산업식품공학(Food Engineering Progress)

Chemical Leachates from Food Contact Packaging Materials and Health Risks

Pradeep Puligundla, Sanghoon Ko

Food Eng. Prog. 2013;17(2):99-104.
https://doi.org/10.13050/foodengprog.2013.17.2.99

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Quality Characteristics of Sulgidduk Added with Corni fructus Powder
산수유 분말을 첨가한 설기떡의 품질 특성

Ho-Kyoung Kim, Hyun-Hee Jin, Mi-Sun Lee, Seung-Joo Lee

김호경, 진현희, 이미선, 이승주

Food Eng. Prog. 2013;17(2):105-111.
https://doi.org/10.13050/foodengprog.2013.17.2.105

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Influence of Temperature on Mass Transfer Kinetic and Microscopic Structure During DIS Process of Aloe vera Leaf
알로에 베라의 DIS (Dewatering & Impregnation Soaking) 공정 중 물질 전달 동역학 및 미세구조에 미치는 온도의 영향

Hye Mi Kwon, Ji Min Cha, Won Hur, Shin Young Lee

권혜미, 차지민, 허원, 이신영

Food Eng. Prog. 2013;17(2):112-120.
https://doi.org/10.13050/foodengprog.2013.17.2.112

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Elucidation of Volatile Changes in Soybean Oil Stored in Polypropylene-Clay Nanocomposite
폴리프로필렌-클레이 나노컴포지트 용기에 저장한 대두유의 향미특성 변화 규명

HeeJae Yoo, In Hee Cho, Donghwa Chung, Young-Suk Kim

유희재, 조인희, 정동화, 김영석

Food Eng. Prog. 2013;17(2):121-130.
https://doi.org/10.13050/foodengprog.2013.17.2.121

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Changes in Quality Characteristics of Maengjong Bamboo (Phyllostachys pubescens) Shoot Pickles
맹종죽 죽순 장아찌 숙성 중 품질 특성 변화

Chul-Hwan Oh, Nam-Soon Oh, Sun Im Won, Man-Jin In, Dong Chung Kim

오철환, 오남순, 원선임, 인만진, 김동청

Food Eng. Prog. 2013;17(2):131-136.
https://doi.org/10.13050/foodengprog.2013.17.2.131

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Analysis of Dish Detergent in Anionic and Nonionic Surfactants by HPLC
HPLC를 이용한 주방세제의 음이온 및 비이온 계면활성제 분석

Jang-Mi Kim, Jung-Min Park, Kyung-Tae Kim, Kyong-Whan Moon, Se-Jong Park, Dong-Woo Shin, Mee-Hye Kim, Jin-Man Kim

김장미, 오남순, 김경태, 문경환, 박세종, 신동우, 김미혜, 김진만

Food Eng. Prog. 2013;17(2):137-142.
https://doi.org/10.13050/foodengprog.2013.17.2.137

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Optimization of Cationic Corn Starch Production by Using Response Surface Methodology
반응표면분석법에 의한 양이온성 옥수수전분 생산의 최적화

Hae-hun Shin, Seok-Cheol Cho

신해헌, 조석철

Food Eng. Prog. 2013;17(2):143-150.
https://doi.org/10.13050/foodengprog.2013.17.2.143

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Physiochemical Characteristics of Cationic Corn Starch with Various Degree of Substitution
치환도별 양이온성 옥수수전분의 물리화학적 특성

Byung-Sun Kang, Seok-Cheol Cho

강병선, 조석철

Food Eng. Prog. 2013;17(2):151-158.
https://doi.org/10.13050/foodengprog.2013.17.2.151

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Sterilization of Yeast Isolated from Makgeolli by Intense Pulsed Light Treatment in Batch System
회분식 고강도 광원 처리에 의한 막걸리 효모의 살균

Bora Kim, Ae-Jin Kim, Hee-Jung Hong, Jung-Kue Shin

김보라, 김애진, 홍희정, 신정규

Food Eng. Prog. 2013;17(2):159-164.
https://doi.org/10.13050/foodengprog.2013.17.2.159

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Purification of β-Mannanase from Xylogone sphaerospora and the Effect of Picea abies Galactosyl Glucomannan Hydrolysates on the Growth of Bifidobacterium spp.
Xylogone sphaerospora 유래 정제 β-Mannanase에 의한 Picea abies Galactosyl Glucomannan 가수분해물의 중합도별 Bifidobacterium spp. 생육활성 비교

Myung-Seok Lee, Young-Seo Park, Gwi-Gun Park

이명석, 박영서, 박귀근

Food Eng. Prog. 2013;17(2):165-171.
https://doi.org/10.13050/foodengprog.2013.17.2.165

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Studies on the preparation of Rice Bran Protein Concentrate by Ultrafiltration
한외여과법에 의한 미강단백질 농축물의 분리에 관한 연구

Eui-Seok Lee, Soon-Taek Hong

이의석, 홍순택

Food Eng. Prog. 2013;17(2):172-178.
https://doi.org/10.13050/foodengprog.2013.17.2.172

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Nonthermal Pasteurization of Takju using Batch High Voltage Pulsed Electric Fields with Exponential Decay Pulse
회분식 고전압 Exponential Decay Pulse 전기장 처리에 의한 막걸리의 비열 살균

Bo-Ra Kim, Tae-Bum Chung, Hee Joung Hong, Jin-Seon Kim, Jung-Kue Shin

김보라, 정태범, 홍희정, 김진선, 신정규

Food Eng. Prog. 2013;17(2):179-184.
https://doi.org/10.13050/foodengprog.2013.17.2.179

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List of Articles

Food Engineering Progress. Vol. 17, No. 2, 2013