산업식품공학(Food Engineering Progress)

Perspectives on Food Traceability Based on Consumer Perception in Korea
소비자 인식에 따른 우리나라 식품이력추적관리의 추진 방안

Eun Jung Kim, Ji An Joung, Mi Sung Kim, Sung Sil Lee, Joon Ho Choi

김은중, 정지안, 김미성, 이성실, 최준호

Food Eng Prog 2019;23(4):233-242.
https://doi.org/10.13050/foodengprog.2019.23.4.233

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Production of Evening Primrose Oil in Water (O/W) Emulsion by High Speed or High Pressure Homogenization
초고속 및 초고압 균질을 이용한 달맞이꽃 종자유 에멀젼 제조 및 특성분석

Ji Eun Hyun, Ji-Yeon Chun

현지은, 천지연

Food Eng Prog 2019;23(4):243-250.
https://doi.org/10.13050/foodengprog.2019.23.4.243

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Quality Characteristics of the Fermented Mulberry Leaves
발효뽕잎의 품질특성

Kuk-Hwan Han, Ha-Yull Chung

한국환, 정하열

Food Eng Prog 2019;23(4):251-257.
https://doi.org/10.13050/foodengprog.2019.23.4.251

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Quality Change of Fermented Soybean Products by Aspergillus spp. from Soybean Cultivar
콩 품종별 Aspergillus spp. 이용 발효물의 품질변화

Dong Sun Shin, In Duck Choi, Seuk Ki Lee, Ji Young Park, Nam Geol Kim, Kwang-Ho Jeong, Chang Hwan Park, Hye Sun Choi

신동선, 최인덕, 이석기, 박지영, 김남걸, 정광호, 박장환, 최혜선

Food Eng Prog 2019;23(4):258-264.
https://doi.org/10.13050/foodengprog.2019.23.4.258

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Production of High-Quality, Semi-dried Dorumuk (Arctoscopus japonicus) through Infrared-Assisted Air Drying
적외선 기류 건조 기술을 이용한 반건조 고품질 건조 도루묵 제조

SangGuan You, Sung Hee Park

유상권, 박성희

Food Eng Prog 2019;23(4):265-269.
https://doi.org/10.13050/foodengprog.2019.23.4.265

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Improvement of Temperature Constancy of Direct Refrigerator for Supercooled Storage
직냉식 냉장고의 과냉각 저장을 위한 항온 특성 개선 연구

Jinse Kim, Soyoung Nam, Hyun Kyung Jung, Jae Yong Son, Dong Soo Choi, Yong Hoon Kim, Soo Jang Lee, Chun Wan Park, Ha Yoon Kim, Seok Ho Park

김진세, 남소영, 정현경, 손재용, 최동수, 김용훈, 이수장, 박천완, 김하윤, 박석호

Food Eng Prog 2019;23(4):270-277.
https://doi.org/10.13050/foodengprog.2019.23.4.270

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Detection of Wheat in Processed Food Using Real Time PCR
Real Time PCR을 활용한 가공식품에서의 밀 검출에 관한 연구

Sang-Woon Shin, Young-Sug Kim, Yang-Hee Kim, Eun-Mi Park, Sang-Hoon Cho, Kyoung-Suk Eum, Hyo-Jeong Kang, Mi-Hye Yoon

신상운, 김영숙, 김양희, 박은미, 조상훈, 엄경숙, 강효정, 윤미혜

Food Eng Prog 2019;23(4):278-282.
https://doi.org/10.13050/foodengprog.2019.23.4.278

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Effects of Psyllium Husk Content on the Physical Properties of Extruded Rice Flour
차전자피 함량에 따른 쌀 압출성형물의 물리적 특성

Jung Won Lee, Gi Hyung Ryu

이정원, 류기형

Food Eng Prog 2019;23(4):283-289.
https://doi.org/10.13050/foodengprog.2019.23.4.283

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Quality Characteristics of Rice Wort and Rice Beer by Rice Processing
쌀 가공처리에 따른 쌀 맥즙 및 쌀 맥주의 품질특성

Jiyoung Park, Seuk-Ki Lee, Induck Choi, Hye-Sun Choi, Namgeol Kim, Dong Sun Shin, Kwang-Ho Jeong, Chang-Hwan Park, Sea-Kwan Oh

박지영, 이석기, 최인덕, 최혜선, 김남걸, 신동선, 정광호, 박장환, 오세관

Food Eng Prog 2019;23(4):290-296.
https://doi.org/10.13050/foodengprog.2019.23.4.290

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Changes in Ginseng Components Using the Pilot Plant Twin Screw Extruder Process
파일럿 스케일 쌍축 압출성형공정에 따른 인삼 성분 변화

Ji-Yong Kim, Sang-Uk Lee

김지용, 이상욱

Food Eng Prog 2019;23(4):297-303.
https://doi.org/10.13050/foodengprog.2019.23.4.297

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Optimization of Bioconversion of Ginsenosides From Red Ginseng Using Candida allociferrii JNO301
Candida allociferrii JNO301를 이용한 홍삼 Ginsenoside의 생물전환 최적화

Sulhee Lee, Yong-Hun Lee, Young-Seo Park

이설희, 이용훈, 박영서

Food Eng Prog 2019;23(4):304-310.
https://doi.org/10.13050/foodengprog.2019.23.4.304

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Quality Characterization of Rice-sauce Depending on the Ripening Temperature and Period
숙성온도 및 숙성기간에 따른 쌀소스의 품질 특성 변화

So-Jung Jung, Jun-Seok Kum, Jong-Dae Park, Jung-Min Sung, Dong-Ho Seo, Byung-Hoo Lee

정소정, 금준석, 박종대, 성정민, 서동호, 이병호

Food Eng Prog 2019;23(4):311-314.
https://doi.org/10.13050/foodengprog.2019.23.4.311

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List of Articles

Food Engineering Progress. Vol. 23, No. 4, 2019