산업식품공학(Food Engineering Progress)

Won-Suk Lee, Chang-Nam Kim, Sung-Won Choi, Nam-Yoon Hur, Seok-Jun Park, Byung-Yong Kim, Moo-Yeol Baik

이원석, 김창남, 최성원, 허남윤, 박석준, 김병용, 백무열

Food Eng Prog 2015;19(3):181-186.
https://doi.org/10.13050/foodengprog.2015.19.3.181

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Effect of Citron Pomace Oleoresin and Sugar Contents on the Quality of Citron Jelly
유자박 올레오레진 및 당 함량 차이가 유자 젤리의 품질 특성에 미치는 영향

Hye Young Jo, Tae-Young Kang, Junho Jung, Sanghoon Ko

조혜영, 강태영, 정준호, 고상훈

Food Eng Prog 2015;19(3):187-192.
https://doi.org/10.13050/foodengprog.2015.19.3.187

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Impact of Reactive Extrusion Parameters on the Resistant Contents and Pasting Properties of Starch Citrates
Starch Citrate의 저항전분 함량과 페이스팅 특성에 대한 반응압출성형조건의 영향

Seung-Hyun Kim, Hyun-Seok Kim

김승현, 김현석

Food Eng Prog 2015;19(3):193-200.
https://doi.org/10.13050/foodengprog.2015.19.3.193

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Effect of the Particle Size of Red-fleshed Potato (Solanum tuberosum L.) on the Physical Properties of Dough and Noodle
유색감자 홍영(Solanum tuberosum L.)의 입자 크기에 따른 반죽과 면의 물리적 특성

Hwabin Jung, Cheol Ho Pan, Won Byong Yoon

정화빈, 판철호, 윤원병

Food Eng Prog 2015;19(3):201-208.
https://doi.org/10.13050/foodengprog.2015.19.3.201

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Effect of Particle Size and High Pressure Processing on the Antioxidant Activity of the Skin and Flesh of Deodeok (Condonopsis lanceolata)
입자도와 초고압 처리에 따른 더덕의 외피와 육질의 항산화 활성

Yoon-Ki Hong, JuHee Ahn, Won Byong Yoon

홍윤기, 안주희, 윤원병

Food Eng Prog 2015;19(3):209-217.
https://doi.org/10.13050/foodengprog.2015.19.3.209

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Potential Combination of Various Freezing and Thawing Techniques Applicable for Frozen Storage of Mushroom (Lentinula edodes)
다양한 냉동 및 해동공정 조합이 표고버섯의 품질에 미치는 영향

Jun-Bo Shim, Yeon-Ji Jo, Mi-Jung Choi, Sang-Gi Min, Seon-Mi Yoo, Ji-Yeon Chun

심준보, 조연지, 최미정, 민상기, 유선미, 천지연

Food Eng Prog 2015;19(3):218-225.
https://doi.org/10.13050/foodengprog.2015.19.3.218

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Effect of Blanching Conditions and Thawing Methods on the Quality Properties of Butterbur Stem
데침 조건과 해동 방법이 머위대의 품질 특성에 미치는 영향

SangYoon Lee, Soo Young Choi, Hye Min Han, Seon Mi Yoo, Mi-Jung Choi

이상윤, 최수영, 한혜민, 유선미, 최미정

Food Eng Prog 2015;19(3):226-234.
https://doi.org/10.13050/foodengprog.2015.19.3.226

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Effect of Aralia elata on Apoptosis in MDA-MB-231 Human Breast Cancer Cells
두릅의 인체 유방암세포 MDA-MB-231 사멸 효과

Min Ju Ryu, Ha Sook Chung

류민주, 정하숙

Food Eng Prog 2015;19(3):235-242.
https://doi.org/10.13050/foodengprog.2015.19.3.235

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Quality Characteristics of Frozen Beef Developed into Home Meal Replacement Products Under Various Storage Conditions

SangYoon Lee, Kwang-Il Kim, In-Guk Hwang, Seon-Mi Yu, Sang-Gi Min, Mi-Jung Choi

Food Eng Prog 2015;19(3):243-249.
https://doi.org/10.13050/foodengprog.2015.19.3.243

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Effects of Pellet Heating Time on the Physical Properties of Vacuum-puffed Yukwa

Xiao-jun Shen, Xiao-yu Li, Gi-Hyung Ryu

Food Eng Prog 2015;19(3):250-254.
https://doi.org/10.13050/foodengprog.2015.19.3.250

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Effect of Various Sugar Additives on Characteristics and Sensory
첨가당 종류에 따른 파인애플 와인의 이화학적 및 관능 특성

Jae-Yoon Yoon, Yong-Keun Choi, Jung-Soo Park, Heehoon Jung, Hakjin Song, Hyeon Jin Jeon, Jung-Chang Lee, Hyung Joo Kim

윤재윤, 최용근, 박정수, 정희훈, 송학진, 전현진, 이정창, 김형주

Food Eng Prog 2015;19(3):255-262.
https://doi.org/10.13050/foodengprog.2015.19.3.255

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Effect of Superheated Steam Treatment on the Physicochemical Properties of Extruded Rice Snack
과열증기처리가 압출 쌀스낵의 이화학적 특성에 미치는 영향

Si-Yeon Lee, Bum-Soo Ko, Jun-Kyu Park, Eun-Hee Choi, Mi-Yeon Lee, Young-Mi Yoo, Eun-Kyong Jo, Jae-Kwon Lee

이시연, 고범수, 박준규, 최은희, 이미연, 유영미, 조은경, 이재권

Food Eng Prog 2015;19(3):263-268.
https://doi.org/10.13050/foodengprog.2015.19.3.263

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Effect of High Hydrostatic Pressure on Tensile and Texture Properties of Gluten-free Buckwheat Dough and Noodle
초고압 처리에 의한 Gluten-free 메밀 반죽과 면의 신장성 및 조직감 특성 변화

Hwabin Jung, Cheol Ho Pan, Won Byong Yoon

정화빈, 판철호, 윤원병

Food Eng Prog 2015;19(3):269-274.
https://doi.org/10.13050/foodengprog.2015.19.3.269

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List of Articles

Food Engineering Progress. Vol. 19, No. 3, 2015