List of Articles

Food Engineering Progress. Vol. 12, No. 2, 2008

Article
pH, Acidity, Color, Reducing Sugar, Total Sugar, Alcohol and Organoleptic Characteristics of Puffed Rice Powder Added Wheat Flour Takju during Fermentation
팽화미분 첨가에 따른 밀가루 탁주의 양조 중 pH, 산도, 색도, 환원당, 총당, 알코올 그리고 관능 성질 변화
Food Eng. Prog. 2008;12(2):71-77.
https://doi.org/10.13050/foodengprog.2008.12.2.71
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Cell Stability and Mutagenicity of Chitosan with Methyleugenol
Methyleugenol 반응시킨 키토산의 세포안정성 및 돌연변이원성
Food Eng. Prog. 2008;12(2):78-82.
https://doi.org/10.13050/foodengprog.2008.12.2.78
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Effect of Pre-treatments on the Drying Characteristics during Hot-air Drying of Water Dropwort
전처리 방법에 따른 미나리의 열풍건조 특성
Food Eng. Prog. 2008;12(2):83-89.
https://doi.org/10.13050/foodengprog.2008.12.2.83
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The Effect of Operating Parameters on Inactivation of Saccharomyces cerevisiae by High Voltage Pulsed Electric Fields
고전압 펄스 전기장에 의한 Saccharomyces cerevisiae의 불활성화에 미치는 공정변수의 영향
Food Eng. Prog. 2008;12(2):90-96.
https://doi.org/10.13050/foodengprog.2008.12.2.90
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Quality Characteristics of Rice Cake(Injulmi) Made with Traditional Process and Instant Injulmi Machine and Different Steeping Time
수침시간에 따른 전통인절미와 즉석인절미의 품질특성
Food Eng. Prog. 2008;12(2):97-106.
https://doi.org/10.13050/foodengprog.2008.12.2.97
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Extrusion-cooking of Tartary Buckwheat(Fagopyrum tataricum Flour Using A Twin-screw Extruder
이축 압출 성형기를 이용한 타타리메밀의 압출성형에 대한 연구
Food Eng. Prog. 2008;12(2):107-114.
https://doi.org/10.13050/foodengprog.2008.12.2.107
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Storage Characteristics of Rice by Paper Packaging Materials
종이 포장재에 따른 쌀의 저장특성
Food Eng. Prog. 2008;12(2):115-120.
https://doi.org/10.13050/foodengprog.2008.12.2.115
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Influence of Methylcellulose on Properties of β-lactoglobulin Emulsions
베타락토글로부린 유화액의 성질에 대한 메칠셀루로오스 첨가의 영향
Food Eng. Prog. 2008;12(2):121-127.
https://doi.org/10.13050/foodengprog.2008.12.2.121
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Effect of Prunus mume Extract on the Physicochemical Properties of Korean Hot Pepper-Soybean Paste
Food Eng. Prog. 2008;12(2):128-132.
https://doi.org/10.13050/foodengprog.2008.12.2.128
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Sensory and Consumer Perception of Mixed Seasoning Based on Onion and Pepper Powders
양파분말 첨가 혼합조미료의 관능적 특성 및 소비자 기호도
Food Eng. Prog. 2008;12(2):133-136.
https://doi.org/10.13050/foodengprog.2008.12.2.133
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Study of Spread Properties of Instant Injulmi
즉석인절미의 퍼짐특성에 관한 연구
Food Eng. Prog. 2008;12(2):137-140.
https://doi.org/10.13050/foodengprog.2008.12.2.137
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