산업식품공학(Food Engineering Progress)

Purification of Alginate Lyase from Streptomyces violaceoruber and the Growth Activity of Intestinal Bacteria by Degree of Polymerization of Alginate Hydrolysates
Streptomyces violaceoruber 유래 Alginate Lyase의 정제 및 Sodium Alginate 가수분해 올리고당의 중합도별 Bifidobacterium spp.과 Lactobacillus spp.에 대한 생육활성

Min Yoon, Young-Seo Park, Gwi-Gun Park

윤민, 박영서, 박귀근

Food Eng Prog 2017;21(2):103-109.
https://doi.org/10.13050/foodengprog.2017.21.2.103

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The Milling Characteristics of Cutting Type Rice Milling Machine Depending on the Number of a Cutting Roller’s Air Vent and Blowing Velocity
절삭식 정미기의 절삭롤러 통풍구 수와 송풍속도에 따른 정백특성

Byeong Hyo Cho, Sin Hyeong Kang, Jin Ho Won, Hee Sook Lee, Tae Hwan Kang, Dong Il Lee, Chung Su Han

조병효, 강신형, 원진호, 이희숙, 강태환, 이동일, 한충수

Food Eng Prog 2017;21(2):110-115.
https://doi.org/10.13050/foodengprog.2017.21.2.110

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Effects of Die Temperature and Moisture Content on the Quality Characteristics of Extruded Rice with Mealworm
사출구 온도와 수분함량이 갈색거저리(Mealworm) 첨가 압출성형 백미의 품질 특성에 미치는 영향

Sung Young Cho, Apapan Chatpaisarn , Gi Hyung Ryu

조선영, 챗파이산아파판, 류기형

Food Eng Prog 2017;21(2):116-125.
https://doi.org/10.13050/foodengprog.2017.21.2.116

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Effect of Millimeter Waves on Quality Characteristics of Cheonggukjang
밀리미터파 처리가 청국장의 이화학적 특성에 미치는 영향

Dong-Ho Seo, Mi-Seon Kim , Jun-Seok Kum

서동호, 김미선, 금준석

Food Eng Prog 2017;21(2):126-131.
https://doi.org/10.13050/foodengprog.2017.21.2.126

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Modeling and Optimization of Dough Properties Using Response Surface Design
반응표면분석법을 이용한 반죽물성의 모델링 및 최적화

Kooyeon Lee, Gwkang Seok Choi, Tae Woo Kim, Kwan Hyung Cho, Dongjin Kang, Sung Tae Kim, Dong-Jin Jang

이구연, 최광석, 김태우, 조관형, 강동진, 김성태, 장 동진

Food Eng Prog 2017;21(2):132-137.
https://doi.org/10.13050/foodengprog.2017.21.2.132

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A Study of Salty Enhanceability of Enzymatically Hydrolyzed Isolated Soy Protein
분리 대두 단백 효소가수분해물의 강도평가를 통한 짠맛증진효과 연구

Jin Seon Kim, Jung-Kue Shin

김진선, 신정규

Food Eng Prog 2017;21(2):138-142.
https://doi.org/10.13050/foodengprog.2017.21.2.138

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Evaluation of Antimicrobial Activity of Steamed and Fermented Asparagus cochinchinenesis
증숙 및 발효한 천문동의 항균활성과 특성

Seung-Min Lee, Su-In Kim, Moon-Sun Kang, Chung-Yeol Lee, Dae-Youn Hwang, Hee-Sup Lee, Dong-Seob Kim

이승민, 김수인, 강문선, 이충렬, 황대연, 이희섭, 김동섭

Food Eng Prog 2017;21(2):143-149.
https://doi.org/10.13050/foodengprog.2017.21.2.143

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Effects of Moisture Content and CO₂ Gas Injection on Physicochemical Properties of Extruded Soy Protein Isolate
수분함량과 CO₂ 가스 주입에 따른 분리대두단백 압출성형물의 이화학적 특성

Na Yeong Kim, Gi Hyung Ryu

김나영, 류기형

Food Eng Prog 2017;21(2):150-157.
https://doi.org/10.13050/foodengprog.2017.21.2.150

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Effect of Semisulcospira libertina Extracts from Different Extraction Processes on Liver Cell Toxicity and Ethanol Metabolism
간세포 독성과 에탄올 대사에서 추출 조건에 따른 다슬기 추출물의 효과

Kyoung Hwan Cho, Ho Jin Choo, Min Gyun Seo, Jong Cheol Kim, Yu Jin Shin, Gi Hyung Ryu, Hee Young Cho, Chi-Young Jeong, Young-Sool Hah

조경환, 추호진, 서민균, 김종철, 신유진, 류기형, 조희영, 정치영, 하영술

Food Eng Prog 2017;21(2):158-166.
https://doi.org/10.13050/foodengprog.2017.21.2.158

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Characteristics and Optimization of the Formula of Mashed Potatoes Using Purple-fleshed Potato (Solanum tuberosum L.) by Mixture Design
혼합물 실험계획법을 이용한 유색감자 자영(Solanum tuberosum L.) 매쉬드 포테이토 분말의 혼합비 최적화 및 매쉬드 포테이토의 특성

Hwabin Jung, Ji-il Choi, Won Byong Yoon

정화빈, 최지일, 윤원병

Food Eng Prog 2017;21(2):167-173.
https://doi.org/10.13050/foodengprog.2017.21.2.167

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Molecular Typing of Leuconostoc citreum Strains Isolated from Korean Fermented Foods Using a Random Amplified Polymorphic DNA Marker

Jasmine Kaur, Sulhee Lee, Anshul Sharma, Young-Seo Park

Food Eng Prog 2017;21(2):174-179.
https://doi.org/10.13050/foodengprog.2017.21.2.174

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Determination of Heavy Metals in Sea Salt Using Anodic Stripping Voltammetry

Yong Hoon Kim, Giyoung Kim

Food Eng Prog 2017;21(2):180-186.
https://doi.org/10.13050/foodengprog.2017.21.2.180

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List of Articles

Food Engineering Progress. Vol. 21, No. 2, 2017