산업식품공학(Food Engineering Progress)

Characterization of Tomato Pomace and Reaction Conditions of Industrial Pectinase to Treat Tomato Pomace
토마토 박의 화학적 조성 및 토마토 박 처리 펙틴효소의 반응조건

Jong-Ho Koh, Jae-Hoon Hong, Jun-Hyun Oh

고종호, 홍재훈, 오준현

Food Eng Prog 2015;19(4):279-284.
https://doi.org/10.13050/foodengprog.2015.19.4.279

HTML PDF PubReader

Pretreatment Method of Texture Improvement on High Fiber Vegetables of Freeze Drying
동결건조 고섬유질 야채 조직감 향상 전처리 방법 연구

Jun-Bong Choi, Myong-Soo Chung, Won-Il Cho

최준봉, 정명수, 조원일

Food Eng Prog 2015;19(4):285-290.
https://doi.org/10.13050/foodengprog.2015.19.4.285

HTML PDF PubReader

Stability and Sensory Property of Microencapsulated Garlic Powders
미세캡슐화 마늘분말의 안정성 및 관능특성

Changmin Lee, Yeong Eun Kim, Hee Dong Woo, Sanghoon Ko

이창민, 김영은, 우희동, 고상훈

Food Eng Prog 2015;19(4):291-297.
https://doi.org/10.13050/foodengprog.2015.19.4.291

HTML PDF PubReader

Deterministic Risk Assessment of Trichothecenes Type A Mycotoxin Through Cereal Intake for Koreans
곡류 중 트리코테센 A형 곰팡이독소의 결정론적 위해평가

Ockjin Paek, Seok Il Yun

백옥진, 윤석일

Food Eng Prog 2015;19(4):298-305.
https://doi.org/10.13050/foodengprog.2015.19.4.298

HTML PDF PubReader

Effect of Various Freezing and Thawing Methods on Physicochemical Characterization of Carrot
다양한 냉동 및 해동방법을 이용한 당근의 물리적 특성 관찰

Jae-Hyeong Kim, Sang-Gi Min, Mi-Jung Choi, Seon-Mi Yoo, Yeon-Ji Jo, Ji-Yeon Chun

김재형, 민상기, 최미정, 유선미, 조연지, 천지연

Food Eng Prog 2015;19(4):306-312.
https://doi.org/10.13050/foodengprog.2015.19.4.306

HTML PDF PubReader

Influence of Semi-dry Heating Reaction Conditions on Resistant Starch Contents and Pasting Viscosities of Starch Citrates
Starch Citrate의 반응성, 저항전분 함량과 페이스팅 점도 특성에 대한 반건조가열 반응조건의 영향

Seung-Hyun Kim, Hyun-Seok Kim

김승현, 김현석

Food Eng Prog 2015;19(4):313-319.
https://doi.org/10.13050/foodengprog.2015.19.4.313

HTML PDF PubReader

Anti-oxidant Effect of Ligularia fischeri Ethanol Extracts from District Areas in Korea
산지별 곰취 에탄올 추출물의 항산화 효능

Jae Yeon Lee, Young-Rak Cho, Eun-Kyung Ahn, Chan Gon Seo, Jin-Kyu Kim, Dong-Wan Seo, Joa Sub Oh

이재연, 조영락, 안은경, 서찬곤, 김진규, 서동완, 오좌섭

Food Eng Prog 2015;19(4):320-328.
https://doi.org/10.13050/foodengprog.2015.19.4.320

HTML PDF PubReader

Quality Characteristic of High Pressure Processed Fruits and Vegetables Juices for Infants and Preschoolers
초고압 처리된 영·유아용 과채주스의 품질 특성

Eun Bang, Hwa-Jin Lee, Soo Jung Kim, Hyung-Yong Cho

방은, 이화진, 김수정, 조형용

Food Eng Prog 2015;19(4):329-337.
https://doi.org/10.13050/foodengprog.2015.19.4.329

HTML PDF PubReader

Isolation of Parenchyma Cells from Potato Flesh and Potato Quality Characteristics Affecting Their Isolation Yields
감자조직으로부터 유세포의 분리 및 분리수율에 영향을 미치는 감자의 품질특성

Gil-Young Jung, Oh-Keun Kwon, Jin-Cheol Jeong, Hyun-Seok Kim

정길영, 권오근, 정진철, 김현석

Food Eng Prog 2015;19(4):338-346.
https://doi.org/10.13050/foodengprog.2015.19.4.338

HTML PDF PubReader

Effects of Hulless Barley (Hordeum Vulgare L.) Cultivar on the Quality of Pan-breads from Barley and Wheat Flour Blends

Induck Choi, Mi-Ja Lee, Kyung-Ho Kim, Wook-Han Kim

Food Eng Prog 2015;19(4):347-352.
https://doi.org/10.13050/foodengprog.2015.19.4.347

HTML PDF PubReader

Quality Changes of Retort Pouched Curry Sauce by Various Sterilization and Storage Conditions
레토르트 파우치된 카레소스의 살균 및 저장 조건에 따른 품질변화

Song-Bae Park, Ha-Yull Chung, Bon-Yeol Koo

박성배, 정하열, 구본열

Food Eng Prog 2015;19(4):353-359.
https://doi.org/10.13050/foodengprog.2015.19.4.353

HTML PDF PubReader

Preparation of Nanopowder Consisting of Angelica gigas Nakai Flower Extract and Anionic Nanoclay
음이온성 나노점토를 이용한 참당귀 꽃 추출물의 나노분말화 연구

Tae-Hyun Kim, Hyoung-Jun Kim, Ae-Jin Choi, Hyun-Jin Choi, Yeoung-Seuk Bae, Jae-Min Oh

김태현, 김형준, 최애진, 최현진, 배영석, 오제민

Food Eng Prog 2015;19(4):360-368.
https://doi.org/10.13050/foodengprog.2015.19.4.360

HTML PDF PubReader

Effect of Liposome Coated Hemicellulase on Softening of a Carrot
나노리포좀으로 코팅된 Hemicellulase가 당근의 연화작용에 미치는 효과

Kwang-Il Kim, Yeon-Ji Jo, Soojin Kim, Jae-Hee Seo, Sang-Gi Min, Hyung-Yong Cho, Jung-Kue Shin, Mi-Jung Choi

김광일, 조연지, 김수진, 서재희, 민상기, 조형용, 신정규, 최미정

Food Eng Prog 2015;19(4):369-376.
https://doi.org/10.13050/foodengprog.2015.19.4.369

HTML PDF PubReader

Improvement of Orange Juice Preservation by Dynamic High-Pressure Processing
유동 초고압 공정을 이용한 오렌지 주스의 보존성 향상

Jin Seong Won, Sea Cheol Min

원진성, 민세철

Food Eng Prog 2015;19(4):377-384.
https://doi.org/10.13050/foodengprog.2015.19.4.377

HTML PDF PubReader

Characteristics of Different Vinegards Manufactured from Different Region of Korean Cabbages and Optimal Mixing Ratio of Regional Vinegared Korean Cabbages
지역별 배추의 식초절임 특성과 최적배합비에 관한 연구

Haet-Tteum Kim, Byung-Sun Kang, Moo-Yeol Baik, Byung-Yong Kim

김햇뜸, 강병선, 백무열, 김병용

Food Eng Prog 2015;19(4):385-391.
https://doi.org/10.13050/foodengprog.2015.19.4.385

HTML PDF PubReader

Physicochemical Properties of High-amylose Rice Varieties
고아밀로스 쌀 품종의 이화학적 특성

Eun-Yeong Sim, Shin-Kyo Chung, Jun-Hyun Cho, Koan Sik Woo, Hye Young Park, Hyun-Joo Kim, Se-Gwan Oh, Wook-Han Kim

심은영, 정신교, 조준현, 우관식, 박혜영, 김현주, 오세관, 김욱한

Food Eng Prog 2015;19(4):392-398.
https://doi.org/10.13050/foodengprog.2015.19.4.392

HTML PDF PubReader

Optimization of Brown Rice Replacement Ratio and Superheated Steam Conditions in Production of Extruded Snacks for Infants Using Response Surface Methodology
반응표면분석법을 이용한 영유아 압출스낵의 현미 대체비율 및 과열증기 처리조건 최적화

Bum-Soo Ko, Jun-Kyu Park, Si-Yeon Lee, Mi-Yeon Lee, Eun-Kyoung Jo, Jae-Kwon Lee

고범수, 박준규, 이시연, 이미연, 조은경, 이재권

Food Eng Prog 2015;19(4):399-402.
https://doi.org/10.13050/foodengprog.2015.19.4.399

HTML PDF PubReader

The Effect of High Pressure Hormesis on Pterostilbene Content and Biological Activity in Blueberries
고압 Hormesis가 블루베리의 테로스틸벤 함량과 생물활성에 미치는 영향

Tae-Eun Kim, Yong-Jin Cho, Chong-Tai Kim, Yong-Jin Cho

김태은, 홍지영, 종태 김, 조용진

Food Eng Prog 2015;19(4):403-407.
https://doi.org/10.13050/foodengprog.2015.19.4.403

HTML PDF PubReader

Studies on Sinapine Removal in Surface-Active Substances Extracted from Defatted Rapeseed Cake
탈지유채박으로부터 추출된 표면활성물질 중 Sinapine 제거에 관한 연구

Eui-Seok Lee, San-Seong Kim, Jung-Ah Shin, Jin-Hyuk Chun, Sun-Ju Kim, Ki-Teak Lee, Soon-Taek Hong

이의석, 김산성, 신정아, 천진혁, 김선주, 이기택, 홍순택

Food Eng Prog 2015;19(4):408-413.
https://doi.org/10.13050/foodengprog.2015.19.4.408

HTML PDF PubReader

Identification of an Alkalophilic Bacterium Producing an Alkaline Protease from Soil
알칼리성 단백질 분해효소를 생산하는 토양 분리 호알칼리성 균주의 동정

Hyungjae Lee, Ji-Seung Yoo, Young-Seo Park, Dong-Hoon Bai

이형재, 유지승, 박영서, 배동훈

Food Eng Prog 2015;19(4):414-419.
https://doi.org/10.13050/foodengprog.2015.19.4.414

HTML PDF PubReader

Preparation of Sun-dried Salt Containing GABA by Co-crystallization of Fermentation Broth and Deep Sea Water
해양심층수와 γ-Aminobutyric Acid (GABA) 함유 배양액의 결정화를 이용한 GABA함유 소금의 제조

Bu-Young Choi, Seok-Cheol Cho

최부영, 조석철

Food Eng Prog 2015;19(4):420-426.
https://doi.org/10.13050/foodengprog.2015.19.4.420

HTML PDF PubReader

Identification of New Sequence Types for Multilocus Sequence Typing of Pediococcus pentosaceus
Pediococcus pentosaceus의 Multilocus Sequence Typing 분석에서 신규 Sequence Type의 확인

Sulhee Lee, Young-Seo Park

이설희, 박영서

Food Eng Prog 2015;19(4):427-432.
https://doi.org/10.13050/foodengprog.2015.19.4.427

HTML PDF PubReader

List of Articles

Food Engineering Progress. Vol. 19, No. 4, 2015