산업식품공학(Food Engineering Progress)

Nutritional and Metabolic Characteristics of High Fructose Corn Syrup and Its Effects on Health
액상과당의 영양대사학적 특성과 건강에 미치는 영향

Hyemi Kim, Jeongho Jeong, Gwang-woong Go

김혜미, 정정호, 고광웅

Food Eng Prog 2015;19(2):87-95.
https://doi.org/10.13050/foodengprog.2015.19.2.87

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Effects of Different Thermal Pre-treatment on the Quality Properties of Bell Pepper
가열 전처리에 따른 피망의 품질 특성 변화

In Guk Hwang, Kwang Il Kim, Yeon Ji Jo, Mi Jung Choi, Sang Gi Min, Seon Mi Yoo

황인국, 김광일, 조연지, 최미정, 민상기, 유선미

Food Eng Prog 2015;19(2):96-103.
https://doi.org/10.13050/foodengprog.2015.19.2.96

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Effects of Grapefruit Seed Extract for Antibacterial Activity on the Coated Packaging
자몽종자추출물이 도포 포장지의 항균활성에 미치는 영향

Jin-Won Lee, Jin-Ho Yoon, Jang-Woo Park

이진원, 윤진호, 박장우

Food Eng Prog 2015;19(2):104-110.
https://doi.org/10.13050/foodengprog.2015.19.2.104

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Separation of Staphylococcal Enterotoxin B by Fast Protein Liquid Chromatography
Fast Protein Liquid Chromatography를 이용한 황색포도상구균 장독소 B 분리

A-Young Cho, Giyoung Kim, Jongguk Lim, Changyeun Mo, Ji-Hea Moon, SaetByeol Park, Su-Hee Park, Aeson Om

조아영, 김기영, 임종국, 모창연, 문지혜, 박샛별, 박수희, 엄애선

Food Eng Prog 2015;19(2):111-116.
https://doi.org/10.13050/foodengprog.2015.19.2.111

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Development of Extraction Method for Welsh Onion Root by Alliinase Activation
Alliinase 활성화 처리법을 이용한 총백 추출법 개발

Hye Won Kim, Bumsik Kim, Yeongeun Kim, Sanghoon Ko

김혜원, 김범식, 김영은, 고상훈

Food Eng Prog 2015;19(2):117-121.
https://doi.org/10.13050/foodengprog.2015.19.2.117

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Changes in Physicochemical and Nutritional Properties of Carrots According to Thermal Treatments and Freezing Storage Duration
열처리 방법과 냉동 저장 기간에 따른 당근의 이화학적 및 영양학적 특성 변화

Soo Jin Kim, Kwang-Il Kim, In-Guk Hwang, Seon-Mi Yoo, Yeon-Ji Jo, Sang-Gi Min, Mi-Jung Choi

김수진, 김광일, 황인국, 유선미, 조연지, 민상기, 최미정

Food Eng Prog 2015;19(2):122-131.
https://doi.org/10.13050/foodengprog.2015.19.2.122

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Physicochemical Characteristics of Jeju Barley and Extracted β-Glucan
제주산 보리 및 추출된 β-Glucan의 이화학적 특성

Hyo Jin Kim, Hyun Jung Kim

김효진, 김현정

Food Eng Prog 2015;19(2):132-138.
https://doi.org/10.13050/foodengprog.2015.19.2.132

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A Feasibility Study on Producing Salt Taste Enhancer in the Commercial Fermented Fish and Soy Sauces
시판 액젓 및 간장으로부터 짠맛 증진 물질의 생산 가능성 연구

Hyo-Seon Yun, Han-Sul Park, Mi-Yeon Lee, Jung-Kue Shin, Hyung-Yong Cho

윤효선, 박한설, 이미연, 신정규, 조형용

Food Eng Prog 2015;19(2):139-147.
https://doi.org/10.13050/foodengprog.2015.19.2.139

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Production of Xylanase From Bacillus agaradhaerens DK-2386 Isolated from Korean Soil
토양으로부터 분리한 Bacillus agaradhaerens DK-2386 균주의 Xylanase의 생산

Ji-Hwi Choi, Young-Seo Park, Dong-Hoon Bai

최지휘, 박영서, 배동훈

Food Eng Prog 2015;19(2):148-153.
https://doi.org/10.13050/foodengprog.2015.19.2.148

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Quantitative Analysis of Fat, Protein, Moisture, and Salt in Meat Products by Near Infra-Red
근적외선분광분석을 통한 육가공제품의 지방, 단백질, 수분, 식염의 정량분석 및 활용

Donghun Lee, Junho Seo, Gangin Nah, Seongdon Hong, Kwang-Geun Lee

이동헌, 서준호, 나강인, 홍성돈, 이광근

Food Eng Prog 2015;19(2):154-160.
https://doi.org/10.13050/foodengprog.2015.19.2.154

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Determination of Phosphorus in Foods by Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES)

Jinbong Hwang, Hae Won Jang, Bae Namgung, Mira Oh, Soyoung Kim, Dongwon Seo, Se-Na Kim, Youngmin Choi, Jin-Sik Nam, Mi-Ok Yang

Food Eng Prog 2015;19(2):161-166.
https://doi.org/10.13050/foodengprog.2015.19.2.161

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Sodium Reduction in Salad Dressing Using Fermented Soy Sauce
양조간장을 이용한 샐러드 드레싱의 나트륨 감소 연구

Han-Sul Park, Hyung-Yong Cho, Jung-Kue Shin

박한설, 조형용, 신정규

Food Eng Prog 2015;19(2):167-171.
https://doi.org/10.13050/foodengprog.2015.19.2.167

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The Role of Glucosides on the Thermal Stability of Color Produced by Anthocyanins from Red Cabbage

J. Michelle Lee, Moonsoo Jin

Food Eng Prog 2015;19(2):172-176.
https://doi.org/10.13050/foodengprog.2015.19.2.172

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List of Articles

Food Engineering Progress. Vol. 19, No. 2, 2015