산업식품공학(Food Engineering Progress)

Developmental Design of Elderly Snack Foods
고령자스낵식품의 개발 설계

Suk-Shin Kim, Chul-Won Lee

김석신, 이철원

Food Eng. Prog. 2008;12(4):215-225.
https://doi.org/10.13050/foodengprog.2008.12.4.215

HTML PDF PubReader

Changes in Microbial Growth and Quality Characteristics during Fermentation of Dolsan Leaf Mustard (Brassica juncea) Kimchi
돌산 갓김치의 저온 발효과정 중 미생물 및 품질 특성의 변화

Duwoon Kim, Yoon-Joo Seo, Bok-Mi Jung

김두운, 서윤주, 정복미

Food Eng. Prog. 2008;12(4):226-230.
https://doi.org/10.13050/foodengprog.2008.12.4.226

HTML PDF PubReader

Production of Cellulase by Bacillus subtilis subsp. subtilis in Batch Fermentation and Its Enzymatic Properties

Duwoon Kim, Seong Chan Park, Chi Nam Seong

Food Eng. Prog. 2008;12(4):231-234.
https://doi.org/10.13050/foodengprog.2008.12.4.231

HTML PDF PubReader

Sensory Detection of Off-flavor Development During Pasteurization of Aloe Vera Gel using R-index
R-index에 의한 알로에 겔 가열 중 이취 발생의 관능적 분석

Han Jo Park, Seung Ju Lee

박한조, 이승주

Food Eng. Prog. 2008;12(4):235-240.
https://doi.org/10.13050/foodengprog.2008.12.4.235

HTML PDF PubReader

Kinetic Modeling for Predicting the Qualities of Beef and Color of Enzyme Time-Temperature Integrator During Storage
저장 중 쇠고기의 품질변화와 효소형 Time-temperature Integrator 색 변화의 Kinetic 모델링

Jin Myoung Lee, Seung Ju Lee

이진명, 이승주

Food Eng. Prog. 2008;12(4):241-246.
https://doi.org/10.13050/foodengprog.2008.12.4.241

HTML PDF PubReader

Optimization of Extraction Conditions for Houttuynia cordara Thunb and Saururus chinensis Baill Mixture by Response Surface Methodology
반응표면분석법에 의한 어성초와 삼백초 혼합물의 추출조건 최적화

Hae-Hun Shin, Min-Jeong Kang, Hyung-Young Cho, Byung-Cheol Kim, Eun-Kyung Cho

신해헌, 강민정, 조형용, 김병철, 조은경

Food Eng. Prog. 2008;12(4):247-255.
https://doi.org/10.13050/foodengprog.2008.12.4.247

HTML PDF PubReader

Fermentation Characteristics of Extruded Root Hair from White Ginseng
압출성형 미삼의 발효 특성

Hye-Jin Yang, Yan-Qing Ji, Gi-Hyung Ryu

양혜진, 기염청, 류기형

Food Eng. Prog. 2008;12(4):256-262.
https://doi.org/10.13050/foodengprog.2008.12.4.256

HTML PDF PubReader

Quality Evaluation of Sugar Contents for Grapes Using NIR Spectroscopy
근적외선 분광특성을 이용한 포도의 당도판정

Jaeryong Son, Kangjin Lee, Sukwon Kang, Wankyu Choi

손재룡, 이강진, 강석원, 최완규

Food Eng. Prog. 2008;12(4):263-268.
https://doi.org/10.13050/foodengprog.2008.12.4.263

HTML PDF PubReader

Study of Browning and Caking Reduction Techniques in Onion Powder
분말양파의 갈변 및 케이킹 억제기술연구

Hee-Sun Kim, Myung-Ryun Han, Moon-Jeong Chang, Myung-Hwan Kim

김희선, 한명륜, 장문정, 김명환

Food Eng. Prog. 2008;12(4):269-274.
https://doi.org/10.13050/foodengprog.2008.12.4.269

HTML PDF PubReader

Effects of Osmotic Agents, Operating Pressure and Agitation Processings on Osmotic Dehydration Process of Aloe vera Gel
삼투용질종류, 압력 및 교반공정이 Aloe vera gel의 삼투탈수공정에 미치는 효과

Sung-A Kim, Jin-Hong Baek, Chul-Won Lee, Shin-Young Lee

김성아, 백진홍, 이철원, 이신영

Food Eng. Prog. 2008;12(4):275-283.
https://doi.org/10.13050/foodengprog.2008.12.4.275

HTML PDF PubReader

Stability and Quality Characteristics of Squid Liver Oil during Refining Process
정제공정에 따른 오징어 간유의 품질변화와 저장안정성

Sung-Hee Hwang, Kwang-Sup Youn

황성희, 윤광섭

Food Eng. Prog. 2008;12(4):284-288.
https://doi.org/10.13050/foodengprog.2008.12.4.284

HTML PDF PubReader

Optimization of the Hot-Water Extraction Process of Functional Components from Glycyrrhiza uralensis Using a Response Surface Methodology
반응표면분석법을 이용한 감초의 유용성분 열수추출공정 최적화

Ju-Yeong Jeon, Sun-Yeong Ha, Yun-Ji Kim, Ji-Eun Lee, Yong-Hee Choi

전주영, 하선용, 김윤지, 이지은, 최용희

Food Eng. Prog. 2008;12(4):289-296.
https://doi.org/10.13050/foodengprog.2008.12.4.289

HTML PDF PubReader

List of Articles

Food Engineering Progress. Vol. 12, No. 4, 2008