.28.3.243 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: 138	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: 131
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: 131	Research Note Physicochemical Properties of Allulose Mixture According to Replacement Ratio of Sugar 설탕 대체율에 따른 알룰로스 혼합물의 이화학적 특성 Hye-Won Kim, Jung-Kue Shin 이혜원, 신정규 Food Engineering Progress 2021;25(2):155-160. https://doi.org/10.13050/foodengprog.2021.25.2.155 HTML PDF PubReader Last 3 months views: 128
Review Food Allergen Management in Industry 산업체에서의 식품 알레르기 관리 Dong Eun Sung, Ho Seok Kwak 성동은, 곽호석 Food Engineering Progress 2018;22(4):283-294. https://doi.org/10.13050/foodengprog.2018.22.4.283 HTML PDF PubReader Last 3 months views: 128	Article Validation of an Analytical Method to Determine Gluten Content in Bread by HPLC-PDA HPLC-PDA를 이용한 제빵 제품의 글루텐 함량 분석법 검증 Yerim Na, Sung Won Hur, Sung Hoon Park 나예림, 허성원, 박성훈 Food Engineering Progress 2023;27(3):215-219. https://doi.org/10.13050/foodengprog.2023.27.3.215 HTML PDF PubReader Last 3 months views: 122
Article Effect of the Water Content in Rice Cake and Acid Concentration of Acidulant on the Acid Soaking Characteristic of Rice Cakes for Tteokbokki 떡의 가수량 및 산침지액의 산 농도에 따른 산침지 시간이 떡볶이 떡의 침지 특성에 미치는 영향 Hwabin Jung, Chae Rin Yu, Hyeon Woo Park, Gu Sik Chung, Kyung Mi Kim, Gwi Jung Han, Won Byong Yoon 정화빈, 유채린, 박현우, 정구식, 김경미, 한귀정, 윤원병 Food Engineering Progress 2018;22(3):264-271. https://doi.org/10.13050/foodengprog.2018.22.3.264 HTML PDF PubReader Last 3 months views: 121	Article Quality Characteristics of Emulsion-Type Chicken Breast Sausages with Black Soldier Fly Larvae (Hermetia illucens L.) Powder 동애등에 유충 분말을 첨가한 유화형 닭가슴살 소시지의 이화학적 특성 및 항산화 활성 Hun-Seok Kang, Jun-Hyuk Boo, Jung-Hyun Nam, Ji-Yong Hyun, Ji-Yeon Chun 강훈석, 부준혁, 남정현, 현지용, 천지연 Food Engineering Progress 2022;26(3):156-167. https://doi.org/10.13050/foodengprog.2022.26.3.156 HTML PDF PubReader Last 3 months views: 120
Article Quality Properties of Dacquoise According to the Replacement Ratio of Allulose 알룰로스 대체 비율에 따른 다쿠아즈의 품질특성 Hye-Won Lee, Jung-Kue Shin 이혜원, 신정규 Food Engineering Progress 2023;27(1):47-54. https://doi.org/10.13050/foodengprog.2023.27.1.47 HTML PDF PubReader Last 3 months views: 119	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: 112

MOST CITED ARTICLES

Article Production of γ-Aminobutyric Acid by Lactobacillus brevis 340G Isolated from Kimchi and Its Application to Skim Milk Myung-Ji Seo, Ji-Yeon Lee, Young-Do Nam, So-Young Lee, So-Lim Park, Sung-Hun Yi, Mi-Hwa Lee, Seong Woon Roh, Hak-Jong Choi, Seong-Il Lim Food Eng. Prog. 2013;17(4):418-423. https://doi.org/10.13050/foodengprog.2013.17.4.418 HTML PDF PubReader Cited by 19	Article In Vitro Antioxidant Activity of Ethanol Extract from Boehmeria nivea L. Leaves 모시풀잎 에탄올 추출물의 in vitro 항산화 활성 Chikwang Kim, Man-Jin In, Dong Chung Kim 김재광, 인만진, 김동청 Food Eng Prog 2015;19(1):76-81. https://doi.org/10.13050/foodengprog.2015.19.1.76 HTML PDF PubReader Cited by 16
Article Optimization of Extrusion Variables for Improving the Qualities of Textured Vegetable Protein with Green Tea Using Response Surface Methodology Xuelian Ma, Bonyeob Gu, Gihyung Ryu Food Eng Prog 2018;22(1):1-8. https://doi.org/10.13050/foodengprog.2018.22.1.1 HTML PDF PubReader Cited by 15	Article Quality Characteristics of Sulgidduk Added with Corni fructus Powder 산수유 분말을 첨가한 설기떡의 품질 특성 Ho-Kyoung Kim, Hyun-Hee Jin, Mi-Sun Lee, Seung-Joo Lee 김호경, 진현희, 이미선, 이승주 Food Eng. Prog. 2013;17(2):105-111. https://doi.org/10.13050/foodengprog.2013.17.2.105 HTML PDF PubReader Cited by 13
Article Physicochemical Properties of High-amylose Rice Varieties 고아밀로스 쌀 품종의 이화학적 특성 Eun-Yeong Sim, Shin-Kyo Chung, Jun-Hyun Cho, Koan Sik Woo, Hye Young Park, Hyun-Joo Kim, Se-Gwan Oh, Wook-Han Kim 심은영, 정신교, 조준현, 우관식, 박혜영, 김현주, 오세관, 김욱한 Food Eng Prog 2015;19(4):392-398. https://doi.org/10.13050/foodengprog.2015.19.4.392 HTML PDF PubReader Cited by 12	Article Pasting Properties of Corn, Potato, Sweet Potato Starches and Wheat Flours with Partial Rice Starch Substitution 쌀 전분 첨가 옥수수, 감자, 고구마 전분 및 밀가루의 RVA 호화특성 Hyang-Mi Lee, Young-Tack Lee 이향미, 이영택 Food Eng. Prog. 2013;17(3):238-244. https://doi.org/10.13050/foodengprog.2013.17.3.238 HTML PDF PubReader Cited by 10
Article Bioconversion of Puffed Red Ginseng Extract Using β-Glucosidase-producing Lactic Acid Bacteria β-Glucosidase 생산 유산균주의 분리와 이를 이용한 팽화홍삼 추출액의 생물전환 Kun-Sub Shim, Gwi-Gun Park, Young-Seo Park 심건섭, 박귀근, 박영서 Food Eng Prog 2014;18(4):332-340. https://doi.org/10.13050/foodengprog.2014.18.4.332 HTML PDF PubReader Cited by 9	Article Proximate Analysis and Antioxidant Activity of Cultivated Wild Panax ginseng 연근별 산양삼의 일반성분 및 항산화 효과 Geun Lee, Gwang-Su Choi, Ju-Yeol Lee, So-Jung Yun, Wooki Kim, Hyungjae Lee, Moo-Yeol Baik, Jae-Kwan Hwang 이근, 최광수, 이주열, 윤소정, 김우기, 이형재, 백무열, 황재관 Food Eng Prog 2017;21(3):208-214. https://doi.org/10.13050/foodengprog.2017.21.3.208 HTML PDF PubReader Cited by 9
Article Quality Characteristics of Rice Wort and Rice Beer by Rice Processing 쌀 가공처리에 따른 쌀 맥즙 및 쌀 맥주의 품질특성 Jiyoung Park, Seuk-Ki Lee, Induck Choi, Hye-Sun Choi, Namgeol Kim, Dong Sun Shin, Kwang-Ho Jeong, Chang-Hwan Park, Sea-Kwan Oh 박지영, 이석기, 최인덕, 최혜선, 김남걸, 신동선, 정광호, 박장환, 오세관 Food Eng Prog 2019;23(4):290-296. https://doi.org/10.13050/foodengprog.2019.23.4.290 HTML PDF PubReader Cited by 9	Article Low-Pressure Discharge Plasma Inactivation of Salmonella Typhymurium and Sanitation of Egg 감압방전플라즈마를 이용한 Salmonella Typhimurium 살균과 계란의 위생성 향상 Chulkyoon Mok, Dong-Myung Song 목철균, 송동명 Food Eng. Prog. 2013;17(3):245-250. https://doi.org/10.13050/foodengprog.2013.17.3.245 HTML PDF PubReader Cited by 9