Review
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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Review
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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Article
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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Article
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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Research Note
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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Review
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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Review
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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Research Note
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Article
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Article
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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