Most Read Articles

Most read articles are listed by the number of read for the previous three months.

An Overview on the Research Advance and Market Status of Muscle Function-Enhancing Foods
국내외 근기능 개선 식품 연구개발 및 시장 현황
Food Engineering Progress 2021;25(4):297-304.
https://doi.org/10.13050/foodengprog.2021.25.4.297
HTML PDF PubReader Last 3 months views: 1082
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
HTML PDF PubReader Last 3 months views: 928
Preparation and Quality Characteristics of Jelly According to Various Gelling Agents
다양한 겔화제를 이용한 젤리의 제조 및 품질특성
Food Engineering Progress 2022;26(1):51-59.
https://doi.org/10.13050/foodengprog.2022.26.1.51
HTML PDF PubReader Last 3 months views: 826
Rapid Quantitative Analysis for Sugars of Agricultural Products by HPLC
HPLC를 이용한 농식품 중 당류의 신속정량 분석
Food Engineering Progress 2016;20(4):406-410.
https://doi.org/10.13050/foodengprog.2016.20.4.406
HTML PDF PubReader Last 3 months views: 684
A Study on the Production and Quality Characteristics of Bacterial Cellulose Film Using Coffee By-Products
커피 부산물을 이용한 박테리아 셀룰로오스 필름 제조 및 품질 특성 연구
Food Engineering Progress 2022;26(3):195-202.
https://doi.org/10.13050/foodengprog.2022.26.3.195
HTML PDF PubReader Last 3 months views: 646
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
HTML PDF PubReader Last 3 months views: 642
Food 3D-printing Technology and Its Application in the Food Industry
식품 3D-프린팅 기술과 식품 산업적 활용
Food Engineering Progress 2017;21(1):12-21.
https://doi.org/10.13050/foodengprog.2017.21.1.12
HTML PDF PubReader Last 3 months views: 550
The Compositional and Functional Properties of Kombucha: A Literature Review
콤부차의 조성과 기능성에 관한 고찰
Food Engineering Progress 2020;24(1):1-14.
https://doi.org/10.13050/foodengprog.2020.24.1.1
HTML PDF PubReader Last 3 months views: 550
Physicochemical Properties of High-amylose Rice Varieties
고아밀로스 쌀 품종의 이화학적 특성
Food Engineering Progress 2015;19(4):392-398.
https://doi.org/10.13050/foodengprog.2015.19.4.392
HTML PDF PubReader Last 3 months views: 542
Optimization of an Artificial Intelligence Model for Predicting the Texture of Bread With Different Baking Enhancers
제빵 개량제에 따른 식빵의 텍스처 예측을 위한 인공지능 모델 최적화
Food Engineering Progress 2024;28(2):119-127.
https://doi.org/10.13050/foodengprog.2024.28.2.119
HTML PDF PubReader Last 3 months views: 502
Association of Vascular Endothelial Cell with Aging: The Role of Dietary Pattern and Health Functional Food
혈관 내피 기능과 노화: 식이와 건강기능식품의 역할
Food Engineering Progress 2022;26(4):217-227.
https://doi.org/10.13050/foodengprog.2022.26.4.217
HTML PDF PubReader Last 3 months views: 449
The Effect of the Probiotics Mixture of Bifidobacterium Animalis ssp. Lactis and Lactobacillus rhamnosus on Obesity in High-Fat Diet-Induced Mice
고지방식이유도 비만(High-fat diet-induced) 마우스를 이용한 혼합유산균(Bifidobacterium animalis ssp. Lactis, Lactobacillus rhamnosus)의 항비만 효과 검증
Food Engineering Progress 2021;25(4):362-368.
https://doi.org/10.13050/foodengprog.2021.25.4.362
HTML PDF PubReader Last 3 months views: 444
Sweet Potato, a Crop to Respond to Climate Change: Domestic Production Trend and its Industrial Application
기후변화 대응 작물인 고구마: 국내 생산동향 및 산업적 이용
Food Engineering Progress 2023;27(3):173-179.
https://doi.org/10.13050/foodengprog.2023.27.3.173
HTML PDF PubReader Last 3 months views: 394
Optimization of Extrusion Variables for Improving the Qualities of Textured Vegetable Protein with Green Tea Using Response Surface Methodology
Food Engineering Progress 2018;22(1):1-8.
https://doi.org/10.13050/foodengprog.2018.22.1.1
HTML PDF PubReader Last 3 months views: 394
Rheological and Microstructural Characterization of Heat-Induced Gels from Pea Protein Isolates
분리완두단백으로부터 제조된 열 유도 겔의 구조 및 유변학적 특성 조사
Food Engineering Progress 2023;27(4):312-318.
https://doi.org/10.13050/foodengprog.2023.27.4.312
HTML PDF PubReader Last 3 months views: 384
Effect of Mixing Ratio of Kappa Carrageenan and Glucomannan on Quality Characteristics of Jelly Incorporated with Omija Concentrate
카파 카라기난과 글루코만난 혼합비율에 따른 오미자 농축액 젤리의 품질 특성
Food Engineering Progress 2023;27(3):206-214.
https://doi.org/10.13050/foodengprog.2023.27.3.206
HTML PDF PubReader Last 3 months views: 380
Decolorization Processing and Quality Characteristics of Salt-fermented Anchovy Sauce by Active Carbon Powder
활성탄을 이용한 멸치액젓의 탈색공정 및 품질특성
Food Engineering Progress 2018;22(1):35-42.
https://doi.org/10.13050/foodengprog.2018.22.1.35
HTML PDF PubReader Last 3 months views: 370
Development of Flavor Evaluation Item in Yakju
약주의 향미 평가항목 개발 연구
Food Engineering Progress 2021;25(4):419-427.
https://doi.org/10.13050/foodengprog.2021.25.4.419
HTML PDF PubReader Last 3 months views: 370
Characterization of Bacillus sp. bacteria isolated from Chojeong mineral water
초정광천수에서 분리한 Bacillus sp. 균주의 특성 분석
Food Eng. Prog. 2024;28(4):302-307.
https://doi.org/10.13050/foodengprog.2024.28.4.302
HTML PDF PubReader Last 3 months views: 366
Physicochemical and Texture Properties of Commercial Stick-Type Jelly
국내 시판 스틱형 젤리의 이화학 및 조직감 특성
Food Engineering Progress 2021;25(1):24-33.
https://doi.org/10.13050/foodengprog.2021.25.1.24
HTML PDF PubReader Last 3 months views: 360