산업식품공학(Food Engineering Progress)

Effects of Plant Ingredients on Physicochemical Properties of Extruded Fish Feed

Xuelian Ma, The-Thiri Maung, Tie Jin, Jin-Hyung Yoo, Mi-Hwan Kim, Gi-Hyung Ryu

Food Eng Prog 2019;23(1):1-6.
https://doi.org/10.13050/foodengprog.2019.23.1.1

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Effect of Hypotonic and Hypertonic Solution on Brining Process for Pork Loin Cube: Mass Transfer Kinetics
돼지고기 등심의 염지공정에서 소금농도의 영향:물질전달 동역학을 중심으로

Min Park, Nak Hun Lee, Ye-Won In, Sang-Yup Oh, Hyung-Yong Cho

박민, 이낙훈, 인예원, 오상엽, 조형용

Food Eng Prog 2019;23(1):7-15.
https://doi.org/10.13050/foodengprog.2019.23.1.7

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Study on the Management of Mix Proportioning for the Military Hardtack by Nutritional Components Analysis
일반성분분석을 통한 군납 건빵의 배합비 관리 연구

Donghun Lee, Minhong Jeong, Ji Eun Byun, Kwang-Geun Lee

이동헌, 정민홍, 변지은, 이광근

Food Eng Prog 2019;23(1):16-21.
https://doi.org/10.13050/foodengprog.2019.23.1.16

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Changes in 2,6-dimethoxy-1,4-benzoquinone and Water Extractable Arabinoxylan Content of Wheat Germ Extract by Enzyme Treatment
효소처리에 따른 밀 배아 추출물의 2,6-dimethoxy-1,4-benzoquinone과 수용성 아라비노자일란 함량 변화

Jae-Kang Lee, Jung-Hun Lee, Yong-Hyun Choi, Yong-Seok Choi, Gi-Hyung Ryu

이재강, 이정훈, 최용현, 최용석, 류기형

Food Eng Prog 2019;23(1):22-29.
https://doi.org/10.13050/foodengprog.2019.23.1.22

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Effects of Quality and Sensory Characteristics of Yogurt Added with Tagatose
타가토스의 첨가가 요구르트의 품질 및 관능 특성에 미치는 영향

Dong-Eun Sung, Seung-Yong Lim

성동은, 임승용

Food Eng Prog 2019;23(1):30-38.
https://doi.org/10.13050/foodengprog.2019.23.1.30

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Sensory Characteristics of Enzymatically Hydrolyzed Isolated Soy Protein by Descriptive Analysis
묘사분석을 통한 분리 대두 단백질 효소가수분해물의 관능적 특성

Jinseon Kim, Jung-Kue Shin

김진선, 신정규

Food Eng Prog 2019;23(1):39-46.
https://doi.org/10.13050/foodengprog.2019.23.1.39

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Preparation of Carbon Source for Modified MRS Medium and Antibacterial Activity of Bacteriocin from L. plantarum
Modified MRS 배지용 탄소원 조제 및 L. plantarum 유래의 Bacteriocin의 항균 활성

DaJung Yu, GwiGun Park

유다정, 박귀근

Food Eng Prog 2019;23(1):47-54.
https://doi.org/10.13050/foodengprog.2019.23.1.47

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Effect of Pallet Size Modified Atmosphere Packaging Using Polyamide Film and Linear Low Density Polyethylene Film on the Shelf Life of Strawberries
PA와 LLDPE 필름을 이용한 딸기 저장용 Modified Atmosphere Pallet Packaging 연구

Jinse Kim, Hyun Kyung Jung, So Young Nam, Jae Yong Son, Seok Ho Park, Dong Soo Choi, Yong Hoon Kim, Soo Jang Lee, Chun Wan Park

김진세, 정현경, 남소영, 손재용, 박석호, 최동수, 김용훈, 이수장, 박천완

Food Eng Prog 2019;23(1):55-61.
https://doi.org/10.13050/foodengprog.2019.23.1.55

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Physicochemical Properties and Sensory Evaluation of Meat Analog Mixed With Different Liquid Materials as an Animal Fat Substitute
동물성 지방 대체재로 첨가된 액상 재료에 따른 식물성 고기의 이화학적 특성 및 관능검사

Honggyun Kim, Junhwan Bae, Gihyun Wi, Hyo Tae Kim, Youngjae Cho, Mi-Jung Choi

김홍균, 배준환, 위기현, 김효태, 조영재, 최미정

Food Eng Prog 2019;23(1):62-68.
https://doi.org/10.13050/foodengprog.2019.23.1.62

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Effect of Blanching Condition on the Physicochemical Properties of Burdock, Lotus Root, and Garlic Scape
데치기 조건에 따른 우엉, 연근 및 마늘종의 이화학적 특성 변화

Su-In Hwang, Young Chan Yun, Eun-Jung Lee, Geun-Pyo Hong

황수인, 윤영찬, 이은정, 홍근표

Food Eng Prog 2019;23(1):69-75.
https://doi.org/10.13050/foodengprog.2019.23.1.69

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List of Articles

Food Engineering Progress. Vol. 23, No. 1, 2019