산업식품공학(Food Engineering Progress)

Anti-Obesity and Anti-Inflammatory Effects of the Desalted Salicornia europaea L. Fermented by Bacillus velezensis K26

Hyunjin Lee, Wooki Kim, Sungho Jang, Myung-Ji Seo

Food Eng Prog 2021;25(3):169-177.
https://doi.org/10.13050/foodengprog.2021.25.3.169

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Effect of Channa argus Extracts From Different Extraction Processes on Neuronal Cell Differentiation and Oxidative Stress
신경세포 분화와 산화스트레스에서 추출 조건에 따른 가물치 추출물의 효과

Kyoung Hwan Cho, Young-Sool Hah, Eun-Ji Kim, Seung-Jun Lee, Ho Jin Choo, Young Mi Kang, Jong Cheol Kim, Yong Hwi Son, Yeon Jee Lee, Jae Yoon Jo, In Ae Cho

조경환, 하영술, 김은지, 이승준, 추호진, 강영미, 김종철, 손용휘, 이연지, 조재윤, 조인애

Food Eng Prog 2021;25(3):178-187.
https://doi.org/10.13050/foodengprog.2021.25.3.178

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Development and Characterization of Tteokgalbi Supplemented with Mudfish (Misgurnus mizolepis) Paste
추어를 첨가한 떡갈비의 개발 및 품질특성

Ji Young You, Hyun Jin Kim, Jong Jun Lim, Seo Jun Baek, Sung Sil Lee, Joon Ho Choi

유지영, 김현진, 임종준, 백서준, 이성실, 최준호

Food Eng Prog 2021;25(3):188-196.
https://doi.org/10.13050/foodengprog.2021.25.3.188

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Brewing Characteristics of Saccharomyces cerevisiae HKFR18 Isolated from Kiwi Fruits (Actinidia chinensis)
참다래(Actinidia chinensis) 유래 Saccharomyces cerevisiae HKFR18의 양조특성

Sang Won Baek, Gye Won Kim, Cheon-Seok Park, Jong-Youn Son, Jae-Yong Shim

백상원, 김계원, 박천석, 손종연, 심재용

Food Eng Prog 2021;25(3):197-204.
https://doi.org/10.13050/foodengprog.2021.25.3.197

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Cytotoxicity Evaluation of Frequently Used 7 Food Enzymes in South Korea at Their Maximum Usage Levels
국내 식품산업 다빈도 사용 효소제 7종의 사용량 기반 세포독성 연구

Ye-Hyun Kim, Su-Min Youn, Na-Kyung Yoo, Soo-Jin Choi

김예현, 윤수민, 유나경, 최수진

Food Eng Prog 2021;25(3):205-212.
https://doi.org/10.13050/foodengprog.2021.25.3.205

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Quality Characteristics and Probiotics Viability of Pudding by Lactobacillus acidophilus With Soymilk, Inulin, and/or Rice Powder during Cold Storage
두유, 이눌린, 쌀가루를 첨가하여 Lactobacillus acidophilus를 이용한 푸딩의 냉장 저장 중 품질 특성 및 프로바이오틱스 생존율

Inhwa Han, Seung-Yong Lim

한인화, 임승용

Food Eng Prog 2021;25(3):213-220.
https://doi.org/10.13050/foodengprog.2021.25.3.213

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Physicochemical Properties of Various Commercial Dried Tangerine Peel Tea Products
시판하는 진피차의 이화학적 품질 특성 분석

Ji Hee Han, Soo Ah Lee, Duri Kim, Ji-Yeon Chun

한지희, 이수아, 김두리, 천지연

Food Eng Prog 2021;25(3):221-227.
https://doi.org/10.13050/foodengprog.2021.25.3.221

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Effect of Salted-Fermented Fish Products and Their Alternatives on the Volatile Compound Profiles of Kimchi
젓갈 및 젓갈 대체 재료 첨가가 김치의 향기 특성에 미치는 영향

Sun-Choung Ahn, Taeeun Kwon

안선정, 권태은

Food Eng Prog 2021;25(3):228-239.
https://doi.org/10.13050/foodengprog.2021.25.3.228

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Effect of Inactivation on Escherichia coli as Panel Materials of Treatment Chamber Used in Intense Pulsed Light Treatment
광펄스 처리 용기의 재질에 따른 대장균의 사멸 효과

Juan Park, Jung-Kue Shin

박주안, 신정규

Food Eng Prog 2021;25(3):240-246.
https://doi.org/10.13050/foodengprog.2021.25.3.240

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Effects of Plant-Based Fat Beads on the Physicochemical and Sensory Properties of Pork Patty
식물성 지방 비드가 돈육 패티의 이화학적 및 관능적 특성에 미치는 영향

Haesanna Kim, Hyeseung Jeong, Jiseon Lee, Mi-Jung Choi

김해산나, 정혜승, 이지선, 최미정

Food Eng Prog 2021;25(3):247-254.
https://doi.org/10.13050/foodengprog.2021.25.3.247

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Effect of Supercooling Controlled by Step-cooling Algorithm on Freshness of Hairtail (Trichiurus lepturus)
Step-cooling 알고리즘에 의해 제어되는 과냉각 저장이 갈치(Trichiurus lepturus)의 신선도 유지에 미치는 영향

Jong Jin Kim, Dong Hyeon Park, Eun Jeong Kim, Mi-Jung Choi

김종진, 박동현, 김은정, 최미정

Food Eng Prog 2021;25(3):255-263.
https://doi.org/10.13050/foodengprog.2021.25.3.255

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Effect of Brine Treatment Conditions with Fermented Product and Drying Time on Quality Characteristics of Croceine Croaker Gulbi
대두와 멸치 발효소재를 이용한 염지 처리와 건조 시간이 부세 굴비의 품질 특성에 미치는 영향

Ye-Seul Seo, Ho Woo Lee, Suk Jung Kim, Jae Geol Woo, Eun Ju Yang

서예슬, 이호우, 김숙정, 우재걸, 양은주

Food Eng Prog 2021;25(3):264-271.
https://doi.org/10.13050/foodengprog.2021.25.3.264

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Treatment Period of High-Pressure Enzymatic Hydrolysis: A Key Factor Determining the Quality of High-Pressure Enzymatic Hydrolysates from Protaetia brevitarsis seulensis (Kolbe) Larvae

Tae-Eun Kim, Yong-Jin Cho, Bum-Keun Kim

Food Eng Prog 2021;25(3):272-278.
https://doi.org/10.13050/foodengprog.2021.25.3.272

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List of Articles

Food Engineering Progress. Vol. 25, No. 3, 2021