산업식품공학(Food Engineering Progress)

Development of Vacuum Puffing Machine for Non-deep Fried Yukwa and Its Puffing Characteristics by Process Variables
비유탕 유과 제조를 위한 진공팽화기의 개발 및 공정변수에 따른 유과의 팽화특성

Je-Hyeok Yu, Gi-Hyung Ryu

유제혁, 류기형

Food Eng. Prog. 2010;14(3):193-201.
https://doi.org/10.13050/foodengprog.2010.14.3.193

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Low-Pressure Plasma Inactivation of Escherichia coli
감압 플라즈마를 이용한 Escherichia coli 살균

Chulkyoon Mok, Dong-Myung Song

목철균, 송동명

Food Eng. Prog. 2010;14(3):202-207.
https://doi.org/10.13050/foodengprog.2010.14.3.202

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Assessment of Applicability of a Calcium Carbonate-Alginate Beads as Neutralizer for the High Cell Density Cultivation of Isolated Sourdough Lactic Acid Bacteria
Sourdough에서 분리된 유산균의 고농도 배양을 위한 중화제로서 Calcium Carbonate-Alginate Bead의 이용가능성 평가

Seung-Won Jung, Kwang-Geun Lee, Cheol Woo Kim, Su Han Lee

정승원, 이광근, 김철우, 이수한

Food Eng. Prog. 2010;14(3):208-216.
https://doi.org/10.13050/foodengprog.2010.14.3.208

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Optimization of Fermentation Process for Acetic Acid Production
초산 생성을 위한 발효공정의 최적화

Jin-A Shin, Nam-Soon Oh

신진아, 오남순

Food Eng. Prog. 2010;14(3):217-221.
https://doi.org/10.13050/foodengprog.2010.14.3.217

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Physicochemical and Sensory Properties of Sponge Cakes Incorporated with Ecklonia cava Powder
감태 분말을 대체하여 제조한 스펀지 케이크의 품질특성

Jun Ho Lee, Seon Ah Heo

이준호, 허선아

Food Eng. Prog. 2010;14(3):222-228.
https://doi.org/10.13050/foodengprog.2010.14.3.222

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Use of Commercial Enzymatic Time Temperature Integrator for Monitoring Spoilage of Ground Beef
효소형 Time-Temperature Integrator를 이용한 쇠고기의 부패확인

Jung-Young Lee, Seung-Ju Lee, Kwang-Won Hong

이중용, 이승주, 홍광원

Food Eng. Prog. 2010;14(3):229-234.
https://doi.org/10.13050/foodengprog.2010.14.3.229

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A Study on the Quality Characteristics of Backsulgi Prepared with Combined Treatment of Enzyme and Trehalose
효소처리와 트레할로스를 첨가한 백설기의 품질 특성 변화 연구

Eun-Suk Lee, Hwa-Jin Doo, Yong-Ro Kim, Jae-Yong Shim

이은숙, 두화진, 김용노, 심재용

Food Eng. Prog. 2010;14(3):235-242.
https://doi.org/10.13050/foodengprog.2010.14.3.235

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Exploration of β-Glucosidase Activity of Lactic Acid Bacteria Isolated from Kimchi
김치에서 분리된 젖산균의 β-glucosidase 활성 탐색

Mi-Hee Jang, Myoung-Dong Kim

장미희, 김명동

Food Eng. Prog. 2010;14(3):243-248.
https://doi.org/10.13050/foodengprog.2010.14.3.243

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Characteristics of Volatile Compound Adsorption from Alcoholic Model Solution onto Various Activated Carbons
알코올모델용액을 이용한 여러 종류 활성탄의 휘발성화합물 흡착특성

Seung-Kook Park, Myung-Soo Lee, Byung-Ho Kim, Dae-Ok Dae-Ok

박승국, 이명수, 김병호, 김대옥

Food Eng. Prog. 2010;14(3):249-255.
https://doi.org/10.13050/foodengprog.2010.14.3.249

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Effect of Saururus chinensis Powder Addition on the Quality of Sugar Snap Cookies
삼백초 분말을 첨가하여 제조한 슈거스냅 쿠키의 품질특성

Hyun Joo Bae, Hye Yeon Lee, Jin Hyang Lee, Jun Ho Lee

배현주, 이혜연, 이진향, 이준호

Food Eng. Prog. 2010;14(3):256-262.
https://doi.org/10.13050/foodengprog.2010.14.3.256

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Isolation and Identification of Alkalophilic Microorganism Producing Xylanase
Xylanase를 생산하는 호알칼리성 균주의 분리 및 동정

Ji-Hwi Choi, Dong-Hoon Bai

최지휘, 배동훈

Food Eng. Prog. 2010;14(3):263-270.
https://doi.org/10.13050/foodengprog.2010.14.3.263

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Physicochemical and Sensory Properties of Baikseolgi Incorporated with Strawberry Powders

Jun Ho Lee, Ji-Hye Kim

Food Eng. Prog. 2010;14(3):271-276.
https://doi.org/10.13050/foodengprog.2010.14.3.271

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List of Articles

Food Engineering Progress. Vol. 14, No. 3, 2010