산업식품공학(Food Engineering Progress)

Improvement of Lipid Homeostasis Through Modulation of Low-density Lipoprotein Receptor Family by Functional Ingredients
천연 기능성 물질(Functional Ingredients)을 활용한 LDL 수용체과(科) 조절과 지질항상성 개선

Jeongho Jeong, Yungsun Ryu, Kibeum Park, Gwang-woong Go

정정호, 류융선, 박기범, 고광웅

Food Eng Prog 2017;21(1):1-11.
https://doi.org/10.13050/foodengprog.2017.21.1.1

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Food 3D-printing Technology and Its Application in the Food Industry
식품 3D-프린팅 기술과 식품 산업적 활용

Chong-Tai Kim, Jin-Soo Maeng, Weon-Son Shin, In-Cheol Shim, Seung-Il Oh, Young-Hee Jo, Jong-Hoon Kim, Chul-Jin Kim

김종태, 맹진수, 신원선, 심인철, 오승일, 조영희, 김종훈, 김철진

Food Eng Prog 2017;21(1):12-21.
https://doi.org/10.13050/foodengprog.2017.21.1.12

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Physicochemical Properties of Repetitive Heat-treated Ginger and Its Quantitative Conversion of Gingerol to Shogaol

Byung Wook Yang, Hyeon Sook Park, Joung Whan Park, Moo Yeol Baik, Byung Yong Kim, Hye Kyung Kim, Young Tae Hahm

Food Eng Prog 2017;21(1):22-28.
https://doi.org/10.13050/foodengprog.2017.21.1.22

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Effect of theRehydration Cycles on the Quality Changes of Retorted Sea Cucumber (StichopusJaponicus) During Storage
재수화 반복횟수를 달리한 해삼 병조림의 저장기간에 따른 품질변화 특성

Yoon Sung Kim, Won Byong Yoon

김윤성, 윤원병

Food Eng Prog 2017;21(1):29-35.
https://doi.org/10.13050/foodengprog.2017.21.1.29

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Release Profile and Antimicrobial Activity of Nisin Control-released from Agar Gel Foods

Yicheng Zong, Jung Hoon Han, Yeong Ji Oh, Sea C. Min

Food Eng Prog 2017;21(1):36-41.
https://doi.org/10.13050/foodengprog.2017.21.1.36

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The Far-infrared Drying Characteristics of Steamed Sweet Potato
증자 호박고구마의 원적외선 건조특성

Dong Il Lee, Jung Hyun Lee, Byeong Hyo Cho, Hee Sook Lee, Chung Su Han

이동일, 이정현, 조병효, 이희숙, 한충수

Food Eng Prog 2017;21(1):42-48.
https://doi.org/10.13050/foodengprog.2017.21.1.42

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The Effects of Fatty Acid Composition and Storage Conditions on the Oxidative Stability of Various Vegetable Seed Oils

Jin-Won Lee, Mi-Sook Seo, Jang Woo Park

Food Eng Prog 2017;21(1):49-56.
https://doi.org/10.13050/foodengprog.2017.21.1.49

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Frozen Food Thawing and Heat Exchanging Performance Analysis of Radio Frequency Thawing Machine
라디오파 해동기의 해동 및 가열성능 분석

Jinse Kim, Seok Ho Park, Dong Soo Choi, Seung Ryul Choi, Yong Hoon Kim, Soo Jang Lee, Chun Wan Park, Gui Jeung Han, Byoung-Kwan Cho, Jong Woo Park

김진세, 박석호, 최동수, 최승렬·, 김용훈, 이수장, 박천완, 한귀정, 조병관, 박종우

Food Eng Prog 2017;21(1):57-63.
https://doi.org/10.13050/foodengprog.2017.21.1.57

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Preparation and Characterization of Gluten-free Muffins Using Fractured Tofu and Normal Corn Starch
파지두부와 옥수수전분을 이용한 글루텐 프리 머핀의 제조와 특성

Yonghun Lee, Gil-Young Jung, Eun-Sol Ko, Hyun-Seok Kim

이용훈, 정길영, 고은솔, 김현석

Food Eng Prog 2017;21(1):64-71.
https://doi.org/10.13050/foodengprog.2017.21.1.64

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Impact of Tofu Paste and Non-starch Polysaccharides on Oil Uptake Reduction in Cake Doughnuts
케이크 도넛의 흡유저감에 대한 두부 페이스트와 비전분성 탄수화물 고분자의 영향

Gil-Young Jung, Hyeon-Jeong Lee, Eun-Sol Ko, Hyun-Seok Kim

정길영, 이현정, 고은솔, 김현석

Food Eng Prog 2017;21(1):72-78.
https://doi.org/10.13050/foodengprog.2017.21.1.72

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A Study on the Utilization of By-products from Honeyed Red Ginseng: Optimization of Total Ginsenoside Extraction Using Response Surface Methodology
홍삼정과 제조 부산물 이용에 관한 연구: 반응표면분석을 이용한 총 진세노사이드 추출조건의 최적화

Eui-Seok Lee, Kwan-Mo You, Sun-Young Kim, Ka-Soon Lee, Soo-Jin Park, Byeong-Seon Jeon, Jong-Tae Park, Soon-Taek Hong

이의석, 류관모, 김선형, 이가순, 박수진, 전병선, 박종태, 홍순택

Food Eng Prog 2017;21(1):79-87.
https://doi.org/10.13050/foodengprog.2017.21.1.79

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Antibacterial and Proteolytic Activities of Bacterial Isolates from Ethnic Fermented Seafoods in the East Coast of Korea
동해안 특산 수산발효식품에서 분리된 균주의 항균 및 단백질 가수분해 활성

Woo Jung Park, Seung Hwan Lee, Hyungjae Lee

박우정, 이승환, 이형재

Food Eng Prog 2017;21(1):88-92.
https://doi.org/10.13050/foodengprog.2017.21.1.88

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Quality and Antioxidant Properties of Cookies Supplemented with Cabbage Powder
양배추 분말을 첨가한 쿠키의 품질 및 산화방지 활성

Yeong Mi Lee, Jun Ho Lee

이영미, 이준호

Food Eng Prog 2017;21(1):93-98.
https://doi.org/10.13050/foodengprog.2017.21.1.93

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List of Articles

Food Engineering Progress. Vol. 21, No. 1, 2017