산업식품공학(Food Engineering Progress)

Characteristics of Fermented Curcuma as a Health Food Ingredient
건강식품소재로서 발효울금의 특성

Sung-Min Woo, Ha-Yull Chung

우성민, 정하열

Food Eng Prog 2014;18(2):79-86.
https://doi.org/10.13050/foodengprog.2014.18.2.79

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Effect of Beef Bone Broth on the Quality of Cooked Rice as Home Meal Replacement Products
사골육수의 첨가가 냉장 유통형 간편 편이식 취반미의 품질 특성에 미치는 영향

Eun-Kyung Cho, Hyun-Jung Wu, Byeong-Cheol Kim, Yeong-Mi Yoo, Mi-Yeon Lee

조은경, 우현정, 김병철, 유영미, 이미연

Food Eng Prog 2014;18(2):87-94.
https://doi.org/10.13050/foodengprog.2014.18.2.87

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Effect of High Pressure Homogenization on Biji Paste and Optimization of Bread Fortified with Dietary Fiber
초고압 균질공정 요인에 따른 대두박(비지)의 가공적성 연구 및 식이섬유 강화식빵의 최적화

Soon Min Lee, Moo Yeol Baik, Hyun Seok Kim, Sea Cheol Min, Byung Yong Kim

이순민, 백무열, 김현석, 민세철, 김병용

Food Eng Prog 2014;18(2):95-101.
https://doi.org/10.13050/foodengprog.2014.18.2.95

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A Study on Total Sugar Content in Chinese and Flour-Based Foods and Desserts among Take-out Korean Food
국내 외식식품 중 중식과 분식의 주식류 및 후식류에 대한 당 성분 분석에 관한 연구

Jin-Won Lee, Jin-Bong Hwang, Bae Nahmgung, Jang-Woo Park

이진원, 황진봉, 남궁배, 박장우

Food Eng Prog 2014;18(2):102-108.
https://doi.org/10.13050/foodengprog.2014.18.2.102

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Utilization of Korea National Health and Nutrition Examination Survey Database: Estimation of Tomato Consumption and the Risk of Metabolic Syndrome
국민건강영양조사 데이터베이스 활용 사례 연구: 토마토 섭취량 산출 및 대사증후군 위험도와의 상관성

Eunha Youn, Jean Kyung Paik, Bumsik Kim

윤은하, 백진경, 김범식

Food Eng Prog 2014;18(2):109-115.
https://doi.org/10.13050/foodengprog.2014.18.2.109

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Free Radical-scavenging Activities of Amaranth (Amaranthus spp. L.) Seed Extracts
아마란스 종자 추출물의 라디칼 저해활성

Hyeon-Ju Jo, Kang-Hyun Chung, Jin-A Yoon, Byeong Chun Song, Jeung Hee An

조현주, 정강현, 윤진아, 송병춘, 안정희

Food Eng Prog 2014;18(2):116-123.
https://doi.org/10.13050/foodengprog.2014.18.2.116

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A Study on Total Sugar Content in Cooked Rice and Side Dishes of Eat-out Korean Food
국내 외식 식품 중 밥류 및 찬류의 당 함량 분석에 관한 연구

Jin-Won Lee, Jin-Bong Hwang, Bae Nahmgung, Jang-Woo Park

이진원, 황진봉, 남궁배, 박장우

Food Eng Prog 2014;18(2):124-129.
https://doi.org/10.13050/foodengprog.2014.18.2.124

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Manufacturing Optimization of Wet Noodle Added with Leaf Powder of Freeze-dried Cirsium setidens Nakai
동결건조한 고려엉겅퀴 분말을 첨가한 생면의 제조조건 최적화

Hae Youn Park, Byong Ki Kim

박혜연, 김병기

Food Eng Prog 2014;18(2):130-139.
https://doi.org/10.13050/foodengprog.2014.18.2.130

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Taste Enhancing Effects of Enzyme Hydrolysates of Rice Protein Residue
쌀단백질 잔사 효소분해물의 풍미증진 효과

Ha-Yull Chung, Hyung-Jin Lee

정하열, 이형진

Food Eng Prog 2014;18(2):140-145.
https://doi.org/10.13050/foodengprog.2014.18.2.140

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An In Situ Quality Estimation of Raw Aloe vera Gel by Using the Flocculation Property of Bentonite Suspension
Bentonite 현탁액의 응집특성에 기초한 원료 알로에 베라 겔의 In situ 품질평가

Hye Mi Kwon, Won Hur, Shin Young Lee

권혜미, 허원, 이신영

Food Eng Prog 2014;18(2):146-153.
https://doi.org/10.13050/foodengprog.2014.18.2.146

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Effect of Epimedium koreanum Nakai on Apoptosis in HCT116 Human Colon Cancer Cells
삼지구엽초의 인체 대장암세포 HCT116 사멸 효과

Tae-Eun Guon, Ha-Sook Chung

권태은, 정하숙

Food Eng Prog 2014;18(2):154-159.
https://doi.org/10.13050/foodengprog.2014.18.2.154

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Quality Evaluation of Short-grain Brown Rice During Storage as Affected by the Combined Action of Initial Moisture Content, Storage Temperature, and Packaging of the Kernels

Byong Ki Kim

Food Eng Prog 2014;18(2):160-165.
https://doi.org/10.13050/foodengprog.2014.18.2.160

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List of Articles

Food Engineering Progress. Vol. 18, No. 2, 2014