산업식품공학(Food Engineering Progress)

Physicochemical Properties of Cookies Incorporated with Strawberry Powder
딸기 분말을 대체하여 제조한 쿠키의 이화학적 품질특성

Jun Ho Lee, Jong Cheul Ko

이준호, 고종철

Food Eng. Prog. 2009;13(2):79-84.
https://doi.org/10.13050/foodengprog.2009.13.2.79

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Preparation and Physicochemical Characteristics of Anchovy Hydrolysates Produced by High Hydrostatic Pressure and Enzymatic Hydrolysis Treatment
고압/효소분해 처리에 의한 멸치 가수분해물의 제조 및 특성분석

Min-Ji Kim, Bae Nahmgung, Bok-Nam Kim, Soo-Jeong Lee, Chul-Jin Kim, Yong-Jin Cho, Chong-Tai Kim

김민지, 남궁배, 김복남, 이수정, 김철진, 조용진, 김종태

Food Eng. Prog. 2009;13(2):85-91.
https://doi.org/10.13050/foodengprog.2009.13.2.85

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Investigation of Functional Ingredients from Onion According to the Extraction Methods, Heat Treatment, and Storage Period
양파의 추출방법과 추출액의 살균·저장에 따른 기능성성분 분석

Hoon Park, Ganbud Oyunzul, Sung-Who Suh, Young-Seo Park, Jae-Kweon Jang, Myong-Soo Chung, Young Jin Choi, Kun-Sub Shim

박훈, 간버드 오윤졸, 서성후, 박영서, 장재권, 정명수, 최영진, 심건섭

Food Eng. Prog. 2009;13(2):92-98.
https://doi.org/10.13050/foodengprog.2009.13.2.92

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Physicochemical Properties and Consumer Acceptance of Tofu Incorporated with Yakong

Jun Ho Lee, Ji Yoon Han

Food Eng. Prog. 2009;13(2):99-104.
https://doi.org/10.13050/foodengprog.2009.13.2.99

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Physicochemical Properties of Salicornia herbacea Powder as Influenced by Drying Methods
건조방법에 따른 함초 분말의 이화학적 품질 특성

Hui Jeong Kim, Jun Ho Lee

김희정, 이준호

Food Eng. Prog. 2009;13(2):105-109.
https://doi.org/10.13050/foodengprog.2009.13.2.105

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Quality Changes of Gochujang Incorporated with Strawberry Puree during Aging
딸기 퓌레를 첨가한 고추장의 숙성 중 품질 변화

Hui Jeong Kim, Jun Ho Lee

김희정, 이준호

Food Eng. Prog. 2009;13(2):110-116.
https://doi.org/10.13050/foodengprog.2009.13.2.110

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Detection of Spoilage Odors in Beef Using R-index and Pseudomonas Growth during Storage
쇠고기의 저장 중 R-index에 의한 부패취 발생시점과 Pseudomonas의 증식과의 비교 분석

Ko Eun Byeon, Han Jo Park, Soo Rim An, Kwang Won Hong, Sang Gi Min, Ku Young Chung, Kee Hoon Won, Seung Ju Lee

변고은, 박한조, 안수림, 홍광원, 민상기, 정구용, 원기훈, 이승주

Food Eng. Prog. 2009;13(2):117-121.
https://doi.org/10.13050/foodengprog.2009.13.2.117

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Ultraviolet Inactivation of Escherichia coli in Stainless Steel Cups
스테인리스스틸 컵 내 Escherichia coli의 자외선 살균

Chulkyoon Mok, Nam-Hoon Lee

목철균, 이남훈

Food Eng. Prog. 2009;13(2):122-129.
https://doi.org/10.13050/foodengprog.2009.13.2.122

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Wine Production Using Osmotic Solution from Dried Mango Process

Annalene S. Garcia, Jae-Ho Park, Hyung-Jin Jeong, Youn-Moon Park, Koo-Min Chung, Jong-Hwa Lee

Food Eng. Prog. 2009;13(2):130-137.
https://doi.org/10.13050/foodengprog.2009.13.2.130

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Adsorption Characteristic of Brownish Dark Colored Compounds from the Hot Water Extract of Auricularia auricula Fruit Body
흑목이 버섯 자실체의 열수추출물로부터 흑갈색 색소 성분의 흡착 특성

Hyeon-Min Kim, Won Hur, Kun Bin Lim, Shin-Young Lee

김현민, 허원, 임건빈, 이신영

Food Eng. Prog. 2009;13(2):138-146.
https://doi.org/10.13050/foodengprog.2009.13.2.138

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Extraction of Quercetin and Its Glucosides from Onion Edible Part Using Solvent Extraction and Various Extraction Assisting Methods
용매 추출과 병용 추출법을 이용한 양파 과육으로부터 quercetin 관련물질의 추출

Eun Young Jin, Young-Seo Park, Jae Kweon Jang, Myong-Soo Chung, Hoon Park, Kun-Sub Shim, Young Jin Choi

진은영, 박영서, 장재권, 정명수, 박훈, 심건섭, 최영진

Food Eng. Prog. 2009;13(2):147-153.
https://doi.org/10.13050/foodengprog.2009.13.2.147

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Changes in GABA Content of Selected Specialty Rice After Germination
발아에 따른 일부 특수미의 GABA 함량 변화

Youngmin Choi, Geonuk Jeon, Suhyun Kong, Junsoo Lee

최용민, 전건욱, 공수현, 이준수

Food Eng. Prog. 2009;13(2):154-158.
https://doi.org/10.13050/foodengprog.2009.13.2.154

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pH, Moisture, Solid, Total Sugar, Amylose, Viscosity, Spreadability and Color of Puffed Rice Powder Added Tarakjuk
팽화미분 첨가에 따른 타락죽의 pH, 수분, 고형분, 총당, amylose, 점도, 퍼짐성 및 색도 변화

Ji-Young Kim, Ju Bong Kim, Young Hyoun Yi

김지영, 김주봉, 이영현

Food Eng. Prog. 2009;13(2):159-163.
https://doi.org/10.13050/foodengprog.2009.13.2.159

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List of Articles

Food Engineering Progress. Vol. 13, No. 2, 2009