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List of Articles

Food Engineering Progress. Vol. 16, No. 4, 2012

Article
Effects of Temperature and CaCl2 on the Quality Properties of Salted Radish during Desalting Process
탈염과정 중 온도 및 염화칼슘이 단무지 품질에 미치는 영향
Jung-Seok Shim, Won-Seok Choi
심정석, 최원석
Food Eng. Prog. 2012;16(4):299-305.
https://doi.org/10.13050/foodengprog.2012.16.4.299
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Quality Characteristics of Chocolate Ganache Influenced by the level of Vegetable Creams
식물성유지 첨가비율에 따른 초콜릿 가나슈의 품질특성
Hee-Young Youn, Seung-Joo Lee
윤희영, 이승주
Food Eng. Prog. 2012;16(4):306-313.
https://doi.org/10.13050/foodengprog.2012.16.4.306
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Recent Trends in Buckwheat Allergen Research : a mini review
메밀 알레르기 연구의 최근 동향 :총설
Chaeyoon Lee, Sujin Lee, Sangsuk Oh
이채윤, 이수진, 오상석
Food Eng. Prog. 2012;16(4):314-324.
https://doi.org/10.13050/foodengprog.2012.16.4.314
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Comparison of Low Molecular Ginsenoside Contents and CO2 Emission from Low Quality Fresh Ginseng by Low CO2 Emission Processes
추출 공정에 따른 파삼의 진세노사이드 함량과 이산화탄소 배출량 비교
Woon-Yong Choi, Choon-Geun Lee, Chi-Ho Song, Yong-Chang Seo, Ji-Seon Kim, Bo-Hyeon Kim, Hye-Won Lim, Hyeon-Yong Lee
최운용, 이춘근, 송치호, 서용창, 김지선, 김보현, 임혜원, 이현용
Food Eng. Prog. 2012;16(4):325-332.
https://doi.org/10.13050/foodengprog.2012.16.4.325
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Improvement of Lateral Flow Assay for the rapid detection of Salmonella
Salmonella 신속 검출용 간이진단키트의 성능 개선 연구
Saetbyeol Park, Giyoung Kim, Jihea Moon
박샛별, 김기영, 문지혜
Food Eng. Prog. 2012;16(4):333-339.
https://doi.org/10.13050/foodengprog.2012.16.4.333
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Quality Characteristics and Antioxidant Activity of Bokbunja (Black Raspberry) Vinegars
복분자 식초의 품질특성과 항산화활성
Songyie Park, Kyu-Seo Chae, Rak-Ho Son, Jihye Jung, Young-rae Im, Ji-Wung Kwon
박송이, 채규서, 손락호, 정지혜, 임영례, 권지웅
Food Eng. Prog. 2012;16(4):340-346.
https://doi.org/10.13050/foodengprog.2012.16.4.340
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Characteristics of growth, monacolin K and pigment production by Monascus strains on plate culture
고체평판배지에서의 홍국균의 배양, monacolin K 및 색소생산 특성
Kyungsun Kim, Junbae Ahn, Chang Sup Kim, Youn-Je Park
김경선, 안준배, 김창섭, 박윤제
Food Eng. Prog. 2012;16(4):347-354.
https://doi.org/10.13050/foodengprog.2012.16.4.347
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Effect of Different Packing Methods in Codonopsis lanceolata for Fresh-Cut Product on the Patterns Recognition of Flavor Analysis during Storage
포장방법 차이에 따른 신선편이 더덕의 저장 중 향기패턴 분석
In-Seon Park, Aye-Ree Youn, Duck-Joo Choi, Youn-Jung Lee, Youn-Kyeong Kim, Mun-Ho Kim, So-Rye Choi, Ki-Hwa Kim, Bong-Soo Noh
박인선, 윤예리, 최덕주, 이윤정, 김윤경, 김문호, 최소례, 김기화, 노봉수
Food Eng. Prog. 2012;16(4):355-361.
https://doi.org/10.13050/foodengprog.2012.16.4.355
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Study of Soaking Conditions and Physicochemical Characteristics in Parboiled Rice Production Using of Japonica Rice Cultivars
자포니카 벼품종을 이용한 파보일드미의 침지 조건 및 이화학적 특성
Jae-Soo Yoo, So-Hyeon Baek, Man-Kee Baek, Hyun-Su Park, Bo-Kyeong Kim, Ki-Young Ha
유재수, 백소현, 백만기, 박현수, 김보경, 하기용
Food Eng. Prog. 2012;16(4):362-368.
https://doi.org/10.13050/foodengprog.2012.16.4.362
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Chemical Characteristics and Antioxidant Activity of Red Ginseng Oil Produced in a Process where Saponin is Extracted from Red Ginseng
홍삼에서 사포닌 추출과정 중 분리된 홍삼오일의 화학적 특성과 항산화 활성
Sun-Ok Jang, Mi-Ra Kim, Kwang-Won Hong
장선옥, 김미라, 홍광원
Food Eng. Prog. 2012;16(4):369-373.
https://doi.org/10.13050/foodengprog.2012.16.4.369
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Effect of Fermentation with Lactobacillus plantarum and Heat Processing on the Anti-oxidant Activity and Volatile Composition of Garlic
Lactobacillus plantarum를 이용한 유산균 발효 및 열처리가 마늘의 향기성분 및 항산화 활성에 미치는 영향
Eui-Su Kim, Ji-Hye Song, Ha-Yull Chung, Heon-Sang Jeong, Hae-Dong Jang, Gyo-Nam Kim
김의수, 송지혜, 정하열, 정헌상, 장해동, 김교남
Food Eng. Prog. 2012;16(4):374-380.
https://doi.org/10.13050/foodengprog.2012.16.4.374
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Comparison of Characteristics of Nuroong-gi made from Japonica Rice Cultivars
벼 품종 간 누룽지의 특성 비교 연구
Jae-Soo Yoo, Man-Kee Baek, So-Hyeon Baek, Hyun-Su Park, Young-Chan Cho, Bo-Kyeong Kim, Ki-Young Ha
유재수, 백만기, 백소현, 박현수, 조영찬, 김보경, 하기용
Food Eng. Prog. 2012;16(4):381-385.
https://doi.org/10.13050/foodengprog.2012.16.4.381
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Quality Properties of the Black Sesame Yeot Gangjeong with the Candied Bamboo Sprout
당절임 죽순 첨가량에 따른 검은깨 엿강정의 품질특성
Jung Kue Shin, Su In Kim
신정규, 김수인
Food Eng. Prog. 2012;16(4):386-392.
https://doi.org/10.13050/foodengprog.2012.16.4.386
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Effect of High Intensity Pulsed Light Treatment Conditions on Inactivation of Pathogens
광 펄스 처리 조건에 의한 식중독균 사멸에 미치는 영향
Jung-Kue Shin, Oh Yeoun Kwon, Min Woo Park, Seok Min Son
신정규, 권오연, 박민우, 손석민
Food Eng. Prog. 2012;16(4):393-398.
https://doi.org/10.13050/foodengprog.2012.16.4.393
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Characteristics of Licorice Extracts Fermented by Lactobacillus acidophilus KCCM 32820
감초추출물에 대한 Lactobacillus acidophilus KCCM 32820의 배양 특성
Su Han Lee, Hee Jung Ryoo, Jung Hoan Kim
이수한, 유희중, 김정환
Food Eng. Prog. 2012;16(4):399-402.
https://doi.org/10.13050/foodengprog.2012.16.4.399
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Physicochemical Properties of Pectins Extracted from Pumpkin Peel
호박 과피로부터 추출한 펙틴의 물리화학적 특성
Young-Me Lee, Seung-Ki Kim, Jiwon Park, Joong-Hyuck Auh
이영미, 김승기, 박지원, 어중혁
Food Eng. Prog. 2012;16(4):403-407.
https://doi.org/10.13050/foodengprog.2012.16.4.403
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