산업식품공학(Food Engineering Progress)

Prevalence of Foodborne Pathogens on Cheeses Made from Farmstead Milk Processing Plants in Korea

Jeeyeon Lee, Kyeonga Jang, Soomin Lee, Jimyeong Ha, Heeyoung Lee, Sejeong Kim, Yukyung Choi, Hyemin Oh, Yohan Yoon

Food Eng Prog 2018;22(3):203-207.
https://doi.org/10.13050/foodengprog.2018.22.3.203

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The Preparation of Crystalline O-D-Mannopyranosyl-(1→4)-O-D-Glucopyranosyl-(1→4)-D-Mannopyranose (MGM) from Konjac Glucomannan Using Xylogone sphaerospora β-mannanase System and Candida guilliermondii Fermentation

Gwi Gun Park

Food Eng Prog 2018;22(3):208-213.
https://doi.org/10.13050/foodengprog.2018.22.3.208

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Physicochemical Properties of Extruded Aquatic Pellets at Various Conditions

Xuelian Ma, Bon-Yeob Gu, Tie Jin, Jin-Hyung Yoo, Mi-Hwan Kim, Gi-Hyung Ryu

Food Eng Prog 2018;22(3):214-219.
https://doi.org/10.13050/foodengprog.2018.22.3.214

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The Effect of Corn Flour Addition on the Physico-chemical Properties of Extruded Cassava Starch

Laureat Taffoti Tatsabong, Gi-Hyung Ryu

Food Eng Prog 2018;22(3):220-227.
https://doi.org/10.13050/foodengprog.2018.22.3.220

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Effect of Salinity of Fermented Squid Sauce on Physicochemical Properties and Sensory Test
염도 변화에 따른 오징어 액젓의 이화학적 및 관능 특성 비교

Honggyun Kim, SangYoon Lee, Junggyu Lee, YunJung Lee, Youngjae Cho, Mi-Jung Choi

김홍균, 이상윤, 이중규, 이윤정, 조영재, 최미정

Food Eng Prog 2018;22(3):228-234.
https://doi.org/10.13050/foodengprog.2018.22.3.228

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The Effect of 4-weeks’ Alcohol Supplementation on the Muscle Atrophy in Rat
4주간 알코올 섭취가 성장기 흰쥐의 근육 위축에 미치는 영향

Sanghoon Bae, Sunghwan No, Jaeyong Park, Youngju Song

배상훈, 노성환, 박재용, 송영주

Food Eng Prog 2018;22(3):235-241.
https://doi.org/10.13050/foodengprog.2018.22.3.235

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Quality Characteristics of Horse Oil Extracted by Hot Water with Adding Green Tea Leaves
건조 녹차잎 첨가량에 따른 열수추출 된 마유의 품질특성관찰

Dong-Wan Hong, Ji-Yeon Chun

홍동완, 천지연

Food Eng Prog 2018;22(3):242-247.
https://doi.org/10.13050/foodengprog.2018.22.3.242

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Sterilization Effect on Black- and White Pepper by Intense Pulsed Light with Tubular-shaped Treatment Chamber
원통형 처리 용기를 이용한 후추의 광펄스 살균 효과

Jihyun Park, Gwangmin Lee, Jin Won Kim, Gyeong Mi Lee, Jung-Kue Shin

박지현, 이광민, 김진원, 이경미, 신정규

Food Eng Prog 2018;22(3):248-255.
https://doi.org/10.13050/foodengprog.2018.22.3.248

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Process Optimization of Solid-phase Fermentation of Cordyceps militaris with Germinated Soybean Using Lactobacillus plantarum KCB001
Lactobacillus plantarum KCB001을 이용한 발아대두 동충하초의 고상발효 공정 최적화

Hee Soo Cho, Sulhee Lee, Young-Seo Park

조희수, 이설희, 박영서

Food Eng Prog 2018;22(3):256-263.
https://doi.org/10.13050/foodengprog.2018.22.3.256

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Effect of the Water Content in Rice Cake and Acid Concentration of Acidulant on the Acid Soaking Characteristic of Rice Cakes for Tteokbokki
떡의 가수량 및 산침지액의 산 농도에 따른 산침지 시간이 떡볶이 떡의 침지 특성에 미치는 영향

Hwabin Jung, Chae Rin Yu, Hyeon Woo Park, Gu Sik Chung, Kyung Mi Kim, Gwi Jung Han, Won Byong Yoon

정화빈, 유채린, 박현우, 정구식, 김경미, 한귀정, 윤원병

Food Eng Prog 2018;22(3):264-271.
https://doi.org/10.13050/foodengprog.2018.22.3.264

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Optimization of Kimchi Seasoning Based on Commercial Kimchi Perception Survey as Evaluated by Jeollabukdo Female Consumers
시판김치 인식도 조사를 기반으로 한 김치양념 최적화 연구: 전라북도 여성을 대상으로

Honggyun Kim, Myeongjun Kim, Heajung Chung

김홍균, 김명준, 정혜정

Food Eng Prog 2018;22(3):272-278.
https://doi.org/10.13050/foodengprog.2018.22.3.272

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List of Articles

Food Engineering Progress. Vol. 22, No. 3, 2018