CURRENT ISSUE: Aug 2024, Vol. 28, No. 3

    Article

    Panax ginseng: A Promising Ally in Enhancing Non-Shivering Thermogenesis and Mitochondrial Function in Animal Models (A Systematic Review and Meta-Analysis)
    동물모델에서 인삼(Panax ginseng)의 비떨림 열발생과 미토콘드리아 기능 강화효과: 체계적 문헌고찰과 메타분석
    Food Eng Prog 2024;28(3):145-155.
    https://doi.org/10.13050/foodengprog.2024.28.3.145

    Article

    Non-Thermal Sterilization Method for Raw Pet Food by Raw Material Using Ultra-High Pressure and Radiation
    생식 펫푸드 원료별 비가열 살균 처리 방법: 초고압과 방사선
    Food Eng Prog 2024;28(3):156-168.
    https://doi.org/10.13050/foodengprog.2024.28.3.156

    Article

    Mechanisms and Food Freshness-Indicating Capabilities of Hydrogen Sulfide and Relative Humidity Colorimetric Indicators
    황화수소 및 상대습도 발색 신선도 지시계의 작동 원리 및 식품 신선도 지시능력 평가
    Food Eng Prog 2024;28(3):169-177.
    https://doi.org/10.13050/foodengprog.2024.28.3.169

    Article

    Effect of Various Fermentation Conditions on the Physicochemical and Sensory Properties of Noni Juice-Fortified Yogurt
    Food Eng Prog 2024;28(3):178-187.
    https://doi.org/10.13050/foodengprog.2024.28.3.178

    Article

    The Effect of Morning Care Products Administration on Ethanol-Induced Hangover in Mice
    Food Eng Prog 2024;28(3):188-197.
    https://doi.org/10.13050/foodengprog.2024.28.3.188

    Article

    Where is the Potential for Alternative Food Growth Coming from and How Can It Positively Impact Our Environment?
    Food Eng Prog 2024;28(3):198-206.
    https://doi.org/10.13050/foodengprog.2024.28.3.198

    Article

    Exploring the Potential of Maillard Reaction-Based Time-Temperature Indicators (TTI) to Visualize Moisture Variations During High-Temperature Drying Using Activation Energy Analysis
    활성화에너지 분석을 통한 마이야르 반응 기반 TTI (Time-Temperature Indicator)의 고온 건조에서의 수분변화 가시화 가능성 검토
    Food Eng Prog 2024;28(3):207-216.
    https://doi.org/10.13050/foodengprog.2024.28.3.207

    Article

    Quality Characteristics and Antioxidant Properties of Coffee Using Dried Fruit Powder
    건조과일 분말을 첨가한 커피의 품질 특성 및 항산화성
    Food Eng Prog 2024;28(3):217-224.
    https://doi.org/10.13050/foodengprog.2024.28.3.217

    Article

    Rottlerin Inhibits Lipid Accumulation in Differentiated 3T3-L1 Cells through LRP6/β-Catenin/TCF7L2 Down-Regulation
    로틀린의 LRP6/β-Catenin/TCF7L2 억제에 따른 분화지방세포 내 지질 축적 감소
    Food Eng Prog 2024;28(3):225-233.
    https://doi.org/10.13050/foodengprog.2024.28.3.225

    Article

    Effect of Protease-Hydrolyzed Faba Bean Protein and Chickpea Flour on the Physicochemical Properties of Rice Flour
    쌀가루의 물리화학적 특성에 대한 가수분해 농축잠두단백과 병아리콩가루의 영향
    Food Eng Prog 2024;28(3):234-242.
    https://doi.org/10.13050/foodengprog.2024.28.3.234

    Article

    Impact of Faba Bean Protein Concentrate-Anionic Gum Mixture on the Binding of Textured Vegetable Protein
    조직식물단백의 결착에 대한 농축잠두단백-음이온성 검 혼합물의 영향
    Food Eng Prog 2024;28(3):243-254.
    https://doi.org/10.13050/foodengprog.2024.28.3.243

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    MOST READ ARTICLES

    Research Note

    Physicochemical Properties of Allulose Mixture According to Replacement Ratio of Sugar
    설탕 대체율에 따른 알룰로스 혼합물의 이화학적 특성
    Food Engineering Progress 2021;25(2):155-160.
    https://doi.org/10.13050/foodengprog.2021.25.2.155
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    Last 3 months views: 161

    Review

    Food Allergen Management in Industry
    산업체에서의 식품 알레르기 관리
    Food Engineering Progress 2018;22(4):283-294.
    https://doi.org/10.13050/foodengprog.2018.22.4.283
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    Last 3 months views: 155

    Article

    Physicochemical Characteristics of Wheat-flour Mixed Powders and Cooking Properties of Sujebi Based on Addition of the ‘Baromi2’ Rice Cultivar
    ‘바로미2’ 첨가에 따른 쌀가루 이화학적 특성 및 수제비 조리적성
    Food Engineering Progress 2024;28(1):53-59.
    https://doi.org/10.13050/foodengprog.2024.28.1.53
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    Last 3 months views: 151

    Article

    Physicochemical Properties and Cooking Suitability of Mixed Flour Using ‘Baromi2’ Based on Standard Sieve Size
    표준체 크기별 ‘바로미2’ 첨가에 따른 밀가루 혼합가루의 이화학적 특성 및 수제비 조리 적성
    Food Engineering Progress 2024;28(1):60-68.
    https://doi.org/10.13050/foodengprog.2024.28.1.60
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    Last 3 months views: 150

    Article

    Development of a Secondary Model for the Growth of Salmonella enterica in Food by Applying Artificial Neural Networks and Databases (ComBase and FoodData Central)
    Food Engineering Progress 2024;28(1):1-9.
    https://doi.org/10.13050/foodengprog.2024.28.1.1
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    Last 3 months views: 147

    Article

    Quality Characteristics of Emulsion-Type Chicken Breast Sausages with Black Soldier Fly Larvae (Hermetia illucens L.) Powder
    동애등에 유충 분말을 첨가한 유화형 닭가슴살 소시지의 이화학적 특성 및 항산화 활성
    Food Engineering Progress 2022;26(3):156-167.
    https://doi.org/10.13050/foodengprog.2022.26.3.156
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    Last 3 months views: 137

    Article

    Effect of the Water Content in Rice Cake and Acid Concentration of Acidulant on the Acid Soaking Characteristic of Rice Cakes for Tteokbokki
    떡의 가수량 및 산침지액의 산 농도에 따른 산침지 시간이 떡볶이 떡의 침지 특성에 미치는 영향
    Food Engineering Progress 2018;22(3):264-271.
    https://doi.org/10.13050/foodengprog.2018.22.3.264
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    Last 3 months views: 137

    Article

    Validation of an Analytical Method to Determine Gluten Content in Bread by HPLC-PDA
    HPLC-PDA를 이용한 제빵 제품의 글루텐 함량 분석법 검증
    Food Engineering Progress 2023;27(3):215-219.
    https://doi.org/10.13050/foodengprog.2023.27.3.215
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    Last 3 months views: 133

    Article

    Quality Properties of Dacquoise According to the Replacement Ratio of Allulose
    알룰로스 대체 비율에 따른 다쿠아즈의 품질특성
    Food Engineering Progress 2023;27(1):47-54.
    https://doi.org/10.13050/foodengprog.2023.27.1.47
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    Last 3 months views: 132

    Article

    Characterization of Yogurt Dressing Added with Golden Berry (Physalis peruviana L.) Juice
    골든베리즙 첨가 요구르트 드레싱의 미각 품질특성
    Food Engineering Progress 2024;28(1):31-40.
    https://doi.org/10.13050/foodengprog.2024.28.1.31
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    Last 3 months views: 122

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    MOST CITED ARTICLES

    Article

    Production of γ-Aminobutyric Acid by Lactobacillus brevis 340G Isolated from Kimchi and Its Application to Skim Milk
    Food Eng. Prog. 2013;17(4):418-423.
    https://doi.org/10.13050/foodengprog.2013.17.4.418
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    Cited by 19

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    In Vitro Antioxidant Activity of Ethanol Extract from Boehmeria nivea L. Leaves
    모시풀잎 에탄올 추출물의 in vitro 항산화 활성
    Food Eng Prog 2015;19(1):76-81.
    https://doi.org/10.13050/foodengprog.2015.19.1.76
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    Cited by 16

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    Optimization of Extrusion Variables for Improving the Qualities of Textured Vegetable Protein with Green Tea Using Response Surface Methodology
    Food Eng Prog 2018;22(1):1-8.
    https://doi.org/10.13050/foodengprog.2018.22.1.1
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    Cited by 15

    Article

    Quality Characteristics of Sulgidduk Added with Corni fructus Powder
    산수유 분말을 첨가한 설기떡의 품질 특성
    Food Eng. Prog. 2013;17(2):105-111.
    https://doi.org/10.13050/foodengprog.2013.17.2.105
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    Cited by 13

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    Physicochemical Properties of High-amylose Rice Varieties
    고아밀로스 쌀 품종의 이화학적 특성
    Food Eng Prog 2015;19(4):392-398.
    https://doi.org/10.13050/foodengprog.2015.19.4.392
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    Cited by 12

    Article

    Pasting Properties of Corn, Potato, Sweet Potato Starches and Wheat Flours with Partial Rice Starch Substitution
    쌀 전분 첨가 옥수수, 감자, 고구마 전분 및 밀가루의 RVA 호화특성
    Food Eng. Prog. 2013;17(3):238-244.
    https://doi.org/10.13050/foodengprog.2013.17.3.238
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    Cited by 10

    Article

    Bioconversion of Puffed Red Ginseng Extract Using β-Glucosidase-producing Lactic Acid Bacteria
    β-Glucosidase 생산 유산균주의 분리와 이를 이용한 팽화홍삼 추출액의 생물전환
    Food Eng Prog 2014;18(4):332-340.
    https://doi.org/10.13050/foodengprog.2014.18.4.332
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    Cited by 9

    Article

    Proximate Analysis and Antioxidant Activity of Cultivated Wild Panax ginseng
    연근별 산양삼의 일반성분 및 항산화 효과
    Food Eng Prog 2017;21(3):208-214.
    https://doi.org/10.13050/foodengprog.2017.21.3.208
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    Cited by 9

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    Quality Characteristics of Rice Wort and Rice Beer by Rice Processing
    쌀 가공처리에 따른 쌀 맥즙 및 쌀 맥주의 품질특성
    Food Eng Prog 2019;23(4):290-296.
    https://doi.org/10.13050/foodengprog.2019.23.4.290
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    Cited by 9

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    Low-Pressure Discharge Plasma Inactivation of Salmonella Typhymurium and Sanitation of Egg
    감압방전플라즈마를 이용한 Salmonella Typhimurium 살균과 계란의 위생성 향상
    Food Eng. Prog. 2013;17(3):245-250.
    https://doi.org/10.13050/foodengprog.2013.17.3.245
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    Cited by 9

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