산업식품공학(Food Engineering Progress)

Drying Characteristics of Fermented Green Tea Using a Far Infrared Heater
원적외선 방사체를 이용한 발효녹차의 건조특성

He Li, Chung-Su Han, You-Ho Kim, Jong-Min Choi, Tae-Hwan Kang, Sung-Chan Cho

리혁, 한충수, 김유호, 최종민, 강태환, 조성찬

Food Eng. Prog. 2005;9(3):171-176.
https://doi.org/10.13050/foodengprog.2005.9.3.171

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Comparison of the Biological Activity between a Radiation-processed Natural Extract and a Commercial Counterpart for an Industrial Application

Cheorun Jo, Il Yun Jeong, Dong Soo Kim, Jun Ho Son, Bong Jeon An, Jeong Sang Choi, Myung Woo Byun

Food Eng. Prog. 2005;9(3):177-181.
https://doi.org/10.13050/foodengprog.2005.9.3.177

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Characteristics of the Physical Function of Biocellulose from Acetobacter xylinum
Acetobacter xylinum 유래 Biocellulose의 물성기능 특성

Shin-Young Lee, Jung-Ryun Jeon, Young-Kuk Yang

이신영, 전정륜, 양영국

Food Eng. Prog. 2005;9(3):182-191.
https://doi.org/10.13050/foodengprog.2005.9.3.182

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Analysis of Volatile Constituents in Plantago asiatica L. and Erigeron annuus L. Isolated by SAFE (Solvent Assisted Flavor Evaporation) Apparatus
SAFE(Solvent Assisted Flavor Evaporation)를 이용하여 분리한 질경이 (Plantago asiatica L.)와 개망초(Erigeron annuus L.)향기추출물의 향기성분 분석

Hae-Won Jang, Jae-Ook Jung, Kwang-Geun Lee

장혜원, 정재욱, 이광근

Food Eng. Prog. 2005;9(3):192-198.
https://doi.org/10.13050/foodengprog.2005.9.3.192

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Effects of Waxy and Normal Sorghum Flours on Sponge Cake Properties
찰성 및 메성 수수가루의 첨가가 Sponge Cake의 품질에 미치는 영향

Hak-Gil Ghang, Young-Seo Park

장학길, 박영서

Food Eng. Prog. 2005;9(3):199-207.
https://doi.org/10.13050/foodengprog.2005.9.3.199

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Effects of Soy Protein and Sodium Stearoyl Lactylate on Baking Properties of White Layer Cake
콩 농축단백분과 Sodium Stearoyl Lactylate 첨가가 White Layer Cake의 특성에 미치는 영향

Hak-Gil Chang, Young-Seo Park

장학길, 박영서

Food Eng. Prog. 2005;9(3):208-216.
https://doi.org/10.13050/foodengprog.2005.9.3.208

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Supplement Effect of Cacao Subproducts on the Levels of Blood Glucose and Lipid in Streptozotocin-Induced Diabetic Rats
Cacao 가공부산물의 첨가 식이가 Streptozotocin 유발 당뇨 쥐의 혈당 및 혈중 지질수준에 미치는 영향

Jung-Suk Lee, Tae-Su Kang, Ik-Boo Kwon, Shin-Young Lee

이정숙, 강태수, 권익부, 이신영

Food Eng. Prog. 2005;9(3):217-225.
https://doi.org/10.13050/foodengprog.2005.9.3.217

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Quality Characteristics of Instant Tea Prepared from Spray-dried Omija (Schizandra chinensis Baillon) Extract/Grape Juice Mixture
오미자추출액/포도과즙 혼합 즉석 추출차의 품질 특성

Chulkyoon Mok

목철균

Food Eng. Prog. 2005;9(3):226-230.
https://doi.org/10.13050/foodengprog.2005.9.3.226

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Assessment of Degradability of Polymeric Packaging Materials Using Nuclear Magnetic Resonance (NMR)-based Techniques

Myong-Soo Chung, Roger R. Ruan

Food Eng. Prog. 2005;9(3):231-236.
https://doi.org/10.13050/foodengprog.2005.9.3.231

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Effect of Dextrin on Spray Drying of Brown Rice/Green Tea
덱스트린 첨가가 현미녹차의 분무건조에 미치는 영향

Chulkyoon Mok, Sangki Lee

목철균, 이상기

Food Eng. Prog. 2005;9(3):237-241.
https://doi.org/10.13050/foodengprog.2005.9.3.237

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List of Articles

Food Engineering Progress. Vol. 9, No. 3, 2005