산업식품공학(Food Engineering Progress)

The Quality Characteristics of Cooked rice with added Eating Quality Conditioner
식미 개선제 첨가에 따른 쌀밥의 품질 특성

Eun-mi Kim, Hyo-Jin Yang, Young-Hee Kim, Kyu-Seob Chang

김은미, 양효진, 김영희, 장규섭

Food Eng. Prog. 2008;12(1):1-7.
https://doi.org/10.13050/foodengprog.2008.12.1.1

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Detection and Identification of Shiga-like Toxin Producing Escherichia coli O157:H7 by Multiplex PCR
Multiplex PCR을 이용한 Shiga-like toxin 생성 Escherichia coli O157:H7의 검출 및 확인

Ji Su Lim, Jang Ho Yoon, Bokkee Min, Kwang Won Hong

임지수, 윤장호, 민복기, 흥광원

Food Eng. Prog. 2008;12(1):8-14.
https://doi.org/10.13050/foodengprog.2008.12.1.8

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Role of Various Sugars in the Quality Characteristics of Sugar-Snap Cookies

Byong Ki Kim, Jhii Weon Ahn

Food Eng. Prog. 2008;12(1):15-23.
https://doi.org/10.13050/foodengprog.2008.12.1.15

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A Multiplex PCR Assay for the Direct Detection of Salmonella spp., Yersinia enterocolitica, and Staphylococcus aureus in Food
식품에서 Salmonella spp., Yersinia enterocolitica 및 Staphylococcus aureus의 직접검출을 위한 Multiplex PCR

Jang Ho Yoon, Su Jin Lee, Kwang Won Hong

윤장호, 이수진, 홍광원

Food Eng. Prog. 2008;12(1):24-31.
https://doi.org/10.13050/foodengprog.2008.12.1.24

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Effects of Active Chlorine, Oxidation-reduction Potential, and pH on the Bactericidal Activity of Chlorinated Water

Hoon Park

Food Eng. Prog. 2008;12(1):32-35.
https://doi.org/10.13050/foodengprog.2008.12.1.32

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Studies on Characteristics of Physicochemical Properties and Saccharification of Extruded White Ginseng
압출성형백삼의 이화학적 성질과 당화특성에 대한 연구

Jae-Yoon Han, Yang-Soon Lee, Gi-Hyung Ryu

한재윤, 이양순, 류기형

Food Eng. Prog. 2008;12(1):36-43.
https://doi.org/10.13050/foodengprog.2008.12.1.36

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Investigation of Physicochemical Property Change in Modified Potato Starch by Ultra Fine Pulverization
초미세분쇄를 이용한 감자 변성전분의 물리화학적 특성 변화규명

Myung-Ryun Han, Ae-Jung Kim, Soo-Jung Lee, Myung-Hwan Kim

한명륜, 김애정, 이수정, 김명환

Food Eng. Prog. 2008;12(1):44-48.
https://doi.org/10.13050/foodengprog.2008.12.1.44

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Physico-chemical Properties of Wheat Flour Supplemented with Black Rice Flour
흑미 가루를 첨가한 밀가루의 이화학적 특성

Chang Seung Baik, Young-Seo Park, Hak-Gil Chang

백창승, 박영서, 장학길

Food Eng. Prog. 2008;12(1):49-57.
https://doi.org/10.13050/foodengprog.2008.12.1.49

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Effect of Gamma Irradiation on Degradation and Antioxidation Activity of Alginate and Carrageenan
감마선 조사가 알긴산과 카라기난의 저분자화와 항산화능에 미치는 영향

Eu Jin Song, Ah Ram Kim, Mi Jung Kim, So Young Lee, Koth Bong, Woo Ri Kim, Jin Gyu Park, Jae Hun Kim, Ju Woon Lee, Myung Woo Byun, Dong Hyun Ahn

송유진, 김아람, 김미정, 이소영, 김꽃, 봉우리, 박진규, 김재훈, 이주운, 변명우, 안동현

Food Eng. Prog. 2008;12(1):58-64.
https://doi.org/10.13050/foodengprog.2008.12.1.58

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Quality of Sugar-Snap Cookie Supplemented with Resistant Starch
저항전분을 첨가한 Sugar-Snap Cookie의 품질 특성

Young-Seo Park, Hak-Gil Chang

박영서, 장학길

Food Eng. Prog. 2008;12(1):65-68.
https://doi.org/10.13050/foodengprog.2008.12.1.65

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List of Articles

Food Engineering Progress. Vol. 12, No. 1, 2008