산업식품공학(Food Engineering Progress)

Effects of Brewer's Spent Grain on the Extrudate Using Agricultural and Marine By-product
농수산 가공 부산뮬을 이용한 압출성형뮬에서 맥주박의 첨가효과

Gyu-Hong Han, Byung-Yong Kim, Young-Tae Hahm

한규홍, 김병용, 함영태

Food Eng. Prog. 2002;6(1):1-9.
https://doi.org/10.13050/foodengprog.2002.6.1.1

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Rheological Properties of Culture Broth during Exo-Polysaccharide Fermentation of Enterobacter sp.
Enterobacter sp.의 다당 발효 중 배양액의 유변학 톡성

Ju-Ha Lee, Shin-Young Lee

이주하, 이신영

Food Eng. Prog. 2002;6(1):10-16.
https://doi.org/10.13050/foodengprog.2002.6.1.10

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Moisture Absorption Characteristics of Mushroom (Agaricus bisporus) as Influenced by Different Drying Methods
건조방법메 따톨 양솜이버섯의 홉짧특생떼 관한 연구

Jong Won Park, Young Sun Ha, Jun Ho Lee

박종원, 하영선, 이준호

Food Eng. Prog. 2002;6(1):17-23.
https://doi.org/10.13050/foodengprog.2002.6.1.17

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Effect of Relative Humidity on the Linerboards' Bursting Strength
습도조건에 따른 곱판지 원지의 파열강도 변화에 관한 연구

Jun Ho Lee, Su Il Kim, Young Sun Ha

이준호, 김수일, 하영선

Food Eng. Prog. 2002;6(1):24-29.
https://doi.org/10.13050/foodengprog.2002.6.1.24

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Studies on Processsing Possibility of Beverage Drinks Manufacture Using Chinese Quince
모과의 음료소재 가공적성에 관한 연구

Jae-Chul Song

송재철

Food Eng. Prog. 2002;6(1):30-37.
https://doi.org/10.13050/foodengprog.2002.6.1.30

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Studies on Manufacture of Mixed Beverage Drinks Using Chinese Quince and Apple
모과-사과 흔합청징윰료 제조에 관한 연구

Jae-Chul Song, Eun-Kyung Cho, Hyun-Jeong Park

송재철, 조은경, 박현정

Food Eng. Prog. 2002;6(1):38-45.
https://doi.org/10.13050/foodengprog.2002.6.1.38

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Effects of Gamma Irradiation on Physicochemical Properties of Arrowroot Starch
감마선 조사가 첨 전분의 이화화적 톡성에 미치는 영향

Herena Kuhm, Kyu-Seob Chang, Hyun-Kyo Jeoung, Jae-Seung Yang, Young Il Jang

금헤레나, 장규섭, 정현교, 양재숭, 장영일

Food Eng. Prog. 2002;6(1):46-51.
https://doi.org/10.13050/foodengprog.2002.6.1.46

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Chemical Changes of Frozen Immatured Soybeans as Influenced by Storage Conditions
냉동폿공의 저장조건에 따른 화학적 톡성 변화

Jun Ho Lee

이준호

Food Eng. Prog. 2002;6(1):52-58.
https://doi.org/10.13050/foodengprog.2002.6.1.52

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Effects of food components and Processing Conditions on Antimicrobial Activities of garlic Alliin-Alliinase Reaction Compounds
식품성분과 가공조건이 마는 alliin-alllinase 반웅물질의 항미생뮬성에 미치는 영향

Doung-Sun Shin, Young-Chun Lee

신동선, 이영춘

Food Eng. Prog. 2002;6(1):59-66.
https://doi.org/10.13050/foodengprog.2002.6.1.59

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Aantimicrobial Activities of Alliin-Alliinase Reation Compounds Extracted from Garlic
마늘로부터 추출한 Alliin-Alliinase 반응뮬질의 항미생뮬성

Doung-Sun Shin, Young-Chun Lee

신동선, 이영춘

Food Eng. Prog. 2002;6(1):67-72.
https://doi.org/10.13050/foodengprog.2002.6.1.67

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Effects of Food Components and Processing Conditions on Antimicrobial Activities of Garlic Methylene Chloride Extract
식품성분과 가공조건이 마늘 Methylene Chloride Extract의 항미생물성에 미치는 영향

Doung-Sun Shin, Young-Chun Lee

신동선, 이영춘

Food Eng. Prog. 2002;6(1):73-78.
https://doi.org/10.13050/foodengprog.2002.6.1.73

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The Preservative Effect of Carbon Dioxide against Microbial Spoilage of Fermented Bread
발효 빵의 미생물 부패에 대한 이산화탄소의 보존효과

Key-Pyoung Lee

이기평

Food Eng. Prog. 2002;6(1):79-84.
https://doi.org/10.13050/foodengprog.2002.6.1.79

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Improvement of the Leavening Activity of Bakers Yeast by Maltose-pulsing Pretreatment
맥아당 전처리에 의한 제뺭용 효모의 발효활성 개선

Key-Pyoung Lee, Won-Jin Kang

이기평, 강원진

Food Eng. Prog. 2002;6(1):85-91.
https://doi.org/10.13050/foodengprog.2002.6.1.85

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Simulation for Spray Drying with Rotary Atomizers using Masters' Model
회전형 Atomizers 분무건조기에 대한 Masters' Model을 적용한 모의 실험

Young Ho Kim, Seung Ju Lee

김영호, 이숭주

Food Eng. Prog. 2002;6(1):92-100.
https://doi.org/10.13050/foodengprog.2002.6.1.92

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Effect of Freezing/Thawing Cycles on Physical Properties of Beef
냉동·해동의 반복이 쇠고기의 뭅성에 미치는 염향

Mi Sun Song, Seung Ju Lee

송미선, 이승주

Food Eng. Prog. 2002;6(1):101-108.
https://doi.org/10.13050/foodengprog.2002.6.1.101

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Mechanical and Crystallization Properties of the Blend Films of Poly(3-hydroxybutyric acid) with Chitosan
Poly(3-hydroxybutyric acid)와 chitosan 뷸렌드 퓝봄의 물성 및 겿정 복성

Jin-Kyung Gu, Meera Kim

구진경, 김미라

Food Eng. Prog. 2002;6(1):109-115.
https://doi.org/10.13050/foodengprog.2002.6.1.109

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The UHT Processing of Non-Viscous Liquid Products

Rakesh K. Singh, Jun Ho Lee

Food Eng. Prog. 2002;6(1):116-125.
https://doi.org/10.13050/foodengprog.2002.6.1.116

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List of Articles

Food Engineering Progress. Vol. 6, No. 1, 2002