산업식품공학(Food Engineering Progress)

Rapid Extraction of Bacteriocins using Aqueous Two-Phase System: A Literature Review
박테리오신 신속 추출을 위한 Aqueous Two Phase System 고찰

Jong-Hui Kim, Eun-Seon Lee, Bu-Min Kim, Jun-Sang Ham, Mi-Hwa Oh

김종희, 이은선, 김부민, 함준상, 오미화

Food Eng Prog 2021;25(4):289-296.
https://doi.org/10.13050/foodengprog.2021.25.4.289

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An Overview on the Research Advance and Market Status of Muscle Function-Enhancing Foods
국내외 근기능 개선 식품 연구개발 및 시장 현황

Seungmin Yu, Heyjeong Park, Changhee Kim, Yu Kyong Woo, Jae-Kwan Hwang, Wooki Kim

유승민, 박혜정, 김창희, 우유경, 황재관, 김우기

Food Eng Prog 2021;25(4):297-304.
https://doi.org/10.13050/foodengprog.2021.25.4.297

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Gluco-Oligosaccharides from Weissella cibaria as Potential Prebiotics

Jisun Park, Young-Seo Park

Food Eng Prog 2021;25(4):305-312.
https://doi.org/10.13050/foodengprog.2021.25.4.305

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Taste Supplementation of Low-Salinity Kimchi

Ki-Eui Lee, Ha-Yull Chung

Food Eng Prog 2021;25(4):313-317.
https://doi.org/10.13050/foodengprog.2021.25.4.313

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A Research on the Diversity and Enzyme Productivity of the Salt-Resistant Microorganisms Isolated from the Nakdong River Estuary Wetland for the Search of Fermentation Strains

Yong-Jik Lee, Dariimaa Ganbat, Ga Eul Jeong, YuJeong Yeom, Bo Gyeong Choi, Gi-Seob Hong, Mi-Hwa Park, You-Jung Jung, Kee-Sun Shin, Sang-Jae Lee

Food Eng Prog 2021;25(4):318-324.
https://doi.org/10.13050/foodengprog.2021.25.4.318

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Fermentation of Germinated Green Coffee Bean with Bifidobacteria
비피도박테리아에 의한 발아커피의 발효

Yeokyeong Kim, Deok-Young Jhon

김여경, 전덕영

Food Eng Prog 2021;25(4):325-330.
https://doi.org/10.13050/foodengprog.2021.25.4.325

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Quality and Sensory Characteristics of Vegetable Tteokgalbi by Different Cooking Methods
조리방법을 달리한 식물성 떡갈비의 품질 및 관능특성

Je Hee Yu, Jung-Kue Shin

유제희, 신정규

Food Eng Prog 2021;25(4):331-337.
https://doi.org/10.13050/foodengprog.2021.25.4.331

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Development and Characterization of Mudfish-Tteokgalbi Supplemented with Radish Greens
무청시래기를 첨가한 추어 떡갈비의 개발 및 품질특성

Ji Young You, Jinlong Chen, Jong Jun Lim, Ji In Park, Seo Jun Baek, Joon Ho Choi

유지영, 진금용, 임종준, 박지인, 백서준, 최준호

Food Eng Prog 2021;25(4):338-346.
https://doi.org/10.13050/foodengprog.2021.25.4.338

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Analysis of Quality Properties, Microbial Stability, and Biodegradability of Biodegradable Containers Made of Pork Skin Gelatin
돈피 젤라틴을 이용한 생분해성 용기의 물성과 미생물학적 안정성 및 생분해능 분석

Sol-Hee Lee, Chang-Hwan Jeong, Yu-Mi Oh, Hack-Youn Kim

이솔희, 정창환, 오유미, 김학연

Food Eng Prog 2021;25(4):347-353.
https://doi.org/10.13050/foodengprog.2021.25.4.347

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Effect of Mushroom-Garlic Mixed Extract on Bioactivity and Immune Enhancement
버섯류-마늘 혼합추출물이 생리활성 및 면역 증가에 미치는 영향

Jun Youn Sohn, Haeng Yo Na, Jeong Sun Sohn

손준연, 나행요, 손정선

Food Eng Prog 2021;25(4):354-361.
https://doi.org/10.13050/foodengprog.2021.25.4.354

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The Effect of the Probiotics Mixture of Bifidobacterium Animalis ssp. Lactis and Lactobacillus rhamnosus on Obesity in High-Fat Diet-Induced Mice
고지방식이유도 비만(High-fat diet-induced) 마우스를 이용한 혼합유산균(Bifidobacterium animalis ssp. Lactis, Lactobacillus rhamnosus)의 항비만 효과 검증

Ha Yoon Kim, Su Min Kang, Hyun Kyung Kim, Eun Young Kang, Gwang-woong Go

김하윤, 강수민, 김현경, 강은영, 고광웅

Food Eng Prog 2021;25(4):362-368.
https://doi.org/10.13050/foodengprog.2021.25.4.362

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Physicochemicla Porperties of Carassius carassius and C. cuvieri Based on Years
붕어와 떡붕어의 연령에 따른 이화학적 품질 특성

Gye-Woong Kim, Sung-Duck Joe, Hack-Youn Kim

김계웅, 조성덕, 김학연

Food Eng Prog 2021;25(4):369-374.
https://doi.org/10.13050/foodengprog.2021.25.4.369

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Optimization of Manufacturing Conditions for Dried Sweet Pumpkin Using Response Surface Methodology (RSM)
반응표면분석법(RSM)을 이용한 단호박 말랭이의 제조조건 최적화

Jung Mu Song, Ha Yun Kim, Hyun Wook Jang, Yong Sik Cho, Young Hwang

송정무, 김하윤, 장현욱, 조용식, 황영

Food Eng Prog 2021;25(4):375-383.
https://doi.org/10.13050/foodengprog.2021.25.4.375

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Quality Characteristics of Hot Air Dried Potato Flakes According to Storage Conditions of High Relative Humidity and Various Temperature Conditions
저장조건에 따른 열풍건조 감자후레이크의 품질특성 변화

Jung-Hyun Nam, Ji-Yeon Chun

남정현, 천지연

Food Eng Prog 2021;25(4):384-390.
https://doi.org/10.13050/foodengprog.2021.25.4.384

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Antioxidant and Anti-Inflammatory Effects of Peucedanum japonicum Grown in the Plant Factory with Artificial Lights
인공광 식물공장에서 재배한 방풍나물(Peucedanum japonicum)의 항산화 및 항염증 효과

Si Hyun Kim, Eun Byeol Lee, Ji Su Kim, Ji Hye Choi, Un Yul Jeong, Heo Jeong Wook, Chang Ki Shim, Sung Hyen Lee

김시현, 이은별, 김지수, 최지혜, 정운율, 허정욱, 심창기, 이성현

Food Eng Prog 2021;25(4):391-400.
https://doi.org/10.13050/foodengprog.2021.25.4.391

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Development of Dry Aging Period Shortening with Radio Frequency
라디오파를 이용한 육류 건식 숙성 단축 기술 개발

Jinse Kim, Jae Yong Son, Dong Soo Choi, Yong Hoon Kim, Chun Wan Park

김진세, 손재용, 최동수, 김용훈, 박천완

Food Eng Prog 2021;25(4):401-409.
https://doi.org/10.13050/foodengprog.2021.25.4.401

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Changes of Qualities of Onion Flakes During Storage Period Using Different Temperatures
저장온도에 따른 양파 플레이크의 저장기간 중 품질변화

Duri Kim, Ji-Yeon Chun

김두리, 천지연

Food Eng Prog 2021;25(4):410-418.
https://doi.org/10.13050/foodengprog.2021.25.4.410

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Development of Flavor Evaluation Item in Yakju
약주의 향미 평가항목 개발 연구

Ye Seul Kwon, Jin Ah Jeon, Seok Tae Jeong, Han Seok Choi, Ji Eun Kang

권예슬, 전진아, 정석태, 최한석, 강지은

Food Eng Prog 2021;25(4):419-427.
https://doi.org/10.13050/foodengprog.2021.25.4.419

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Quality Characteristics of Emulsion Chicken Breast Sausages with Protaetia brevitarsis Larvae Powder
흰점박이꽃무지 유충 분말을 첨가한 닭가슴살 소시지의 품질특성

Ji-Yong Hyun, Jung-Hyun Nam, Du-ri Kim, Ji-Yeon Chun

현지용, 남정현, 김두리, 천지연

Food Eng Prog 2021;25(4):428-435.
https://doi.org/10.13050/foodengprog.2021.25.4.428

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Characteristics of Free Amino Acids and Fatty Acids from Protaetia brevitarsis seulensis Larvae by Different Extraction Techniques
추출기법에 따른 흰점박이 꽃무지 유충의 유리아미노산 및 지방산 특성

Tae-Eun Kim, Yong-Jin Cho

김태은, 조용진

Food Eng Prog 2021;25(4):436-441.
https://doi.org/10.13050/foodengprog.2021.25.4.436

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List of Articles

Food Engineering Progress. Vol. 25, No. 4, 2021