List of Articles
Food Engineering Progress. Vol. 24, No. 3, 2020
Review
Flavonoids, an Overview: Chemical Structures, Dietary Sources, and Biological Properties
Food Eng Prog 2020;24(3):151-163.
https://doi.org/10.13050/foodengprog.2020.24.3.151
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https://doi.org/10.13050/foodengprog.2020.24.3.151
Article
The Effects of Pretreatment Methods on Quality Characteristic of Hot Air-dried Sweet Potato Slices
Food Eng Prog 2020;24(3):164-170.
https://doi.org/10.13050/foodengprog.2020.24.3.164
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https://doi.org/10.13050/foodengprog.2020.24.3.164
Removal of Copper (II) in Aqueous Solution Using Bacillus sp. SRCM 112835 Isolated from Doenjang (Korean Fermented Soy Paste)
Food Eng Prog 2020;24(3):171-177.
https://doi.org/10.13050/foodengprog.2020.24.3.171
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https://doi.org/10.13050/foodengprog.2020.24.3.171
Physicochemical Properties of Mucin Extracted from Misgurnus mizolepis Epidermal Mucus
Food Eng Prog 2020;24(3):178-183.
https://doi.org/10.13050/foodengprog.2020.24.3.178
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https://doi.org/10.13050/foodengprog.2020.24.3.178
The Bactericidal Effect of Intense Pulsed Light (IPL) on Fresh-cut Bell Pepper and Ginger
Food Eng Prog 2020;24(3):184-190.
https://doi.org/10.13050/foodengprog.2020.24.3.184
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https://doi.org/10.13050/foodengprog.2020.24.3.184
Quality Prediction and Change in Quality of Kimchi Cabbages Stored Under a Pallet Unit-Controlled Atmosphere
팰릿 단위 기체환경 제어 저장한 배추의 품질 변화와 품질 예측 모델
팰릿 단위 기체환경 제어 저장한 배추의 품질 변화와 품질 예측 모델
Food Eng Prog 2020;24(3):191-199.
https://doi.org/10.13050/foodengprog.2020.24.3.191
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https://doi.org/10.13050/foodengprog.2020.24.3.191
Effects of Aronia (Aronia melanocarpa) on the Sensory and Microbiological Properties of Nabak Kimchi During Fermentation
아로니아가 나박김치의 발효 중 관능적 및 미생물학적 특성에 미치는 영향
아로니아가 나박김치의 발효 중 관능적 및 미생물학적 특성에 미치는 영향
Food Eng Prog 2020;24(3):200-206.
https://doi.org/10.13050/foodengprog.2020.24.3.200
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https://doi.org/10.13050/foodengprog.2020.24.3.200
Analysis of Nutritional Compositions and Antioxidant Activities of Salted Chinese Cabbage Based on Storage Conditions in Direct Refrigerator
직냉식 냉장고에서 조건별로 저장한 절임배추의 항산화 및 영양성분 분석
직냉식 냉장고에서 조건별로 저장한 절임배추의 항산화 및 영양성분 분석
Food Eng Prog 2020;24(3):207-213.
https://doi.org/10.13050/foodengprog.2020.24.3.207
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https://doi.org/10.13050/foodengprog.2020.24.3.207
Changes on the Quality Characteristics of Prunus davidiana Sugar Extracts by Processing Conditions
가공조건에 의한 야생복숭아 당침출액의 품질특성의 변화
가공조건에 의한 야생복숭아 당침출액의 품질특성의 변화
Food Eng Prog 2020;24(3):214-220.
https://doi.org/10.13050/foodengprog.2020.24.3.214
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https://doi.org/10.13050/foodengprog.2020.24.3.214