산업식품공학(Food Engineering Progress)

Optimization of Extrusion Variables for Improving the Qualities of Textured Vegetable Protein with Green Tea Using Response Surface Methodology

Xuelian Ma, Bonyeob Gu, Gihyung Ryu

Food Eng Prog 2018;22(1):1-8.
https://doi.org/10.13050/foodengprog.2018.22.1.1

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Characterization of Lycopene, β-Carotene, and Phenolic Compounds of Domestic Cherry Tomato Cultivars
국내산 방울토마토의 라이코펜, 베타카로틴 및 페놀성 화합물의 특성 규명

Jun-Bae Ahn

안준배

Food Eng Prog 2018;22(1):9-16.
https://doi.org/10.13050/foodengprog.2018.22.1.9

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Characteristics of Yoghurt and Yoghurt Ice Cream Added With Rice Powder or Puffed Rice Powder
쌀가루 및 팽화미분을 첨가한 요구르트와 요구르트 아이스크림의 특성

Xiao Xiao Li, Young Hyoun Yi

여소소, 이영현

Food Eng Prog 2018;22(1):17-23.
https://doi.org/10.13050/foodengprog.2018.22.1.17

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The Functional Food Usage and Relationship Between Stress Index and Functional Food Consumption Among 14-16 Year Old Students in Korea
우리나라 중학생들의 건강기능식품 섭취 실태 및 스트레스 인지 수준에 미치는 영향

Min Jung Kim, Ji Yeon Kim, Hee Jung Park

김민정, 김지연, 박희정

Food Eng Prog 2018;22(1):24-34.
https://doi.org/10.13050/foodengprog.2018.22.1.24

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Decolorization Processing and Quality Characteristics of Salt-fermented Anchovy Sauce by Active Carbon Powder
활성탄을 이용한 멸치액젓의 탈색공정 및 품질특성

Won-Il Cho, Sang-Hoon Song

조원일, 송상훈

Food Eng Prog 2018;22(1):35-42.
https://doi.org/10.13050/foodengprog.2018.22.1.35

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Optimization of Processing Conditions for the Production of Frozen Aster scaber
냉동 참취 제조를 위한 가공 처리 공정 최적화

Mi-Jung Choi, Yi-Seul Kim, Min-Ji Seon, Geun-Pyo Hong

최미정, 김이슬, 선민지, 홍근표

Food Eng Prog 2018;22(1):43-49.
https://doi.org/10.13050/foodengprog.2018.22.1.43

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Effects of Extrusion Process Variables on the Physicochemical Characteristics of Extruded Biji
압출성형 공정변수가 압출성형 비지의 이화학적 특성에 미치는 영향

Sang-Hyun Cheong, Kyung-Tae Kwon, Gi-Hyung Ryu

정상현, 권경태, 류기형

Food Eng Prog 2018;22(1):50-58.
https://doi.org/10.13050/foodengprog.2018.22.1.50

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Quality Estimation of Winter Chinese Cabbage Stored in Purge Type of Controlled Atmosphere Storage
배출식 CA저장고를 이용한 겨울배추 품질평가

Mi Na Kim, Seok Ho Park, Cheon Wan Park, Seoung Young Choi, Dong Soo Choi, Jin Se Kim, Yong Hun Kim, Su Jang Lee

김미나, 박석호, 박천완, 최승영, 최동수, 김진세, 김용훈, 이수장

Food Eng Prog 2018;22(1):59-66.
https://doi.org/10.13050/foodengprog.2018.22.1.59

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The Effect of Freezing and Thawing Conditions on the Quality Characteristic of Blanched Radish (Raphanus sativus L.)
냉·해동 조건에 따른 데침 무의 품질 특성 변화

Ji Hyun Park, Jong Jin Park, Bo Ram Park, Gwi Jung Han, Ha Yun Kim

박지현, 박종진, 박보람, 한귀정, 김하윤

Food Eng Prog 2018;22(1):67-74.
https://doi.org/10.13050/foodengprog.2018.22.1.67

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Effect of Germination and Roasting Treatment on the Quality Characteristics and Antioxidant Properties of Black Soybean Flours
검정콩가루의 품질 및 항산화 특성에 미치는 발아 및 볶음처리의 영향

Koan Sik Woo, Ji Hae Lee, Byong Won Lee, Yu Young Lee, Byoung Kyu Lee, Hyun-Joo Kim

우관식, 이지혜, 이병원, 이유영, 이병규, 김현주

Food Eng Prog 2018;22(1):75-84.
https://doi.org/10.13050/foodengprog.2018.22.1.75

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List of Articles

Food Engineering Progress. Vol. 22, No. 1, 2018