산업식품공학(Food Engineering Progress)

Food Nanotechnology: Present and Perspective
식품나노기술의 현황과 전망

Yong-Jin Cho

조용진

Food Eng. Prog. 2007;11(3):145-152.
https://doi.org/10.13050/foodengprog.2007.11.3.145

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Physicochemical Properties and Physiological Activities of Olive Leaf (Olea europaea L. var. Kalamata) Fractions
그리스산 올리브 잎 분획물의 이화학적 특성 및 생리활성

NamYoung Choi, Han-Seung Shin

최남영, 신한승

Food Eng. Prog. 2007;11(3):153-160.
https://doi.org/10.13050/foodengprog.2007.11.3.153

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Quality Characteristics of Baikseolgi Made with Hovenia dulcis
헛개나무 열매 분말을 첨가한 백설기의 품질 특성

Mi Nam Ryu, Hye Ran Kim, Eun Ju Seog, Jun Ho Lee

류미남, 김혜란, 석은주, 이준호

Food Eng. Prog. 2007;11(3):161-166.
https://doi.org/10.13050/foodengprog.2007.11.3.161

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Quality Characteristics and Storage Improvement Studies of Rubus coreanus Added Soybean Curd
복분자 첨가 두부의 품질특성과 저장성향상 연구

Myung-Ryun Han, Myung-Hwan Kim

한명륜, 김명환

Food Eng. Prog. 2007;11(3):167-174.
https://doi.org/10.13050/foodengprog.2007.11.3.167

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Comparative Study on Chemical Composition of Korean Aloes of Three Species According to Different Portions
국내산 3종 알로에의 부위별 화학적 성분특성에 관한 비교 연구

Tae-Yang Cha, Jin-Hong Baek, Shin-Young Lee

차태양, 백진홍, 이신영

Food Eng. Prog. 2007;11(3):175-184.
https://doi.org/10.13050/foodengprog.2007.11.3.175

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Preparation of Functional Nutrient Enriched Rices by Coating Method
기능성 성분 강화 코팅 쌀의 제조

Yun-Mi Her, Sang-Young Lee, Shin-Young Lee

허윤미, 이상영, 이신영

Food Eng. Prog. 2007;11(3):185-194.
https://doi.org/10.13050/foodengprog.2007.11.3.185

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Optimization of Microwave-assisted Extraction Process of Hericium erinaceus
노루궁뎅이버섯의 마이크로웨이브 추출공정 최적화

Kyung-A Lee, Ji-Eun Jung, Yong-Hee Choi

이경아, 정지은, 최용희

Food Eng. Prog. 2007;11(3):195-202.
https://doi.org/10.13050/foodengprog.2007.11.3.195

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Properties of Functionalities and Storage of Red Wine Containing High Level of trans-Resveratrol
trans-resveratrol 고함유 적포도주의 기능성 및 저장 특성

Jun-Bae Ahn

안준배

Food Eng. Prog. 2007;11(3):203-207.
https://doi.org/10.13050/foodengprog.2007.11.3.203

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Fault Tree Analysis on Utensil Washing for Food Safety Management
식기세척 공정의 위생관리를 위한 Fault Tree Analysis

Aeri Park, Seung Ju Lee, Kwang Won Hong

박애리, 이승주, 홍광원

Food Eng. Prog. 2007;11(3):208-215.
https://doi.org/10.13050/foodengprog.2007.11.3.208

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Optimization of Conditions for Manufacturing Vegetable Juice Using Pulsed Electric Field (PEF) Technique
PEF 살균포장 야채주스 제조를 위한 조건설정

Mun-Sil Choi, Jung-Kue Shin, Myong-Soo Chung

최문실, 신정규, 정명수

Food Eng. Prog. 2007;11(3):216-224.
https://doi.org/10.13050/foodengprog.2007.11.3.216

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Usage of Ultraviolet Sterilizers Used in Domestic Restaurants and Catering Businesses
음식점과 집단급식소의 자외선 살균소독기 사용실태

Nam-Hoon Lee, Nam Il Kim, Chulkyoon Mok

이남훈, 김남일, 목철균

Food Eng. Prog. 2007;11(3):225-229.
https://doi.org/10.13050/foodengprog.2007.11.3.225

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List of Articles

Food Engineering Progress. Vol. 11, No. 3, 2007