산업식품공학(Food Engineering Progress)

Food Allergen Management in Industry
산업체에서의 식품 알레르기 관리

Dong Eun Sung, Ho Seok Kwak

성동은, 곽호석

Food Eng Prog 2018;22(4):283-294.
https://doi.org/10.13050/foodengprog.2018.22.4.283

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Polyphenolic Profile of Fermented Houttuynia cordata Thunb. and Overall Contribution to Antioxidant and Lipolytic Activities

Soo Jung Lee, Wensi Hu, Eun Jung Lee, Jin Young Choi, Ok Kyung Koo

Food Eng Prog 2018;22(4):295-303.
https://doi.org/10.13050/foodengprog.2018.22.4.295

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Effect of Extraction Methods on Flavoring Compounds and Antioxidant Activity of Extracts from Cinnamon (Cinnamomum cassia Blume)
추출방법이 육계피 추출물의 향기 성분과 항산화 활성에 미치는 영향

Jaeyoon Cha, Chong-Tai Kim, Yong-Jin Cho

차재윤, 김종태, 조용진

Food Eng Prog 2018;22(4):304-308.
https://doi.org/10.13050/foodengprog.2018.22.4.304

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PCR Analysis for Halal Authentication of Cosmetics Containing Carrot, Oyster Mushroom, and Pine Needle Extracts
당근, 느타리버섯 및 솔잎 추출물이 첨가된 화장품의 할랄인증을 위한 PCR 분석

Chan Song Jang, Tae Hyeon Kim, Yu Song Kim, Beom Zoo Lee, Kwang Won Hong

장찬송, 김태현, 김유송, 이범주, 홍광원

Food Eng Prog 2018;22(4):309-314.
https://doi.org/10.13050/foodengprog.2018.22.4.309

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Antioxidant and Anti-inflammatory Activities in Freeze-dried and Hot Air-dried Aronia (Aronia melanocarpa) Extracts
동결 및 열풍건조 아로니아 추출물의 항산화 및 항염증 활성

Mi-Hye Park, Bumsik Kim

박미혜, 김범식

Food Eng Prog 2018;22(4):315-320.
https://doi.org/10.13050/foodengprog.2018.22.4.315

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Influential Factors on Supercooling of Nineteen Fruits and Vegetables
과채류 19종의 과냉각 영향요인 분석

Jinse Kim, Jong Woo Park, Hyun Kyung Jung, Seok Ho Park, Dong Soo Choi, Yong Hoon Kim, Soo Jang Lee, Chun Wan Park, Young Hee Lee

김진세, 박종우, 정현경, 박석호, 최동수, 김용훈, 이수장, 박천완, 이영희

Food Eng Prog 2018;22(4):321-327.
https://doi.org/10.13050/foodengprog.2018.22.4.321

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Effects of Various Pretreatments on Quality Attributes of Frozen and Thawed Peaches
전처리 방법에 따른 냉동 복숭아의 품질 특성

Jong Jin Park, Ji Hyun Park, Kyung Mi Kim, Yong Sik Cho, Ha Yun Kim

박종진, 손영란, 김경미, 조용식, 김하윤

Food Eng Prog 2018;22(4):328-336.
https://doi.org/10.13050/foodengprog.2018.22.4.328

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Anti-inflammatory Activities of Cold Brew Coffee Using Dry Fermentation of Lactobacillus plantarum
건식발효를 이용한 유산균 더치 커피의 항염증 효과

Seok Hyeon Go, Chaiwat Monmai1, A Yeong Jang, Hyungjae Lee, Woo Jung Park

고석현, 몬마이 차이왓, 장아영, 이형재, 박우정

Food Eng Prog 2018;22(4):337-343.
https://doi.org/10.13050/foodengprog.2018.22.4.337

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Impact of Protein and Lipid Contents on the Physical Property of Dried Biji Powder
건조비지분말의 물리적 특성에 대한 단백질과 지질 함량의 영향

Jaehyun Kim, Jin Boo Jeong, Hyun-Seok Kim

김재현, 정진부, 김현석

Food Eng Prog 2018;22(4):344-352.
https://doi.org/10.13050/foodengprog.2018.22.4.344

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Effects of Dietary Rice Bran Oil on Mitochondrial Respiration in M2-induced Bone Marrow-derived Macrophages
현미유가 생쥐의 골수로부터 M2로 유도한 대식세포의 미토콘드리아 호흡에 미치는 영향

Sojung Lee, Wooki Kim

이소정, 김우기

Food Eng Prog 2018;22(4):353-357.
https://doi.org/10.13050/foodengprog.2018.22.4.353

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Preventive Effects of Whole Grain Cereals on Sarcopenic Obesity in High-fat Diet-induced Obese Mice
고지방식이 동물모델에서 통곡물 시리얼의 근감소성 비만 예방 효과

Mi-Bo Kim, Sein Lee, Changhee Kim, Jae-Kwan Hwang

김미보, 이세인, 김창희, 황재관

Food Eng Prog 2018;22(4):358-365.
https://doi.org/10.13050/foodengprog.2018.22.4.358

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Permeation Rate of Salt and Sugar into Cabbage Pickles and Sensory Changes During Storage
배추 피클에서의 염과 당의 침투속도 및 저장 중 발생하는 관능변화에 대한 연구

Hee-Jin Kim, Moo-Yeol Baik, Byung-Yong Kim

김희진, 백무열, 김병용

Food Eng Prog 2018;22(4):366-373.
https://doi.org/10.13050/foodengprog.2018.22.4.366

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Effects of Different Ripening Stage and Varieties on Quality Characteristics and Antioxidant Activity of Aronia (Aronia Melaocarpa)
품종 및 숙도 단계에 따른 아로니아의 이화학적 품질 및 항산화 활성 연구

Ji Hyun Park, Kyung Mi Kim, Yong Sik Cho, Ha Yun Kim

박지현, 김경미, 조용식, 김하윤

Food Eng Prog 2018;22(4):374-380.
https://doi.org/10.13050/foodengprog.2018.22.4.374

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A Comparison of Rheological Measurement Methods of Instant Cooked Rice by a Texture Analyzer
텍스처 분석기를 활용한 즉석밥 물성 측정 방법의 상호 비교

Heesu Kim, Im Kyung Oh, Seonkyeong Yang, Suyong Lee

김희수, 오임경, 양선경, 이수용

Food Eng Prog 2018;22(4):381-385.
https://doi.org/10.13050/foodengprog.2018.22.4.381

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Microbial Decontamination of Black Pepper Powder Using a Commercial-scale Intervention System Combining Ultraviolet-C and Plasma Treatments
Ultraviolet-C와 플라즈마를 병합 처리하는 양산형 살균 시스템을 이용한 후춧가루 미생물 저해

In Hee Bang, Seung Young Lee, Kyoon Sik Han, Sea C. Min

방인희, 이승영, 한균식, 민세철

Food Eng Prog 2018;22(4):386-391.
https://doi.org/10.13050/foodengprog.2018.22.4.386

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List of Articles

Food Engineering Progress. Vol. 22, No. 4, 2018