산업식품공학(Food Engineering Progress)

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

Ji-Young Kim, Young Hyoun Yi

김지영, 이영현

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

Sang-Soon Park, Je-Jung Kim

박상순, 김제중

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

Hye Ran Kim, Jun Ho Lee

김혜란, 이준호

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

Jung-Kue Shin

신정규

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

Jin Tie, Mi-Hwan Kim, Han-Jong Ryu, Kwang-Ho Lee, Min-Soo Han, San-Sun Cho, Hyo-Ku Lee, Gi-Hyung Ryu

김첼, 김미환, 유한중, 이광호, 한민수, 조산순, 이효구, 류기형

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

Ji-Hoon Lee, Dong-Eun Kim, Cheol-Ho Park, Wie-Soo Kang

이지훈, 김동은, 박철호, 강위수

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

Chung-Su Han, Tae-Hwan Kang, He Li, Hyun-Ki Hong, Hong-Young Jeon, You-Ho Kim, Kwang-Seok Yeon

한충수, 강태환, 리혁, 홍현기, 전홍영, 김유호, 연광석

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

Soon-Taek Hong

홍순택

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

Jun Ho Lee

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

Hye Ran Kim, Jun Ho Lee

김혜란, 이준호

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

Jin Tie, Gi-Hyung Ryu

김철, 류기형

Food Eng. Prog. 2008;12(2):137-140.
https://doi.org/10.13050/foodengprog.2008.12.2.137

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List of Articles

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