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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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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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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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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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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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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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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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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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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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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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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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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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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Changes of Qualities of Onion Flakes During Storage Period Using Different Temperatures
저장온도에 따른 양파 플레이크의 저장기간 중 품질변화

Duri Kim, Ji-Yeon Chun

김두리, 천지연

Food Engineering Progress 2021;25(4):410-418.
https://doi.org/10.13050/foodengprog.2021.25.4.410

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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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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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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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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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Determination of Anionic Surfactants in Dishwashing Detergents by High-performance Liquid Chromatography

Jung-Min Park, Ha-Jung Kim, Jung-Hoon Lee, Jin-Man Kim

Food Engineering Progress 2016;20(3):211-217.
https://doi.org/10.13050/foodengprog.2015.20.3.211

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Exploring the Potential of Maillard Reaction-Based Time-Temperature Indicators (TTI) to Visualize Moisture Variations During High-Temperature Drying Using Activation Energy Analysis
활성화에너지 분석을 통한 마이야르 반응 기반 TTI (Time-Temperature Indicator)의 고온 건조에서의 수분변화 가시화 가능성 검토

Jung-Hyun Lee

이정현

Food Engineering Progress 2024;28(3):207-216.
https://doi.org/10.13050/foodengprog.2024.28.3.207

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