산업식품공학(Food Engineering Progress)

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

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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

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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

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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

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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

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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

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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

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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

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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

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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

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List of Articles

Food Engineering Progress. Vol. 29, No. 1, 2025