List of Articles

Food Engineering Progress. Vol. 25, No. 1, 2021

Article
Quality Characteristics of Nurungji Added with Barley Sprout Powder
새싹보리 분말을 첨가한 누룽지의 품질특성
Food Eng Prog 2021;25(1):1-7.
https://doi.org/10.13050/foodengprog.2021.25.1.1
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Tenderization and Quality Evaluation of Japanese Spanish Mackerel with W/O/W Double Emulsion Encapsulated Bromelain
브로멜라인이 캡슐화 된 W/O/W 이중 에멀젼을 적용한 삼치 연화 및 품질 평가
Food Eng Prog 2021;25(1):8-17.
https://doi.org/10.13050/foodengprog.2021.25.1.8
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Quality Characteristics of Yanggaeng Added With Neohesperidin Dihydrochalcone as Partial Replacement of Sucrose
설탕 대체 Neohesperidin Dihydrochalcone를 첨가한 양갱의 품질 특성
Food Eng Prog 2021;25(1):18-23.
https://doi.org/10.13050/foodengprog.2021.25.1.18
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Physicochemical and Texture Properties of Commercial Stick-Type Jelly
국내 시판 스틱형 젤리의 이화학 및 조직감 특성
Food Eng Prog 2021;25(1):24-33.
https://doi.org/10.13050/foodengprog.2021.25.1.24
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Nitrogen Fertilization and Physiological Disorders of Spring Kimchi Cabbage During Cold Storage
질소시비와 봄배추 저온저장 중 생리장해
Food Eng Prog 2021;25(1):34-42.
https://doi.org/10.13050/foodengprog.2021.25.1.34
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Effect of Milling on the Pasting Properties and Storage Stability of Dry-Milled Rice Flour
도정방법이 건식제분 쌀가루의 호화특성 및 저장 안정성에 미치는 영향
Food Eng Prog 2021;25(1):43-50.
https://doi.org/10.13050/foodengprog.2021.25.1.43
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Functional Ingredients and Antioxidant Activity of Korean Traditional Wild Simulated Ginseng Vinegar and Red Ginseng Vinegar
한국전통 산양삼 식초와 홍삼 식초의 기능성분과 항산화 작용
Food Eng Prog 2021;25(1):51-60.
https://doi.org/10.13050/foodengprog.2021.25.1.51
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Bioactivity Changes of Non-Germinated Pungsannamul-kong According to Roasting Conditions
미발아 풍산나물콩의 로스팅 조건에 따른 생리활성 변화
Food Eng Prog 2021;25(1):61-69.
https://doi.org/10.13050/foodengprog.2021.25.1.61
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The Effect of Cooking Water on Sensory Property and Consumer Preference of Korean Menu
제주용암수를 적용한 한식 메뉴의 감각특성 및 소비자 기호도
Food Eng Prog 2021;25(1):70-76.
https://doi.org/10.13050/foodengprog.2021.25.1.70
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