산업식품공학(Food Engineering Progress)

Sweet Potato, a Crop to Respond to Climate Change: Domestic Production Trend and its Industrial Application
기후변화 대응 작물인 고구마: 국내 생산동향 및 산업적 이용

Dong Hyun Kim, Young Nam Park, Young Son Cho

김동현, 박영남, 조영손

Food Eng Prog 2023;27(3):173-179.
https://doi.org/10.13050/foodengprog.2023.27.3.173

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Production and Quality Characteristics of Gluten-Free Noodles Made with Pregelatinized Rice Flour

Gyeong A Jeong, Rin Chae, Chang Joo Lee

Food Eng Prog 2023;27(3):180-186.
https://doi.org/10.13050/foodengprog.2023.27.3.180

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Protective Effects of Opuntia ficus-indica Stem Extract on Ovalbumin and PM10-induced Respiratory Inflammation
Ovalbumin과 미세먼지로 유도된 호흡기 염증에 대한 손바닥선인장 (Opuntia ficus-indica) 줄기 추출물의 보호효과

Hyun-Jung Kim, Min Cheol Jang, Bong-Kyun Kim, Seung-Hyung Kim, In-Jae Park

김현정, 장민철, 김봉균, 김승형, 박인재

Food Eng Prog 2023;27(3):187-198.
https://doi.org/10.13050/foodengprog.2023.27.3.187

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Selection of Wild Type Saccharomyces cerevisiae with High Protein Content and Improving its Protein Content via Random Mutagenesis
단백질 고생산 야생형 효모 균주 선별 및 무작위 돌연변이를 통한 단백질 함량 증대

Gi-Beom Jeon, Young-Oh Lee, Bumjin Joo, Young-Wook Chin, Sun-Ki Kim

전기범, 이영오, 주범진, 진영욱, 김선기

Food Eng Prog 2023;27(3):199-205.
https://doi.org/10.13050/foodengprog.2023.27.3.199

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Effect of Mixing Ratio of Kappa Carrageenan and Glucomannan on Quality Characteristics of Jelly Incorporated with Omija Concentrate
카파 카라기난과 글루코만난 혼합비율에 따른 오미자 농축액 젤리의 품질 특성

Seo-Yoon Hyun, Su-Yeon Moon, A-ra Ko, Ji-Yeon Chun, Hye-yoon Yi

현서윤, 문수연, 고아라, 천지연, 이혜윤

Food Eng Prog 2023;27(3):206-214.
https://doi.org/10.13050/foodengprog.2023.27.3.206

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Validation of an Analytical Method to Determine Gluten Content in Bread by HPLC-PDA
HPLC-PDA를 이용한 제빵 제품의 글루텐 함량 분석법 검증

Yerim Na, Sung Won Hur, Sung Hoon Park

나예림, 허성원, 박성훈

Food Eng Prog 2023;27(3):215-219.
https://doi.org/10.13050/foodengprog.2023.27.3.215

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Quality Characteristics of Sweet Sapphire Grape Added Coffee with Different Extraction Conditions
추출 조건을 달리한 스위트 사파이어 포도 첨가 커피의 품질 특성

Chun Ho Lee, Sun-Choung Ahn

이춘호, 안선정

Food Eng Prog 2023;27(3):220-227.
https://doi.org/10.13050/foodengprog.2023.27.3.220

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Anti-Inflammatory Effect of Auricularia auricula-judae Extracts in RAW264.7 Cells and Dextran Sulfate Sodium (DSS)-Induced Acute Colitis Mice
RAW264.7 세포 및 DSS (Dextran Sulfate Sodium) 유도 급성 대장염 마우스에서 목이버섯 추출물의 항염증 효과

Yun-Seong Lee, Bo-Young Lee

이윤성, 이보영

Food Eng Prog 2023;27(3):228-235.
https://doi.org/10.13050/foodengprog.2023.27.3.228

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Digestibility and Quality Characteristics of Noodles Added with Octenyl Succinic Anhydride-Modified Wheat Starch
무수 옥테닐 호박산 처리 밀 전분을 첨가한 국수의 소화율과 품질 특성

Gyeong A Jeong, Rin Chae, Chang Joo Lee

정경아, 채린, 이창주

Food Eng Prog 2023;27(3):236-242.
https://doi.org/10.13050/foodengprog.2023.27.3.236

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Quality Characteristics of Kimchi with Different Manufacturing Methods of Yulmu
제조방법을 달리한 율무첨가 김치의 품질 특성

Mi Geum Kang, Sun-Choung Ahn

강미금, 안선정

Food Eng Prog 2023;27(3):243-252.
https://doi.org/10.13050/foodengprog.2023.27.3.243

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List of Articles

Food Engineering Progress. Vol. 27, No. 3, 2023