산업식품공학(Food Engineering Progress)

Antioxidative Components and Antioxidative Capacity of Brown and Black Rices
현미와 흑미의 항산화 성분 및 항산화 활성

Mi-Rim Ko, Hyuk-Joon Choi, Bok-Kyung Han, Seung-Seok Yoo, Hyun-Seok Kim, Sung-Won Choi, Nam-Yoon Hur, Chang-Nam Kim, Byung-Yong Kim, Moo-Yeol Baik

고미림, 최혁준, 한복경, 유승석, 김현석, 최성원, 허남윤, 김창남, 김병용, 백무열

Food Eng. Prog. 2011;15(3):195-202.
https://doi.org/10.13050/foodengprog.2011.15.3.195

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Effects of Particle Size and High Pressure Process on the Extraction Yield of Oil Compounds from Soybean Powder Using Hexane and Supercritical Fluid
입자 크기와 초고압 처리에 따른 유기용매와 초임계 유체 추출법에서의 대두유 추출수율의 변화

Won-Byong Yoon

윤원병

Food Eng. Prog. 2011;15(3):203-208.
https://doi.org/10.13050/foodengprog.2011.15.3.203

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Effect of High Pressure Processing on the Rancidity of Yeonhaeju Soybean (Bazaz) Powder during Storage
초고압처리에 의한 연해주 대두분말의 저장기한 중의 산패도 변화

Soo-Bock Lee, Byung-Hyun Uhm, Won-Byong Yoon

이수복, 엄병현, 윤원병

Food Eng. Prog. 2011;15(3):209-213.
https://doi.org/10.13050/foodengprog.2011.15.3.209

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Kinetics and Equilibrium Study on β-Glucosidase under High Hydrostatic Pressure
고압에서 β-glucosidase 반응속도론 및 평형에 관한 연구

Jin Young Han, Seung Ju Lee

한진영, 이승주

Food Eng. Prog. 2011;15(3):214-220.
https://doi.org/10.13050/foodengprog.2011.15.3.214

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Optimization of Hot Water Extraction for Enhancing Antioxidative Activity from Auricularia auricula Using Taguchi Approach
Taguchi 법에 의한 흑목이버섯의 항산화활성 증진을 위한 열수추출 최적화

Hyeon-Min Kim, Won Hur, Shin-Young Lee

김현민, 허원, 이신영

Food Eng. Prog. 2011;15(3):221-229.
https://doi.org/10.13050/foodengprog.2011.15.3.221

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The Optimization of Thermal Conditions and Evaluation of Storage for Heated Chunbok-jang
전복장의 열처리 공정의 최적화 및 저장성 평가에 관한 연구

Chang-Yong Moon, Moo-Yeul Baek, Hae-Kyung Kim, Young-Tae Hahm, Byung-Yong Kim

문창용, 백무열, 김혜경, 함영태, 김병룡

Food Eng. Prog. 2011;15(3):230-234.
https://doi.org/10.13050/foodengprog.2011.15.3.230

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Quality Characteristics of Cookies Made with Flaxseed Powder
아마씨 가루를 첨가한 쿠키의 품질 특성

Su-Yean Kim, Hai-Jung Chung

김수연, 정해정

Food Eng. Prog. 2011;15(3):235-242.
https://doi.org/10.13050/foodengprog.2011.15.3.235

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Preparation of Yeast Extract Using an Enzyme Hydrolysate of Rice Protein
쌀단백질 효소분해물을 이용한 효모추출물의 제조

Hyung-Jin Lee, Ha-Yull Chung

이형진, 정하열

Food Eng. Prog. 2011;15(3):243-249.
https://doi.org/10.13050/foodengprog.2011.15.3.243

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Quality Characteristic of Sulgidduk with Apple Pomace Dietary Fiber
사과박 식이섬유를 첨가한 설기떡의 품질 특성

Young-Kyoung Park, Hee-Sun Kim, Hye-Young Park, Gwi-Jung Han, Myung-Hwan Kim

박영경, 김희선, 박혜영, 한귀정, 김명환

Food Eng. Prog. 2011;15(3):250-256.
https://doi.org/10.13050/foodengprog.2011.15.3.250

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Studies on the Development of Biodegradable Plastics and Their Safety and Degradability
생붕괴성 플라스틱 포장재의 제조 및 제조된 소재의 안전성과 분해성 연구

Young-Sun You, Jung-gu Han, Han-na Lee, Su-il Park, Sea-Cheol Min

유영선, 한정구, 이한나, 박수일, 민세철

Food Eng. Prog. 2011;15(3):257-261.
https://doi.org/10.13050/foodengprog.2011.15.3.257

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Effects of Pellet Moisture Content on the Physical Properties of Vacuum-puffed Yukwa

Xiao-jun Shen, Krittika Norajit, Gi-Hyung Ryu

Food Eng. Prog. 2011;15(3):262-268.
https://doi.org/10.13050/foodengprog.2011.15.3.262

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Quality of Sponge Cakes Incorporated with Yacon Powder
야콘 스펀지 케이크의 품질 특성

Jun Ho Lee, Seok Min Son

이준호, 손석민

Food Eng. Prog. 2011;15(3):269-275.
https://doi.org/10.13050/foodengprog.2011.15.3.269

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Optimization of Extraction and Purification of Phytic Acid from Defatted Rice Bran
탈지미강으로부터 Phytic Acid의 추출과 정제의 최적화

Moon Sil Choi, Hyuk Joon Choi, Bok Kyung Han, Young-Seo Park

최문실, 한복경, 최혁준, 박영서

Food Eng. Prog. 2011;15(3):276-281.
https://doi.org/10.13050/foodengprog.2011.15.3.276

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List of Articles

Food Engineering Progress. Vol. 15, No. 3, 2011