산업식품공학(Food Engineering Progress)

Rheological and Morphological Changes in Lager Yeast Sediment
라거맥주 효모 침전물의 유변학 및 형태학적 변화

Lee Joon Ho, Lee Shin Young, Hur Won

이준호, 이신영, 허원

Food Eng. Prog. 2013;17(4):281-288.
https://doi.org/10.13050/foodengprog.2013.17.4.281

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Dilute Solution Properties of Polysaccharide Rich Fraction from Ultra-filtration of Aloe vera Gel
알로에 한외여과 다당분획의 희석용액 특성

Jin Hong Beak, Eun Won Kang, Sung A Kim, Ji Min Cha, Shin Young Lee

백진홍, 강은원, 김성아, 차지민, 이신영

Food Eng. Prog. 2013;17(4):289-296.
https://doi.org/10.13050/foodengprog.2013.17.4.289

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Impact of Dietary Fibers from Various Source in Wheat Flour Gel Model: Aspect of Suitability of Processing and In Vitro Starch Digestibility
원료별 식이섬유의 밀가루 대체 시 가공적성 및 전분소화지연효과

Hong Im Lee, Hyeon Gyu Lee, In Young Bae

이홍임, 이현규, 배인영

Food Eng. Prog. 2013;17(4):297-304.
https://doi.org/10.13050/foodengprog.2013.17.4.297

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Effects of Japonica Type Rice Cultivar on Quality of Gluten-free Rice Bread
자포니카형 쌀 품종 차이가 글루텐 프리 쌀 식빵의 품질에 미치는 영향

Tae-Young Kang, Eunhye Choi, Hye Young Jo, Mi-Ra Yoon, Jeom-Sig Lee, Sanghoon Ko

강태영, 최은혜, 조혜영, 윤미라, 이점식, 고상훈

Food Eng. Prog. 2013;17(4):305-310.
https://doi.org/10.13050/foodengprog.2013.17.4.305

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Quality Characteristics of Whole Barley Flour Added Yogurt Made with Various Lactic Acid Bacteria
유산균주의 종류에 따른 통보릿가루 첨가 요구르트의 품질 특성

Mi-Ja Lee, Kyung-Soon Kim, Hyung-Soon Kim

이미자, 김경순, 김형순

Food Eng. Prog. 2013;17(4):311-318.
https://doi.org/10.13050/foodengprog.2013.17.4.311

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Quality Characteristics of dried Kimchi by Cyclic Low Pressure Drying
순환형 감압건조에 의한 건조 김치의 품질 특성

Yong Chang Seo, Young Beom Choi, Jung Rim Ko, Hyeon Yong Lee

서용창, 최영범, 고정림, 이현용

Food Eng. Prog. 2013;17(4):319-324.
https://doi.org/10.13050/foodengprog.2013.17.4.319

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Enhancement of Biological Activities of Fresh Ginseng by Balanced Low Pressure Drying Processes
감압 건조에 의한 인삼의 유효 생리 활성 증진

Ji Seon Kim, Young Beom Choi, Jung Rim Ko, Hyeon Yong Lee

김지선, 최영범, 고정림, 이현용

Food Eng. Prog. 2013;17(4):325-332.
https://doi.org/10.13050/foodengprog.2013.17.4.325

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Effect of Acetylation on Physicochemical Properties of Mungbean and Acorn Starches
초산 처리에 따른 녹두 및 도토리전분의 이화학적 특성 변화

Soo Young Choi, Ha Yun Kim, Bo Ram Park, Seon Mi Yoo, Hye Min Han

최수영, 김하윤, 박보람, 유선미, 한혜민

Food Eng. Prog. 2013;17(4):333-338.
https://doi.org/10.13050/foodengprog.2013.17.4.333

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Properties of Normal and Glutinous Black Rice Flours Prepared by Different Milling Methods
멥쌀 및 찹쌀흑미의 제분방법별 흑미가루의 특성

Young-Tack Lee

이영택

Food Eng. Prog. 2013;17(4):339-345.
https://doi.org/10.13050/foodengprog.2013.17.4.339

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Nutrient Components and Physicochemical Properties of 23 Korean Potato Cultivars
국내산 감자 23품종의 영양성분 및 이화학적 특성

Kyung Mi Kim, So Young Jung, Jin Sook Kim, Gi Chang Kim, Young Eun Jang, Oh Keun Kwon

김경미, 정소영, 김진숙, 김기창, 장영은, 권오근

Food Eng. Prog. 2013;17(4):346-354.
https://doi.org/10.13050/foodengprog.2013.17.4.346

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Quality Characteristics of Cold Storage Pork Patty by Micro-encapsulation of Natural Additives
천연첨가물의 미세캡슐화공정을 이용한 돈육 패티 냉장저장 중 품질특성

Hee-Sun Kim, Pil-Nam Seong, Moon-Jeong Chang, Myung-Hwan Kim

김희선, 성필남, 장문정, 김명환

Food Eng. Prog. 2013;17(4):355-361.
https://doi.org/10.13050/foodengprog.2013.17.4.355

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Concentration of Rice Bran Lipid Soluble Bioactive Substances Using Supercritical Carbon Dioxide
초임계 이산화탄소를 이용한 미강유 생리활성물질 농축

Inhwan Kim, Sung Won Yoon, Junsoo Lee, Jeom-Sig Lee, In-Hwan Kim

김인환, 윤성원, 이준수, 이점식, 김인환

Food Eng. Prog. 2013;17(4):362-368.
https://doi.org/10.13050/foodengprog.2013.17.4.362

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Studies on the Nutrient Contents of Main Dishes Depending on the Amount of Cooking
주식류의 조리 분량에 따른 영양성분 비교

Kyung-Mi Kim, Hye Young Park, Ho Jun Jin, Gi Chang Kim, Jin Sook Kim

김경미, 박혜영, 진호준, 김기창, 김진숙

Food Eng. Prog. 2013;17(4):369-376.
https://doi.org/10.13050/foodengprog.2013.17.4.369

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Prediction of the Melamine Particle Concentration in Milk Powder Using Hyperspectral Reflectance Imaging and Partial Least Square Regression Model
초분광 반사 영상과 부분최소제곱회귀 모델을 이용한 우유 분말에 혼합된 미량 멜라민의 함량 예측

Jong-Guk Lim, Moon S. Kim, Insuck Baek, Chang yeun Mo, Hoyoung Lee, Sukwon Kang, Kangjin Lee, Giyoung Kim

임종국, 김문성, 백인석, 모창연, 이호영, 강석원, 이강진, 김기영

Food Eng. Prog. 2013;17(4):377-386.
https://doi.org/10.13050/foodengprog.2013.17.4.377

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The Physical and Pasting Properties of Parboiled Rice Using Glutinous Rice Cultivars
찰벼 품종을 이용한 파보일드미의 물리·호화특성

Jae-Soo Yoo, Mi-Ja Lee, Hyun-Su Park, Young-Chan Cho, Jeom-Ho Lee, Ki-Yong Ha

유재수, 이미자, 박현수, 조영찬, 이점호, 하기용

Food Eng. Prog. 2013;17(4):388-395.
https://doi.org/10.13050/foodengprog.2013.17.4.388

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Antioxidant Properties of Pinus koraiensis Needle Powder Extracts as Influenced by Drying Methods
건조방법에 따른 잣솔잎 분말 추출액의 항산화특성

Ha-Sook Chung, In Ho Kim, Seong Ho Kim, Jun Ho Lee

정하숙, 김인호, 김성호, 이준호

Food Eng. Prog. 2013;17(4):396-400.
https://doi.org/10.13050/foodengprog.2013.17.4.396

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Hepatoprotective Activity of Quality Certificated Traditional Doenjang in Korea
국내 전통식품 품질인증 된장의 α-SMA 발현억제효과

So-Lim Park, So-Young Lee, In-Sun Kim, Seong-Il Lim, Jin Song, Shin-Yang Choi

박소림, 이소영, 김인선, 임성일, 송진, 최신양

Food Eng. Prog. 2013;17(4):401-406.
https://doi.org/10.13050/foodengprog.2013.17.4.401

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Changes of Volatile Aldehydes in Soybean Oil Used for Deep-fat Frying in Large-scale Catering
단체급식 튀김조리에 사용된 대두유의 휘발성 알데히드류 변화

Hye-Jung Park, Joo Hyuk Yim, Kyoung Hwa Um, Jeong-Soon Kim, Sang Mi Lee, Young-Suk Kim

박혜정, 임주혁, 엄경화, 김정순, 이상미, 김영석

Food Eng. Prog. 2013;17(4):407-411.
https://doi.org/10.13050/foodengprog.2013.17.4.407

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Characterization of Bacteriocin Produced from Pediococcus pentosaceus KC-007 Isolated from Onion
양파로부터 분리한 Pediococcus pentosaceus KC-007이 생산하는 박테리오신의 특성

Gwi-Gun Park, Jongback Gang, Young-Seo Park

박귀근, 강종백, 박영서

Food Eng. Prog. 2013;17(4):412-417.
https://doi.org/10.13050/foodengprog.2013.17.4.412

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Production of γ-Aminobutyric Acid by Lactobacillus brevis 340G Isolated from Kimchi and Its Application to Skim Milk

Myung-Ji Seo, Ji-Yeon Lee, Young-Do Nam, So-Young Lee, So-Lim Park, Sung-Hun Yi, Mi-Hwa Lee, Seong Woon Roh, Hak-Jong Choi, Seong-Il Lim

Food Eng. Prog. 2013;17(4):418-423.
https://doi.org/10.13050/foodengprog.2013.17.4.418

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List of Articles

Food Engineering Progress. Vol. 17, No. 4, 2013