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

May 31, 2025

Trends in the registration and recognition of novel foods
새로운 식품원료(novel food) 등재 및 인정 동향

Soo-Jin Choi, Hye-In Lee, Su-Min Jeong
최수진, 이혜인, 정수민

Food Eng. Prog. 2025;29(2):103-110.
https://doi.org/10.13050/foodengprog.2025.29.2.103

Food ingredients and materials derived from novel food sources have been increasingly developed using innovative technologies and production processes. Therefore, understanding the diverse regulations and approval procedures in different countries is crucial before importing foreign ingredients; this is especially crucial for importing materials without a prior consumption history and exporting domestically produced food ingredients, for example, in Korea. This review discusses the procedures, from the temporary recognition of food ingredients ...
Reaserch article

May 31, 2025

Enhanced stability and viability of Bifidobacterium through optimized vitamin-based coating
비타민 기반 최적화 코팅을 통한 비피도박테리움의 안정성 및 생존력 향상

Jin Seok Moon, Seongrok Sim, Jong Ik Jeon, Ji Yoon Park, Jin-Woo Kim, Myeong Soo Park, Keon Heo
문진석, 심성록, 전종익, 박지윤, 김진우, 박명수, 허건

Food Eng. Prog. 2025;29(2):111-118.
https://doi.org/10.13050/foodengprog.2025.29.2.111

Maintaining probiotic viability during storage, freeze-drying, and gastrointestinal transit is essential to ensure efficacy. The present study evaluated VitaShield Coating® (VSC), an innovative stabilization technology incorporating vitamins A, C, and E, for enhancing the viability of Bifidobacterium strains. VSC-coated B. bifidum BGN4 exhibited a significantly higher freeze-drying recovery rate (43.91±4.69%) compared to that of the uncoated group (15.31±6.53%, p<0.0001), with scanning electron microscopy (SEM) confirming preservation of ...
Reaserch article

May 31, 2025

Enhancing functional properties of sesame meal protein extracts through conjugation with maltodextrin

Da-Rea Kim, Hyun-Su Choi, Shin-Joung Rho, Yong-Ro Kim

Food Eng. Prog. 2025;29(2):119-127.
https://doi.org/10.13050/foodengprog.2025.29.2.119

In this study, conjugates were prepared via dry heat-induced glycosylation with maltodextrin (MD) to enhance the functional properties of sesame meal protein extract (SMPE). With the progress of conjugation, the specific protein bands of SMPE decreased and new bands appeared in the higher molecular weight range (approximately 170 kDa). The FT-IR spectra confirmed the structural modifications resulting from Maillard reaction-driven covalent bonding between SMPE and MD. The solubility and emulsifying properties—emulsifying activity index (EAI) ...
Reaserch article

May 31, 2025

Functional properties of sesame and perilla meal proteins extracted using hot water

Da-Rea Kim, Jung-Min Noh, Hyun-Su Choi, Shin-Joung Rho, Yong-Ro Kim

Food Eng. Prog. 2025;29(2):128-137.
https://doi.org/10.13050/foodengprog.2025.29.2.128

In this study, proteins were extracted from sesame and perilla meals (agricultural by-products) by using hot-water defatting and acid precipitation, and their functional properties were compared with those of a commercial soy protein isolate (SPI). According to the SDS-PAGE results, the sesame meal protein extract (SMPE) exhibited a higher content of hydrophobic amino acids than the perilla meal protein extract (PMPE), alongside a relatively lower intensity of the 7S globulin band. SMPE showed 1.41-fold higher solubility than SPI at pH 10 and 1...
Reaserch article

May 31, 2025

Deep learning-applied real-time ripeness determination of bananas moving on a conveyor belt
딥러닝을 이용한 컨베이어 벨트에서의 실시간 바나나 숙도 결정

Chahn-Mee Moh, Sea Cheol Min
모찬미, 민세철

Food Eng. Prog. 2025;29(2):138-144.
https://doi.org/10.13050/foodengprog.2025.29.2.138

This study developed a deep learning-based software module for classifying the ripeness of bananas in real time as they move along a conveyor belt. A total of 5,286 images annotated with three ripeness stages, namely unripe, ripe, and overripe, were divided into training, validation, and test datasets at a ratio of 88:8:4. The datasets were used to train YOLOv5s and YOLOv5l object detection models over 50 epochs. The model performance was evaluated using box loss, object loss, class loss, and mean average precision (mAP). Both models exhibited ...
Reaserch article

May 31, 2025

Quality characteristics of muffins according to the amount of safflower (Carthamus tinctorius L.) seed powder added
홍화씨 분말 첨가량에 따른 머핀의 품질특성

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

Food Eng. Prog. 2025;29(2):145-154.
https://doi.org/10.13050/foodengprog.2025.29.2.145

This study has investigated the physicochemical and sensory characteristics of muffins supplemented with 0%, 5%, 10%, 15%, and 20% roasted safflower seed powder (SSP) in order to assess its applicability as a functional ingredient in baked goods. As the SSP content increased, the pH of both the batter and the muffins significantly decreased, whereas the height, volume, and specific volume of the muffins increased. Moisture content and baking loss rate were not significantly affected. Color analysis revealed that the L* and b* values decreased, ...

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 Soo-Jin Choi, Hye-In Lee, Su-Min Jeong 최수진, 이혜인, 정수민 Food Eng. Prog. 2025;29(2):103-110. https://doi.org/10.13050/foodengprog.2025.29.2.103 HTML PDF PubReader	Reaserch article Enhanced stability and viability of Bifidobacterium through optimized vitamin-based coating 비타민 기반 최적화 코팅을 통한 비피도박테리움의 안정성 및 생존력 향상 Jin Seok Moon, Seongrok Sim, Jong Ik Jeon, Ji Yoon Park, Jin-Woo Kim, Myeong Soo Park, Keon Heo 문진석, 심성록, 전종익, 박지윤, 김진우, 박명수, 허건 Food Eng. Prog. 2025;29(2):111-118. https://doi.org/10.13050/foodengprog.2025.29.2.111 HTML PDF PubReader
Reaserch article Enhancing functional properties of sesame meal protein extracts through conjugation with maltodextrin Da-Rea Kim, Hyun-Su Choi, Shin-Joung Rho, Yong-Ro Kim Food Eng. Prog. 2025;29(2):119-127. https://doi.org/10.13050/foodengprog.2025.29.2.119 HTML PDF PubReader	Reaserch article Functional properties of sesame and perilla meal proteins extracted using hot water Da-Rea Kim, Jung-Min Noh, Hyun-Su Choi, Shin-Joung Rho, Yong-Ro Kim Food Eng. Prog. 2025;29(2):128-137. https://doi.org/10.13050/foodengprog.2025.29.2.128 HTML PDF PubReader
Reaserch article Deep learning-applied real-time ripeness determination of bananas moving on a conveyor belt 딥러닝을 이용한 컨베이어 벨트에서의 실시간 바나나 숙도 결정 Chahn-Mee Moh, Sea Cheol Min 모찬미, 민세철 Food Eng. Prog. 2025;29(2):138-144. https://doi.org/10.13050/foodengprog.2025.29.2.138 HTML PDF PubReader	Reaserch article Quality characteristics of muffins according to the amount of safflower (Carthamus tinctorius L.) seed powder added 홍화씨 분말 첨가량에 따른 머핀의 품질특성 Do Hyeon Shim, In Jae Park, Hui Sub Um, Sua Lee, Gyeong Mi Lee, Jung-Kue Shin 심도현, 박인재, 엄희섭, 이수아, 이경미, 신정규 Food Eng. Prog. 2025;29(2):145-154. https://doi.org/10.13050/foodengprog.2025.29.2.145 HTML PDF PubReader

MOST READ ARTICLES

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 Engineering Progress 2024;28(1):20-30. https://doi.org/10.13050/foodengprog.2024.28.1.20 HTML PDF PubReader Last 3 months views: 1003	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: 822
Article Preparation and Quality Characteristics of Jelly According to Various Gelling Agents 다양한 겔화제를 이용한 젤리의 제조 및 품질특성 Eun-Sung Cha, Hye-Yoon Yi, Su-Youn Lim, Ji-Yeon Chun 차은성, 이혜윤, 임수연, 천지연 Food Engineering Progress 2022;26(1):51-59. https://doi.org/10.13050/foodengprog.2022.26.1.51 HTML PDF PubReader Last 3 months views: 815	Article Rapid Quantitative Analysis for Sugars of Agricultural Products by HPLC HPLC를 이용한 농식품 중 당류의 신속정량 분석 Seon Yi Won, Jae Soon Seo, Heui Yun Kang, Yong Seon Lee, Young-min Choi, Hae Kil Lee, In Tae Park 원선이, 서재순, 강희윤, 이용선, 최용민, 이해길, 박인태 Food Engineering Progress 2016;20(4):406-410. https://doi.org/10.13050/foodengprog.2016.20.4.406 HTML PDF PubReader Last 3 months views: 734
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: 718	Review Flavonoids, an Overview: Chemical Structures, Dietary Sources, and Biological Properties Joo-Shin Kim Food Engineering Progress 2020;24(3):151-163. https://doi.org/10.13050/foodengprog.2020.24.3.151 HTML PDF PubReader Last 3 months views: 677
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 Hae Won Oh, Seung Hwan Lee 오해원, 이승환 Food Engineering Progress 2022;26(3):195-202. https://doi.org/10.13050/foodengprog.2022.26.3.195 HTML PDF PubReader Last 3 months views: 628	Review An Overview on the Research Advance and Market Status of Muscle Function-Enhancing Foods 국내외 근기능 개선 식품 연구개발 및 시장 현황 Seungmin Yu, Heyjeong Park, Changhee Kim, Yu Kyong Woo, Jae-Kwan Hwang, Wooki Kim 유승민, 박혜정, 김창희, 우유경, 황재관, 김우기 Food Engineering Progress 2021;25(4):297-304. https://doi.org/10.13050/foodengprog.2021.25.4.297 HTML PDF PubReader Last 3 months views: 616
Article Lycopene and Cardiovascular Health: A Systematic Review Reveals Promising Benefits in Blood Pressure, Lipid Profiles, and Oxidative Stress Hye Ri Joung, Gyoungok Gang, Gwang-woong Go Food Engineering Progress 2023;27(4):271-277. https://doi.org/10.13050/foodengprog.2023.27.4.271 HTML PDF PubReader Last 3 months views: 587	Article Physicochemical and Texture Properties of Commercial Stick-Type Jelly 국내 시판 스틱형 젤리의 이화학 및 조직감 특성 Hye-Yoon Yi, Sun Kang, Ji-Yeon Chun 이혜윤, 강선, 천지연 Food Engineering Progress 2021;25(1):24-33. https://doi.org/10.13050/foodengprog.2021.25.1.24 HTML PDF PubReader Last 3 months views: 569

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 20	Article Changes in Microorganisms and Enzyme Activity of Low Salt Soybean Paste (Doenjang) during Fermentation 저염 된장 숙성 중 미생물과 효소활성의 변화 Chulkyoon Mok, Kitae Song, Ju-Yeon Lee, Young-Seo Park, Sangbin Lim 목철균, 송기태, 이주연, 박영서, 임상빈 Food Eng. Prog. 2005;9(2):112-117. https://doi.org/10.13050/foodengprog.2005.9.2.112 HTML PDF PubReader Cited by 17
Article Physicochemical Properties of Cookies Incorporated with Strawberry Powder 딸기 분말을 대체하여 제조한 쿠키의 이화학적 품질특성 Jun Ho Lee, Jong Cheul Ko 이준호, 고종철 Food Eng. Prog. 2009;13(2):79-84. https://doi.org/10.13050/foodengprog.2009.13.2.79 HTML PDF PubReader Cited by 17	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 17
Article Degradation of Alginate Solution and Powder by γ-Irradiation 감마선올 이용한 알긴산(Alginate)용액과 분말의 저분자화 Min Cho, Byung-Yong Kim, Jong-Hwan Rhim 조민, 김병용, 임종환 Food Eng. Prog. 2003;7(3):141-145. https://doi.org/10.13050/foodengprog.2003.7.3.141 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 16
Article Quality Characteristics of Makgeolli during Freezing Storage 냉동저장에 따른 막걸리의 품질특성 Jin-Won Lee, Jae-Yong Shim 이진원, 심재용 Food Eng. Prog. 2010;14(4):328-334. https://doi.org/10.13050/foodengprog.2010.14.4.328 HTML PDF PubReader Cited by 14	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 13
Article Quality of Sponge Cakes Incorporated with Yacon Powder 야콘 스펀지 케이크의 품질 특성 Jun Ho Lee, Seok Min Son 이준호, 손석민 Food Eng. Prog. 2011;15(3):269-275. https://doi.org/10.13050/foodengprog.2011.15.3.269 HTML PDF PubReader Cited by 13	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