산업식품공학(Food Engineering Progress)

The Compositional and Functional Properties of Kombucha: A Literature Review
콤부차의 조성과 기능성에 관한 고찰

Jae Young Kim, Hye Jung Shin, Hyungjin Lukas Kim, Hoon Park, Phil Kun Kim, Steven Park, Sae Hun Kim

김재영, 신혜정, 김형진, 박훈, 김필건, 박상재, 김세헌

Food Eng Prog 2020;24(1):1-14.
https://doi.org/10.13050/foodengprog.2020.24.1.1

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Development of MRI Technique for the Investigation of Intact Dried Green Coffee Bean Hydration Process

Seunghoon Baek, Seong Min Kim

Food Eng Prog 2020;24(1):15-22.
https://doi.org/10.13050/foodengprog.2020.24.1.15

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Enhancement of 1-Deoxynojirimycin Production by Optimizing the Conditions for Mulberry Leaf Extract Fermentation by Lactobacillus plantarum

Hyunjung Ok, Sulhee Lee, Young-Seo Park

Food Eng Prog 2020;24(1):23-30.
https://doi.org/10.13050/foodengprog.2020.24.1.23

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Effects of Heating Methods and Kernel Characteristics on the Expansion of Whole Grains
가열방법 및 곡류특성이 통곡의 팽화에 미치는 영향

Ye-Ju Park, Jae-Kwon Lee

박예주, 이재권

Food Eng Prog 2020;24(1):31-37.
https://doi.org/10.13050/foodengprog.2020.24.1.31

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Quality Characteristics of Beer with Pine Bark Extract
소나무껍질추출물을 이용한 맥주의 품질특성

Ju-Seon Park, Sung-Tae Kang

박주선, 강성태

Food Eng Prog 2020;24(1):38-44.
https://doi.org/10.13050/foodengprog.2020.24.1.38

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Effects of Quality Properties and Antioxidant Activity on Yogurt added with Tagatose and Barley
보리와 타가토스의 첨가가 요구르트의 품질 특성 및 항산화 활성에 미치는 영향

Seung-Yong Lim

임승용

Food Eng Prog 2020;24(1):45-53.
https://doi.org/10.13050/foodengprog.2020.24.1.45

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Quality Characteristics of Tofu Made from Korean Soybean Cultivars
국내 주요 콩 품종의 두부 품질특성 평가

Eun-Yeong Sim, Choon Ki Lee, Hye-Young Park, Yu Young Lee, Hye-Sun Choi, Seukki Lee, Hong Sik Kim, Beom-Kyu Kang, Areum Chun, Mijung Kim, Jieun Kwak, Yong-hee Jeon

심은영, 이춘기, 박혜영, 이유영, 최혜선, 이석기, 김홍식, 강범규, 천아름, 김미정, 곽지은, 전용희

Food Eng Prog 2020;24(1):54-61.
https://doi.org/10.13050/foodengprog.2020.24.1.54

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A Study of the Diversity and Profile for Enzyme Production of Aerobically Cultured Halophilic Microorganisms from the Various Solar Salterns
다양한 염전으로부터 호기적 조건에서 분리된 미생물의 다양성 및 효소 생산능 분석에 관한 연구

Yong-Jik Lee, Kee-Sun Shin, Sang-Jae Lee

이용직, 신기선, 이상재

Food Eng Prog 2020;24(1):62-76.
https://doi.org/10.13050/foodengprog.2020.24.1.62

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A Research on the Diversity and Enzyme Productivity of Halophilic Microorganisms Isolated from the Soil around the Ranch for the Exploration of Fermentation Strains
발효 균주 탐색을 위한 목장 주변 토양에서 분리한 내염성 미생물의 다양성 및 효소 생산능 분석

Yong-Jik Lee, Kee-Sun Shin, Sang-Jae Lee

이용직, 신기선, 이상재

Food Eng Prog 2020;24(1):77-87.
https://doi.org/10.13050/foodengprog.2020.24.1.77

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The Quality Characteristics of Foods by Applying Liquid Immersion Freezing Technology
액체 침지식 냉동 기술 적용에 따른 식품의 품질 특성 평가

Jae Gak Yu, Hyejung Park, Kyoung Hwa Um, Won Dae Chung

유재각, 박혜정, 엄경화, 정원대

Food Eng Prog 2020;24(1):88-93.
https://doi.org/10.13050/foodengprog.2020.24.1.88

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List of Articles

Food Engineering Progress. Vol. 24, No. 1, 2020