산업식품공학(Food Engineering Progress)

Characterization of Raw and Roasted Fully Washed Specialty Bourbon Cultivar of Coffea Arabica from Major Coffee Growing Areas in Rwanda

Kayihura Joseph Flambeau, Jungro Yoon

Food Eng Prog 2018;22(2):89-99.
https://doi.org/10.13050/foodengprog.2018.22.2.89

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Effect of Pallet Size MAP using PA Film and LLDPE Film on the Shelf Life of Tomatoes and Paprikas
PA와 LLDPE 필름을 사용한 토마토, 파프리카의 Pallet MAP 연구

Jinse Kim, Hyun Kyung Jung, Jung Hwa Kim, Young Hee Lee, Seok Ho Park, Dong Soo Choi, Yong Hoon Kim, Soo Jang Lee, Chun Wan Park, Byoung-Kwan Cho

김진세, 정현경, 김정화, 이영희, 박석호, 최동수, 김용훈, 이수장, 박천완, 조병관

Food Eng Prog 2018;22(2):100-109.
https://doi.org/10.13050/foodengprog.2018.22.2.100

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Hangover Relieving through Algae and Plant Complex Extract using Lava Sea Water
용암해수를 이용한 해조류-식물 복합추출물의 숙취해소 효과

Myung-Soo Shon, Hae Hee Moon, Chang-Hoon Han, Hyuk-Joon Choi, Bok Kyung Han

손명수, 문혜희, 한창훈, 최혁준, 한복경

Food Eng Prog 2018;22(2):110-117.
https://doi.org/10.13050/foodengprog.2018.22.2.110

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The Characteristics of Gas Exchange for Purge-type in a Controlled Atmosphere Storage System
배출식 CA저장고의 기체교환 특성

Seok Ho Park, Cheon Wan Park, Mi Na Kim, Seung Young Choi, Dong Soo Choi, Jin Se Kim, Yong Hun Kim, Su Jang Lee

박석호, 박천완, 김미나, 최승영, 최동수, 김진세, 김용훈, 이수장

Food Eng Prog 2018;22(2):118-125.
https://doi.org/10.13050/foodengprog.2018.22.2.118

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Food Industry Perceptions Survey Regarding the Standardization of Senior-Friendly Food
고령친화형 식품의 제도적 시스템 마련에 대한 식품산업체 인식 조사 연구

Yoon Kyoung Yang, Leeseon Kim, Sowoon Kim, Jeong Seon Kim, Bum-Keun Kim, Ji Yeon Kim

양윤경, 김이선, 김소운, 김정선, 김범근, 김지연

Food Eng Prog 2018;22(2):126-136.
https://doi.org/10.13050/foodengprog.2018.22.2.126

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Effect of Biji Addition on Quality of Extruded Isolated Soy Protein
비지첨가가 압출성형 분리대두 조직화 단백의 품질에 미치는 영향

Sang-Hyun Cheong, Kyeong-Tae Kwon, Gi-Hyung Ryu

정상현, 권경태, 류기형

Food Eng Prog 2018;22(2):137-144.
https://doi.org/10.13050/foodengprog.2018.22.2.137

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Analytical Validation of Silymarin in Milk Thistle Extract as a Functional Health Ingredient using the UPLC System
UPLC를 이용한 밀크씨슬추출물 지표 성분인 실리마린 분석법 검증

Dongsun Yoo, Kyung Hee Jung, Seung Jun Choi

유동선, 정경희, 최승준

Food Eng Prog 2018;22(2):145-152.
https://doi.org/10.13050/foodengprog.2018.22.2.145

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Quality Properties of Yakgwa with Different Types of Frying Oil During Storage
튀김유의 종류를 달리한 약과의 저장 중 품질 특성

Gyeong Mi Lee, Jin Won Kim, Jung-Kue Shin

이경미, 김진원, 신정규

Food Eng Prog 2018;22(2):153-160.
https://doi.org/10.13050/foodengprog.2018.22.2.153

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Immunological Activity of Vegetable Soup Made by Extruded Radish
압출성형된 무청으로 제조한 야채스프의 면역활성 증강 효과

Yi-Eun Kim, Eun-Ji Cho, Hyeong-Kwang Jun, Gi-Hyung Ryu, Nak-Yun Sung, Eui-Hong Byun

김이은, 조은지, 전형광, 류기형, 성낙윤, 변의홍

Food Eng Prog 2018;22(2):161-172.
https://doi.org/10.13050/foodengprog.2018.22.2.161

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Solubilization of Polysaccharide and Functional Components by High-pressure Enzyme Treatment from Ginger (Zingiber officinale Rosc.)
고압효소처리에 의한 생강의 다당류와 기능성분 수용화

Dong-Geon Nam, Mina Kim, Pureum Im, Sang Bum Kim, Jeong-Sook Choe, Ae-Jin Choi

남동건, 김민아, 임푸름, 김상범, 최정숙, 최애진

Food Eng Prog 2018;22(2):173-185.
https://doi.org/10.13050/foodengprog.2018.22.2.173

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Effect of High Pressure Processing on the Microbiological Shelf-life of Beef Patties

Chan-Ick Cheigh, You-Lee Kang, Myong-Soo Chung

Food Eng Prog 2018;22(2):186-191.
https://doi.org/10.13050/foodengprog.2018.22.2.186

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Improving Preservation of Udong Fried-Balls by Using Broccoli Extract
브로콜리 추출물을 이용한 우동 고명용 튀김볼의 저장성 증진

Young-Duck Lee, Seok-Cheol Cho

이영덕, 조석철

Food Eng Prog 2018;22(2):192-198.
https://doi.org/10.13050/foodengprog.2018.22.2.192

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List of Articles

Food Engineering Progress. Vol. 22, No. 2, 2018