산업식품공학(Food Engineering Progress)

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

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

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

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

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

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

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

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

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

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

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

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

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

List of Articles

Food Engineering Progress. Vol. 29, No. 4, 2025