산업식품공학(Food Engineering Progress)

Alleviation of Hangover Effects by DA-5521: A Randomized, Double-blind, Placebo-Controlled, Crossover Trial

Sulhee Lee, Sang-Pil Choi, Eun-Ock Park, Su-Jin Jung, Soo-Wan Chae, Young-Seo Park

Food Engineering Progress 2024;28(1):20-30.
https://doi.org/10.13050/foodengprog.2024.28.1.20

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Lycopene and Cardiovascular Health: A Systematic Review Reveals Promising Benefits in Blood Pressure, Lipid Profiles, and Oxidative Stress

Hye Ri Joung, Gyoungok Gang, Gwang-woong Go

Food Engineering Progress 2023;27(4):271-277.
https://doi.org/10.13050/foodengprog.2023.27.4.271

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Flavonoids, an Overview: Chemical Structures, Dietary Sources, and Biological Properties

Joo-Shin Kim

Food Engineering Progress 2020;24(3):151-163.
https://doi.org/10.13050/foodengprog.2020.24.3.151

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Physicochemical Properties of Allulose Mixture According to Replacement Ratio of Sugar
설탕 대체율에 따른 알룰로스 혼합물의 이화학적 특성

Hye-Won Kim, Jung-Kue Shin

이혜원, 신정규

Food Engineering Progress 2021;25(2):155-160.
https://doi.org/10.13050/foodengprog.2021.25.2.155

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Food Allergen Management in Industry
산업체에서의 식품 알레르기 관리

Dong Eun Sung, Ho Seok Kwak

성동은, 곽호석

Food Engineering Progress 2018;22(4):283-294.
https://doi.org/10.13050/foodengprog.2018.22.4.283

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Major Components and Health Functionalities of Brown Rice, Germinated Brown Rice, Barley, and Buckwheat
현미, 발아현미, 보리, 메밀의 주요 성분 및 건강 기능성

Smee Kang, Sang Hoon Song

강스미, 송상훈

Food Engineering Progress 2016;20(3):175-182.
https://doi.org/10.13050/foodengprog.2016.20.3.175

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An Overview on the Research Advance and Market Status of Muscle Function-Enhancing Foods
국내외 근기능 개선 식품 연구개발 및 시장 현황

Seungmin Yu, Heyjeong Park, Changhee Kim, Yu Kyong Woo, Jae-Kwan Hwang, Wooki Kim

유승민, 박혜정, 김창희, 우유경, 황재관, 김우기

Food Engineering Progress 2021;25(4):297-304.
https://doi.org/10.13050/foodengprog.2021.25.4.297

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Trends in the registration and recognition of novel foods
새로운 식품원료(novel food) 등재 및 인정 동향

Soo-Jin Choi, Hye-In Lee, Su-Min Jeong

최수진, 이혜인, 정수민

Food Eng. Prog. 2025;29(2):103-110.
https://doi.org/10.13050/foodengprog.2025.29.2.103

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Preparation and Quality Characteristics of Jelly According to Various Gelling Agents
다양한 겔화제를 이용한 젤리의 제조 및 품질특성

Eun-Sung Cha, Hye-Yoon Yi, Su-Youn Lim, Ji-Yeon Chun

차은성, 이혜윤, 임수연, 천지연

Food Engineering Progress 2022;26(1):51-59.
https://doi.org/10.13050/foodengprog.2022.26.1.51

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Rapid Quantitative Analysis for Sugars of Agricultural Products by HPLC
HPLC를 이용한 농식품 중 당류의 신속정량 분석

Seon Yi Won, Jae Soon Seo, Heui Yun Kang, Yong Seon Lee, Young-min Choi, Hae Kil Lee, In Tae Park

원선이, 서재순, 강희윤, 이용선, 최용민, 이해길, 박인태

Food Engineering Progress 2016;20(4):406-410.
https://doi.org/10.13050/foodengprog.2016.20.4.406

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Physicochemical Properties of High-amylose Rice Varieties
고아밀로스 쌀 품종의 이화학적 특성

Eun-Yeong Sim, Shin-Kyo Chung, Jun-Hyun Cho, Koan Sik Woo, Hye Young Park, Hyun-Joo Kim, Se-Gwan Oh, Wook-Han Kim

심은영, 정신교, 조준현, 우관식, 박혜영, 김현주, 오세관, 김욱한

Food Engineering Progress 2015;19(4):392-398.
https://doi.org/10.13050/foodengprog.2015.19.4.392

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Plan for Imported Food Safety Management Using Imported Food Non-compliance and Global Food Hazard Information in Korea
수입식품 부적합정보 및 글로벌식품 위해정보를 활용한 우리나라 수입식품 안전관리 방안

Seo Jun Baek, In Kwon Jung, Byoung Gon Lee, Jung Min Kim, Chang Jun Ahn, Hee Seok Jung, Joon Ho Choi

백서준, 정인권, 이병곤, 김정민, 안창준, 정희석, 최준호

Food Engineering Progress 2023;27(2):80-90.
https://doi.org/10.13050/foodengprog.2023.27.2.80

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Nutritional and Metabolic Characteristics of High Fructose Corn Syrup and Its Effects on Health
액상과당의 영양대사학적 특성과 건강에 미치는 영향

Hyemi Kim, Jeongho Jeong, Gwang-woong Go

김혜미, 정정호, 고광웅

Food Engineering Progress 2015;19(2):87-95.
https://doi.org/10.13050/foodengprog.2015.19.2.87

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Optimization of Extrusion Variables for Improving the Qualities of Textured Vegetable Protein with Green Tea Using Response Surface Methodology

Xuelian Ma, Bonyeob Gu, Gihyung Ryu

Food Engineering Progress 2018;22(1):1-8.
https://doi.org/10.13050/foodengprog.2018.22.1.1

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Functional properties of sesame and perilla meal proteins extracted using hot water

Da-Rea Kim, Jung-Min Noh, Hyun-Su Choi, Shin-Joung Rho, Yong-Ro Kim

Food Eng. Prog. 2025;29(2):128-137.
https://doi.org/10.13050/foodengprog.2025.29.2.128

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Determination of Phosphorus in Foods by Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES)

Jinbong Hwang, Hae Won Jang, Bae Namgung, Mira Oh, Soyoung Kim, Dongwon Seo, Se-Na Kim, Youngmin Choi, Jin-Sik Nam, Mi-Ok Yang

Food Engineering Progress 2015;19(2):161-166.
https://doi.org/10.13050/foodengprog.2015.19.2.161

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Physicochemical and Texture Properties of Commercial Stick-Type Jelly
국내 시판 스틱형 젤리의 이화학 및 조직감 특성

Hye-Yoon Yi, Sun Kang, Ji-Yeon Chun

이혜윤, 강선, 천지연

Food Engineering Progress 2021;25(1):24-33.
https://doi.org/10.13050/foodengprog.2021.25.1.24

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Antioxidant and Anti-Inflammatory Effects of Heat-Killed Lactic Acid Bacteria Isolated from Kimchi by Heat Treatment Condition
열처리 조건에 따른 김치 유래 유산균 사균체의 항산화 및 항염 효과

Eun-Su Lee, Cheong-Bin You, Min-Kyeong Lee, Un-Sik Hwang, Hoon Park

이은수, 유청빈, 이민경, 황운식, 박훈

Food Engineering Progress 2022;26(4):284-294.
https://doi.org/10.13050/foodengprog.2022.26.4.284

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Analytical Validation of Silymarin in Milk Thistle Extract as a Functional Health Ingredient using the UPLC System
UPLC를 이용한 밀크씨슬추출물 지표 성분인 실리마린 분석법 검증

Dongsun Yoo, Kyung Hee Jung, Seung Jun Choi

유동선, 정경희, 최승준

Food Engineering Progress 2018;22(2):145-152.
https://doi.org/10.13050/foodengprog.2018.22.2.145

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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

Dong Hyun Kim, Young Nam Park, Young Son Cho

김동현, 박영남, 조영손

Food Engineering Progress 2023;27(3):173-179.
https://doi.org/10.13050/foodengprog.2023.27.3.173

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