산업식품공학(Food Engineering Progress)

Quality Characteristics of Jochung by Analyzing Traditional Manufacturing Process
조청의 전통제조공정 분석을 통한 품질특성

Hye-Jin Yang, Ji-Hye Son, Yang-Soon Lee, Gi-Hyung Ryu

양혜진, 손지혜, 이양순, 류기형

Food Eng. Prog. 2009;13(4):235-242.
https://doi.org/10.13050/foodengprog.2009.13.4.235

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Improving Productivity of Pravastatin, HMG-CoA Reductase Inhibitor
HMG-CoA Reductase Inhibitor인 Pravastatin의 생산성 향상

Dong-Soo Jeon, Dong-Hoon Bai

전동수, 배동훈

Food Eng. Prog. 2009;13(4):243-250.
https://doi.org/10.13050/foodengprog.2009.13.4.243

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Effect of DIS Process on in vitro Physiological Functionality of Aloe vera Gel
알로에 겔의 in vitro 생리기능 특성에 미치는 삼투탈수공정의 영향

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

김성아, 백진홍, 이신영

Food Eng. Prog. 2009;13(4):251-261.
https://doi.org/10.13050/foodengprog.2009.13.4.251

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Solvent Leaching Characteristics of Dark Brownish Pigment from Activated Charcoal used in Decolorization of Crude Polysaccharide from Auricularia auricula
흑목이 버섯 다당류의 탈색에 사용된 활성탄으로부터 흑갈색 색소의 용매 침출 특성

Hyeon-Min Kim, Won Hur, Shin-Young Lee

김현민, 허원, 이신영

Food Eng. Prog. 2009;13(4):262-268.
https://doi.org/10.13050/foodengprog.2009.13.4.262

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Preparation of Seaweed Calcium Microparticles by Wet-grinding Process and their Particle Size Distribution Analysis
초미세습식분쇄공정의 공정변수에 따른 해조칼슘의 입자크기 분석

Min-Woo Han, Kwang-Sup Youn

한민우, 윤광섭

Food Eng. Prog. 2009;13(4):269-274.
https://doi.org/10.13050/foodengprog.2009.13.4.269

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Identification of Vegetable Oil-added Sesame Oil by a Mass Spectrometer-based Electronic Nose
Mass Spectrometer를 바탕으로 한 전자코를 이용한 식물성 유지가 혼합된 참기름의 판별 분석

Hee-Jin Son, Eun-Jeung Hong, Sanghoon Ko, Jin Young Choi, Bong-Soo Noh

손희진, 홍은정, 고상훈, 최진영, 노봉수

Food Eng. Prog. 2009;13(4):275-281.
https://doi.org/10.13050/foodengprog.2009.13.4.275

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Isolation and Characterization of Dark Brownish Pigments from Fruit Body of Auricularia auricula
흑목이 버섯 자실체의 흑갈색 색소 동정 및 특성

Hyeon-Min Kim, Won Hur, Shin-Young Lee

김현민, 허원, 이신영

Food Eng. Prog. 2009;13(4):282-288.
https://doi.org/10.13050/foodengprog.2009.13.4.282

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Quality Characteristics of Backsulgi with Dextrinized Rice
호정화에 의한 백설기의 품질특성

Hwa-Jin Doo, Eun-Suk Lee, Yong-Ro Kim, Jae-Yong Shim

두화진, 이은숙, 김용노, 심재용

Food Eng. Prog. 2009;13(4):289-296.
https://doi.org/10.13050/foodengprog.2009.13.4.289

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Development of Prediction Model for Sugar Content of Strawberry Using NIR Spectroscopy
근적외선 분광을 이용한 딸기의 당도예측모델 개발

Jaeryong Son, Kangjin Lee, Sukwon Kang, Gilmo Yang, Youngwook Seo

손재룡, 이강진, 강석원, 양길모, 서영욱

Food Eng. Prog. 2009;13(4):297-301.
https://doi.org/10.13050/foodengprog.2009.13.4.297

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Volatile Analysis and Preference Measurement of Korean Black Raspberry Wines from Different Regions
주요 산지별 제조 복분자주의 기호도 및 휘발성분 분석

Seung-Joo Lee, Kwang-Geun Lee

이승주, 이광근

Food Eng. Prog. 2009;13(4):302-307.
https://doi.org/10.13050/foodengprog.2009.13.4.302

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Performance Evaluation of Rough Rice Low Temperature Drying Using Heat Pump
열펌프를 이용한 벼의 저온건조성능평가

Hoon Kim, Jae-Woong Han

김훈, 한재웅

Food Eng. Prog. 2009;13(4):308-313.
https://doi.org/10.13050/foodengprog.2009.13.4.308

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Purification of Carp Serum Metallothionein Induced in Carp with Cadmium and Production of Polyclonal Antibody
카드뮴 유도 잉어 혈액으로부터의 Metallothionein 정제 및 이에 대한 다클론 항체 생산

Hyung-Seok Ryu, Ho-Joon Kang, Seul Ki Kim, Namsoo Kim, Woo-Yeon Kim

유형석, 강호준, 김슬기, 김남수, Woo-Yeon Kim

Food Eng. Prog. 2009;13(4):314-319.
https://doi.org/10.13050/foodengprog.2009.13.4.314

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Combined Effects of Vital Gluten, Gum, Emulsifier, and Enzyme on the Properties of Rice Bread
활성글루텐, 검, 유화제 및 효소제의 복합첨가에 따른 쌀빵의 품질특성

Kyung-Eun Kim, Young-Tack Lee

김경은, 이영택

Food Eng. Prog. 2009;13(4):320-325.
https://doi.org/10.13050/foodengprog.2009.13.4.320

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Purification of Antithrombotic Material from Auricularia auricular-judae Extracts and Its Antithrombotic Activity
목이버섯 추출물로부터 항혈전물질의 정제와 항혈전효과

Young-Seo Park, Hyuk-Joon Choi, Tae Hyun Choi

박영서, 최혁준, 최태현

Food Eng. Prog. 2009;13(4):326-334.
https://doi.org/10.13050/foodengprog.2009.13.4.326

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Investigation of Physical Property Change in Modified Corn Starch by Ultra Fine Pulverization
초미세분쇄를 이용한 옥수수 변성전분의 물리적 특성 변화 구명

Myung Ryun Han, Ae Jung Kim, Moon Jeong Chang, Soo Jeong Lee, Hee Sun Kim, Myung Hwan Kim

한명륜, 김애정, 장문정, 이수정, 김희선, 김명환

Food Eng. Prog. 2009;13(4):335-340.
https://doi.org/10.13050/foodengprog.2009.13.4.335

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Development of Saengshik Beverage Products and Their Physico-chemical Properties
생식 음료 개발 및 이화학적 특성

Ju-Yeon Lee, Chulkyoon Mok

이주연, 목철균

Food Eng. Prog. 2009;13(4):341-347.
https://doi.org/10.13050/foodengprog.2009.13.4.341

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Method for Increasing the Yield of the Production of Carrot Single Cell by Using Gums
검류를 이용한 단세포 당근 제조 수율 향상 방법

Jong-Ho Koh, Jungno Lee, Hyuk-Hwa Kim

고종호, 이정노, 김혁화

Food Eng. Prog. 2009;13(4):348-351.
https://doi.org/10.13050/foodengprog.2009.13.4.348

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Isolation of Garlic Resistant Lactic Acid Bacteria for Feed Additives
사료용 생균제 개발을 위한 마늘 내성 유산균의 분리

Yu-Jin Kim, Seo-Jung Jang, Jung-Min Park, Chang-Uk Kim, Young-Seo Park

김유진, 장서정, 박정민, 김창욱, 박영서

Food Eng. Prog. 2009;13(4):352-359.
https://doi.org/10.13050/foodengprog.2009.13.4.352

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Browning and Pungent Taste Reduction Techniques in Onion Extract
양파추출물의 갈변 및 매운맛 억제기술

Hee Sun Kim, Myung Hwan Kim

김희선, 김명환

Food Eng. Prog. 2009;13(4):360-364.
https://doi.org/10.13050/foodengprog.2009.13.4.360

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List of Articles

Food Engineering Progress. Vol. 13, No. 4, 2009