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.
Research article

Aug 31, 2025

Study on ultrasonic extraction conditions of crocin pigment from Gardenia jasminoides Ellis and optimization using response surface methodology

Trang Nguyen Huu Phuoc, Hong Tran Thi Kim, Linh Tran Thi Ngoc, Chi Mai Thi Phuong

Food Eng. Prog. 2025;29(3):155-163.
https://doi.org/10.13050/foodengprog.2025.29.3.155

Crocin is a glycosyl ester of crocetin acid and is classified as a water-soluble carotenoid. It is abundant in Gardenia jasminoides (Ellis GJE.) GJE is a natural ingredient widely used to impart an orange-yellow hue to traditional Vietnamese products such as cakes, jelly, and fish sauce. Crocin, a key bioactive compound in Gardenia, has been used in medicine for its antioxidant, anticancer, and memory-enhancing properties. In this study, we introduced an effective strategy for the extraction of crocin pigments derived from Gardenia. The pretrea...
Research article

Aug 31, 2025

Evaluation of sample effects on alcohol metabolizing enzyme activity and hangover relief in a mouse model

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

Food Eng. Prog. 2025;29(3):164-173.
https://doi.org/10.13050/foodengprog.2025.29.3.164

Alcohol is metabolized to acetaldehyde and acetate mainly by alcohol dehydrogenase (ADH) and aldehyde dehydrogenase (ALDH). Acetaldehyde accumulation is a key factor in hangover symptoms and alcohol-induced toxicity. In this study, we have investigated the effects of a Morning Care series on ethanol and acetaldehyde metabolism in male and female mice. Blood ethanol and acetaldehyde concentrations, ADH and ALDH activities in the blood and liver, and hepatic gene expression were measured at multiple time points after ethanol administration. EX PR...
Research article

Aug 31, 2025

Impact of high-moisture textured vegetable protein on textural characteristics of plant-based alternative meat products
식물성 대체육 제품의 질감 특성에 대한 고수분 조직식물단백의 영향

Eun Seok Moon, Chaemin Jang, Jungae Lee, Hyunwoo Lee, Chaejin Lee, Hyun-Seok Kim
문은석, 장채민, 이정애, 이현우, 이채진, 김현석

Food Eng. Prog. 2025;29(3):174-182.
https://doi.org/10.13050/foodengprog.2025.29.3.174

This study investigated the suitability of high-moisture textured vegetable protein (HM-TVP) as a plant-based alternative meat product by evaluating its textural properties. Model patties and sausages were prepared independently by mixing pork loin (PL), dry TVP, and the two HM-TVPs (HN and HS) with plant-based binders. The resultant model patties and sausages were frozen, stored, and cooked according to commercial production, distribution, and consumption methods. The highest texturization index was observed for the HN. Both HN and HS patties ...
Research article

Aug 31, 2025

Optimization and characterization of protein hydrolysates from Tenebrio molitor and Gryllus bimaculatus using response surface methodology
반응표면분석법(RSM)을 이용한 갈색거저리 및 쌍별귀뚜라미 단백질 가수분해물의 최적화 및 소재화 특성 평가

Jiyun Ko, Chanhyuk Park, Junhyuk Choi, Sangmin Yoon, Hyewon Shin
고지윤, 박찬혁, 최준혁, 윤상민, 신혜원

Food Eng. Prog. 2025;29(3):183-195.
https://doi.org/10.13050/foodengprog.2025.29.3.183

This study aimed to optimize the production conditions and characterize the functional properties of protein hydrolysates derived from Tenebrio molitor and Gryllus bimaculatus, which are emerging as future food resources. Response surface methodology was applied to optimize enzymatic hydrolysis using a Central Composite Design model to determine the optimal conditions. The protein hydrolysates produced under these conditions were evaluated for antioxidant activity (DPPH, ABTS, and FRAP assays) and physicochemical properties, including solubilit...
Research article

Aug 31, 2025

Enzymatic solubilization of ginger pomace using enzyme treatment technology
효소 처리 기술을 활용한 생강 착즙박의 수용화

Mi Jin Kim, Da Hee Kim, Mina Kim, Hyo-jun Won, Pureum Im, Ae-jin Choi
김미진, 김다희, 김민아, 원효준, 임푸름, 최애진

Food Eng. Prog. 2025;29(3):196-208.
https://doi.org/10.13050/foodengprog.2025.29.3.196

This study aimed to optimize the extraction conditions to improve the solubilization efficiency of functional components in ginger pomace (GP) through enzymatic treatment. Various pretreatment methods have been evaluated, including conventional enzymatic processing, different enzyme treatment types and concentrations, and treatment durations. The potential for mass production was confirmed. The optimal pretreatment involved treating GP with 1% (w/w) pectinase at room temperature for 24 h. Subsequently, extraction was performed at 50°C for 2 ...
Research article

Aug 31, 2025

Antioxidant functionality and cytotoxicity of Terminalia bellirica extract
Terminalia bellirica 추출물의 항산화 기능성 및 세포독성

Han-Na Nam, Chae-Yoon Lee, Su-Min Jeong, Soo-Jin Choi
남한나, 이채윤, 정수민, 최수진

Food Eng. Prog. 2025;29(3):209-217.
https://doi.org/10.13050/foodengprog.2025.29.3.209

Terminalia bellirica, a deciduous tree belonging to the family Combretaceae, is a traditional medicinal plant widely used in Southeast Asia. However, information on the bioactivity and safety of T. bellirica is limited. This study aimed to investigate the physiological activities of T. bellirica extract, focusing on its in vitro antioxidant properties. We evaluated the cytotoxic and genotoxic potentials of these compounds. The results revealed that the T. bellirica extract contained high levels of polyphenolic compounds, including tannic acid. ...

CURRENT ISSUE: Aug 2025, Vol. 29, No. 3

Research article Study on ultrasonic extraction conditions of crocin pigment from Gardenia jasminoides Ellis and optimization using response surface methodology Trang Nguyen Huu Phuoc, Hong Tran Thi Kim, Linh Tran Thi Ngoc, Chi Mai Thi Phuong Food Eng. Prog. 2025;29(3):155-163. https://doi.org/10.13050/foodengprog.2025.29.3.155 HTML PDF PubReader	Research article Evaluation of sample effects on alcohol metabolizing enzyme activity and hangover relief in a mouse model Chanjin Yoon, Hyo Keun Kim, Yu Seong Ham, Chul-Su Yang Food Eng. Prog. 2025;29(3):164-173. https://doi.org/10.13050/foodengprog.2025.29.3.164 HTML PDF PubReader
Research article Impact of high-moisture textured vegetable protein on textural characteristics of plant-based alternative meat products 식물성 대체육 제품의 질감 특성에 대한 고수분 조직식물단백의 영향 Eun Seok Moon, Chaemin Jang, Jungae Lee, Hyunwoo Lee, Chaejin Lee, Hyun-Seok Kim 문은석, 장채민, 이정애, 이현우, 이채진, 김현석 Food Eng. Prog. 2025;29(3):174-182. https://doi.org/10.13050/foodengprog.2025.29.3.174 HTML PDF PubReader	Research article Optimization and characterization of protein hydrolysates from Tenebrio molitor and Gryllus bimaculatus using response surface methodology 반응표면분석법(RSM)을 이용한 갈색거저리 및 쌍별귀뚜라미 단백질 가수분해물의 최적화 및 소재화 특성 평가 Jiyun Ko, Chanhyuk Park, Junhyuk Choi, Sangmin Yoon, Hyewon Shin 고지윤, 박찬혁, 최준혁, 윤상민, 신혜원 Food Eng. Prog. 2025;29(3):183-195. https://doi.org/10.13050/foodengprog.2025.29.3.183 HTML PDF PubReader
Research article Enzymatic solubilization of ginger pomace using enzyme treatment technology 효소 처리 기술을 활용한 생강 착즙박의 수용화 Mi Jin Kim, Da Hee Kim, Mina Kim, Hyo-jun Won, Pureum Im, Ae-jin Choi 김미진, 김다희, 김민아, 원효준, 임푸름, 최애진 Food Eng. Prog. 2025;29(3):196-208. https://doi.org/10.13050/foodengprog.2025.29.3.196 HTML PDF PubReader	Research article Antioxidant functionality and cytotoxicity of Terminalia bellirica extract Terminalia bellirica 추출물의 항산화 기능성 및 세포독성 Han-Na Nam, Chae-Yoon Lee, Su-Min Jeong, Soo-Jin Choi 남한나, 이채윤, 정수민, 최수진 Food Eng. Prog. 2025;29(3):209-217. https://doi.org/10.13050/foodengprog.2025.29.3.209 HTML PDF PubReader

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