산업식품공학(Food Engineering Progress)

Effect of Die Geometry and Carbon Dioxide Injection on Physical Properties of Extruded Corn Flour
사출구 구조와 탄산가스 주입이 옥수수 압출성형물의 물리적 특성에 미치는 영향

Bon-Jae Gu, Gi-Hyung Ryu

구본재, 류기형

Food Eng. Prog. 2012;16(2):83-91.
https://doi.org/10.13050/foodengprog.2012.16.2.83

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Gas Barrier Characteristics of Low Density Polyethylene-Clay Nanocomposite Sheets
저밀도 폴리에틸렌-클레이 나노컴포지트 시트의 기체차단 특성

HeeJae Yoo, Young-Suk Kim, Donghwa Chung

유희재, 김영석, 정동화

Food Eng. Prog. 2012;16(2):92-99.
https://doi.org/10.13050/foodengprog.2012.16.2.92

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Effects of Activated Calcium Addition on the Quality and Shelf-life of Tofu
침지액에 산화칼슘 첨가가 두부의 저장성에 미치는 영향

Jeehye Sung, Rosa Kim, Ji-Hye Moon, Yoon Sook Kim

성지혜, 김로사, 문지혜, 김윤숙

Food Eng. Prog. 2012;16(2):100-106.
https://doi.org/10.13050/foodengprog.2012.16.2.100

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Reduction of Microorganisms in Red Pepper Powder by Low Pressure Discharge Plasma
감압방전플라즈마에 의한 고춧가루 미생물 저감

Chulkyoon Mok, Hyungjoo Jeon

목철균, 전형주

Food Eng. Prog. 2012;16(2):107-112.
https://doi.org/10.13050/foodengprog.2012.16.2.107

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Development of a Computer-Assisted Quantitative Microbial Risk Assessment (QMRA) - Hazard Analysis and Critical Control Point (HACCP) Program for Food Safety in Restaurant
음식점의 미생물적 식품안전을 위한 QMRA-HACCP 전산프로그램의 개발

Seung-Ju Lee, Kwang-Geun Lee

이승주, 이광근

Food Eng. Prog. 2012;16(2):113-121.
https://doi.org/10.13050/foodengprog.2012.16.2.113

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Antimicrobial Activity of Lactobacillus sakei J4 Isolated from Korean Dongchimi and Its Probiotic Properties
동치미로부터 분리한 Lactobacillus sakei J4의 항균활성 및 생균제로서 특성

Joong-Hyun Park, Deog-Hwan Oh, Ha-Yull Chung

박중현, 오덕환, 정하열

Food Eng. Prog. 2012;16(2):122-128.
https://doi.org/10.13050/foodengprog.2012.16.2.122

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Development of Sea Buckthorn Beer Using Mongolian Sea Buckthorn (Hippophae rhamnoides) Fruit
몽골산 갈매보리수 나무 열매를 이용한 맥주 개발

Moon-Hang Lee, Heera Cho, Kwang-Geun Lee

이문행, 조희라, 이광근

Food Eng. Prog. 2012;16(2):129-133.
https://doi.org/10.13050/foodengprog.2012.16.2.129

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Comparison of Physicochemical Properties of Calcium Carbonate Nano- and Micro-Powders
칼슘 나노분말과 마이크로 분말의 이화학적 특성 비교

Sae-Yeol-Rim Paik, Jina Ryu, Sanghoon Ko

백새열림, 류지나, 고상훈

Food Eng. Prog. 2012;16(2):134-138.
https://doi.org/10.13050/foodengprog.2012.16.2.134

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Quality Characteristics of Brewed Beer with Rice Adjunct
쌀 adjunct를 첨가한 맥주의 품질 특성

Sung Ki Hyeun, Young An Kwon, Seung Ju Lee

현성기, 권영안, 이승주

Food Eng. Prog. 2012;16(2):139-144.
https://doi.org/10.13050/foodengprog.2012.16.2.139

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Antimicrobial and Antioxidative Activities of Phytic Acid in Meats
식육에 첨가한 피틴산의 항균효과와 항산화능

Bok-Kyeong Han, Hyeok-Jun Choi, Young-Seo Park

한복경, 최혁준, 박영서

Food Eng. Prog. 2012;16(2):145-150.
https://doi.org/10.13050/foodengprog.2012.16.2.145

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Improving Qualities of Rice Beer Using Enzymes and Amino Acids
효소 및 아미노산 첨가에 의한 쌀 맥주의 품질 개선

Young An Kwon, Kwang-Geun Lee, Kwang Won Hong, Seung Ju Lee

권영안, 이광근, 홍광원, 이승주

Food Eng. Prog. 2012;16(2):151-156.
https://doi.org/10.13050/foodengprog.2012.16.2.151

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A Study on the Changes of Insoluble Protein and Dietary Fiber of the Rice By-Products Prepared by Mixed Enzyme Treatment
혼합효소 처리에 의한 쌀 가공 부산물의 불용성 단백질 및 식이섬유 함량 변화 연구

Seok-Jun Park, Jin-Woo Park, Han-Seung Lee, Byung-Yong Kim, Moo-Yeol Baik

박석준, 박진우, 이한승, 김병용, 백무열

Food Eng. Prog. 2012;16(2):157-163.
https://doi.org/10.13050/foodengprog.2012.16.2.157

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Effects of Puffing Process on the Saponin Components in Platycodon grandiflorus(jacqin) A.De Candle
팽화 처리가 도라지 사포닌 성분에 미치는 영향

Seok-Jun Park, A-Young Kim, Han-Seung Lee, Byung-Yong Kim, Moo-Yeol Baik

박석준, 김아영, 이한승, 김병용, 백무열

Food Eng. Prog. 2012;16(2):164-171.
https://doi.org/10.13050/foodengprog.2012.16.2.164

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Emulsifying Properties of Surface-Active Substances from Defatted Rice Bran by Supercritical Carbon Dioxide
초임계 CO₂를 이용하여 추출한 탈지미강 중 표면활성물질의 유화 성질 평가

Hyong-Ju Lee, Jae-Suk Bae, Eui-Suk Lee, Ho-Cheol Kang, Ki-Teak Lee, Soon-Taek Hong

이형주, 배재석, 이의석, 강호철, 이기택, 홍순택

Food Eng. Prog. 2012;16(2):172-179.
https://doi.org/10.13050/foodengprog.2012.16.2.172

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Extraction Methods Influence Inhibitory Effects of Agrimonia pilosa on the Growths of Meat-Poisoning Lactic Acid Bacteria
추출방법에 따른 용아초의 육가공 식품 변패 젖산균에 대한 생육저해 효과

Ha-Yeon Lee, Jong-Sub Lee, Da-Hye Kim, Seon-Goo Lee, Yong-Jin Lee, Myoung-Dong Kim

이하연, 이종섭, 김다혜, 이선구, 이용진, 김명동

Food Eng. Prog. 2012;16(2):180-184.
https://doi.org/10.13050/foodengprog.2012.16.2.180

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List of Articles

Food Engineering Progress. Vol. 16, No. 2, 2012