산업식품공학(Food Engineering Progress)

Application of Response Surface Methodology for the Optimization of Process in Food Technology
반응표면분석법을 이용한 식품제조프로세스의 최적화

Chol-Ho Sim

심철호

Food Eng. Prog. 2011;15(2):97-115.
https://doi.org/10.13050/foodengprog.2011.15.2.97

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Rheological Studies of the Sausage Added the Over-matured Fruits Tenderizer
과숙청과물 연화제를 첨가한 소시지의 물성 연구

Ji-Hye Koak, Moo-Yeol Baik, Byung-Yong Kim

곽지혜, 백무열, 김병용

Food Eng. Prog. 2011;15(2):116-121.
https://doi.org/10.13050/foodengprog.2011.15.2.116

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Discrimination of the Salted Cuttle Fish and the Salted Mitra Squid in Economically Motivated Authentication Food Using Electronic Nose Based on Mass Spectrometer
유사 식품인 오징어 젓갈과 한치 젓갈의 판별을 위한 MS-전자코 분석

Eun Jeung Hong, Ki Hwa Kim, Sue Jee Park, Jee Won Kang, Dong-Sul Kim, Hwa Jung Lee, Eun Jeong Kim, Jae Hwang Lee, Seung-Hee Kim, Kwang-Ho Lee, Bong Soo Noh

홍은정, 김기화, 박수지, 강지원, 김동술, 이화정, 김은정, 이재황, 김승희, 이광호, 노봉수

Food Eng. Prog. 2011;15(2):122-129.
https://doi.org/10.13050/foodengprog.2011.15.2.122

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Functional Properties of Water Extracts from Different Parts of Acanthopanax sessiliflorus
오가피 부위별 열수 추출액의 기능적 특성

Jae-Myoung Choi, Kwang-Yup Kim, Sang-Hwa Lee, Jun-Bae Ahn

최재명, 김광엽, 이상화, 안준배

Food Eng. Prog. 2011;15(2):130-135.
https://doi.org/10.13050/foodengprog.2011.15.2.130

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Identification of Foreign Objects in Soybeans Using Near-infrared Spectroscopy
근적외선 분광법을 이용한 콩과 이물질의 판별

Jong-Guk Lim, Sukwon Kang, Kangjin Lee, Changyeon Mo, Jaeyong Son

임종국, 강석원, 이강진, 모창연, 손재용

Food Eng. Prog. 2011;15(2):136-142.
https://doi.org/10.13050/foodengprog.2011.15.2.136

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Optimum pH Condition of Defatted Rice Protein Extraction by Alkaline Method
알칼리 추출법에 의한 탈지 미강 단백질 추출의 최적 pH 조건

Won Kim, So-Young Jung, Kwang-Won Hong

김원, 정소영, 홍광원

Food Eng. Prog. 2011;15(2):143-147.
https://doi.org/10.13050/foodengprog.2011.15.2.143

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Effect of Die Geometry on Expansion of Corn Flour Extrudate
사출구 구조에 따른 옥수수가루 압출성형물의 팽화특성

Bon-Jae Gu, Gi-Hyung Ryu

구본재, 류기형

Food Eng. Prog. 2011;15(2):148-154.
https://doi.org/10.13050/foodengprog.2011.15.2.148

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Saccharification Characteristics of Extruded Corn Starch at Different Process Parameters
압출성형 공정변수에 따른 옥수수전분 팽화물의 당화특성

Kyu-Chul Lee, Yeon-Soo Kim, Gi-Hyung Ryu

이규철, 김연수, 류기형

Food Eng. Prog. 2011;15(2):155-161.
https://doi.org/10.13050/foodengprog.2011.15.2.155

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Discrimination of Shreds of Frozen and Dried Alaska Pollack, Dried Pollack, and Cod using Electronic Nose
황태채, 북어채 및 대구채 판별을 위한 전자코 분석

Eun Jeung Hong, Ki Hwa Kim, Sue Jee Park, Ji Eun Kim, Dong-Sul Kim, Hwa Jung Lee, Eun Jeong Kim, Jae Hwang Lee, Seung-Hee Kim, Kwang-Ho Lee, Bong Soo Noh

홍은정, 김기화, 박수지, 김지은, 김동술, 이화정, 김은정, 이재황, 김승희, 이광호, 노봉수

Food Eng. Prog. 2011;15(2):162-168.
https://doi.org/10.13050/foodengprog.2011.15.2.162

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Physicochemical Property Changes of Sweet Potato Starch by Ultra Fine Pulverization

Hee-Sun Kim, Hye-Young Park, Gwi-Jung Han, Myung-Hwan Kim

Food Eng. Prog. 2011;15(2):169-174.
https://doi.org/10.13050/foodengprog.2011.15.2.169

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Extraction of Surface-Active Substances from Defatted Rice Bran by Supercritical Carbon Dioxide
초임계 CO²유체 추출법을 이용한 탈지미강 중 표면활성물질 추출의 최적화

Hyong-Ju Lee, Eui-Suk Lee, Soon-Taek Hong

이형주, 이의석, 홍순택

Food Eng. Prog. 2011;15(2):175-181.
https://doi.org/10.13050/foodengprog.2011.15.2.175

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Protease Activity of Lactic Acid Bacteria Isolated from Korean Traditional Fermented Food
전통 발효식품으로부터 Protease 활성을 보유한 유산균의 분리 및 동정

Moo Chang Kook, Seok Cheol Cho, Hoon Park, Seung Seop Kim, Yu Ryang Pyun, Woon Yong Choi, Hyeon Yong Lee

국무창, 조석철, 박훈, 김승섭, 변유량, 최운용, 이현용

Food Eng. Prog. 2011;15(2):182-187.
https://doi.org/10.13050/foodengprog.2011.15.2.182

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List of Articles

Food Engineering Progress. Vol. 15, No. 2, 2011