산업식품공학(Food Engineering Progress)

Preparation of Starch and Cellulose-Based Edible Films Incorporated with Propolis Extract and Their Physical and Antimicrobial Properties

Chong-Tai Kim, Chul-Jin Kim, Yong-Jin Cho, Bo-Youn Chun, Soo-Jeong Lee, Jae-Yoon Cha, Tae-Hyeo Kim

Food Eng. Prog. 2005;9(1):1-7.
https://doi.org/10.13050/foodengprog.2005.9.1.1

HTML PDF PubReader

Clustering Consumer Characteristics in a Cognitive Sensory Evaluation of Food

Sung-Woo Shine, Jae-Kun Chun

Food Eng. Prog. 2005;9(1):8-12.
https://doi.org/10.13050/foodengprog.2005.9.1.8

HTML PDF PubReader

Optimization of Nomilin Extraction Condition from Citron (Citrus junos sieb.) Seed by Supercritical Fluid Extraction
초임계 추출 공정을 이용한 유자 씨에 함유된 Nomilin 추출조건의 최적화

Sung-Gill Cho, Joo-Heon Hong, Sang-Chel Seo, Bo-Kyung Lee, Yong-Hee Choi

조성길, 홍주헌, 서상철, 이보경, 최용희

Food Eng. Prog. 2005;9(1):13-19.
https://doi.org/10.13050/foodengprog.2005.9.1.13

HTML PDF PubReader

Chitosan-Gelatin Nanoemulsions Prepared by SPG (Shirasu Porous Glass) Membrane Process and Their Characteristics

Chong-Tai Kim, Chul-Jin Kim, Yong-Jin Cho, Bo-Youn Chun

Food Eng. Prog. 2005;9(1):20-25.
https://doi.org/10.13050/foodengprog.2005.9.1.20

HTML PDF PubReader

Physicochemical and Sensory Properties of Dough and Cookie Added with Black Rice Flour

Jun Ho Lee, Gyeong Hwa Kim, Yang Sun Kim

Food Eng. Prog. 2005;9(1):26-31.
https://doi.org/10.13050/foodengprog.2005.9.1.26

HTML PDF PubReader

Properties of Composite Films Manufactured with Soy Protein Isolate and Corn Starch
분리 대두 단백질과 옥수수 전분을 혼합하여 제조한 복합 필름의 특성

Jae-Youn Kim, Sang-Kyu Park, Jong-Hoon Chung, Chong-Ouk Rhee

김재연, 박상규, 정종훈, 이종욱

Food Eng. Prog. 2005;9(1):32-37.
https://doi.org/10.13050/foodengprog.2005.9.1.32

HTML PDF PubReader

Effect of the State of Consciousness on Consumer Clustering in the Cognitive Sensory Evaluation of Food

Sung-Woo Shine, Jae-Kun Chun

Food Eng. Prog. 2005;9(1):38-44.
https://doi.org/10.13050/foodengprog.2005.9.1.38

HTML PDF PubReader

Development of Mathematical Model for Hydrolysis of Fish Oil by means of Lipolase-100T
Lipolase-100T의 물고기 기름 가수분해에 대한 수식모형개발

Hyun-Su Kim, Won-Ho Kim, Ji-Suk Park, Byung-Ki Hur

김현수, 김원호, 박지숙, 허병기

Food Eng. Prog. 2005;9(1):45-51.
https://doi.org/10.13050/foodengprog.2005.9.1.45

HTML PDF PubReader

Optimization of the Falcarinol Extraction Conditions from Acanthopanax senticosus Using Supercritical Fluid Carbon Dioxide
초임계 유체 Co₂ 를 이용한 가시오가피로부터 falcarinol 추출조건의 최적화

Seong-Ju Kim, Kyu-Seob Chang

김성주, 장규섭

Food Eng. Prog. 2005;9(1):52-58.
https://doi.org/10.13050/foodengprog.2005.9.1.52

HTML PDF PubReader

Use of Vacuum Impregnation in Brine Salting Process of Kimchi
김치 절임 과정에서의 진공함침 기술의 이용

Hana Ryoo, SeungJu Lee, Eung-Soo Han, Kwang-Geun Lee

유하나, 이승주, 한응수, 이광근

Food Eng. Prog. 2005;9(1):59-64.
https://doi.org/10.13050/foodengprog.2005.9.1.59

HTML PDF PubReader

Dynamic rheological properties of vacuum mixed dough
진공 반죽의 동적 레올로지 특성

Won-Ho Jeong, Seung Ju Lee

정원호, 이승주

Food Eng. Prog. 2005;9(1):65-69.
https://doi.org/10.13050/foodengprog.2005.9.1.65

HTML PDF PubReader

Rheological Properties of Wheat Dough with added Chitosan
키토산 첨가 밀가루 반죽의 레올로지 특성

Sang Ho Choi, Seung Ju Lee

최상호, 이승주

Food Eng. Prog. 2005;9(1):70-75.
https://doi.org/10.13050/foodengprog.2005.9.1.70

HTML PDF PubReader

List of Articles

Food Engineering Progress. Vol. 9, No. 1, 2005