산업식품공학(Food Engineering Progress)

Production Technology of Food Nanoemulsions and Its Application in Food Industry
식품 나노에멀젼 제조기술 및 식품분야에서의 응용

Chong-Tai Kim, Chul-Jin Kim, Yong-Jin Cho, Sungho Ko, Ae-Jin Choi

김종태, 김철진, 조용진, 고성호, 최애진

Food Eng. Prog. 2007;11(4):237-247.
https://doi.org/10.13050/foodengprog.2007.11.4.237

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Change in Young's Modulus of LBG-added Model Ice Cream under Storage Condition for Ice Recrystallization
LBG 첨가 모델 아이스크림의 재결정화 저장조건에 따른 Young's modulus의 변화

Daeil Song, Seung Ju Lee

송대일, 이승주

Food Eng. Prog. 2007;11(4):248-252.
https://doi.org/10.13050/foodengprog.2007.11.4.248

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Change in Characteristics of Extruded Vitamin C Cornstarch Matrix by Moisture Content and Barrel Temperature
수분함량과 배럴온도에 따른 압출성형 비타민 C 매트릭스의 특성변화

Jae-Yoon Han, Mi-Hwan Kim, Jin Tie, Seok-Joong Kim, Myung Hee Kim, Gi-Hyung Ryu

한재윤, 김미환, 김철, 김석중, 김명희, 류기형

Food Eng. Prog. 2007;11(4):253-260.
https://doi.org/10.13050/foodengprog.2007.11.4.253

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Processing of Yogurts enriched with Mango, Papaya and Banana

Pranabendu Mitra, M. Burhan Uddin, Eun Mi Kim, Kyu Seob Chang

Food Eng. Prog. 2007;11(4):261-270.
https://doi.org/10.13050/foodengprog.2007.11.4.261

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Quality Characteristics of DHA Oil-Added Mayonnaise by the Addition of Green Tea Powder and Olive Oil
녹차분말과 올리브유 사용에 의한 DHA유를 첨가한 마요네즈의 품질특성

Jae-Wook Kim, Ki-Ju Hong, Jong-Wha Hur

김재욱, 홍기주, 허종화

Food Eng. Prog. 2007;11(4):271-278.
https://doi.org/10.13050/foodengprog.2007.11.4.271

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Growth Activity of Bifidobacterium spp. by D.Ps of Locust Bean Gum Galactomannan Hydrolysates from Trichoderma harzianum β-mannanase
Trichoderma harzianum 유래 β-mannanase 에 의한 Locust Bean Gum Galactomannan 가수분해 올리고당의 중합도별 Bifidobacterium spp.에 대한 생육활성

Seong-Eun Park, Hee-Jung Lee, Soon-Ok Kim, Jong-Bac Kang, Gwi-Gun Park

박성은, 이희정, 김순옥, 강종백, 박귀근

Food Eng. Prog. 2007;11(4):279-283.
https://doi.org/10.13050/foodengprog.2007.11.4.279

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A Study on University Student's Perception of Food Safety
대학생의 식품안전 인식에 관한 연구

Kyung-Hee Koh

고경희

Food Eng. Prog. 2007;11(4):284-292.
https://doi.org/10.13050/foodengprog.2007.11.4.284

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Policosanol Production from Rice Bran Oil Byproducts
미강유 정제 부산물로부터 Policosano의 생산

Suk-Chae Jung, Junseob Kim, Chang Yong Jung, Dae-Hyuk Kweon, Kimoon Park, Yong-Su Jin

정석채, 김준섭, 정창용, 권대혁, 박기문, 진용수

Food Eng. Prog. 2007;11(4):293-297.
https://doi.org/10.13050/foodengprog.2007.11.4.293

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Improving Shelf-Life of Peeled-Garlic Coated with Carboxymethyl Cellulose Solution

Sang-Sun Hur, Yoo-Jin Ji

Food Eng. Prog. 2007;11(4):298-304.
https://doi.org/10.13050/foodengprog.2007.11.4.298

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Estrogenic activity and Physiological Active Components of Iranian Black Pomegranate Seed Extracts
이란산 흑석류씨 추출물의 에스트로젠 활성 및 생리활성물질

Hyuk-Hwa Kim, Jong-Ho Koh

김혁화, 고종호

Food Eng. Prog. 2007;11(4):305-312.
https://doi.org/10.13050/foodengprog.2007.11.4.305

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The Effects of Resistant Starch on the Physico-chemical Properties of White Layer Cake
저항전분의 첨가가 White Layer Cake의 이화학적 특성에 미치는 영향

Hak-Gil Chang, Myung-Ho Lee, Young-Seo Park

장학길, 이명호, 박영서

Food Eng. Prog. 2007;11(4):313-320.
https://doi.org/10.13050/foodengprog.2007.11.4.313

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Effects of Prunus mume Extract and Red Pepper Powder on the Sensory Taste of Kochujang

Eun Ju Seog, Jun Ho Lee

Food Eng. Prog. 2007;11(4):321-325.
https://doi.org/10.13050/foodengprog.2007.11.4.321

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Consumer Perception of Cookies Made with Onion Powder

Eun Ju Seog, Hye Ran Kim, Jun Ho Lee

Food Eng. Prog. 2007;11(4):326-329.
https://doi.org/10.13050/foodengprog.2007.11.4.326

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Measurement of Moisture and Fat Contents of Sesame Seed Using Nuclear Magnetic Resonance (NMR)
NMR에 의한 참깨의 수분 및 유지함량 측정

Hye-Won Wee, Myong-Soo Chung

위혜원, 정명수

Food Eng. Prog. 2007;11(4):330-332.
https://doi.org/10.13050/foodengprog.2007.11.4.330

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List of Articles

Food Engineering Progress. Vol. 11, No. 4, 2007