산업식품공학(Food Engineering Progress)

Sample Preparation and Nucleic Acid-based Technologies for the Detection of Foodborne Pathogens
식중독균의 검출을 위한 시료전처리 및 핵산기반의 분석기술

Min-Cheol Lim, Young-Rok Kim

임민철, 김영록

Food Eng Prog 2017;21(3):191-200.
https://doi.org/10.13050/foodengprog.2017.21.3.191

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Anti-inflammatory Effect of Cultivated Wild Panax ginseng Extracts at Various Ages in RAW264.6 Macrophages
RAW264.7 대식세포주에서 근령별 산양삼 추출물의 항염증 효과

Geun Lee, Guihwan Na, Wooki Kim, Mooyeol Baik, Hyungjae Lee, Jae-Kwan Hwang

이근, 나귀환, 김우기, 백무열, 이형재, 황재관

Food Eng Prog 2017;21(3):201-207.
https://doi.org/10.13050/foodengprog.2017.21.3.201

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Proximate Analysis and Antioxidant Activity of Cultivated Wild Panax ginseng
연근별 산양삼의 일반성분 및 항산화 효과

Geun Lee, Gwang-Su Choi, Ju-Yeol Lee, So-Jung Yun, Wooki Kim, Hyungjae Lee, Moo-Yeol Baik, Jae-Kwan Hwang

이근, 최광수, 이주열, 윤소정, 김우기, 이형재, 백무열, 황재관

Food Eng Prog 2017;21(3):208-214.
https://doi.org/10.13050/foodengprog.2017.21.3.208

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Preparation and Characterization of Resveratrol Nanoemulsions Stabilized by Self-assembly and Complex Coacervation Consisting of Sodium Alginate, Chitosan, and β-Cyclodextrin

Ae-Jin Choi, Younghee Jo, Yong-Jin Cho, Tae-Eun Kim, Chong-Tai Kim

Food Eng Prog 2017;21(3):215-224.
https://doi.org/10.13050/foodengprog.2017.21.3.215

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Analysis of Physicochemical Properties of Red Ginseng Powder Based on Particle Size
홍삼분말 입자크기에 따른 이화학적 특성 분석

Hee Jeong Choi, Sang Yoon Lee, Jung Gyu Lee, Dong Hyeon Park, Jing Jing Bai, Byung-Joo Lee, Yoon-Sun Kim, Youngjae Cho, Mi-Jung Choi

최희정, 이상윤, 이중규, 박동현, 백정정, 이병주, 김윤선, 조영재, 최미정

Food Eng Prog 2017;21(3):225-232.
https://doi.org/10.13050/foodengprog.2017.21.3.225

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Mechanical and Biological Characteristics of Reinforced 3D Printing Filament Composites with Agricultural By-product

Hye-Been Kim, Yu-Ri Seo, Kyeong-Je Chang, Sang-Bae Park, Hoon Seonwoo, Jin-Woo Kim, Jangho Kim, Ki-Taek Lim

Food Eng Prog 2017;21(3):233-241.
https://doi.org/10.13050/foodengprog.2017.21.3.233

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Identification and Fermentation Characteristics of Lactic Acid Bacteria that Produce Soy Curd With Low Sour Taste
저산미의 두유 커드를 생성하는 젖산균의 동정과 발효 특성

Su-In Kim, Min-Gi Jung, Seung-Min Lee, Moon-Sun Kang, Jong-Hwan Seong, Young-Geun Lee, Han-Soo Kim, Hun-Sik Chung, Dong-Seob Kim

김수인, 정민기, 이승민, 강문선, 성종환, 이영근, 김한수, 정헌식, 김동섭

Food Eng Prog 2017;21(3):242-248.
https://doi.org/10.13050/foodengprog.2017.21.3.242

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Antioxidant and Cytotoxic Activities of Hot Water and Ethanol Extracts From Caesalpinia sappan
소목의 열수 및 에탄올 추출물의 항산화 및 항암활성

Mi-Hye Park, Bumsik Kim

박미혜, 김범식

Food Eng Prog 2017;21(3):249-255.
https://doi.org/10.13050/foodengprog.2017.21.3.249

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Multi-response Optimization for Unfertilized Corn Silk Extraction Against Phytochemical Contents and Bio-activities

Ji Eun Lim, Sun Lim Kim, Hyeon Jung Kang, Woo Kyoung Kim, Myung Hwan Kim

Food Eng Prog 2017;21(3):256-266.
https://doi.org/10.13050/foodengprog.2017.21.3.256

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A Study of Dispersion Characteristics of Sunsik Using Fluidized-Bed Granulator
유동층 과립기를 이용한 선식의 분산 특성

Gorae Kim, Yunhee Hwang, Seokhoon Lee

김고래, 황윤희, 이석훈

Food Eng Prog 2017;21(3):267-272.
https://doi.org/10.13050/foodengprog.2017.21.3.267

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Oral Bioavailability for Sub-micron Particle Curcumin (TheracurminCR-033P) and Absorption Rate by Product Composition in Healthy Human Volunteers
서브마이크론 입자 형태 커큐민의 생체 흡수율 및 제품 조성에 따른 흡수율 동등성 연구

Hee Jung Park, Takahashi Tsukasa, Ozawa Hitomi

박희정, TsukasaTakahashi, HitomiOzawa

Food Eng Prog 2017;21(3):273-279.
https://doi.org/10.13050/foodengprog.2017.21.3.273

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Extraction of Starch from Domestic Potato Sludge by Food-Grade Hemicellulase and its Physicochemical Properties
식품용 Hemicellulase 계열 효소를 이용한 국내산 감자 가공 부산물의 전분 추출 및 이화학적 특성

Jung-Min Choi, Cheon-Seok Park, Moo-Yeol Baik, Hyun-Seok Kim, Dong-Ho Seo

최정민, 박천석, 백무열, 김현석, 서동호

Food Eng Prog 2017;21(3):280-285.
https://doi.org/10.13050/foodengprog.2017.21.3.280

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Effect of Medicinal Plant Extracts on the Ethanol-Metabolizing Enzyme Activities
약용식물 추출물의 에탄올대사 효소활성에 미치는 영향

Jaeho Do, Jungwon Gwak, Sunjeong Lee, Jung Jin Rho, Kwangseung Lee, Dong Chung Kim

도재호, 곽정원, 이선정, 노정진, 이광승, 김동청

Food Eng Prog 2017;21(3):286-291.
https://doi.org/10.13050/foodengprog.2017.21.3.286

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Effects of Microencapsulation Using Maltodextrin and/or Cyclodextrin on Water Absorption and Bioactivity of Corn Silk Extract
말토덱스트린 또는 사이클로덱스트린을 이용한 미세캡슐화공정이 옥수수 수염 추출물의 수분흡습과 생리활성에 미치는 영향

In Gyeong Lee, Ji Eun Lim, Sun Lim Kim, Hyeon Jung Kang, Woo Kyoung Kim, Myung Hwan Kim

이인경, 임지은, 김선림, 강현중, 김우경, 김명환

Food Eng Prog 2017;21(3):292-298.
https://doi.org/10.13050/foodengprog.2017.21.3.292

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List of Articles

Food Engineering Progress. Vol. 21, No. 3, 2017