산업식품공학(Food Engineering Progress)

Physicochemical Properties of Rice Powder and Puffed Rice Powder Ice Cream with α-Amylase
α-Amylase 첨가에 따른 쌀가루 및 팽화미분 아이스크림의 이화학적 특성

Bora Oh, Young Hyoun Yi

오보라, 이영현

Food Eng Prog 2016;20(1):1-7.
https://doi.org/10.13050/foodengprog.2016.20.1.1

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Diastatic Power and Chemical Composition in Malted Barley Prepared with Korean Covered Barley
국내 겉보리 이용 엿기름의 효소역가 및 이화학적 특성

Mi-Ja Lee, Yang-Kil Kim, Woo-Duck Suh, Induck Choi, Hyun-Young Kim, Hyun-Joong Kang, Sun-Lim Kim

이미자, 김양길, 서우덕, 최인덕, 김현영, 강현중, 김선림

Food Eng Prog 2016;20(1):8-14.
https://doi.org/10.13050/foodengprog.2016.20.1.8

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Development of the Purge-type Controlled Atmosphere Storage Container and Analysis of Gas Control Performance
배출식 CA저장 컨테이너 개발과 기체제어성능 분석

Seok Ho Park, Jong Woo Park, Dong Soo Choi, Jin Se Kim, Yong Hun Kim, Seung Ryul Choi, Sung Sik Oh, Yu Seok Oh, Jin Su Lee

박석호, 박종우, 최동수, 김진세, 김용훈, 최승렬, 오성식, 오유석, 이진수

Food Eng Prog 2016;20(1):15-20.
https://doi.org/10.13050/foodengprog.2016.20.1.15

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Studies on Anti-inflammatory Effect of Ethanol Extract from Rubus crataegifolius Leaf
산딸기 잎 추출물의 항염증 기능 탐색에 관한 연구

Dae-Yong Kim, Seok-Cheol Cho

김대용, 조석철

Food Eng Prog 2016;20(1):21-27.
https://doi.org/10.13050/foodengprog.2016.20.1.21

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Application of Bacteriophages for Growth Inhibition and Biofilm Reduction of Cronobactersakazakii
Cronobacter sakazakii의 생육 억제와 바이오필름 저감화를 위한 박테리오파지 적용

Young-Duck Lee

이영덕

Food Eng Prog 2016;20(1):28-34.
https://doi.org/10.13050/foodengprog.2016.20.1.28

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A Study On the Eating Habits and Food Preference of the Elderly in Jeonju, North Jeolla Province
전라북도 전주지역 노인의 식습관 및 선호식품에 관한 조사 연구

Gyung Hee Cha, Jinseon Kim, Hee Ran Park, Han-Sul Park, So Jung Youn, Ji Hyun Park, Juan Park, Hyung-Yong Cho, Mi-Jung Choi, Jung-Kue Shin

차경희, 김진선, 박희란, 박한설, 윤소정, 박지현, 박주안, 조형용, 최미정, 신정규

Food Eng Prog 2016;20(1):35-52.
https://doi.org/10.13050/foodengprog.2016.20.1.35

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Physicochemical Characteristics and Antioxidant Activities of Cookies with Red Raspberry (Rubus crataegifolius)
산딸기 쿠키의 품질특성 및 항산화 효과

Kyung Mi Yun, Ha Sook Chung

윤경미, 정하숙

Food Eng Prog 2016;20(1):53-58.
https://doi.org/10.13050/foodengprog.2016.20.1.53

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Effect of Hydrolyzed Anchovy Products on Salty Taste of Dried Noodle
멸치 가수분해물이 건면 짠맛에 미치는 영향

Jiseon Lee, Hyung-Yong Cho, Mi-Yeon Lee, Eun-Young Ko, Jung-Kue Shin, Mi-Jung Choi

이지선, 조형용, 이미연, 고은영, 신정규, 최미정

Food Eng Prog 2016;20(1):59-66.
https://doi.org/10.13050/foodengprog.2016.20.1.59

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Changes of Qualities in Dry-aged Beef Products Made from 3rd Quality Grade Hanwoo Beef (Korean Native Cattle) According to Aging Periods
3등급 한우를 이용한 건조숙성육 제품의 숙성기간별 품질 변화

Hye-Jung Park, Tae-Hyun Kim, Kyoung Hwa Um, Jeong Soon Kim, Bong Soo Kim, Sang Hoon Song

박혜정, 김태현, 엄경화, 김정순, 김봉수, 송상훈

Food Eng Prog 2016;20(1):67-72.
https://doi.org/10.13050/foodengprog.2016.20.1.67

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Performance Evaluation for Removing Jujube Seed Using Jujube Seed Removal System During Storage
대추씨 제거장치를 이용한 저장 중 대추씨 제거 성능평가

Sun-Ho Lee, Young-Keun Kim, Seong-Gi Hong, Jong-Ryul Park

이선호, 김영근, 홍성기, 박종률

Food Eng Prog 2016;20(1):73-77.
https://doi.org/10.13050/foodengprog.2016.20.1.73

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Improvement of Starch Extraction Efficiency From Potato with Cellulase Family
Cellulase 계열 효소를 이용한 감자의 전분 추출 효율 증진

Dong-Ho Seo, Mi-Seon Kim, Hyun-Wook Choi, Jung-Min Sung, Yun-Sang Choi, Cheon-Seok Park, Moo-Yeol Baik, Hyun-Seok Kim

서동호, 김미선, 최현욱, 성정민, 최윤상, 박천석, 백무열, 김현석

Food Eng Prog 2016;20(1):78-83.
https://doi.org/10.13050/foodengprog.2016.20.1.78

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List of Articles

Food Engineering Progress. Vol. 20, No. 1, 2016