산업식품공학(Food Engineering Progress)

Effects of Oyster Mushroom Addition on Physicochemical Properties of Full Fat Soy-based Meat Analog by Extrusion Process

Sun Young Cho, Gi Hyung Ryu

Food Eng Prog 2021;25(2):85-94.
https://doi.org/10.13050/foodengprog.2021.25.2.85

HTML PDF PubReader

Biosorption of CR Dye in Aqueous Solution by Bacillus licheniformis SRCM 120569 Isolated from Korean Turbid Rice Wine (Makgeolli)

Jinwon Kim, Hee-Jong Yang, Gwangsu Ha, Su-Ji Jeong, Hee-Gun Yang, Ho-Jin Jeong, Se-Won Park, Do-Youn Jeong

Food Eng Prog 2021;25(2):95-101.
https://doi.org/10.13050/foodengprog.2021.25.2.95

HTML PDF PubReader

Effects of Cooling Rate on Quality Characteristics of Spring Kimchi Cabbage (Brassica campestris L. ssp. Pekinensis) During Cold Storage

Sung-gi Min, Jun-young Jeon, Eung Soo Han

Food Eng Prog 2021;25(2):102-109.
https://doi.org/10.13050/foodengprog.2021.25.2.102

HTML PDF PubReader

A Study on the Characterization of Halophilic Microorganisms Isolated from Fermented Seafood
발효수산물로부터 분리된 호염성 미생물의 특성 분석

Ga Eul Jeong, Dariimaa Ganbat, YuJeong Yeom, Bo Gyeong Choi, Han-Seung Lee, Mi-Hwa Park, Kee-Sun Shin, Yong-Jik Lee, Sang-Jae Lee

정가을, 간밧다리마, 염유정, 최보경, 이한승, 박미화, 신기선, 이용직, 이상재

Food Eng Prog 2021;25(2):110-117.
https://doi.org/10.13050/foodengprog.2021.25.2.110

HTML PDF PubReader

Optimization of Compositions for Kombucha with Rubus coreanus
반응표면분석법을 이용한 복분자 콤부차의 조성 최적화

Su-Jeong Ryu, Chang-young Lee, Gyeong-Seok Kang, Sang-Gwan Kim, Seong-Hak Kim, Dong-Ho Seo

유수정, 이창영, 강경석, 김상관, 김성학, 서동호

Food Eng Prog 2021;25(2):118-124.
https://doi.org/10.13050/foodengprog.2021.25.2.118

HTML PDF PubReader

Comparison of the Quality Characteristics of Kimchi Cabbage (Brassica rapa L. spp. Pekinensis) by Month
월별 배추의 품질특성 비교

Hye-Jin Lee, Sung gi Min, So Jeong Hwang, Hye-Young Seo

이혜진, 민승기, 황소정, 서혜영

Food Eng Prog 2021;25(2):125-131.
https://doi.org/10.13050/foodengprog.2021.25.2.125

HTML PDF PubReader

A Study on the Salty Enhancing Effect in Culinary Application by Enzymatically Hydrolyzed Isolated Soy Protein
분리 대두 단백 효소가수분해물을 이용한 조리 적용 시 짠맛증진효과

Jin Seon Kim, Jung-Kue Shin

김진선, 신정규

Food Eng Prog 2021;25(2):132-138.
https://doi.org/10.13050/foodengprog.2021.25.2.132

HTML PDF PubReader

Effect of Non-thermal Pasteurization on Minced Chicken Meat Based Pet Food and Its Quality Attributes through Gamma Ray and Electron Beam Irradiation
감마선과 전자선 조사에 의한 분쇄 닭고기 펫푸드의 비열 살균 효과 및 품질 지표 분석

Su Wang Kang, Jeong Hyeon Hwang, Ah Hyun Jung, Eunyoung Park, Sangeun Park, Yohan Yoon, Sung Hee Park

강수왕, 황정현, 정아현, 박은영, 박상은, 윤요한, 박성희

Food Eng Prog 2021;25(2):139-146.
https://doi.org/10.13050/foodengprog.2021.25.2.139

HTML PDF PubReader

Change in Quality of Pork Belly and Pork Shoulder with Low Temperature Hydrostatic Pressure and Ultrasound Treatment during Storage
초음파 및 저온 침지숙성에 따른 돈육의 부위별 품질특성

Jung-Hyun Nam, Chul-Beom Kim, Deok-Hoon Ko, Ji-Yeon Chun

남정현, 김철범, 고덕훈, 천지연

Food Eng Prog 2021;25(2):147-154.
https://doi.org/10.13050/foodengprog.2021.25.2.147

HTML PDF PubReader

Physicochemical Properties of Allulose Mixture According to Replacement Ratio of Sugar
설탕 대체율에 따른 알룰로스 혼합물의 이화학적 특성

Hye-Won Kim, Jung-Kue Shin

이혜원, 신정규

Food Eng Prog 2021;25(2):155-160.
https://doi.org/10.13050/foodengprog.2021.25.2.155

HTML PDF PubReader

List of Articles

Food Engineering Progress. Vol. 25, No. 2, 2021