산업식품공학(Food Engineering Progress)

Manufacturing and Characteristics of Fruit Wine from Acanthapanax sessiliflorus
오가피 열매 발효주의 제조 및 특성

Jae-Myoung Choi, Kwang-Yup Kim, Sang-Hwa Lee, Jun-Bae Ahn

최재명, 김광엽, 이상화, 안준배

Food Eng. Prog. 2010;14(1):1-6.
https://doi.org/10.13050/foodengprog.2010.14.1.1

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Isolation and Characterization of Thermophilic Microorganism Producing Starch-hydrolyze Enzyme
한국 토양으로부터 전분가수분해효소를 생산하는 고온성 균주의 선별과 동정

Wonseok Choi, Dong-Hoon Bai

최원석, 배동훈

Food Eng. Prog. 2010;14(1):7-13.
https://doi.org/10.13050/foodengprog.2010.14.1.7

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Effect of Trehalose and Sugar Alcohol on the Viability of Lactic Acid Bacteria and Quality Characteristics during Frozen Storage of Yoghurt
Trehalose와 당류가 냉동요구르트의 저장 중 유산균 생존율과 품질특성에 미치는 영향

Sung-Ho Woo, Jin-Woo Jhoo, Won-Byong Yoon, Gur-Yoo Kim

우성호, 주진우, 윤원병, 김거유

Food Eng. Prog. 2010;14(1):14-20.
https://doi.org/10.13050/foodengprog.2010.14.1.14

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Glass Slide-based Immunosensing for C-Reactive Protein Using Quantum Dot-Antibody Conjugate

Namsoo Kim, Sun Mi Oh, Chong-Tai Kim, Yong Jin Cho

Food Eng. Prog. 2010;14(1):21-26.
https://doi.org/10.13050/foodengprog.2010.14.1.21

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Effect of Multilayer Edible Coatings on the Lemon Quality Changes during the Storage
Multilayer 식용코팅의 레몬 저장성에 대한 효과

Jin Wook Choi, Seung Ju Lee

최진욱, 이승주

Food Eng. Prog. 2010;14(1):27-34.
https://doi.org/10.13050/foodengprog.2010.14.1.27

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Discrimination of Grading Pungency for Red Peppers Spice Using Electronic Nose Based on Mass Spectrometer
고춧가루의 매운 맛 등급화를 위한 Mass Spectrometer를 바탕으로 한 전자코 분석

Jin Hee Kang, Hee-Jin Son, Eun-Jeung Hong, Bong-Soo Noh

강진희, 손희진, 홍은정, 노봉수

Food Eng. Prog. 2010;14(1):35-40.
https://doi.org/10.13050/foodengprog.2010.14.1.35

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Dispersion Stability Determination of Saengshik Beverage by Optical Methods
광학적 방법에 의한 생식음료의 분산 안정성 측정

Ju-Yeon Lee, Chulkyoon Mok

이주연, 목철균

Food Eng. Prog. 2010;14(1):41-48.
https://doi.org/10.13050/foodengprog.2010.14.1.41

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Effect of SPR Chip with Nano-structured Surface on Sensitivity in SPR Sensor
나노형상을 가진 표면플라즈몬공명 센서칩의 감도 개선 효과

Yong-Jin Cho, Chul-Jin Kim, Namsoo Kim, Chong-Tai Kim, Tae-Eun Kim, Hyo-Sop Kim, Jae-Ho Kim

조용진, 김철진, 김남수, 김종태, 김태은, 김효섭, 김재호

Food Eng. Prog. 2010;14(1):49-53.
https://doi.org/10.13050/foodengprog.2010.14.1.49

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Development of Well-reconstituted Instantized Thin Rice Gruel
재수화능이 향상된 인스턴트 쌀 미음의 제조

Seung-Chul Yang, Inae Lee, Ju-Ho Sun, Dong-Eun Kim, Wie-Soo Kang, Ha Sook Chung, Malshick Shin, Sanghoon Ko

양승철, 이인애, 선주호, 김동은, 강위수, 정하숙, 신말식, 고상훈

Food Eng. Prog. 2010;14(1):54-59.
https://doi.org/10.13050/foodengprog.2010.14.1.54

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Effect of Broccoli Powder Incorporation on Physicochemical Properties of Cookies

Jun Ho Lee, Hye Young Lee, Chang Yong Sung

Food Eng. Prog. 2010;14(1):60-64.
https://doi.org/10.13050/foodengprog.2010.14.1.60

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Culture Conditions of Garlic Resistant Lactic Acid Bacteria for Feed Additives
사료첨가용 생균제 개발을 위한 마늘 내성 유산균의 배양 조건

Yu-Jin Kim, Seo-Jung Jang, Jung-Min Park, Chang-Uk Kim, Young-Seo Park

김유진, 장서정, 박정민, 김창욱, 박영서

Food Eng. Prog. 2010;14(1):65-74.
https://doi.org/10.13050/foodengprog.2010.14.1.65

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Analysis of Partial Least Square Regression on Textural Data from Back Extrusion Test for Commercial Instant Noodles
시중 즉석 조리 면의 Back Extrusion 텍스처 데이터에 대한 Partial Least Square Regression 분석

Su kyoung Kim, Seung Ju Lee

김수경, 이승주

Food Eng. Prog. 2010;14(1):75-79.
https://doi.org/10.13050/foodengprog.2010.14.1.75

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List of Articles

Food Engineering Progress. Vol. 14, No. 1, 2010