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.
Review article

Feb 24, 2026

Postbiotics as functional alternatives to probiotics in food and animal feed: health effects and industrial potential

Seok-cheol Cho

Food Eng. Prog. 2026;30:260004
https://doi.org/10.13050/foodengprog.260004

Probiotics provide benefits for gut health, immune modulation, and skin and mental health. However, their use is limited by concerns regarding antibiotic resistance, poor intestinal colonization, strain-specific effects, and inter-individual variability. In contrast, postbiotics, including culture broth, are inactivated by heat or pressure yet retain immunomodulatory, anti-inflammatory, intestinal barrier–protective, and antioxidant activities through cell wall components, proteins, and metabolites. They contribute to the alleviation of intes...
Reaserch article

Feb 19, 2026

Study on the applications of magnetic resonance imaging technique to agricultural and food products
자기공명영상 기술의 농식품 분야 활용 연구

Sooyeon Lim, Seong Min Kim
임수연, 김성민

Food Eng. Prog. 2026;30:260006
https://doi.org/10.13050/foodengprog.260006

This study examined nondestructive analysis of internal quality characteristics and physical changes in fresh agricultural products using magnetic resonance imaging (MRI) and evaluated its potential as a quality assessment tool. Korean melons, pears, and onions were selected, and changes in internal tissues, damage, and heterogeneity were qualitatively analyzed. After seven days of storage, moisture was redistributed from the flesh to the peel and stem-end regions in melon samples, resulting in increased signal intensity in the two regions on M...
Reaserch article

Feb 12, 2026

Quality characteristics of functional dried sweet potato strips supplemented with soybean pulp
콩비지 첨가가 고구마 말랭이의 품질 특성에 미치는 영향

Hanbyul Lim, Eunjin Kim, Kwang-Pyo Kim, Jeehwan Choe, Sooah Kim
임한별, 김은진, 김광표, 최지환, 김수아

Food Eng. Prog. 2026;30:250035
https://doi.org/10.13050/foodengprog.250035

Soybean pulp, a nutrient-rich byproduct of soymilk and tofu production, offers potential functional benefits. This study investigated the effects of soybean pulp supplementation on the nutritional and functional properties of dried sweet potato strips. In order to evaluate these properties, protein and dietary fiber content, color parameters, antioxidant activity, and free amino acid levels were analyzed. Soybean pulp supplementation significantly increased the protein and dietary fiber content, antioxidant activity, and free amino acid levels....
Reaserch article

Feb 11, 2026

Changes in antigenicity and allergenicity of soybean 2S proteins induced by enzymatic hydrolysis
효소 가수분해에 따른 대두 2S 단백질의 항원성 및 알레르기성 변화

Dong-Eun Sung, Seung-Yong Lim
성동은, 임승용

Food Eng. Prog. 2026;30:260002
https://doi.org/10.13050/foodengprog.260002

This study investigated the effects of high pressure (HP) treatment combined with enzymatic hydrolysis on the antigenicity and allergenicity of soybean 2S proteins. HP treatment alone (100–600 MPa) did not induce noticeable changes in the protein profiles or antigenicity. Enzymatic hydrolysis resulted in enzyme-dependent changes in protein degradation and antigenicity. Among the enzymes tested, alkaline protease showed the most substantial degradation of soybean 2S proteins, resulting in the residual antigenicity of < 10%. IgE-binding anal...
Reaserch article

Feb 06, 2026

Application of Lactiplantibacillus pentosus SC65 as a probiotic for functional synbiotic yogurt

Yoonjeong Cho, Sulhee Lee, Huijin Jeong, Young-Seo Park

Food Eng. Prog. 2026;30:250050
https://doi.org/10.13050/foodengprog.250050

Based on previously established probiotic function of Lactiplantibacillus pentosus SC65, this study aimed to produce synbiotic yogurt using L. pentosus SC65 as a probiotic and fructooligosaccharide (FOS) as a prebiotic. Functional properties of the resulting yogurt were evaluated after incubating for 21 days. The pH of the yogurt slightly decreased with the increase in incubation time, whereas titratable acidity and lactic acid production increased. Syneresis degree in the FOS-containing yogurt decreased as the water-holding capacity increased....
Reaserch article

Feb 06, 2026

A scoping review of obesity-related genetic studies using the Korean Genome and Epidemiology Study published in 2010–2025

Seoyeon Park, Heejung Park

Food Eng. Prog. 2026;30:260001
https://doi.org/10.13050/foodengprog.260001

Obesity is a multifactorial condition resulting from complex interactions between lifestyle factors and genetic predispositions. As genetic susceptibility to obesity differs across ethnic groups, identifying population-specific genetic markers is essential for effective obesity prevention and management. This study reviewed obesity-related genetic studies conducted in Korean populations to identify obesity-associated genetic predisposition markers in this population. An exploratory literature review was conducted on studies published between 20...
Reaserch article

Feb 05, 2026

Effects of Peucedanum japonicum Thunberg root extract addition on quality characteristics and antioxidant activity of tofu
갯기름나물 뿌리 추출물의 첨가가 두부의 품질특성 및 항산화 활성에 미치는 영향

Yu-Jin Park, Hee-Jeong Oh, Seung-Yong Lim
박유진, 오희정, 임승용

Food Eng. Prog. 2026;30:250037
https://doi.org/10.13050/foodengprog.250037

This study investigated potential application of Peucedanum japonicum Thunberg root extract as a functional food ingredient by evaluating the quality characteristics and antioxidant activity of tofu containing different extract concentrations. No significant differences were observed in the pH, acidity, moisture content, or color between the control and root extract-treated groups. Textural analysis showed that hardness, cohesiveness, chewiness, springiness, and gumminess decreased, whereas adhesiveness increased with increasing root extract co...
Reaserch article

Feb 05, 2026

Nutritional components and bioactive compound analysis of Sinanogold thinned apple
시나노골드 적과 사과의 영양성분 및 생리활성 분석

Kyung-Chul Shin, Yeong-Su Kim, Do-Yeon Kim, Kwangmo Hwang, Chae Sun Na, Chang-Su Park
신경철, 김영수, 김도연, 황광모, 나채선, 박창수

Food Eng. Prog. 2026;30:250048
https://doi.org/10.13050/foodengprog.250048

This study investigated nutritional composition and bioactive properties of thinned Shinanogold apples to evaluate their potential as functional food and cosmetic ingredients. Thinned Shinanobold apples exhibited markedly higher vitamin C (16.22 mg/100 g), total phenolics (886.27 mg GAE/100g), and total flavonoids (31.54 mg QE/g) levels than mature apples. The antioxidant capacity, assessed using DPPH and ABTS radical scavenging assays, was significantly higher in thinned apples (74% and 72%, respectively) than in mature apples (48% and 52%, re...

CURRENT ISSUE: Feb 2026, Vol. 30

Review article Postbiotics as functional alternatives to probiotics in food and animal feed: health effects and industrial potential Seok-cheol Cho Food Eng. Prog. 2026;30:260004 https://doi.org/10.13050/foodengprog.260004 HTML PDF PubReader	Reaserch article Study on the applications of magnetic resonance imaging technique to agricultural and food products 자기공명영상 기술의 농식품 분야 활용 연구 Sooyeon Lim, Seong Min Kim 임수연, 김성민 Food Eng. Prog. 2026;30:260006 https://doi.org/10.13050/foodengprog.260006 HTML PDF PubReader
Reaserch article Quality characteristics of functional dried sweet potato strips supplemented with soybean pulp 콩비지 첨가가 고구마 말랭이의 품질 특성에 미치는 영향 Hanbyul Lim, Eunjin Kim, Kwang-Pyo Kim, Jeehwan Choe, Sooah Kim 임한별, 김은진, 김광표, 최지환, 김수아 Food Eng. Prog. 2026;30:250035 https://doi.org/10.13050/foodengprog.250035 HTML PDF PubReader	Reaserch article Changes in antigenicity and allergenicity of soybean 2S proteins induced by enzymatic hydrolysis 효소 가수분해에 따른 대두 2S 단백질의 항원성 및 알레르기성 변화 Dong-Eun Sung, Seung-Yong Lim 성동은, 임승용 Food Eng. Prog. 2026;30:260002 https://doi.org/10.13050/foodengprog.260002 HTML PDF PubReader
Reaserch article Application of Lactiplantibacillus pentosus SC65 as a probiotic for functional synbiotic yogurt Yoonjeong Cho, Sulhee Lee, Huijin Jeong, Young-Seo Park Food Eng. Prog. 2026;30:250050 https://doi.org/10.13050/foodengprog.250050 HTML PDF PubReader	Reaserch article A scoping review of obesity-related genetic studies using the Korean Genome and Epidemiology Study published in 2010–2025 Seoyeon Park, Heejung Park Food Eng. Prog. 2026;30:260001 https://doi.org/10.13050/foodengprog.260001 HTML PDF PubReader
Reaserch article Effects of Peucedanum japonicum Thunberg root extract addition on quality characteristics and antioxidant activity of tofu 갯기름나물 뿌리 추출물의 첨가가 두부의 품질특성 및 항산화 활성에 미치는 영향 Yu-Jin Park, Hee-Jeong Oh, Seung-Yong Lim 박유진, 오희정, 임승용 Food Eng. Prog. 2026;30:250037 https://doi.org/10.13050/foodengprog.250037 HTML PDF PubReader	Reaserch article Nutritional components and bioactive compound analysis of Sinanogold thinned apple 시나노골드 적과 사과의 영양성분 및 생리활성 분석 Kyung-Chul Shin, Yeong-Su Kim, Do-Yeon Kim, Kwangmo Hwang, Chae Sun Na, Chang-Su Park 신경철, 김영수, 김도연, 황광모, 나채선, 박창수 Food Eng. Prog. 2026;30:250048 https://doi.org/10.13050/foodengprog.250048 HTML PDF PubReader

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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: 3315	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 Last 3 months views: 2305
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