산업식품공학(Food Engineering Progress)

Suppression of Browning of Green Tea by Extraction with Organic Acids
유기산 추출에 의한 녹차의 갈변 역제

Chulkyoon Mok

목젹균

Food Eng. Prog. 2002;6(3):215-221.
https://doi.org/10.13050/foodengprog.2002.6.3.215

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Effect of Moisture Content and Post-Extrusion Variables on Thermal Properties of Corn Starch Extrudates
수분함량과 압출 후공정변수에 따른 옥수수전분 압츨성형뭅의 열적 성질

Gi Chan Yoo, Du Sang Kim, Gi Hyung Ryu

유기찬, 김두상, 류기형

Food Eng. Prog. 2002;6(3):222-231.
https://doi.org/10.13050/foodengprog.2002.6.3.222

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Changes of Volatile Flavor Components with Different Roasting Processes in Chicory Roots
치커리의 볶음처리에 따른 향기성분 변화

Chae Kyu Park, Jae Gon Lee, Byeong Seon Jeon, Na Mi Kim, Ki Hwan Shim

박채규, 이재곤, 전병선, 김나미, 심기환

Food Eng. Prog. 2002;6(3):232-240.
https://doi.org/10.13050/foodengprog.2002.6.3.232

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Clarification of Mixed Fruit and Vegetable Juices using Enzyme Treatment
효소처리조건에 따른 흔합과채주스의 청징에 관한 연구

Kyoung Suck Sohn, Jun Ho Lee, Young Sun Ha

손경석, 이준호, 하영선

Food Eng. Prog. 2002;6(3):241-247.
https://doi.org/10.13050/foodengprog.2002.6.3.241

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Comparison of Antimicrobial Activities of The Garlic Extracts Prepared with Various Organic Solvents
다양한 유기용매를 이용한 마늘추츨물의 항미생뭅성 비교

Chang-Yong Oh, Eui-Bong Hong, Kwang-Ro Yoon, Young-Chun Lee, Keun-Sung Kim

오창용, 홍의봉, 윤광로, 이영춘, 김근성

Food Eng. Prog. 2002;6(3):248-255.
https://doi.org/10.13050/foodengprog.2002.6.3.248

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Effects of Ascorbic Acid in Skim Milk During Light Storage
Ascorbic acid의 첨가가 탈지우유의 광산화에 미치는 영향

Kyong-Heang Lee

이경행

Food Eng. Prog. 2002;6(3):256-262.
https://doi.org/10.13050/foodengprog.2002.6.3.256

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Effect of Red Pepper Particle Size on Oleoresin Extraction Rate from Red Pepper
고추가루 입자크기가 고추 Oleoresin 추츨속도에 미치는 영향

Young-Soo Yi, Kyu-Seob Chang

이영수, 장규섭

Food Eng. Prog. 2002;6(3):263-267.
https://doi.org/10.13050/foodengprog.2002.6.3.263

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Prediction Modeling of Linerboard's Ring Crush Strength as Affected by Relative Humidity
습도조건에 따른 곱판지 원지의 Ring Crush 강도 예측 모델링

Jun Ho Lee, Su Il Kim, Young Sun Ha

이준호, 김수일, 하영선

Food Eng. Prog. 2002;6(3):268-274.
https://doi.org/10.13050/foodengprog.2002.6.3.268

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Influence of Plasticizers on the RVA Properties of Native Corn Starch and Hydroxypropylated Corn Starch
천연옥수수전분과 hydroxypropy화 옥수수전분의 RVA특성에 미치는 가소제의 영향

Youn-Jeong Han, Suk-Shin Kim

한윤정, 김석신

Food Eng. Prog. 2002;6(3):275-280.
https://doi.org/10.13050/foodengprog.2002.6.3.275

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Shelf Life Determination of Precooked Frozen Meat Dumplings

Young-Chun Lee, Hyung-Sub Yang, Dong-Ho Kim

Food Eng. Prog. 2002;6(3):281-287.
https://doi.org/10.13050/foodengprog.2002.6.3.281

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Concept of Food Sensory Engineering and Its Application

J.K. Chun

Food Eng. Prog. 2002;6(3):288-299.
https://doi.org/10.13050/foodengprog.2002.6.3.288

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List of Articles

Food Engineering Progress. Vol. 6, No. 3, 2002