산업식품공학(Food Engineering Progress)

Kinetic Data for Texture Changes of Foods During Thermal Processing

Seung Hwan Lee

Food Eng Prog 2017;21(4):303-311.
https://doi.org/10.13050/foodengprog.2017.21.4.303

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Weight Loss Prediction by Operating Conditions of CA Storage
CA저장고의 작동 환경에 따른 감모율 예측

Chun Wan Park, Seok Ho Park, Jin Se Kim, Dong Soo Choi, Yong Hun Kim, Su Jang Lee

박천완, 박석호, 김진세, 최동수, 김용훈, 이수장

Food Eng Prog 2017;21(4):312-317.
https://doi.org/10.13050/foodengprog.2017.21.4.312

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Hepatoprotective Effects of Semisulcospira libertine Hydrolysate on Alcohol-induced Fatty Liver in Mice
알코올성 지방간 유발 마우스에서 다슬기 유래 가수분해물의 간 보호 효과

Eun Jin Song, Kyoung Hwan Cho, Ho Jin Choo, Eun Young Yang, Yoon Kyoung Jung, Min Gyun Seo, Jong Cheol Kim, Eun Ju Kang, Gi Hyung Ryu, Beom Yong Park, Young-Sool Hah

송은진, 조경환, 추호진, 양은영, 정윤경, 서민균, 김종철, 강은주, 류기형, 박범용, 하영술

Food Eng Prog 2017;21(4):318-325.
https://doi.org/10.13050/foodengprog.2017.21.4.318

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Comparison of Total Phenolics, Total Flavonoids Contents, and Antioxidant Capacities of an Apple Cultivar (Malus domestica cv. Fuji) Peel Powder Prepared by Different Powdering Methods
분말가공법에 따른 국내산 사과껍질분말의 총페놀, 총플라보노이드 및 항산화능 비교

So Jung Youn, Jin-Kyu Rhee, Hyungjae Lee

윤소정, 이진규, 이형재

Food Eng Prog 2017;21(4):326-331.
https://doi.org/10.13050/foodengprog.2017.21.4.326

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Changes in the Quality Characteristics of Bean Sprout, Radish, and Pork During the Unit Processing in Frozen Bibimbab Production
냉동 비빔밥 제조 공정 중 콩나물, 무채 및 돈육의 품질 변화

Yiseul Kim, Minji Seon, Geun-Pyo Hong

김이슬, 선민지, 홍근표

Food Eng Prog 2017;21(4):332-340.
https://doi.org/10.13050/foodengprog.2017.21.4.332

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Effects of Amylose Contents and Degree of Gelatinization of Rice Flour on In Vitro Starch Digestibility, Physical Characteristics, and Morphological Properties

Ji Eun Park, In Young Bae, Im Kyung Oh, Hyeon Gyu Lee

Food Eng Prog 2017;21(4):341-350.
https://doi.org/10.13050/foodengprog.2017.21.4.341

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Quality Characteristics of Dough and Bread Added With Extruded Chestnut Shell Powder Under Various Conditions
압출성형 공정변수에 따른 율피분말 첨가 반죽의 물성과 식빵의 품질특성

Jeong Sug Lee, Seong Jun Yoon, Gi-Hyung Ryu

이정숙, 윤성준, 류기형

Food Eng Prog 2017;21(4):351-359.
https://doi.org/10.13050/foodengprog.2017.21.4.351

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Optimization and Scale-up of Fish Skin Peptide Loaded Liposome Preparation and Its Storage Stability
어피 펩타이드 리포좀 대량생산 최적 조건 및 저장 안정성

JungGyu Lee, YunJung Lee, JingJing Bai, Soojin Kim, Youngjae Cho, Mi-Jung Choi

이중규, 이윤정, 백정정, 김수진, 조영재, 최미정

Food Eng Prog 2017;21(4):360-366.
https://doi.org/10.13050/foodengprog.2017.21.4.360

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Quality Characteristics and Antioxidant Activities of Macaron with Cabbage Powder
양배추 분말을 첨가한 마카롱의 품질 특성 및 항산화 활성

Ki-Ju Kim

김기주

Food Eng Prog 2017;21(4):367-374.
https://doi.org/10.13050/foodengprog.2017.21.4.367

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Quality Properties of Yakgwa with Different Types Frying Oil
튀김유의 종류를 달리한 약과의 품질 특성

Gyeong Mi Lee, Jin Won Kim, Jung-Kue Shin

이경미, 김진원, 신정규

Food Eng Prog 2017;21(4):375-382.
https://doi.org/10.13050/foodengprog.2017.21.4.375

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Oligosaccharide Production by Leuconostoc lactis CCK940 Which Has Glucansucrase Activity
Leuconostoc lactis CCK940의 Glucansucrase 활성에 의한 올리고당 생산 최적화

Sulhee Lee, Young-Seo Park

이설희, 박영서

Food Eng Prog 2017;21(4):383-390.
https://doi.org/10.13050/foodengprog.2017.21.4.383

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Effect of Nutrition Permeability from Barley sprouts, Curcuma longa L., Dendropanax morbifera LEV., Phellinus linteus Using Cryogenic Grinding Technology
동결분쇄를 이용한 보리싹, 울금, 황칠, 상황버섯의 영양성분 증진 및 투과 효과

Il-nam Lee, Ho-jun Jeong, Ye-eun Han, Haeun Park, Juyeong Jung, Jin-Kyu Rhee

이일남, 한예은, 정호준, 박하은, 정주영, 이진규

Food Eng Prog 2017;21(4):391-402.
https://doi.org/10.13050/foodengprog.2017.21.4.391

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Optimization of Fermentation Condition for Onion Vinegar Using Acetobacter orientalis MAK88
Acetobacter orientalis MAK88 균주를 이용한 양파 식초의 발효 최적화

Jin-A Lee, Sulhee Lee, Young-Seo Park

이진아, 이설희, 박영서

Food Eng Prog 2017;21(4):403-408.
https://doi.org/10.13050/foodengprog.2017.21.4.403

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List of Articles

Food Engineering Progress. Vol. 21, No. 4, 2017