산업식품공학(Food Engineering Progress)

Major Components and Health Functionalities of Brown Rice, Germinated Brown Rice, Barley, and Buckwheat
현미, 발아현미, 보리, 메밀의 주요 성분 및 건강 기능성

Smee Kang, Sang Hoon Song

강스미, 송상훈

Food Eng Prog 2016;20(3):175-182.
https://doi.org/10.13050/foodengprog.2016.20.3.175

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Effect of Hydrolyzed Anchovy Oligopeptide Under 5 kDa on Dried Noodle as Salty Taste Enhancer
5 kDa 미만의 멸치 Oligopeptide가 건면의 짠맛에 미치는 영향 분석

Jiseon Lee, Hyeong-Yong Cho, Mi-Jung Choi

이지선, 조형용, 최미정

Food Eng Prog 2016;20(3):183-189.
https://doi.org/10.13050/foodengprog.2016.20.3.183

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Performance Improvement of Chitosan Suspension to Indicate Carbon Dioxide Concentration in the Packaged Food
포장식품의 이산화탄소 농도 검출을 위한 키토산 현탁액의 지시능 향상

Xiangpeng Meng, Junho Jung, Sanghoon Ko

맹상붕, 정준호, 고상훈

Food Eng Prog 2016;20(3):190-197.
https://doi.org/10.13050/foodengprog.2016.20.3.190

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Effects of the Ratio of Solute to Solvent on the Leaching Kinetics of Water Soluble Solids in Jujube (Zizyphus jujuba) Using a Hot-Water Batch System
회분식 열수추출 공정 중 용매와 용질의 비율이 대추(Zizyphus jujuba)의 수용성 당질 추출속도에 미치는 영향

Tae Hoon Ham, Sun Min Jang, Won Byong Yoon

함태훈, 장선민, 윤원병

Food Eng Prog 2016;20(3):198-203.
https://doi.org/10.13050/foodengprog.2016.20.3.198

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Optimization of Physicochemical Factors for the Sphericity of Capsule Type-Fish Roe Analogs using Equipment with Double Nozzles

Eun-Hee Jo, Suengmok Cho, Seon-Bong Kim

Food Eng Prog 2016;20(3):204-210.
https://doi.org/10.13050/foodengprog.2015.20.3.204

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Determination of Anionic Surfactants in Dishwashing Detergents by High-performance Liquid Chromatography

Jung-Min Park, Ha-Jung Kim, Jung-Hoon Lee, Jin-Man Kim

Food Eng Prog 2016;20(3):211-217.
https://doi.org/10.13050/foodengprog.2015.20.3.211

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Quantitative Analysis of Polycosanol Emulsion With GC-MS
GC-MS에 의한 폴리코사놀 유화액의 정량분석

Ha-Yull Chung

정하열

Food Eng Prog 2016;20(3):218-222.
https://doi.org/10.13050/foodengprog.2016.20.3.218

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Muffin Development Using Blueberry Powder and Shelf Life Determination of Modified Atmosphere Packaged Blueberry Muffin
블루베리 분말을 함유한 블루베리 머핀 개발 및 가스치환포장된 블루베리 머핀의 유통기한 결정

Seung Jo Lee, Myung Hwan Kim, Gwi Jung Han, Sea Cheol Min

이승조, 김명환, 한귀정, 민세철

Food Eng Prog 2016;20(3):223-231.
https://doi.org/10.13050/foodengprog.2016.20.3.223

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Impact of Drying Temperature and Steaming Treatment on the Browning and Antioxidant Activity of Hot-air Dried Platycodon Grandiflorum
열풍건조 도라지의 갈변과 항산화활성에 대한 건조온도와 스팀처리의 영향

Ajeong Jeon, Youn-Moon Park, Hyun-Seok Kim

전아정, 박윤문, 김현석

Food Eng Prog 2016;20(3):232-239.
https://doi.org/10.13050/foodengprog.2016.20.3.232

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The Effect of Temperature Distribution in the Retort on the Degree of Sterilization and the Quality of Potato
레토르트 살균기 내부의 온도 구배가 감자제품의 살균도와 품질에 미치는 영향

Joo Heung Kim, Won Byong Yoon

김주흥, 윤원병

Food Eng Prog 2016;20(3):240-246.
https://doi.org/10.13050/foodengprog.2016.20.3.240

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Optimization of Preparation Method for Amorphous Granular Potato Starch Using Ethanol
에탄올을 활용한 무정형입자감자녹말(Amorphous Granular Potato Starch) 제조방법 최적화

Hui-yun Kim, Chang-Nam Kim, Sung-Won Choi, Byung-Yong Kim, Moo-Yeol Baik

김희윤, 김창남, 최성원, 김병용, 백무열

Food Eng Prog 2016;20(3):247-252.
https://doi.org/10.13050/foodengprog.2016.20.3.247

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Salty Taste Enhancing Effect of Enzymatically Hydrolyzed Anchovy Protein in Cooking Application
멸치 단백질 효소가수분해물을 이용한 조리 적용 시 짠맛 증진 효과

Jin Seon Kim, So Jung Youn, Hyung-Yong Cho, Jung-Kue Shin

김진선, 윤소정, 조형용, 신정규

Food Eng Prog 2016;20(3):253-258.
https://doi.org/10.13050/foodengprog.2016.20.3.253

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A Study on the Salty Enhancing Effect in Salad Dressing using Enzymatically Hydrolyzed Anchovy Protein
멸치 단백질 효소가수분해물을 이용한 샐러드 드레싱의 짠맛 증진 효과

So Jung Youn, Jung-Kue Shin

윤소정, 신정규

Food Eng Prog 2016;20(3):259-263.
https://doi.org/10.13050/foodengprog.2016.20.3.259

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List of Articles

Food Engineering Progress. Vol. 20, No. 3, 2016