산업식품공학(Food Engineering Progress)

A Review on the Application of Nanotechnology in Food Processing and Packaging

Seong-In Cho, Yong-Rok Kim, Joon Woo Lee, Dae-Sup So, Yong-Jin Cho, Hyun Kwon Suh, Tu San Park, Seoung-Im Oh, Ji-Eun Im

Food Eng. Prog. 2010;14(4):283-291.
https://doi.org/10.13050/foodengprog.2010.14.4.283

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Production of 2-Methoxy-1,4-benzoquinone (2-MBQ) and 2,6-Dimethoxy-1,4-benzoquinone (2,6-DMBQ) from Wheat Germ Using Lactic Acid Bacteria and Yeast
젖산균 및 효모를 이용한 밀배아로부터 2-Methoxy-1,4-benzoquinone (2-MBQ) 및 2,6-Dimethoxy-1,4-benzoquinone(2,6-DMBQ)의 생산

Jong-Gil Yoo, Myoung-Dong Kim

유종길, 김명동

Food Eng. Prog. 2010;14(4):292-298.
https://doi.org/10.13050/foodengprog.2010.14.4.292

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Effect of Astragali Radix and Opuntia humifusa on Quality of Red Ginseng Drink
황기 및 천년초 첨가가 홍삼음료의 품질에 미치는 영향

SangGuan You, Sung-Won Kim, Kyung-Hwan Jung, Sung-Kwon Moon, Kwang-Won Yu, Won-Seok Choi

유상권, 김성원, 정경환, 문성권, 유광원, 최원석

Food Eng. Prog. 2010;14(4):299-306.
https://doi.org/10.13050/foodengprog.2010.14.4.299

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Estimation of Food Commodity Intakes from the Korea National Health and Nutrition Examination Survey Databases: With Priority Given to Intake of Perilla Leaf
국민건강영양조사 자료를 이용한 식품 섭취량 산출 방법개발: 들깻잎 섭취량을 중심으로

Seung Won Kim, Junho Jung, Joong-Keun Lee, Hee Dong Woo, Moo-Hyeog Im, Young Sig Park, Sanghoon Ko

김승원, 정준호, 이중근, 우희동, 임무혁, 박영식, 고상훈

Food Eng. Prog. 2010;14(4):307-315.
https://doi.org/10.13050/foodengprog.2010.14.4.307

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Influence of Ozonated Water and Washing Method Using Ozonated Water for Controlling Food-borne Disease Bacteria
오존수와 오존수를 이용한 세척방법이 식중독 세균 제어에 미치는 영향

Jeongmi Park, Han-Seung Shin

박정미, 신한승

Food Eng. Prog. 2010;14(4):316-321.
https://doi.org/10.13050/foodengprog.2010.14.4.316

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Development of Rice Flour-based Puffing Snack for Early Childhood
쌀가루를 이용한 영유아용 팽화스낵 가공 적성 연구

Gyoung Jin We, Inae Lee, Yong-Sik Cho, Mi-Ra Yoon, Malshick Shin, Sanghoon Ko

위경진, 조용식, 윤미라, 신말식, Malshick Shin, 고상훈

Food Eng. Prog. 2010;14(4):322-327.
https://doi.org/10.13050/foodengprog.2010.14.4.322

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Quality Characteristics of Makgeolli during Freezing Storage
냉동저장에 따른 막걸리의 품질특성

Jin-Won Lee, Jae-Yong Shim

이진원, 심재용

Food Eng. Prog. 2010;14(4):328-334.
https://doi.org/10.13050/foodengprog.2010.14.4.328

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Effect of Subcritical Water for the Enhanced Extraction Efficiency of Polyphenols and Flavonoids from Black Rice Bran
흑미강으로부터 유용 폴리페놀 및 플라보노이드의 추출효율 증진을 위한 아임계수의 효과

Chan-Ick Cheigh, Eun-Young Chung, Min-Jung Ko, Sang-Woo Cho, Pahn-Shick Chang, Young-Seo Park, Kyoung-Ah Lee, Hyun-Dong Paik, Kee-Tae Kim, Seok-In Hong, Myong-Soo Chung

최찬익, 정은영, 고민정, 조상우, 장판식, 박영서, 이경아, 백현동, 김기태, 홍석인, 정명수

Food Eng. Prog. 2010;14(4):335-341.
https://doi.org/10.13050/foodengprog.2010.14.4.335

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Changes in Antioxidant Activity and Total Phenolic Content of Water Spinach (Ipomoea aquatic Forsk.) under In Vitro Biomimicking System

A-Young Lee, Young-Suk Kim, Soon-Mi Shim

Food Eng. Prog. 2010;14(4):342-345.
https://doi.org/10.13050/foodengprog.2010.14.4.342

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Quality Characteristics of makgeolli during Separation Storage Methods
분리저장 방법에 따른 막걸리의 품질특성

Jin-Won Lee, Jang-Woo Park

이진원, 박장우

Food Eng. Prog. 2010;14(4):346-353.
https://doi.org/10.13050/foodengprog.2010.14.4.346

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Absorption of d-Limonene in Orange Juice into a Laminated Food Package Studied with a Solid Phase Micro-extraction Method

Hahn-Bit Lee, Hee-Jae Yang, Sea C. Min

Food Eng. Prog. 2010;14(4):354-358.
https://doi.org/10.13050/foodengprog.2010.14.4.354

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Production of Antithrombotic Material Extracted from Auricularia auricular-judae and the Verification of Its Antithrombotic Activity via Animal Test
목이버섯으로부터 추출한 항혈전물질의 제품화와 동물실험을 통한 항혈전활성 검증

Young-Seo Park, Hyuk-Joon Choi

박영서, 최혁준

Food Eng. Prog. 2010;14(4):359-366.
https://doi.org/10.13050/foodengprog.2010.14.4.359

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List of Articles

Food Engineering Progress. Vol. 14, No. 4, 2010