산업식품공학(Food Engineering Progress)

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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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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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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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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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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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

Hae Won Oh, Seung Hwan Lee

오해원, 이승환

Food Engineering Progress 2022;26(3):195-202.
https://doi.org/10.13050/foodengprog.2022.26.3.195

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Food 3D-printing Technology and Its Application in the Food Industry
식품 3D-프린팅 기술과 식품 산업적 활용

Chong-Tai Kim, Jin-Soo Maeng, Weon-Son Shin, In-Cheol Shim, Seung-Il Oh, Young-Hee Jo, Jong-Hoon Kim, Chul-Jin Kim

김종태, 맹진수, 신원선, 심인철, 오승일, 조영희, 김종훈, 김철진

Food Engineering Progress 2017;21(1):12-21.
https://doi.org/10.13050/foodengprog.2017.21.1.12

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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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The Compositional and Functional Properties of Kombucha: A Literature Review
콤부차의 조성과 기능성에 관한 고찰

Jae Young Kim, Hye Jung Shin, Hyungjin Lukas Kim, Hoon Park, Phil Kun Kim, Steven Park, Sae Hun Kim

김재영, 신혜정, 김형진, 박훈, 김필건, 박상재, 김세헌

Food Engineering Progress 2020;24(1):1-14.
https://doi.org/10.13050/foodengprog.2020.24.1.1

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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

Sungmin Jeong, Ha Ram Kim, Jung Sun Hong, A-Reum Ryu, Gwan Bok Lee, Suyong Lee

정성민, 김하람, 홍정선, 류아름, 이관복, 이수용

Food Engineering Progress 2024;28(2):119-127.
https://doi.org/10.13050/foodengprog.2024.28.2.119

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Association of Vascular Endothelial Cell with Aging: The Role of Dietary Pattern and Health Functional Food
혈관 내피 기능과 노화: 식이와 건강기능식품의 역할

Yuri Kwon, Hee-Jung Park

권유리, 박희정

Food Engineering Progress 2022;26(4):217-227.
https://doi.org/10.13050/foodengprog.2022.26.4.217

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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

Ha Yoon Kim, Su Min Kang, Hyun Kyung Kim, Eun Young Kang, Gwang-woong Go

김하윤, 강수민, 김현경, 강은영, 고광웅

Food Engineering Progress 2021;25(4):362-368.
https://doi.org/10.13050/foodengprog.2021.25.4.362

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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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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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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

Seo-Yoon Hyun, Su-Yeon Moon, A-ra Ko, Ji-Yeon Chun, Hye-yoon Yi

현서윤, 문수연, 고아라, 천지연, 이혜윤

Food Engineering Progress 2023;27(3):206-214.
https://doi.org/10.13050/foodengprog.2023.27.3.206

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Rheological and Microstructural Characterization of Heat-Induced Gels from Pea Protein Isolates
분리완두단백으로부터 제조된 열 유도 겔의 구조 및 유변학적 특성 조사

Ju Yeon Ha, Geun-Gone Lee, Sung Hoon Park, Hye Ryung Park, Yeon-Ji Jo

하주연, 이근곤, 박성훈, 박혜령, 조연지

Food Engineering Progress 2023;27(4):312-318.
https://doi.org/10.13050/foodengprog.2023.27.4.312

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Characterization of Bacillus sp. bacteria isolated from Chojeong mineral water
초정광천수에서 분리한 Bacillus sp. 균주의 특성 분석

Myong Ki Kim, Yong-Jik Lee

김명기, 이용직

Food Eng. Prog. 2024;28(4):302-307.
https://doi.org/10.13050/foodengprog.2024.28.4.302

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Decolorization Processing and Quality Characteristics of Salt-fermented Anchovy Sauce by Active Carbon Powder
활성탄을 이용한 멸치액젓의 탈색공정 및 품질특성

Won-Il Cho, Sang-Hoon Song

조원일, 송상훈

Food Engineering Progress 2018;22(1):35-42.
https://doi.org/10.13050/foodengprog.2018.22.1.35

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Effects of Rice Flour Particle size on Quality of Gluten-free Rice Bread
쌀가루의 입자크기가 글루텐 프리 쌀 식빵 제조에 미치는 영향

Tae-Young Kang, Eunhye Choi, Hye Young Jo, Mi-Ra Yoon, Jeom-Sig Lee, Sanghoon Ko

강태영, 최은혜, 조혜영, 윤미라, 이점식, 고상훈

Food Engineering Progress 2014;18(4):319-324.
https://doi.org/10.13050/foodengprog.2014.18.4.319

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Development of Flavor Evaluation Item in Yakju
약주의 향미 평가항목 개발 연구

Ye Seul Kwon, Jin Ah Jeon, Seok Tae Jeong, Han Seok Choi, Ji Eun Kang

권예슬, 전진아, 정석태, 최한석, 강지은

Food Engineering Progress 2021;25(4):419-427.
https://doi.org/10.13050/foodengprog.2021.25.4.419

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