산업식품공학(Food Engineering Progress)

Effects of Isoflavone Profiles of Thermally Treated Soybean Extracts on α-Glucosidase Inhibitory Activities

Hwa-Lim Lee, Ha-Yull Chung

Food Eng Prog 2022;26(3):127-132.
https://doi.org/10.13050/foodengprog.2022.26.3.127

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Quality Comparison of Low- and High-Moisture Meat Analog Used in Plant-Based Burger Patty
식물성 버거 패티의 제조를 위한 압출성형 건식과 습식 대체육의 품질 특성 비교

Sun Young Cho, Gi-Hyung Ryu

조선영, 류기형

Food Eng Prog 2022;26(3):133-139.
https://doi.org/10.13050/foodengprog.2022.26.3.133

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A Study on the Isolation and Characterization of Aerobic Halophilic Microorganisms Isolated from the Soil Around the Port on Jeju Island
제주도 항구 인근 토양으로부터 호기성 호염성 세균의 분리 및 특성 분석

Yong-Jik Lee, Dariimaa Ganbat, Ga Eul Jeong, Kee-Sun Shin, Sang-Jae Lee

이용직, 간밧다리마, 정가을, 신기선, 이상재

Food Eng Prog 2022;26(3):140-146.
https://doi.org/10.13050/foodengprog.2022.26.3.140

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Quality Properties of Sponge Cake According to Replacement Ratio of Allulose
알룰로스 대체 비율에 따른 스펀지케이크의 품질특성

Hye-Won Lee, Jung-Kue Shin

이혜원, 신정규

Food Eng Prog 2022;26(3):147-155.
https://doi.org/10.13050/foodengprog.2022.26.3.147

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Quality Characteristics of Emulsion-Type Chicken Breast Sausages with Black Soldier Fly Larvae (Hermetia illucens L.) Powder
동애등에 유충 분말을 첨가한 유화형 닭가슴살 소시지의 이화학적 특성 및 항산화 활성

Hun-Seok Kang, Jun-Hyuk Boo, Jung-Hyun Nam, Ji-Yong Hyun, Ji-Yeon Chun

강훈석, 부준혁, 남정현, 현지용, 천지연

Food Eng Prog 2022;26(3):156-167.
https://doi.org/10.13050/foodengprog.2022.26.3.156

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A Study on the Quality Characteristics and Antioxidant Activities of Fruit and Vegetable Jellies Mixed with Boswellia
보스웰리아를 첨가한 과채 혼합 젤리의 항산화성 및 품질특성 연구

Yen-Hee Jung, Sun-Choung Ahn

정연희, 안선정

Food Eng Prog 2022;26(3):168-176.
https://doi.org/10.13050/foodengprog.2022.26.3.168

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Antioxidant and Glucose-Regulating Enzyme Activities of Red Chicory (Cichorium intybus L.) Extract
적치커리 추출물의 항산화 및 당대사 관련 효소 활성

Mun Hee Choi, Myung Hyun Kim, Young Sil Han

최문희, 김명현, 한영실

Food Eng Prog 2022;26(3):177-187.
https://doi.org/10.13050/foodengprog.2022.26.3.177

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Quality Characteristics of Jeung-pyun Added with Hardy Kiwi Powder
토종다래 분말을 첨가한 증편의 품질특성

Myung Hyun Kim

김명현

Food Eng Prog 2022;26(3):188-194.
https://doi.org/10.13050/foodengprog.2022.26.3.188

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A Study on the Production and Quality Characteristics of Bacterial Cellulose Film Using Coffee By-Products
커피 부산물을 이용한 박테리아 셀룰로오스 필름 제조 및 품질 특성 연구

Hae Won Oh, Seung Hwan Lee

오해원, 이승환

Food Eng Prog 2022;26(3):195-202.
https://doi.org/10.13050/foodengprog.2022.26.3.195

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Effect of Extraction Temperature on Bio-Functional Properties of Cassia tora Seed Processed by Germination and Roasting
발아와 로스팅한 결명자의 추출온도에 따른 추출액의 기능성

Sun-Woong Kang, Na-Gyeong Koo, Young-Tack Lee

강선웅, 구나경, 이영택

Food Eng Prog 2022;26(3):203-208.
https://doi.org/10.13050/foodengprog.2022.26.3.203

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List of Articles

Food Engineering Progress. Vol. 26, No. 3, 2022