산업식품공학(Food Engineering Progress)

Development of Fermented Functional Onion Juice Using Lactic Acid Bacteria
유산균을 이용한 기능성 발효 양파음료의 개발

You-Jung Choi, Su-Woo Kim, Jae-Kweon Jang, Young-Jin Choi, Young-Seo Park, Hoon Park, Kun-Sub Shim, Hye-Seong Lee, Myong-Soo Chung

최유정, 김수우, 장재권, 최영진, 박영서, 박훈, 심건섭, 이혜성, 정명수

Food Eng. Prog. 2009;13(1):1-7.
https://doi.org/10.13050/foodengprog.2009.13.1.1

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Optimization of β-Glucan Extraction Process from Rice Bran and Rice Germ Using Response Surface Methodology
미강과 배아로부터 β-glucan의 추출조건 최적화 및 기능성 생리활성

Ju-Yeong Jeon, Ji-Hae Park, Se-Hwan Kim, Yong-Hee Choi

전주영, 박지해, 김세환, 최용희

Food Eng. Prog. 2009;13(1):8-15.
https://doi.org/10.13050/foodengprog.2009.13.1.8

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Lactic Acid Fermentation of Onion Juice Supplemented with Puffed Red Ginseng Extract
팽화 홍삼 추출액을 첨가한 양파 착즙액의 유산 발효

Young-Seo Park, Jae Kweon Jang, Young Jin Choi, Myong-Soo Chung, Hoon Park, Kun-Sub Shim

박영서, 장재권, 최영진, 정명수, 박훈, 심건섭

Food Eng. Prog. 2009;13(1):16-23.
https://doi.org/10.13050/foodengprog.2009.13.1.16

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Structural and Physicochemical Properties of Dried Aloe Vera Gel Using DIS (Dewatering & Impregnation Soaking) Process
삼투탈수 알로에 건조제품의 구조적 및 물리화학적 특성

Sung-A Kim, Jin-Hong Baek, Shin-Young Lee

김성아, 백진홍, 이신영

Food Eng. Prog. 2009;13(1):24-31.
https://doi.org/10.13050/foodengprog.2009.13.1.24

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Optimization of Ultrasound-Assisted Extraction for Antiradical Activities of Peel and Seed Extracts of Campbell Early Grapes

Kashif Ghafoor, Yong Hee Choi

Food Eng. Prog. 2009;13(1):32-37.
https://doi.org/10.13050/foodengprog.2009.13.1.32

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Determination of Capsaicin and Dihydrocapsaicin in Various Species of Red Peppers and Their Powdered Products in Market by GC-MS Analysis
GC-MS 분석에 의한 고추 품종별 및 시판고춧가루의 capsaicin 및 dihydrocapsaicin 함량조사

Jong-Ok Yu, Won-Seok Choi, Ung-Soo Lee

유종옥, 최원석, 이웅수

Food Eng. Prog. 2009;13(1):38-43.
https://doi.org/10.13050/foodengprog.2009.13.1.38

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Development of Ultrafine Angelica Powder-Added Syrup
초미세 당귀분말 첨가 시럽의 제조 기술 개발

Jae-Sung Sim, Kyeong-Ok Choi, Dong-Eun Kim, Ju-Ho Sun, Wie-Soo Kang, Jung-Dae Lim, Sanghoon Ko

심재성, 최경옥, 김동은, 선주호, 강위수, 임정대, 고상훈

Food Eng. Prog. 2009;13(1):44-49.
https://doi.org/10.13050/foodengprog.2009.13.1.44

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Effect of Active Gluten Supplementation on the Processing and Quality of Rice Bagel
활성 글루텐 첨가가 쌀베이글의 품질 특성에 미치는 영향

Young-Tack Lee, Young-Seo Park

이영택, 박영서

Food Eng. Prog. 2009;13(1):50-55.
https://doi.org/10.13050/foodengprog.2009.13.1.50

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Quantitative Microbial Risk Assessment of Non-thermal Processed Japanese Foods Using Monte Carlo Simulation
몬테카를로 시뮬레이션을 이용한 일식메뉴 중 비가열 처리 식품의 정량적 위해평가

Ju-Hyun Song, Yu-Jin Choi, Hyo-Min Nang, Kwang-Geun Lee

송주현, 최유진, 랑효민, 이광근

Food Eng. Prog. 2009;13(1):56-63.
https://doi.org/10.13050/foodengprog.2009.13.1.56

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Distribution and Biodiversity of Lactic Acid Bacteria Having Bacteriocin-like Activity from Fresh Fruits and Vegetables
신선 과채류에 존재하는 박테리오신 유사 활성을 지니는 유산균의 분포와 다양성

Young-Seo Park, Jae Kweon Jang, Young Jin Choi, Myong-Soo Chung, Hoon Park, Kun-Sub Shim

박영서, 장재권, 최영진, 정명수, 박훈, 심건섭

Food Eng. Prog. 2009;13(1):64-69.
https://doi.org/10.13050/foodengprog.2009.13.1.64

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Effect of Pre-shearing and Temperature on the Yield Stress of Stirred Yogurt

Won Byong Yoon

Food Eng. Prog. 2009;13(1):70-73.
https://doi.org/10.13050/foodengprog.2009.13.1.70

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List of Articles

Food Engineering Progress. Vol. 13, No. 1, 2009