산업식품공학(Food Engineering Progress)

Effect of Added Wheat Flour on Retardation of Retrogradation in Garaetteok
가래떡 노화억제에 대한 밀가루첨가의 효과

Hee-Sun Kim, Kyung-Mi Kim, Gwi-Jung Han, Hyeon-Gyu Lee, Myung-Hwan Kim

김희선, 김경미, 한귀정, 이현규, 김명환

Food Eng Prog 2014;18(1):1-6.
https://doi.org/10.13050/foodengprog.2014.18.1.1

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Effect of Cooking Conditions on the Quality of Cooked Rice in Home Meal Replacement Products
취반조건이 냉장 유통형 간편편이식 취반미의 품질 특성에 미치는 영향

Eun-Kyung Cho, Hyun-Jung Wu, Byeong-Cheol Kim, Yeong-Mi Yoo, Ho-Yeon Jung, Mi-Yeon Lee

조은경, 우현정, 김병철, 유영미, 정호연, 이미연

Food Eng Prog 2014;18(1):7-14.
https://doi.org/10.13050/foodengprog.2014.18.1.7

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Influence of Process Conditions on the Quality Characteristics of Beef-Bone Broth
제조조건에 따른 사골 곰탕의 품질특성

Byung-Su Kim, Gye-Won Kim, Jae-Yong Shim

김병수, 김계원, 심재용

Food Eng Prog 2014;18(1):15-19.
https://doi.org/10.13050/foodengprog.2014.18.1.15

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Effect of Addition of Pomegranate Powder on the Physicochemical and Sensory Qualities of Cookies

Jun Ho Lee, Jeong In Choi

Food Eng Prog 2014;18(1):20-24.
https://doi.org/10.13050/foodengprog.2014.18.1.20

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Study to find the Optimal Purification Processing Conditions of Anthocyanin from Bokbunja Byproducts
복분자박을 이용한 안토시아닌 최적정제공정 연구

Hee-Sun Kim, Eun-Jin Kang, Won-Suk Kim, Myung-Hwan Kim

김희선, 강은진, 김원석, 김명환

Food Eng Prog 2014;18(1):25-31.
https://doi.org/10.13050/foodengprog.2014.18.1.25

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Physicochemical Properties of Puffed Rice Snack Using Alkali-cooked Brown Rice
알카리 가열처리 현미를 이용한 팽화스낵의 물리화학적 특성

Hye-Ri Jeon, Eun-Hee Choi, Si-Yeon Lee, Jun-Kyu Park, Young-Mi Yoo, Eun-Kyong Jo, Jae-Kwon Lee

전혜리, 최은희, 이시연, 박준규, 유영미, 조은경, 이재권

Food Eng Prog 2014;18(1):32-35.
https://doi.org/10.13050/foodengprog.2014.18.1.32

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Nitrate Nitrogen Reduction Technology for Safe Groundwater Drinking
지하수의 안전한 음용을 위한 흡착기반 질산성질소 저감화 기술

Kyeong-Ok Choi, Seok Jin Seo, Sanghoon Ko

최경옥, 서석진, 고상훈

Food Eng Prog 2014;18(1):36-41.
https://doi.org/10.13050/foodengprog.2014.18.1.36

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Effect of Roasting Conditions on the Quality of Grape Seed Tea
볶음조건이 포도씨차의 품질에 미치는 영향

Jae-Sik Kim

김재식

Food Eng Prog 2014;18(1):42-29.
https://doi.org/10.13050/foodengprog.2014.18.1.42

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Characteristics of Makgeolli Sul-dut by Pre-treatment of Rice and Koji
쌀의 전처리 방법과 발효제에 따른 막걸리 술덧의 품질 특성

Jin-Ho Lee, Gye-Won Kim, Jae-Yong Shim

이진호, 김계원, 심재용

Food Eng Prog 2014;18(1):50-59.
https://doi.org/10.13050/foodengprog.2014.18.1.50

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Effect of Temperature of Steamed Rice Powder at Addition of Wheat Flour on Quality Characteristics of Injeolmi
밀가루 첨가 시 증자 쌀가루 온도에 따른 인절미의 품질특성

Hee-Sun Kim, Gwi-Jung Han, Kyung-Mi Kim, Hyeon-Gyu Lee, Myung-Hwan Kim

김희선, 한귀정, 김경미, 이현규, 김명환

Food Eng Prog 2014;18(1):60-64.
https://doi.org/10.13050/foodengprog.2014.18.1.60

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Quality and Antioxidant Property of Gelatin Jelly Incorporated with Jujube Concentrate
대추 농축액을 첨가한 젤라틴 젤리의 품질 및 항산화 특성

Ji Eun Choi, Jun Ho Lee

최지은, 이준호

Food Eng Prog 2014;18(1):65-69.
https://doi.org/10.13050/foodengprog.2014.18.1.65

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Quality of Cookies Incorporated with Yacon Powder
야콘 분말을 첨가한 쿠키의 품질 특성

Jun Ho Lee, Ji Eun Choi

이준호, 최지은

Food Eng Prog 2014;18(1):70-74.
https://doi.org/10.13050/foodengprog.2014.18.1.70

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List of Articles

Food Engineering Progress. Vol. 18, No. 1, 2014