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.
Reaserch article

Feb 28, 2025

Biochemical composition and bioactive properties of hydroponically cultivated garlic

Young-Sam Kim, Moung-Sun Kim, Seung-Joo Lee, Tae-Eun Kwon

Food Eng. Prog. 2025;29(1):1-14.
https://doi.org/10.13050/foodengprog.2025.29.1.1

We investigated the biochemical composition and functional properties of garlic sprouted via hydroponic cultivation. Sprout length and sprouted garlic weight increased 6.9-fold (97.94±22.47 mm) and 1.4-fold (9.11±1.32 g), respectively, by day 20. Proximate compositions, including protein, fat, ash, and carbohydrates, were analyzed to determine nutrient changes. Notably, protein content increased from 17.73% to 20.21%. Minerals including phosphorus, potassium, magnesium, and iron varied significantly, supporting metabolic processes. Total fre...
Reaserch article

Feb 28, 2025

Analysis of the physiological activity of the fermented Crassostrea gigas using lactic acid bacteria isolated from the local specialties of Sacheon in Korea
국내 사천 지역 유래 분리 유산균을 활용한 참굴 발효물의 생리활성 기능에 관한 분석

Ji Yeong Park, Yong-Jik Lee, Joo Young Yang, Mi Hwa Park, Sondor Ganbat, Dariimaa Ganbat, Won-Jae Chi, Hyeon Su Kim, Gae Won Nam, Sang-Jae Lee
박지영, 이용직, 양주영, 박미화, 간밧손도르, 간밧다리마, 지원재, 김현수, 남개원, 이상재

Food Eng. Prog. 2025;29(1):15-22.
https://doi.org/10.13050/foodengprog.2025.29.1.15

Lactic acid bacterial (LAB) fermentation is frequently used to enhance the nutritional and functional properties of natural products. Oysters (Crassostrea gigas), a marine bivalve mollusc, have long been used in food applications. In the present study, we explored the effects of LAB fermentation on the physiological activity of C. gigas. To identify new starter strains, we isolated and screened LAB from local specialties in Sacheon, South Korea. Eighteen LAB strains were identified by 16S rRNA gene sequencing, four of which exhibited protease a...
Reaserch article

Feb 28, 2025

Preparation and stability evaluation of β-glucan-loaded liposomes under high-pressure and ultrasonic homogenization conditions
초고압 및 초음파 균질 조건에 따른 베타글루칸 리포좀의 제조 및 안정성 평가

Hye-Yoon Yi, Kanghyun Lee, Ji-Yeon Chun
이혜윤, 이강현, 천지연

Food Eng. Prog. 2025;29(1):23-34.
https://doi.org/10.13050/foodengprog.2025.29.1.23

This study investigated the effects of different emulsification techniques—high-pressure homogenization (HPH) and ultrasonic homogenization (USH)—on the properties of β-glucan-loaded liposomes under varying operational conditions. The results showed that, in HPH, increasing both the pressure (5,000–15,000 psi) and the number of cycles (1–3) gradually reduced the average particle size of the liposomes, with all particles remaining below 200 nm and a polydispersity index (PDI) under 0.1, with no significant differences (p>0.05). Lip...
Reaserch article

Feb 28, 2025

Study of physicochemical and textural properties of mung bean starch gel with dry and microwave heat treatments
건조 열처리와 마이크로파 열처리에 의한 녹두 전분의 이화학적 특성과 녹두 전분 겔의 조직감 연구

Ji-Hyun Lee, Jong-Youn Son, Jae-Yong Shim
이지현, 손종연, 심재용

Food Eng. Prog. 2025;29(1):35-42.
https://doi.org/10.13050/foodengprog.2025.29.1.35

This study was conducted to investigate the effects of pretreatments and soybean oil on the physicochemical properties of mung bean starch and the textural properties of gels. Dry heat and microwave heat treatments were used as pretreatments to enhance the textural and storage qualities of mung bean starch gels. Pretreatment and the addition of soybean oil increased the swelling power and solubility of starch; particularly, dry heat treatment significantly increased the solubility of starch. In the RVA test, microwave heat treatment increased p...
Reaserch article

Feb 28, 2025

Quality characteristics of commercially available leafy vegetables from the hydrophonic growth system of smart farms
시판 스마트팜 수경재배 엽채류의 품질 특성

Hye-Jung Park, Joo Hyuk Yim, Won Jin Choi, Chan-Jong Park, Hye-Won Shin
박혜정, 임주혁, 최원진, 박찬종, 신혜원

Food Eng. Prog. 2025;29(1):43-54.
https://doi.org/10.13050/foodengprog.2025.29.1.43

In this study, the quality of hydroponically grown leafy vegetables (batavia and butterhead) from smart farms was compared with that of soil-grown vegetables. The quality characteristics (weight, size, color, water content, pH, texture, bitter compounds, functional ingredients, antioxidant capacity, microorganisms, and sensory properties) of the two leafy vegetables were analyzed. Significant differences were observed in fresh weight, shear force, and functional ingredients between the two cultivation methods. With regard to weight measurement,...
Reaserch article

Feb 28, 2025

Blood sugar-lowering effects of Salvia plebeia extracts in a streptozotocin-induced diabetic mouse model
Streptozotocin을 통해 당뇨가 유발된 마우스에서 곰보배추 추출물의 혈당 강하 효과

Yun-Seong Lee, Bo-Young Lee
이윤성, 이보영

Food Eng. Prog. 2025;29(1):55-61.
https://doi.org/10.13050/foodengprog.2025.29.1.55

This study investigated the antidiabetic activity of Salvia plebeia 70% ethanol extract (SPEE) and S. plebeia water extract (SPWE). The effects of SPEE and SPWE on adipogenesis were evaluated using 3T3-L1 adipocytes. Oil Red O staining showed that SPEE inhibited adipogenesis in 3T3-L1 adipocytes. Both SPEE and SPWE were analyzed for their total polyphenol contents (TPC), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activities, and α-glucosidase inhibition. SPEE exhibited significantly higher TPC and DPPH radical-scavenging activit...
Reaserch article

Feb 28, 2025

Effects of the cells alive system (CAS) freezing on aged Hanwoo shoulder clod
Cells alive system 냉동방식이 숙성된 한우 앞다리살에 미치는 영향

Hye-Yoon Yi, Kyeong-Hak Jeon, YeongJae Kim, Ji-Yeon Chun
이혜윤, 전경학, 김영재, 천지연

Food Eng. Prog. 2025;29(1):62-71.
https://doi.org/10.13050/foodengprog.2025.29.1.62

This study evaluated the effects of the cells alive system (CAS) freezing method and different thawing methods (refrigeration and running water) on the quality of aged Hanwoo shoulder clods. Thawing time was significantly influenced by the thawing method, with running water thawing taking 3 h and refrigeration thawing exceeding 20 h. CAS freezing yielded significantly higher lightness (L*) values during running water thawing than it did during general freezing (p<0.05), likely owing to reduced water loss. CAS-frozen meat exhibited lower vola...
Reaserch article

Feb 28, 2025

Impact of harvest time on quality characteristics of greenhouse-cultivated Seolhyang strawberries
시설재배 설향 딸기의 수확시기에 따른 품질 특성

Eun-Ji Choi, Su-Kyung Ku, Jung-Min Sung, Jiwoon Park, Seung-Hye Woo, Jae Hwan Ahn, Jong-Dae Park
최은지, 구수경, 성정민, 박지운, 우승혜, 안재환, 박종대

Food Eng. Prog. 2025;29(1):72-80.
https://doi.org/10.13050/foodengprog.2025.29.1.72

The impact of harvest time on the physicochemical properties and antioxidant activity of Seolhyang strawberry varieties was evaluated. The Hunter color value, which indicates redness on the surface of strawberries, was significantly higher for strawberries with a third flower cluster. Our results also revealed that the strawberry pH tended to increase significantly with extension of harvest time. Soluble solids in strawberries from the fifth flower cluster were significantly lower throughout the harvest period. Strawberries from the first flowe...
Reaserch article

Feb 28, 2025

Effects of roasted safflower (Carthamus tinctorius L.) seed powder on brownie quality characteristics
홍화씨 분말 첨가량에 따른 브라우니의 품질특성

Do Hyeon Shim, Sua Lee, Hui Sub Um, Gyeong Mi Lee, Jung-Kue Shin
심도현, 이수아, 엄희섭, 이경미, 신정규

Food Eng. Prog. 2025;29(1):81-88.
https://doi.org/10.13050/foodengprog.2025.29.1.81

This study examined the effects of partially replacing wheat flour with roasted safflower seed powder (SSP) on brownie quality, using proportions of 0%, 5%, 10%, 15%, and 20%. The addition of SSP had no significant dose-dependent effect on pH. Although the highest moisture content was observed in SSP 20 brownies (8.48%), no significant differences were found among samples. Brownie thickness increased proportionately with the amount of added SSP. Volume and density also increased with higher SSP content. Brightness (L), redness (a), and yellowne...
Reaserch article

Feb 28, 2025

Diversity and characteristics of specialized microorganisms in the Sacheon region isolated from fermented agricultural products
발효농산물로부터 분리한 사천지역특화 미생물의 다양성 및 특성연구

Joo Young Yang, Mi Hwa Park, Ji Yeong Park, Sondor Ganbat, Dariimaa Ganbat, Yong-Jik Lee, Da Young Lee, Ji Won Jung, Won-Jae Chi, Seok-Cheol Cho, Sang-Jae Lee
양주영, 박미화, 박지영, 간밧손도르, 간밧다리마, 이용직, 이다영, 정지원, 지원재, 조석철, 이상재

Food Eng. Prog. 2025;29(1):89-102.
https://doi.org/10.13050/foodengprog.2025.29.1.89

To investigate the diversity of industrially useful microorganisms from fermented agricultural products in the Sacheon region, 128 strains were isolated and analyzed phylogenetically. The analysis indicated that the isolates were categorized into three phyla, eight families, 13 genera, and 33 species. The Bacillaceae family, which was the main taxon, comprised 88.3% of the isolates and included four genera and 22 species: Bacillus, Exiguobacterium, Fictibacillus, and Metabacillus. The Caryophanaceae family, which was the second most abundant ta...

CURRENT ISSUE: Feb 2025, Vol. 29, No. 1

Reaserch article Biochemical composition and bioactive properties of hydroponically cultivated garlic Young-Sam Kim, Moung-Sun Kim, Seung-Joo Lee, Tae-Eun Kwon Food Eng. Prog. 2025;29(1):1-14. https://doi.org/10.13050/foodengprog.2025.29.1.1 HTML PDF PubReader	Reaserch article Analysis of the physiological activity of the fermented Crassostrea gigas using lactic acid bacteria isolated from the local specialties of Sacheon in Korea 국내 사천 지역 유래 분리 유산균을 활용한 참굴 발효물의 생리활성 기능에 관한 분석 Ji Yeong Park, Yong-Jik Lee, Joo Young Yang, Mi Hwa Park, Sondor Ganbat, Dariimaa Ganbat, Won-Jae Chi, Hyeon Su Kim, Gae Won Nam, Sang-Jae Lee 박지영, 이용직, 양주영, 박미화, 간밧손도르, 간밧다리마, 지원재, 김현수, 남개원, 이상재 Food Eng. Prog. 2025;29(1):15-22. https://doi.org/10.13050/foodengprog.2025.29.1.15 HTML PDF PubReader
Reaserch article Preparation and stability evaluation of β-glucan-loaded liposomes under high-pressure and ultrasonic homogenization conditions 초고압 및 초음파 균질 조건에 따른 베타글루칸 리포좀의 제조 및 안정성 평가 Hye-Yoon Yi, Kanghyun Lee, Ji-Yeon Chun 이혜윤, 이강현, 천지연 Food Eng. Prog. 2025;29(1):23-34. https://doi.org/10.13050/foodengprog.2025.29.1.23 HTML PDF PubReader	Reaserch article Study of physicochemical and textural properties of mung bean starch gel with dry and microwave heat treatments 건조 열처리와 마이크로파 열처리에 의한 녹두 전분의 이화학적 특성과 녹두 전분 겔의 조직감 연구 Ji-Hyun Lee, Jong-Youn Son, Jae-Yong Shim 이지현, 손종연, 심재용 Food Eng. Prog. 2025;29(1):35-42. https://doi.org/10.13050/foodengprog.2025.29.1.35 HTML PDF PubReader
Reaserch article Quality characteristics of commercially available leafy vegetables from the hydrophonic growth system of smart farms 시판 스마트팜 수경재배 엽채류의 품질 특성 Hye-Jung Park, Joo Hyuk Yim, Won Jin Choi, Chan-Jong Park, Hye-Won Shin 박혜정, 임주혁, 최원진, 박찬종, 신혜원 Food Eng. Prog. 2025;29(1):43-54. https://doi.org/10.13050/foodengprog.2025.29.1.43 HTML PDF PubReader	Reaserch article Blood sugar-lowering effects of Salvia plebeia extracts in a streptozotocin-induced diabetic mouse model Streptozotocin을 통해 당뇨가 유발된 마우스에서 곰보배추 추출물의 혈당 강하 효과 Yun-Seong Lee, Bo-Young Lee 이윤성, 이보영 Food Eng. Prog. 2025;29(1):55-61. https://doi.org/10.13050/foodengprog.2025.29.1.55 HTML PDF PubReader
Reaserch article Effects of the cells alive system (CAS) freezing on aged Hanwoo shoulder clod Cells alive system 냉동방식이 숙성된 한우 앞다리살에 미치는 영향 Hye-Yoon Yi, Kyeong-Hak Jeon, YeongJae Kim, Ji-Yeon Chun 이혜윤, 전경학, 김영재, 천지연 Food Eng. Prog. 2025;29(1):62-71. https://doi.org/10.13050/foodengprog.2025.29.1.62 HTML PDF PubReader	Reaserch article Impact of harvest time on quality characteristics of greenhouse-cultivated Seolhyang strawberries 시설재배 설향 딸기의 수확시기에 따른 품질 특성 Eun-Ji Choi, Su-Kyung Ku, Jung-Min Sung, Jiwoon Park, Seung-Hye Woo, Jae Hwan Ahn, Jong-Dae Park 최은지, 구수경, 성정민, 박지운, 우승혜, 안재환, 박종대 Food Eng. Prog. 2025;29(1):72-80. https://doi.org/10.13050/foodengprog.2025.29.1.72 HTML PDF PubReader
Reaserch article Effects of roasted safflower (Carthamus tinctorius L.) seed powder on brownie quality characteristics 홍화씨 분말 첨가량에 따른 브라우니의 품질특성 Do Hyeon Shim, Sua Lee, Hui Sub Um, Gyeong Mi Lee, Jung-Kue Shin 심도현, 이수아, 엄희섭, 이경미, 신정규 Food Eng. Prog. 2025;29(1):81-88. https://doi.org/10.13050/foodengprog.2025.29.1.81 HTML PDF PubReader	Reaserch article Diversity and characteristics of specialized microorganisms in the Sacheon region isolated from fermented agricultural products 발효농산물로부터 분리한 사천지역특화 미생물의 다양성 및 특성연구 Joo Young Yang, Mi Hwa Park, Ji Yeong Park, Sondor Ganbat, Dariimaa Ganbat, Yong-Jik Lee, Da Young Lee, Ji Won Jung, Won-Jae Chi, Seok-Cheol Cho, Sang-Jae Lee 양주영, 박미화, 박지영, 간밧손도르, 간밧다리마, 이용직, 이다영, 정지원, 지원재, 조석철, 이상재 Food Eng. Prog. 2025;29(1):89-102. https://doi.org/10.13050/foodengprog.2025.29.1.89 HTML PDF PubReader

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