List of Articles

Food Engineering Progress. Vol. 27, No. 1, 2023

Article
Antioxidant and Anti-Inflammatory Effect of Ecklonia cava Extract Using Jeju Lava Seawater
제주 용암해수를 이용한 감태(Ecklonia cava) 추출물의 항산화 및 항염증 효능
Food Eng Prog 2023;27(1):1-10.
https://doi.org/10.13050/foodengprog.2023.27.1.1
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Quality Characteristics of Gijeongtteok Made with Kimchi Broth and Extract Mulberry (Cudrania tricuspidate) Fruit
김치 발효액과 꾸지뽕 추출액이 첨가된 기정떡의 품질특성 분석
Food Eng Prog 2023;27(1):11-18.
https://doi.org/10.13050/foodengprog.2023.27.1.11
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Effect of Simulated Refrigerated Distribution Environment on the Quality of Green Lettuce and Ground Meat
모의냉장유통환경이 상추와 분쇄육의 품질에 미치는 영향
Food Eng Prog 2023;27(1):19-30.
https://doi.org/10.13050/foodengprog.2023.27.1.19
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Study of Physicochemical Properties and Antioxidant/Antimicrobial Activity of Makgeolli with Prunus mume Extract
매실 첨가 막걸리의 이화학적 특성 및 항균/항산화 특성 연구
Food Eng Prog 2023;27(1):31-39.
https://doi.org/10.13050/foodengprog.2023.27.1.31
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A Study on Consumer Purchase Behavior and Expected Taste in Fresh-Cut Fruits and Vegetables
신선편의 과일·채소의 소비자 구매행동 및 기대하는 맛 수준 연구
Food Eng Prog 2023;27(1):40-46.
https://doi.org/10.13050/foodengprog.2023.27.1.40
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Quality Properties of Dacquoise According to the Replacement Ratio of Allulose
알룰로스 대체 비율에 따른 다쿠아즈의 품질특성
Food Eng Prog 2023;27(1):47-54.
https://doi.org/10.13050/foodengprog.2023.27.1.47
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Research Note
Physicochemical Characteristics by Mixing Ratio of Soybean and Peanut Protein
콩 및 땅콩 단백질 혼합비율에 따른 이화학적 특성
Food Eng Prog 2023;27(1):55-59.
https://doi.org/10.13050/foodengprog.2023.27.1.55
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