산업식품공학(Food Engineering Progress)

List of Articles

Food Engineering Progress. Vol. 26, No. 1, 2022

Article

Gastroprotective Effects of Brassica Oleracea Var. Capitata Extraction by Suppressing Histamine Releasing in HCl-Ethanol Induced Gastritis Rat Model

Jung Sik Lim, Chae Rim Kim, Kwang Soon Shin, Taek Joon Yoon, Hee Jung Park

Food Eng Prog 2022;26(1):1-10.
https://doi.org/10.13050/foodengprog.2022.26.1.1

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A Study on the Quality Characteristics of Apple and Carrot Mixed Juice With Different Amounts of Beet
비트 착즙액의 첨가량을 달리한 당근, 사과 혼합주스의 품질특성 연구

Yen-Hee Jung, Sun-Choung Ahn

정연희, 안선정

Food Eng Prog 2022;26(1):11-18.
https://doi.org/10.13050/foodengprog.2022.26.1.11

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Effects of Bactocease Treatment on Microbial Growth and Quality of Fried Fish Paste During Storage
박토시스 처리가 튀김어묵의 저장 중 미생물 생육 및 품질에 미치는 영향

Ji-Hoon Kang, Chae Hun Ra, Seon Hwa Kim, Hee Won Shon, Ha-Yull Chung

강지훈, 라채훈, 김선화, 손희원, 정하열

Food Eng Prog 2022;26(1):19-26.
https://doi.org/10.13050/foodengprog.2022.26.1.19

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Effects of Quality Characteristics and Antioxidant Activity on Yogurt Added With Cold Brew Liquid Coffee Containing Lactobacillus delbrueckii subsp. bulgaricus
콜드브루 액상 커피의 첨가가 Lactobacillus delbrueckii subsp. bulgaricus를 이용한 타가토스 요구르트의 발효 속도 및 항산화 활성에 미치는 영향

Seung-Yong Lim

임승용

Food Eng Prog 2022;26(1):27-35.
https://doi.org/10.13050/foodengprog.2022.26.1.27

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Changes in Viability of Bifidobacterium lactis and Quality Properties on Pudding With Grain-Added Yogurt During Cold Storage
곡류 첨가 요구르트 푸딩의 냉장 저장 중 품질 특성 및 Bifidobactrium lactis의 생존율 변화

Seung-Yong Lim

임승용

Food Eng Prog 2022;26(1):36-43.
https://doi.org/10.13050/foodengprog.2022.26.1.36

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Quality Characteristics of Strawberry Jam Added with Neohesperidin Dihydrochalcone
Neohesperidin Dihydrochalcone를 첨가한 딸기잼의 품질 특성

Gyeong A Jeong, Yang Kim, Chang Joo Lee

정경아, 김양, 이창주

Food Eng Prog 2022;26(1):44-50.
https://doi.org/10.13050/foodengprog.2022.26.1.44

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Preparation and Quality Characteristics of Jelly According to Various Gelling Agents
다양한 겔화제를 이용한 젤리의 제조 및 품질특성

Eun-Sung Cha, Hye-Yoon Yi, Su-Youn Lim, Ji-Yeon Chun

차은성, 이혜윤, 임수연, 천지연

Food Eng Prog 2022;26(1):51-59.
https://doi.org/10.13050/foodengprog.2022.26.1.51

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