List of Articles
Food Engineering Progress. Vol. 29, No. 2, 2025
Reaserch article
Trends in the registration and recognition of novel foods
새로운 식품원료(novel food) 등재 및 인정 동향
새로운 식품원료(novel food) 등재 및 인정 동향
Food Eng. Prog. 2025;29(2):103-110.
https://doi.org/10.13050/foodengprog.2025.29.2.103
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https://doi.org/10.13050/foodengprog.2025.29.2.103
Enhanced stability and viability of Bifidobacterium through optimized vitamin-based coating
비타민 기반 최적화 코팅을 통한 비피도박테리움의 안정성 및 생존력 향상
비타민 기반 최적화 코팅을 통한 비피도박테리움의 안정성 및 생존력 향상
Food Eng. Prog. 2025;29(2):111-118.
https://doi.org/10.13050/foodengprog.2025.29.2.111
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https://doi.org/10.13050/foodengprog.2025.29.2.111
Enhancing functional properties of sesame meal protein extracts through conjugation with maltodextrin
Food Eng. Prog. 2025;29(2):119-127.
https://doi.org/10.13050/foodengprog.2025.29.2.119
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https://doi.org/10.13050/foodengprog.2025.29.2.119
Functional properties of sesame and perilla meal proteins extracted using hot water
Food Eng. Prog. 2025;29(2):128-137.
https://doi.org/10.13050/foodengprog.2025.29.2.128
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https://doi.org/10.13050/foodengprog.2025.29.2.128
Deep learning-applied real-time ripeness determination of bananas moving on a conveyor belt
딥러닝을 이용한 컨베이어 벨트에서의 실시간 바나나 숙도 결정
딥러닝을 이용한 컨베이어 벨트에서의 실시간 바나나 숙도 결정
Food Eng. Prog. 2025;29(2):138-144.
https://doi.org/10.13050/foodengprog.2025.29.2.138
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https://doi.org/10.13050/foodengprog.2025.29.2.138
Quality characteristics of muffins according to the amount of safflower (Carthamus tinctorius L.) seed powder added
홍화씨 분말 첨가량에 따른 머핀의 품질특성
홍화씨 분말 첨가량에 따른 머핀의 품질특성
Food Eng. Prog. 2025;29(2):145-154.
https://doi.org/10.13050/foodengprog.2025.29.2.145
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https://doi.org/10.13050/foodengprog.2025.29.2.145