산업식품공학(Food Engineering Progress)

Effect of Milling Methods and Particle Size on Rice Cake (Baeksulgi) Characteristics
쌀가루 분쇄 방법 및 입자 크기에 따른 백설기의 품질특성

Myeong Gi Lee, Sung Ho Son, Myoung Gun Choung, Sun Tae Kim, Jong Min Ko, Won Young Han, Won Byong Yoon

이명기, 손성호, 정명근, 김선태, 고종민, 한원영, 윤원병

Food Eng Prog 2015;19(1):1-7.
https://doi.org/10.13050/foodengprog.2015.19.1.1

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Quality Characteristics of Whole Barley Flour Added to Yogurt During Storage
통보리가루 첨가 요구르트의 저장 중 품질 특성

Mi Ja Lee, Yang Kil Kim, Kyung Ho Kim, Na Young Lee

이미자, 김양길, 김경호, 이나영

Food Eng Prog 2015;19(1):8-13.
https://doi.org/10.13050/foodengprog.2015.19.1.8

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Quality Characteristics of the Fermented Angelica Leaves
발효명일엽의 품질특성

Min-Young Heo, Ha-Yull Chung

허민영, 정하열

Food Eng Prog 2015;19(1):14-20.
https://doi.org/10.13050/foodengprog.2015.19.1.14

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Comparison of Nutritional Composition of Parboiled Rice Using High-yielding Tong-il Types
통일형 벼 품종을 이용한 파보일드미 영양성분 비교

Jae-Soo Yoo, Hyun-Soon Kim, Jeom-Ho Lee, Ki-Yong Ha

유재수, 김현순, 이점호, 하기용

Food Eng Prog 2015;19(1):21-27.
https://doi.org/10.13050/foodengprog.2015.19.1.21

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Development of Microencapsulated Cinnamon Oil-coated Polypropylene Film Using a Pilot-plant Scale Film Coating System
파일럿 규모의 필름 생산 시스템을 이용한 계피 오일 미세캡슐로 코팅된 폴리프로필렌 필름의 개발

Yoon Ah Oh, Ah Young Song, Sea C. Min

오윤아, 송아영, 민세철

Food Eng Prog 2015;19(1):28-32.
https://doi.org/10.13050/foodengprog.2015.19.1.28

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Effects of Blending Schemes on the Rheological Properties and Dispersion Stability of Saengshik Beverages
균질혼합조건이 생식음료의 유변특성과 분산안정성에 미치는 영향

Ju-Yeon Lee, Chulkyoon Mok

이주연, 목철균

Food Eng Prog 2015;19(1):33-40.
https://doi.org/10.13050/foodengprog.2015.19.1.33

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Inhibitory Effects of Extracts from Plant Materials on In Vitro Glycation and Oxidation

Jin Hee Han, Ki Young Lee, Shin Young Lee

Food Eng Prog 2015;19(1):41-49.
https://doi.org/10.13050/foodengprog.2015.19.1.41

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Antioxidant Properties of Wheat Bran Prepared by a High-pressure Homogenizer Process
밀기울의 고압균질처리에 따른 항산화 특성

Eun-Mi An, Yong-Hyun Choi, Jae-Kang Lee, Yong-Seok Choi, Young-Hwa Kim, Han-Seung Shin

안은미, 최용현, 이재강, 최용석, 김영화, 신한승

Food Eng Prog 2015;19(1):50-55.
https://doi.org/10.13050/foodengprog.2015.19.1.50

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Effect of Enzymatic and Ultrasonic Treatment on Reducing Sugar Production from Korean 6-row Barley During Mashing
초음파와 효소처리가 국산 6조맥의 당화에서 환원당 생성에 미치는 영향

Hye Jin Kim, Ji Hyun Kim, Seung Ju Lee, Wang June Kim, Young An Kwon, Kwang Won Hong

김혜진, 김지현, 이승주, 김왕준, 권영안, 홍광원

Food Eng Prog 2015;19(1):56-61.
https://doi.org/10.13050/foodengprog.2015.19.1.56

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Study for the Optimal Extraction Processing Condition of Anthocyanin from Bokbunja by Enzymatic Treatment
효소처리를 이용한 복분자 추출공정의 최적화 연구

Hee-Sun Kim, Woo-Young Choi, Won-Suk Kim, Myung-Hwan Kim

김희선, 최우영, 김원석, 김명환

Food Eng Prog 2015;19(1):62-69.
https://doi.org/10.13050/foodengprog.2015.19.1.62

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Development of Controlled Atmosphere Container Using Gas Separation Membrane for the Storage of Agricultural Products
선택적 기체분리막을 이용한 controlled atmosphere 컨테이너 개발

Seok Ho Park, Ho Hyun Chun, Dong Soo Choi, Seung Ryul Choi, Jin Se Kim, Sung Sik Oh, Jin Su Lee

박석호, 천호현, 최동수, 최승렬, 김진세, 오성식, 이진수

Food Eng Prog 2015;19(1):70-75.
https://doi.org/10.13050/foodengprog.2015.19.1.70

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In Vitro Antioxidant Activity of Ethanol Extract from Boehmeria nivea L. Leaves
모시풀잎 에탄올 추출물의 in vitro 항산화 활성

Chikwang Kim, Man-Jin In, Dong Chung Kim

김재광, 인만진, 김동청

Food Eng Prog 2015;19(1):76-81.
https://doi.org/10.13050/foodengprog.2015.19.1.76

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List of Articles

Food Engineering Progress. Vol. 19, No. 1, 2015