산업식품공학(Food Engineering Progress)

Optimization for Extraction of Sancho (Zanthoxylum schinifolium) Extraction using Supercritical Carbon Dioxide
초임계 유체추출법을 이용한 산초(Zanthoxylum schinifolium) 추출공정의 최적화

Kwang-Sup Youn, Joo-Heon Hong, Yong-Hee Choi

윤광섭, ㅎ홍주헌, 최용희

Food Eng. Prog. 2006;10(4):207-213.
https://doi.org/10.13050/foodengprog.2006.10.4.207

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Process for Production of Brown Rice/Green Tea Beverage
현미녹차음료 제조공정

Chulkyoon Mok

목철균

Food Eng. Prog. 2006;10(4):214-220.
https://doi.org/10.13050/foodengprog.2006.10.4.214

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Antimicrobial activity of Sterilizer for the Exclusive Use of Vegetable against Escherichia coli and Staphyrococcus aureus
야채살균용제제의 대장균과 포도상구균에 대한 살균력 촉정

Jae-Wook Jeong, Tae-Kyu Kim, Jeong Woong Park, Kwang-Geun Lee

정재욱, 김태규, 박정웅, 이광근

Food Eng. Prog. 2006;10(4):221-225.
https://doi.org/10.13050/foodengprog.2006.10.4.221

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Development of Red Wine Containing High Level of trans-Resveratrol with Domestic Grape
국내산 포도를 이용한 trans-resveratrol 고함유 적포도주의 개발

Jun-Bae Ahn

안준배

Food Eng. Prog. 2006;10(4):226-232.
https://doi.org/10.13050/foodengprog.2006.10.4.226

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Baking Properties of Bagel Supplemented with Rye Flour
호밀가루를 첨가한 Bagel의 제조 적성

Suk Hyung Yoo, Hak-Gil Chang, Young-Seo Park

유석형, 장학길, 박영서

Food Eng. Prog. 2006;10(4):233-241.
https://doi.org/10.13050/foodengprog.2006.10.4.233

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Quantitative Descriptive Analysis on Sensory Attributes of Home-Brewed Beers Consumed in Korea
정량적 묘사 분석에 의한 국내 Home-Brewed 맥주의 관능검사

Myeongnam Im, Seung Ju Lee

임명남, 이승주

Food Eng. Prog. 2006;10(4):242-247.
https://doi.org/10.13050/foodengprog.2006.10.4.242

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Optimization of Hot Water Extraction Conditions for Cod Byproduct by Response Surface Methodology Analysis
반응표면분석에 의한 대구부산물 열수 추출조건의 최적화

Myung-Sang Lee, Gi-Hyung Ryu

아명상, 류기형

Food Eng. Prog. 2006;10(4):248-255.
https://doi.org/10.13050/foodengprog.2006.10.4.248

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Gel Promoting Ability of Various Gums and Purification of Trichoderma reesei α-Galactosidase by the Affinity chromatography
Affinity chromatography에 의한 Trichoderma reesei 유래 α-galactosidase의 정제 및 gum류의 증점효과

Gwi-Gun Park

박귀근

Food Eng. Prog. 2006;10(4):256-261.
https://doi.org/10.13050/foodengprog.2006.10.4.256

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Sterilization and Storage of Liquid Kimchi Sauce by High Voltage Pulsed Electric Fields
고전압 펄스 전기장을 이용한 액상 김치 소스의 살균 및 저장

Jung-Kue Shin, Hae-Hun Shin

신정규, 신해헌

Food Eng. Prog. 2006;10(4):262-268.
https://doi.org/10.13050/foodengprog.2006.10.4.262

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Quality Characteristics of Wheat Flour Noodle Added with Onion Powder
양파분말 첨가 국수의 품질 특성

Jong-Gu Kim, Jae-Yong Shim

김종구, 심재용

Food Eng. Prog. 2006;10(4):269-274.
https://doi.org/10.13050/foodengprog.2006.10.4.269

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Discrimination of Geographical Origin of Mushroom (Tricholoma matsutake) using Electronic Nose Based on Mass Spectrometry
질량분석기가 연결된 전자코를 사용한 송이버섯의 원산지 판별

Lee Nam-Youn, Bae Hey-Ree, Lim Chae-Lan, Noh Bong Soo

이남윤, 배혜리, 임채란, 노봉수

Food Eng. Prog. 2006;10(4):275-279.
https://doi.org/10.13050/foodengprog.2006.10.4.275

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Effect of Extrusion Process Variables on Rutin Content in Buckwheat
압출성형 공정변수가 메밀의 루틴함량에 미치는 영향

Jae-Kang Lee, Gi-Hyung Ryu

이재강, 류기형

Food Eng. Prog. 2006;10(4):280-285.
https://doi.org/10.13050/foodengprog.2006.10.4.280

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List of Articles

Food Engineering Progress. Vol. 10, No. 4, 2006