산업식품공학(Food Engineering Progress)

Most Read Articles

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

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

HTML PDF PubReader Last 3 months views: 2575

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

HTML PDF PubReader Last 3 months views: 1837

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

HTML PDF PubReader Last 3 months views: 1556

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

HTML PDF PubReader Last 3 months views: 1231

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

HTML PDF PubReader Last 3 months views: 1206

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

HTML PDF PubReader Last 3 months views: 1169

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

HTML PDF PubReader Last 3 months views: 1144

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

HTML PDF PubReader Last 3 months views: 1123

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

HTML PDF PubReader Last 3 months views: 1117

Physicochemical Properties of Repetitive Heat-treated Ginger and Its Quantitative Conversion of Gingerol to Shogaol

Byung Wook Yang, Hyeon Sook Park, Joung Whan Park, Moo Yeol Baik, Byung Yong Kim, Hye Kyung Kim, Young Tae Hahm

Food Engineering Progress 2017;21(1):22-28.
https://doi.org/10.13050/foodengprog.2017.21.1.22

HTML PDF PubReader Last 3 months views: 1077

Evaluation of sample effects on alcohol metabolizing enzyme activity and hangover relief in a mouse model

Chanjin Yoon, Hyo Keun Kim, Yu Seong Ham, Chul-Su Yang

Food Eng. Prog. 2025;29(3):164-173.
https://doi.org/10.13050/foodengprog.2025.29.3.164

HTML PDF PubReader Last 3 months views: 1075

Taste Supplementation of Low-Salinity Kimchi

Ki-Eui Lee, Ha-Yull Chung

Food Engineering Progress 2021;25(4):313-317.
https://doi.org/10.13050/foodengprog.2021.25.4.313

HTML PDF PubReader Last 3 months views: 993

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

HTML PDF PubReader Last 3 months views: 911

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

HTML PDF PubReader Last 3 months views: 909

The Role of Glucosides on the Thermal Stability of Color Produced by Anthocyanins from Red Cabbage

J. Michelle Lee, Moonsoo Jin

Food Engineering Progress 2015;19(2):172-176.
https://doi.org/10.13050/foodengprog.2015.19.2.172

HTML PDF PubReader Last 3 months views: 844

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

HTML PDF PubReader Last 3 months views: 792

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

HTML PDF PubReader Last 3 months views: 779

Physicochemical properties and quality evaluation of white bread with “Baromi 2” rice flour as a wheat flour substitute

Ga Hyeon Kim, Sung Huo Kim, Yeon-Ji Jo, Sung Hoon Park

Food Eng. Prog. 2024;28(4):281-288.
https://doi.org/10.13050/foodengprog.2024.28.4.281

HTML PDF PubReader Last 3 months views: 718

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

HTML PDF PubReader Last 3 months views: 717

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

HTML PDF PubReader Last 3 months views: 706

Copyright © Korean Society for Food Engineering. 2025. Powered by Guhmok