산업식품공학(Food Engineering Progress)

Antimicrobial and Antioxidative Activities of Hot Water Extracts from Heat-Air Drid Rhus verniciflua Stokes
열풍 건조한 옻나무 열수 추출물의 항균 및 항산화 활성

Sang-Hoon Lee, Heon-Sang Jeong, Tae-Su Kang

이상훈, 정헌상, 강태수

Food Eng. Prog. 2013;17(1):1-7.
https://doi.org/10.13050/foodengprog.2013.17.1.1

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Optimization of DIS (Dewatering and Impregnation Soaking) Process for Concentration of Aloe vera Gel by Using Taguchi Approach with Desirability Function Analysis
Taguchi 법 및 만족도 함수를 이용한 DIS 공정에 의한 알로에의 농축 최적화

Hye Mi Kwon, Ji Min Cha, Won Hur, Shin Young Lee

권혜미, 차지민, 허원, 이신영

Food Eng. Prog. 2013;17(1):8-18.
https://doi.org/10.13050/foodengprog.2013.17.1.8

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Effects of Infrared Heating on Cooking Properties of Brown Rice
적외선 가열처리가 현미의 취반특성에 미치는 영향

Eun-Jung Kang, Young-Mi Yoo, Eun-kyung Cho, Eun-Hee Choi, Hye-Ri Jeon, Jae-Kwon Lee

강은정, 유영미, 조은경, 최은희, 전혜리, 이재권

Food Eng. Prog. 2013;17(1):19-23.
https://doi.org/10.13050/foodengprog.2013.17.1.19

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Molecular Properties of Polysaccharide Rich Fraction from Ultra-filtration of Aloe vera Gel
알로에 베라 겔 한외여과 다당분획의 분자적 특성

Hye Mi Kwon, Jin Hong Beak, Ji Min Cha, Shin Young Lee

권혜미, 백진홍, 차지민, 이신영

Food Eng. Prog. 2013;17(1):24-32.
https://doi.org/10.13050/foodengprog.2013.17.1.24

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Screw Configuration Effect on Physicochemical Characteristics of Extrudates Produced by Twin-Screw Extrusion of Rice Grain
스크루 배열이 쌀 압출성형물의 물리화학적 특성에 미치는 영향

Dong Eun Kim, Jung-Dae Lim, Beom-Goo Lee, Kang-Yol Lee, Malshick Shin, Joo-Hong Min, Wie-Soo Kang, Shin Young Lee

김동은, 고상훈, 임정대, 이범구, 이강열, 신말식, 민주홍, 강위수

Food Eng. Prog. 2013;17(1):33-42.
https://doi.org/10.13050/foodengprog.2013.17.1.33

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Low Pressure Discharge Plasma Inactivation of Microorganisms in Black Pepper Powder
후춧가루의 감압방전플라즈마 살균

Chulkyoon Mok, Hyungjoo Jeon

목철균, 전형주

Food Eng. Prog. 2013;17(1):43-47.
https://doi.org/10.13050/foodengprog.2013.17.1.43

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Mechanistic Modeling in Biosystem Engineering: A Review on Mechanistic Models of Calcium Metabolism

Wang-Hee Lee, Byoung-Kwan Cho

Food Eng. Prog. 2013;17(1):48-54.
https://doi.org/10.13050/foodengprog.2013.17.1.48

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Effects of Fermented Ginger Extracts on the Production of NO and PGE₂ in RAW 264.7 Macrophages
발효생강 추출물이 RAW 264.7 마크로파지에서 NO 및 PGE₂ 생성에 미치는 영향

Ha-Yull Chung, Seung-Yong Park

정하열, 박승용

Food Eng. Prog. 2013;17(1):55-61.
https://doi.org/10.13050/foodengprog.2013.17.1.55

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Purification of β-Mannanase from Trichoderma harzianum and the Effect of Picea abies Galactosyl Glucomannan Hydrolysates on the Growth of Bifidobacterium spp.
Trichoderma harzianum 유래 β-Mannanase의 정제 및 Picea abies Galactosyl Glucomannomannan 가수분해 올리고당의 중합도별 Bifidobacterium spp.에 대한 생육활성

Myung-Seok Lee, Young-Seo Park, Gwi-Gun Park

이명석, 박영서, 박귀근

Food Eng. Prog. 2013;17(1):62-68.
https://doi.org/10.13050/foodengprog.2013.17.1.62

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Effects of Manual Dishwashing Conditions on Removal of Sticky Soils from Tableware
세척조건이 식기류의 점착성 오물 제거에 미치는 영향

Taehoon Lee, Chulkyoon Mok

이태훈, 목철균

Food Eng. Prog. 2013;17(1):69-75.
https://doi.org/10.13050/foodengprog.2013.17.1.69

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Development of an Image analysis System to Evaluate the Freshness of Eggs
계란의 신선도 평가를 위한 영상분석법의 개발

Nam-Gyun Kim, Yoon-Ki Hong, Dong-Goo Lee, Sung-Ho Cho, Kyung-Cheol Koh, Sang-Hyeong Bahn, Heon Hwang, Won-Byong Yoon

김남균, 홍윤기, 이동구, 조성호, 고경철, 반상형, 황헌, 윤원병

Food Eng. Prog. 2013;17(1):76-83.
https://doi.org/10.13050/foodengprog.2013.17.1.76

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Optimization of Yield of Extracting Oil Components from Soy bean Powder using Supercritical Carbon Dioxide Fluid and High Pressure Process
CO₂를 이용한 초임계 유체 추출과 초고압 전처리 공정의 복합공정을 사용한 대두 분말의 대두유 추출 수율 최적화

Joo-Tae Uhm, Nam-Gyun Kim, Youn-Ju Lee, Won-Byong Yoon

엄주태, 김남균, 이윤주, 윤원병

Food Eng. Prog. 2013;17(1):84-90.
https://doi.org/10.13050/foodengprog.2013.17.1.84

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List of Articles

Food Engineering Progress. Vol. 17, No. 1, 2013