산업식품공학(Food Engineering Progress)

Electrical Properties for the Optimal Ohmic Heating of Vegetable Foodstuffs

Won-Il Cho, Sang-Hoon Song

Food Eng Prog 2019;23(3):155-163.
https://doi.org/10.13050/foodengprog.2019.23.3.155

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Degradation of Simulated Residual Surfactants and Dishwashing Detergents by Dielectric Barrier Discharge Plasma

Taehoon Lee, Pradeep Puligundla, Chulkyoon Mok

Food Eng Prog 2019;23(3):164-170.
https://doi.org/10.13050/foodengprog.2019.23.3.164

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Degradation of Benzo[α]pyrene in Roasted Oil Seeds by Corona Discharge Plasma Jet

Taehoon Lee, Pradeep Puligundla, Chulkyoon Mok

Food Eng Prog 2019;23(3):171-177.
https://doi.org/10.13050/foodengprog.2019.23.3.171

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Physicochemical Property of Biopolymer Produced from Bacillus polymyxa YU-101
Bacillus polymyxa YU-101 균이 생산하는 생물고분자의 이화학적 특성

Jae-Kweon Jang

장재권

Food Eng Prog 2019;23(3):178-185.
https://doi.org/10.13050/foodengprog.2019.23.3.178

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Physicochemical Properties of Puffed Snack Using Pellet Added with Ginseng Powder
인삼분말을 첨가한 Pellet과 이를 이용하여 제조한 팽화과자의 특성

Dong Hyeon Park, Hayeong Jeong, Mi-Jung Choi, Youngjae Cho

박동현, 정하영, 최미정, 조영재

Food Eng Prog 2019;23(3):186-192.
https://doi.org/10.13050/foodengprog.2019.23.3.186

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Isolation and Physicochemical Properties of Rice Starch from Rice Flour using Protease
단백질분해효소에 의한 쌀가루로부터 쌀전분의 분리 및 물리화학적 특성

ReeJae Kim, Jiwon Oh, Hyun-Seok Kim

김이재, 오지원, 김현석

Food Eng Prog 2019;23(3):193-199.
https://doi.org/10.13050/foodengprog.2019.23.3.193

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Effects of Periodic Visiting Education Support on the Sanitation Management of Foodservice Facilities for Children in the Local Small City: A Focus on the Yecheon-gun Area: -Focused on Yecheon-gun, Gyeongbuk-
지방 소도시 어린이 급식시설에 대한 위생순회방문지도의 효과: -경북 예천군 지역을 중심으로 -

Hye-Jin Pak, Chan-Ick Cheigh

박혜진, 최찬익

Food Eng Prog 2019;23(3):200-208.
https://doi.org/10.13050/foodengprog.2019.23.3.200

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Bioconversion of Isoflavone and Soyasaponin in the Fermentation of Soy Embryo Using Lactic Acid Bacteria
콩배아의 Lactobacillus plantarum 발효에 의한 이소플라본과 소야사포닌 변화

Mi Ja Lee, Song Yi Park, Kwang sik Lee, Hyun young Kim, Ji Eun Ra, Hyeon Mi Ham

이미자, 박송이, 이광식, 김현영, 나지은, 함현미

Food Eng Prog 2019;23(3):209-216.
https://doi.org/10.13050/foodengprog.2019.23.3.209

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Study on Instant Fish Cake Noodle Manufacturing Techniques Using Ultra-fine Powdered Kelp
초미세 다시마 분말을 활용한 즉석 어묵 면 제조기술연구

Yoo-Jin Park, Se-Jong Kim, Myung-Ryun Han, Moon-Jeong Chang, Myung-Hwan Kim

박유진, 김세종, 한명륜, 장문정, 김명환

Food Eng Prog 2019;23(3):217-222.
https://doi.org/10.13050/foodengprog.2019.23.3.217

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Brewing Characteristics of Wickerhamomyces anomalus SC-1 Isolated from Korean Traditional Nuruk
한국전통 누룩에서 분리한 Wickerhamomyces anomalus SC-1의 양조특성

Jin Hoon Choi, Gye Won Kim, Hee Yoon Lee, Cheon Seok Park, Jae-Yong Shim

최진훈, 김계원, 이희윤, 박천석, 심재용

Food Eng Prog 2019;23(3):223-228.
https://doi.org/10.13050/foodengprog.2019.23.3.223

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List of Articles

Food Engineering Progress. Vol. 23, No. 3, 2019