CURRENT ISSUE: May 2025, Vol. 29, No. 2

    Reaserch article

    Trends in the registration and recognition of novel foods
    새로운 식품원료(novel food) 등재 및 인정 동향
    Food Eng. Prog. 2025;29(2):103-110.
    https://doi.org/10.13050/foodengprog.2025.29.2.103

    Reaserch article

    Enhanced stability and viability of Bifidobacterium through optimized vitamin-based coating
    비타민 기반 최적화 코팅을 통한 비피도박테리움의 안정성 및 생존력 향상
    Food Eng. Prog. 2025;29(2):111-118.
    https://doi.org/10.13050/foodengprog.2025.29.2.111

    Reaserch article

    Enhancing functional properties of sesame meal protein extracts through conjugation with maltodextrin
    Food Eng. Prog. 2025;29(2):119-127.
    https://doi.org/10.13050/foodengprog.2025.29.2.119

    Reaserch article

    Functional properties of sesame and perilla meal proteins extracted using hot water
    Food Eng. Prog. 2025;29(2):128-137.
    https://doi.org/10.13050/foodengprog.2025.29.2.128

    Reaserch article

    Deep learning-applied real-time ripeness determination of bananas moving on a conveyor belt
    딥러닝을 이용한 컨베이어 벨트에서의 실시간 바나나 숙도 결정
    Food Eng. Prog. 2025;29(2):138-144.
    https://doi.org/10.13050/foodengprog.2025.29.2.138

    Reaserch article

    Quality characteristics of muffins according to the amount of safflower (Carthamus tinctorius L.) seed powder added
    홍화씨 분말 첨가량에 따른 머핀의 품질특성
    Food Eng. Prog. 2025;29(2):145-154.
    https://doi.org/10.13050/foodengprog.2025.29.2.145

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    MOST READ ARTICLES

    Article

    Alleviation of Hangover Effects by DA-5521: A Randomized, Double-blind, Placebo-Controlled, Crossover Trial
    Food Engineering Progress 2024;28(1):20-30.
    https://doi.org/10.13050/foodengprog.2024.28.1.20
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    Last 3 months views: 1069

    Research Note

    Physicochemical Properties of Allulose Mixture According to Replacement Ratio of Sugar
    설탕 대체율에 따른 알룰로스 혼합물의 이화학적 특성
    Food Engineering Progress 2021;25(2):155-160.
    https://doi.org/10.13050/foodengprog.2021.25.2.155
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    Last 3 months views: 871

    Article

    Preparation and Quality Characteristics of Jelly According to Various Gelling Agents
    다양한 겔화제를 이용한 젤리의 제조 및 품질특성
    Food Engineering Progress 2022;26(1):51-59.
    https://doi.org/10.13050/foodengprog.2022.26.1.51
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    Last 3 months views: 837

    Article

    Rapid Quantitative Analysis for Sugars of Agricultural Products by HPLC
    HPLC를 이용한 농식품 중 당류의 신속정량 분석
    Food Engineering Progress 2016;20(4):406-410.
    https://doi.org/10.13050/foodengprog.2016.20.4.406
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    Last 3 months views: 771

    Review

    Food Allergen Management in Industry
    산업체에서의 식품 알레르기 관리
    Food Engineering Progress 2018;22(4):283-294.
    https://doi.org/10.13050/foodengprog.2018.22.4.283
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    Last 3 months views: 757

    Review

    Flavonoids, an Overview: Chemical Structures, Dietary Sources, and Biological Properties
    Food Engineering Progress 2020;24(3):151-163.
    https://doi.org/10.13050/foodengprog.2020.24.3.151
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    Last 3 months views: 733

    Review

    An Overview on the Research Advance and Market Status of Muscle Function-Enhancing Foods
    국내외 근기능 개선 식품 연구개발 및 시장 현황
    Food Engineering Progress 2021;25(4):297-304.
    https://doi.org/10.13050/foodengprog.2021.25.4.297
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    Last 3 months views: 654

    Research Note

    A Study on the Production and Quality Characteristics of Bacterial Cellulose Film Using Coffee By-Products
    커피 부산물을 이용한 박테리아 셀룰로오스 필름 제조 및 품질 특성 연구
    Food Engineering Progress 2022;26(3):195-202.
    https://doi.org/10.13050/foodengprog.2022.26.3.195
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    Last 3 months views: 648

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    Lycopene and Cardiovascular Health: A Systematic Review Reveals Promising Benefits in Blood Pressure, Lipid Profiles, and Oxidative Stress
    Food Engineering Progress 2023;27(4):271-277.
    https://doi.org/10.13050/foodengprog.2023.27.4.271
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    Last 3 months views: 631

    Article

    Physicochemical and Texture Properties of Commercial Stick-Type Jelly
    국내 시판 스틱형 젤리의 이화학 및 조직감 특성
    Food Engineering Progress 2021;25(1):24-33.
    https://doi.org/10.13050/foodengprog.2021.25.1.24
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    Last 3 months views: 590

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    MOST CITED ARTICLES

    Article

    Optimization of Extrusion Variables for Improving the Qualities of Textured Vegetable Protein with Green Tea Using Response Surface Methodology
    Food Eng Prog 2018;22(1):1-8.
    https://doi.org/10.13050/foodengprog.2018.22.1.1
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    Cited by 16

    Article

    Physicochemical Properties of High-amylose Rice Varieties
    고아밀로스 쌀 품종의 이화학적 특성
    Food Eng Prog 2015;19(4):392-398.
    https://doi.org/10.13050/foodengprog.2015.19.4.392
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    Cited by 13

    Article

    Quality of Sponge Cakes Incorporated with Yacon Powder
    야콘 스펀지 케이크의 품질 특성
    Food Eng. Prog. 2011;15(3):269-275.
    https://doi.org/10.13050/foodengprog.2011.15.3.269
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    Cited by 13

    Article

    Properties of Gluten-free Rice Breads using Different Rice Flours Prepared by Dry, Wet and Semi-wet Milling
    제분방법에 따른 쌀가루별 Gluten-free 쌀빵의 제조 특성
    Food Eng. Prog. 2006;10(3):180-185.
    https://doi.org/10.13050/foodengprog.2006.10.3.180
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    Cited by 12

    Article

    Physicochemical Properties of Extruded Rice Flours and a Wheat Flour Substitute for Cookie Application
    압출쌀가루의 이화학적 특성 및 밀가루 대체 쿠키 특성
    Food Eng. Prog. 2011;15(4):404-412.
    https://doi.org/10.13050/foodengprog.2011.15.4.404
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    Cited by 10

    Article

    Quality Characteristics and Antioxidant Activity of Bokbunja (Black Raspberry) Vinegars
    복분자 식초의 품질특성과 항산화활성
    Food Eng. Prog. 2012;16(4):340-346.
    https://doi.org/10.13050/foodengprog.2012.16.4.340
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    Cited by 10

    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
    Food Eng. Prog. 2013;17(3):238-244.
    https://doi.org/10.13050/foodengprog.2013.17.3.238
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    Cited by 10

    Article

    Characteristics of Wheat Flour Dough and Noodles Added with Onion Juice
    양파즙을 첨가하여 만든 밀가루 반죽과 국수의 특성
    Food Eng. Prog. 2006;10(1):54-59.
    https://doi.org/10.13050/foodengprog.2006.10.1.54
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    Cited by 9

    Article

    pH, Acidity, Color, Reducing Sugar, Total Sugar, Alcohol and Organoleptic Characteristics of Puffed Rice Powder Added Wheat Flour Takju during Fermentation
    팽화미분 첨가에 따른 밀가루 탁주의 양조 중 pH, 산도, 색도, 환원당, 총당, 알코올 그리고 관능 성질 변화
    Food Eng. Prog. 2008;12(2):71-77.
    https://doi.org/10.13050/foodengprog.2008.12.2.71
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    Cited by 9

    Article

    Quality Characteristics of Rice Wort and Rice Beer by Rice Processing
    쌀 가공처리에 따른 쌀 맥즙 및 쌀 맥주의 품질특성
    Food Eng Prog 2019;23(4):290-296.
    https://doi.org/10.13050/foodengprog.2019.23.4.290
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    Cited by 9

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