산업식품공학(Food Engineering Progress)

Yield Optimization and Functionality of an Extract of Water-soluble Dietary Fiber and Solids from Opuntia ficus-indica Stems

Chang-Hwan Lee, Byung-Wook Yang, Moo-Yeol Baik, Byung-Yong Kim

Food Eng Prog 2019;23(2):81-86.
https://doi.org/10.13050/foodengprog.2019.23.2.81

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The Effect of Various Processing Conditions on Temperature Distribution in Steam-air Retort
스팀-에어 레토르트의 온도분포에 미치는 공정 변수 영향

Sun-Young Lee, Hae-Hun Shin, Ye-Won In, Hyung-Yong Cho

이선영, 신해헌, 인예원, 조형용

Food Eng Prog 2019;23(2):87-93.
https://doi.org/10.13050/foodengprog.2019.23.2.87

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Rheological Property of Biopolymer Produced from Bacillus polymyxa YU-101
Bacillus polymyxa YU-101 균이 생산하는 생물고분자의 물성 특성

Jae-Kweon Jang

장재권

Food Eng Prog 2019;23(2):94-103.
https://doi.org/10.13050/foodengprog.2019.23.2.94

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Functional Assessment of Complex Composition Based on Achyranthes japonica Nakai
우슬을 주원료로 한 복합조성물의 기능성 평가

Soon Sung Kwon, Seon Kang Choi, Joo Doo Kuen, Jin Won Lee, Shin Se Cheol, Hye Lim Choi, Yeong Seon Oh, Eun Soo Seong

권순성, 최선강, 주두권, 이진원, 신세철, 최혜림, 오영선, 성은수

Food Eng Prog 2019;23(2):104-111.
https://doi.org/10.13050/foodengprog.2019.23.2.104

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Microbial Reduction in Kimchi Cabbage Leaves by Washing with Citric Acid and Ethanol
구연산과 에탄올 세척에 의한 배춧잎의 미생물 저감화

Eung Soo Han, Ji Hee Yang

한응수, 양지희

Food Eng Prog 2019;23(2):112-117.
https://doi.org/10.13050/foodengprog.2019.23.2.112

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Effects of Emulsifier Additions on the Physical Properties of Extruded Psyllium
유화제 첨가에 따른 차전자피 압출성형물의 물리적 특성

Jung Won Lee, Gi Hyung Ryu

이정원, 류기형

Food Eng Prog 2019;23(2):118-124.
https://doi.org/10.13050/foodengprog.2019.23.2.118

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Functionalities and Properties of Yam (Dioscorea batatas) Extract Depending on Various Water Temperature, Ethanol Ratio, and Extraction Methods
열수 온도, 에탄올 비율, 추출방법에 따른 마(Dioscorea batatas)의 기능성 및 특성 연구

Jae-Yong Kim, Jun-Seok Kum, Jong-Dae Park, Jung-Min Sung, Yun-Sang Choi, Hyun-Wook Choi

김재용, 금준석, 박종대, 성정민, 최윤상, 최현욱

Food Eng Prog 2019;23(2):125-133.
https://doi.org/10.13050/foodengprog.2019.23.2.125

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Changes in Quality of Dried Rice Cake Using Perforation Process and Drying Methods

Yun-Sang Choi, Jong-Dae Park, Jung-Min Sung, Hae-Won Jang, Tae-Kyung Kim, Hyun-Wook Choi

Food Eng Prog 2019;23(2):134-138.
https://doi.org/10.13050/foodengprog.2019.23.2.134

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A Hardness Survey on Crushed Meat Products in the Korean Market for the Development of Meat Foods for Seniors
육류 고령친화식품 개발을 위한 국내 시판 분쇄가공육제품의 경도 특성 조사

Hyejung Park, Kyoung Hwa Um, Seungjae Lee

박혜정, 엄경화, 이승재

Food Eng Prog 2019;23(2):139-145.
https://doi.org/10.13050/foodengprog.2019.23.2.139

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A Study on the Salty Enhancing Effect in Salad Dressing Using Enzymatically Hydrolyzed Isolated Soy Protein
분리 대두 단백 효소가수분해물을 이용한 샐러드드레싱의 짠맛 증진 효과

Jin Seon Kim, Jung-Kue Shin

김진선, 신정규

Food Eng Prog 2019;23(2):146-150.
https://doi.org/10.13050/foodengprog.2019.23.2.146

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List of Articles

Food Engineering Progress. Vol. 23, No. 2, 2019