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

Nov 30, 2025

Safety assessment of probiotic strains Lactiplantibacillus plantarum KU15149 and Levilactobacillus brevis KU15176

Min Joo Kang, Sulhee Lee, Min-Gyu Lee, Huijin Jeong, Dae-Kyung Kang, Hyun Dong Paik, Young-Seo Park

Food Eng. Prog. 2025;29(4):219-230.
https://doi.org/10.13050/foodengprog.2025.29.4.219

The lactic acid bacteria, Lactiplantibacillus plantarum KU15149 and Levilactobacillus brevis KU15176 were verified through phenotypic and genotypic analyses. Safety evaluation was conducted using multiple assays, including minimum inhibitory concentration assay for nine antibiotics, hemolytic activity, mucin degradation, gelatin liquefaction, urease activity, indole production, β-glucuronidase activity, bile salt deconjugation, cell cytotoxicity, D-/L-lactic acid production, and biogenic amine formation. Genotypically L. plantarum KU15149 an...
Research article

Nov 30, 2025

Analysis of the physiological activities of green garlic fermented with QPS-designated Bacillus strains and lactic acid bacteria isolated from Sacheon

Mi Hwa Park, Sondor Ganbat, Ji Yeong Park, Dariimaa Ganbat, Yong-Jik Lee, Sang-Jae Lee

Food Eng. Prog. 2025;29(4):231-238.
https://doi.org/10.13050/foodengprog.2025.29.4.231

Lactic acid bacteria (LAB) and qualified presumption of safety (QPS)-designated Bacillus strains are widely applied to enhance the nutritional and functional properties of natural products. Green garlic (Allium sativum L.), a common Korean vegetable and recognized functional food, is valued for its antioxidant and immune-enhancing activities. In this study, we investigated the functional properties of green garlic fermented with LAB and QPS-designated Bacillus strains. A total of 450 strains were isolated from marine environments, livestock sou...
Research article

Nov 30, 2025

Effects of aging on the physicochemical, mechanical, and gas barrier properties of edible shellac–cellulose nanofiber composite films with different blending ratios

Dong Hoon Kim, Yohan Song, Gunhyung Park, Huin Lee, Hee Chung, Hyo Jin Kim, Donghwa Chung

Food Eng. Prog. 2025;29(4):239-247.
https://doi.org/10.13050/foodengprog.2025.29.4.239

In this study, we investigated the effects of aging treatment on the physicochemical, mechanical, and barrier properties of edible composite films prepared from shellac (Sh) and cellulose nanofiber (CNF) with different blending ratios. Sh–CNF films (0%, 20%, and 50% CNF) were fabricated and subjected to aging for 7 days at 40°C and 53% relative humidity. Film thickness was found to decline with both CNF incorporation and aging, whereas there were corresponding increases in opacity, particularly in Sh-rich films. In addition, the moisture c...
Research article

Nov 30, 2025

Microbial collection isolated from environmental marine samples and fermented seafood products in Sacheon region

Sondor Ganbat, Mi Hwa Park, Joo Young Yang, Dariimaa Ganbat, Yong-Jik Lee, Sang-Jae Lee

Food Eng. Prog. 2025;29(4):248-257.
https://doi.org/10.13050/foodengprog.2025.29.4.248

A total of 128 halophilic and marine-associated bacterial strains were isolated from environmental marine samples and fermented seafood products collected in the Sacheon region of South Korea. The aim was to secure region-specific microbial resources and evaluate their potential for industrial use. The isolates belonged to 4 phyla, 15 families, 30 genera, and 61 species. The phylum Bacillota, particularly the family Bacillaceae, was the major taxonomic group (62.5%), comprising 14 genera and 36 species, such as Alkalihalobacillus, Bacillus, Cal...
Research article

Nov 30, 2025

Quality characteristics and antioxidant activities of Jinmal Dasik supplemented with citrus mandarin powder
감귤 분말 첨가 진말다식의 품질특성 및 항산화 활성

Ji Yeon Kim, Ki Hyeon Sim
김지연, 심기현

Food Eng. Prog. 2025;29(4):258-267.
https://doi.org/10.13050/foodengprog.2025.29.4.258

This study aimed to enhance the value of traditional Korean sweet Dasik by incorporating citrus mandarin powder rich in functional components. Jinmal Dasik was prepared using citrus mandarin powder at concentrations of 0%, 8%, 16%, 24%, and 32%. Quality characteristics, sensory properties, and antioxidant activities of the samples were evaluated. As the citrus mandarin powder concentration increased, moisture and sugar content increased, while pH decreased. Color measurements revealed decreased lightness and increased redness and yellowness. Me...
Research article

Nov 30, 2025

Quality characteristics of rice cookies with red beet powder
레드비트 분말을 첨가한 쌀 쿠키의 품질 특성

Su-Jeong Hwang, Hyun-Wook Choi
황수정, 최현욱

Food Eng. Prog. 2025;29(4):268-275.
https://doi.org/10.13050/foodengprog.2025.29.4.268

In this study, freeze-dried red beet powder was characterized for its physicochemical properties and functional components and subsequently incorporated into rice cookies at levels of 0%, 2%, 4%, 6%, and 8% to assess its effects on quality characteristics and antioxidant activity. As the level of red beet powder increased, moisture content decreased, whereas both the diameter and thickness of the rice cookies increased, resulting in a reduced spread ratio. In terms of color parameters, lightness and yellowness decreased, whereas redness signifi...
Research article

Nov 30, 2025

Quality characteristics of lean bread with partial substitution of wheat flour by ‘Baromi2’ rice flour
바로미2의 밀가루 대체가 깜빠뉴의 품질 특성에 미치는 영향

Hyeong Seop Kim, Sung Huo Kim, Yeong Eun Kim, Seok Ho Son, Sung Hoon Park
김형섭, 김성후, 김영은, 손석호, 박성훈

Food Eng. Prog. 2025;29(4):276-282.
https://doi.org/10.13050/foodengprog.2025.29.4.276

This study evaluated the applicability of ‘Baromi2’ (B2) rice flour as a functional ingredient in lean bread by replacing wheat flour at levels of 10%, 20%, and 30%. Bread was produced under standardized baking conditions, and its quality characteristics were assessed through physicochemical analyses (including specific volume, texture, and color). The internal crumb structure was also examined to assess gluten network integrity. As the substitution level increased, finished product volume decreased and crumb hardness significantly increase...
Research article

Nov 30, 2025

Optimization of electro-coagulation harvest conditions of microalgae Scenedesmus obliquus
미세조류 Scenedesmus obliquus의 전기 응집 수확 조건 최적화 연구

Hae Won Oh, Seung Hwan Lee
오해원, 이승환

Food Eng. Prog. 2025;29(4):283-292.
https://doi.org/10.13050/foodengprog.2025.29.4.283

Protein is an essential nutrient for sustaining human life; however, securing sufficient protein through the traditional livestock industry is predicted to become difficult in the future. Microalgae have high potential as alternative protein sources owing to their efficiency in resource utilization and sustainability. The major challenge in the high value-added use of microalgae is the effective recovery of their small cells. Electro-coagulation technology is a harvesting method that has little direct or indirect effect on microalgae and causes...
Research article

Nov 30, 2025

Quality characteristics of bread produced by mixed fermentation with Kluyveromyces marxianus NIYC1 and lactic acid bacteria
Kluyveromyces marxianus NIYC1와 유산균 혼합 발효를 이용한 빵의 품질 특성

Sung-huo Kim, Hyewon Oh, Eunhui Cho, Seongbong Song, Sung-hoon Park
김성후, 오혜원, 조은희, 송성봉, 박성훈

Food Eng. Prog. 2025;29(4):293-300.
https://doi.org/10.13050/foodengprog.2025.29.4.293

This study evaluated the effects of mixed fermentation using the wild yeast Kluyveromyces marxianus NIYC1 (KM) from a medicinal starter culture, indigenous baking yeast Saccharomyces cerevisiae SPC-SNU 70-1, and lactic acid bacteria (LAB) on the physicochemical quality and aroma compounds of bread. Bread was prepared using the sponge-dough method, and proximate composition, specific volume, texture, gas production, pH, total titratable acidity (TTA), and volatile organic compounds (VOCs) were analyzed. The results showed that KM exhibited a hig...
Research article

Nov 30, 2025

Quality characteristics of madeleines with added stabilized rice bran
안정화 미강 첨가에 따른 마들렌의 품질 특성

Hayeon Jeong, Do Hyun Shim, Na Ryeon Han, Gyeong Mi Lee, Jung-Kue Shin
정하연, 심도현, 한나련, 이경미, 신정규

Food Eng. Prog. 2025;29(4):301-309.
https://doi.org/10.13050/foodengprog.2025.29.4.301

In this study, we aimed to compare the quality characteristics of madeleines prepared by substituting wheat flour with stabilized rice bran (SRB) at levels of 0–40%, and evaluated physicochemical properties and consumer acceptability to investigate sensory characteristics. Volume and baking loss significantly increased, whereas the moisture content significantly decreased with increasing SRB substitution levels (p<0.05). Concerning color, the L* value significantly decreased, whereas the a* and b* values significantly increased with an inc...
Research article

Nov 30, 2025

Improvement of low-temperature pasteurization of raw milk using Taylor vortex mixer
테일러 와류 혼합기를 활용한 원유의 저온 살균 효과 개선

Jae-Hun Chung, Young-Sang Cho
정재훈, 조영상

Food Eng. Prog. 2025;29(4):310-319.
https://doi.org/10.13050/foodengprog.2025.29.4.310

Raw milk contains various microorganisms, necessitating effective sterilization for food safety. As traditional methods of using impellers and magnetic bars in round-bottom flasks remain inefficient and time-consuming, we developed and validated a low- temperature pasteurization technique using a Taylor vortex mixer. In this study, we analyzed raw milk pasteurization efficacy and rancidity and compared the results with those obtained using different types of mixing systems, such as Taylor vortex and conventional mixers. During the experiments, ...
Research article

Nov 30, 2025

Optimal methods for extracting bioactive compounds from tarragon
타라곤 유래 생리활성 화합물의 최적 추출 방법

Yeji Park, Min-Jung Ko
박예지, 고민정

Food Eng. Prog. 2025;29(4):320-326.
https://doi.org/10.13050/foodengprog.2025.29.4.320

Tarragon (Artemisia dracunculus L.) is a medicinal herb traditionally used to treat digestive disorders and stomach ulcers. In this study, the extraction characteristics of the major bioactive compounds of tarragon, estragole, eugenol, and herniarin, were determined using subcritical-water extraction (SWE) and ultrasound-assisted extraction (UAE). Their efficiencies, compared to conventional solvent extraction, were evaluated. For SWE, the highest yields were obtained for estragole (0.66±0.04 mg/g) at 200°C for 5 min, eugenol (0.11±0.00 mg/g...
Research article

Nov 30, 2025

Optimization of pre-treatment conditions for the upcycling of citrus pomace waste
감귤 가공 부산물의 업사이클링을 위한 전처리 조건 최적화

Hye-Yoon Yi, Jung-Yeon Choi, Jusang Kim, Ji-Yeon Chun
이혜윤, 최정연, 김주상, 천지연

Food Eng. Prog. 2025;29(4):327-337.
https://doi.org/10.13050/foodengprog.2025.29.4.327

In this study, the aim was to establish a pre-treatment process to utilize citrus pomace (CP) as a high-value-added material. Frozen CP was thawed under various conditions, including at room temperature, using ultrasound, and immersion at 25℃ and 70℃, and samples from each thawing group were assigned to a non-washed (NW) or a washed (W) group. The samples in the W-CP groups were drained, and all samples were powdered after hot air drying. The samples in the NW-CP groups had a two-fold higher drying yield of CP powder, a significantly lower ...

CURRENT ISSUE: Nov 2025, Vol. 29, No. 4

Research article Safety assessment of probiotic strains Lactiplantibacillus plantarum KU15149 and Levilactobacillus brevis KU15176 Min Joo Kang, Sulhee Lee, Min-Gyu Lee, Huijin Jeong, Dae-Kyung Kang, Hyun Dong Paik, Young-Seo Park Food Eng. Prog. 2025;29(4):219-230. https://doi.org/10.13050/foodengprog.2025.29.4.219 HTML PDF PubReader	Research article Analysis of the physiological activities of green garlic fermented with QPS-designated Bacillus strains and lactic acid bacteria isolated from Sacheon Mi Hwa Park, Sondor Ganbat, Ji Yeong Park, Dariimaa Ganbat, Yong-Jik Lee, Sang-Jae Lee Food Eng. Prog. 2025;29(4):231-238. https://doi.org/10.13050/foodengprog.2025.29.4.231 HTML PDF PubReader
Research article Effects of aging on the physicochemical, mechanical, and gas barrier properties of edible shellac–cellulose nanofiber composite films with different blending ratios Dong Hoon Kim, Yohan Song, Gunhyung Park, Huin Lee, Hee Chung, Hyo Jin Kim, Donghwa Chung Food Eng. Prog. 2025;29(4):239-247. https://doi.org/10.13050/foodengprog.2025.29.4.239 HTML PDF PubReader	Research article Microbial collection isolated from environmental marine samples and fermented seafood products in Sacheon region Sondor Ganbat, Mi Hwa Park, Joo Young Yang, Dariimaa Ganbat, Yong-Jik Lee, Sang-Jae Lee Food Eng. Prog. 2025;29(4):248-257. https://doi.org/10.13050/foodengprog.2025.29.4.248 HTML PDF PubReader
Research article Quality characteristics and antioxidant activities of Jinmal Dasik supplemented with citrus mandarin powder 감귤 분말 첨가 진말다식의 품질특성 및 항산화 활성 Ji Yeon Kim, Ki Hyeon Sim 김지연, 심기현 Food Eng. Prog. 2025;29(4):258-267. https://doi.org/10.13050/foodengprog.2025.29.4.258 HTML PDF PubReader	Research article Quality characteristics of rice cookies with red beet powder 레드비트 분말을 첨가한 쌀 쿠키의 품질 특성 Su-Jeong Hwang, Hyun-Wook Choi 황수정, 최현욱 Food Eng. Prog. 2025;29(4):268-275. https://doi.org/10.13050/foodengprog.2025.29.4.268 HTML PDF PubReader
Research article Quality characteristics of lean bread with partial substitution of wheat flour by ‘Baromi2’ rice flour 바로미2의 밀가루 대체가 깜빠뉴의 품질 특성에 미치는 영향 Hyeong Seop Kim, Sung Huo Kim, Yeong Eun Kim, Seok Ho Son, Sung Hoon Park 김형섭, 김성후, 김영은, 손석호, 박성훈 Food Eng. Prog. 2025;29(4):276-282. https://doi.org/10.13050/foodengprog.2025.29.4.276 HTML PDF PubReader	Research article Optimization of electro-coagulation harvest conditions of microalgae Scenedesmus obliquus 미세조류 Scenedesmus obliquus의 전기 응집 수확 조건 최적화 연구 Hae Won Oh, Seung Hwan Lee 오해원, 이승환 Food Eng. Prog. 2025;29(4):283-292. https://doi.org/10.13050/foodengprog.2025.29.4.283 HTML PDF PubReader
Research article Quality characteristics of bread produced by mixed fermentation with Kluyveromyces marxianus NIYC1 and lactic acid bacteria Kluyveromyces marxianus NIYC1와 유산균 혼합 발효를 이용한 빵의 품질 특성 Sung-huo Kim, Hyewon Oh, Eunhui Cho, Seongbong Song, Sung-hoon Park 김성후, 오혜원, 조은희, 송성봉, 박성훈 Food Eng. Prog. 2025;29(4):293-300. https://doi.org/10.13050/foodengprog.2025.29.4.293 HTML PDF PubReader	Research article Quality characteristics of madeleines with added stabilized rice bran 안정화 미강 첨가에 따른 마들렌의 품질 특성 Hayeon Jeong, Do Hyun Shim, Na Ryeon Han, Gyeong Mi Lee, Jung-Kue Shin 정하연, 심도현, 한나련, 이경미, 신정규 Food Eng. Prog. 2025;29(4):301-309. https://doi.org/10.13050/foodengprog.2025.29.4.301 HTML PDF PubReader
Research article Improvement of low-temperature pasteurization of raw milk using Taylor vortex mixer 테일러 와류 혼합기를 활용한 원유의 저온 살균 효과 개선 Jae-Hun Chung, Young-Sang Cho 정재훈, 조영상 Food Eng. Prog. 2025;29(4):310-319. https://doi.org/10.13050/foodengprog.2025.29.4.310 HTML PDF PubReader	Research article Optimal methods for extracting bioactive compounds from tarragon 타라곤 유래 생리활성 화합물의 최적 추출 방법 Yeji Park, Min-Jung Ko 박예지, 고민정 Food Eng. Prog. 2025;29(4):320-326. https://doi.org/10.13050/foodengprog.2025.29.4.320 HTML PDF PubReader
Research article Optimization of pre-treatment conditions for the upcycling of citrus pomace waste 감귤 가공 부산물의 업사이클링을 위한 전처리 조건 최적화 Hye-Yoon Yi, Jung-Yeon Choi, Jusang Kim, Ji-Yeon Chun 이혜윤, 최정연, 김주상, 천지연 Food Eng. Prog. 2025;29(4):327-337. https://doi.org/10.13050/foodengprog.2025.29.4.327 HTML PDF PubReader

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