산업식품공학(Food Engineering Progress)

Association of Vascular Endothelial Cell with Aging: The Role of Dietary Pattern and Health Functional Food
혈관 내피 기능과 노화: 식이와 건강기능식품의 역할

Yuri Kwon, Hee-Jung Park

권유리, 박희정

Food Eng Prog 2022;26(4):217-227.
https://doi.org/10.13050/foodengprog.2022.26.4.217

HTML PDF PubReader

Changes in Total Polyphenol, Flavonoid Contents and Antioxidant Activity of Nurungji added with Turmeric Powder according to Heating Condition
강황 누룽지의 가열조건이 폴리페놀, 플라보노이드 함량 및 항산화 활성에 미치는 영향

Ji-Eun Yong, Sung-Tae Kang

용지은, 강성태

Food Eng Prog 2022;26(4):228-233.
https://doi.org/10.13050/foodengprog.2022.26.4.228

HTML PDF PubReader

Quality Evaluation of Corni Fructus Extract Fortified Functional Jelly
산수유 추출물을 강화한 기능성 젤리의 품질 평가

Jae Yeol Lee, Eun Joo Baek, Su Jung Hong, Jun Tae Kim

이재열, 백은주, 홍수정, 김준태

Food Eng Prog 2022;26(4):234-239.
https://doi.org/10.13050/foodengprog.2022.26.4.234

HTML PDF PubReader

Physicochemical Characterization of Protein-Stabilized Emulsions and Their Utilization as a Fat Replacer
단백질-안정화 에멀션의 이화학적 특성 분석 및 지방 대체 소재로서의 활용

Minhyo Kim, Geunhyuk Yang, Suyong Lee

김민효, 양근혁, 이수용

Food Eng Prog 2022;26(4):240-246.
https://doi.org/10.13050/foodengprog.2022.26.4.240

HTML PDF PubReader

Quality Characteristics and Antioxidant Activities of Kombucha Added with Orostachys japonicus During Fermentation
와송 첨가 콤부차의 저장기간별 품질특성 및 항산화 활성

Joo Young Jeon, Myung Hyun Kim, Young Sil Han

전주영, 김명현, 한영실

Food Eng Prog 2022;26(4):247-256.
https://doi.org/10.13050/foodengprog.2022.26.4.247

HTML PDF PubReader

Quality Characteristics of Convenient Rice Porridge Prepared with Freeze-Dried Cooked Rice
동결건조 쌀밥으로 제조한 간편식용 흰쌀죽의 품질 특성

Jae-Eun Jeon, In-Seon Lee

전재은, 이인선

Food Eng Prog 2022;26(4):257-267.
https://doi.org/10.13050/foodengprog.2022.26.4.257

HTML PDF PubReader

Analysis of the Quality Characteristics of Napa Cabbage and Lettuce according to Hot Air Drying Conditions
열풍건조 조건에 따른 배추와 상추의 품질 특성 분석

Seung-Hee Lee, Mi-Yeon Lee, Eun Young Ko, Hyeonbo Lee, Mi-Jung Choi

이승희, 이미연, 고은영, 이현보, 최미정

Food Eng Prog 2022;26(4):268-276.
https://doi.org/10.13050/foodengprog.2022.26.4.268

HTML PDF PubReader

Changes in Chemical Components and Antioxidant Activities of Naked Oat According to Germination Temperature and Time
발아 온도 및 시간에 따른 쌀귀리의 화학적 성분 및 항산화 활성 변화

Suk Jung Kim, Yoo Kyung Seon, Joo Hyeong Lee, Hye Rim Kang, Yoon-Yeul Yearn, Eun Ju Yang

김숙정, 선유경, 이주형, 강혜림, 연윤열, 양은주

Food Eng Prog 2022;26(4):277-283.
https://doi.org/10.13050/foodengprog.2022.26.4.277

HTML PDF PubReader

Antioxidant and Anti-Inflammatory Effects of Heat-Killed Lactic Acid Bacteria Isolated from Kimchi by Heat Treatment Condition
열처리 조건에 따른 김치 유래 유산균 사균체의 항산화 및 항염 효과

Eun-Su Lee, Cheong-Bin You, Min-Kyeong Lee, Un-Sik Hwang, Hoon Park

이은수, 유청빈, 이민경, 황운식, 박훈

Food Eng Prog 2022;26(4):284-294.
https://doi.org/10.13050/foodengprog.2022.26.4.284

HTML PDF PubReader

Quality Characteristics of Malt From Domestic Beer Barley Varieties Cultivated under Varying Nitrogen Fertilization Application Rates
국산 맥주보리 품종의 질소시비량 차이에 따른 맥아 품질특성

Jiyoung Park, Yang-gil Kim, Jong-ho Park, Hyun-chol Choi, Sea-kwan Oh

박지영, 김양길, 박종호, 최현철, 오세관

Food Eng Prog 2022;26(4):295-302.
https://doi.org/10.13050/foodengprog.2022.26.4.295

HTML PDF PubReader

Quality and Aroma Characteristics of ‘Fuji’ Apples According to Storage Method
저장방법에 따른 ‘후지’ 사과의 품질 및 향기 특성

Chun Wan Park, Dong Soo Choi, Yong Hoon Kim, Jin Se Kim, Seung Heui Kim, Yong Bum Kwack, Ju Hee Song

박천완, 최동수, 김용훈, 김진세, 김승희, 곽용범, 송주희

Food Eng Prog 2022;26(4):303-310.
https://doi.org/10.13050/foodengprog.2022.26.4.303

HTML PDF PubReader

Pilot-Scale Malting and Malt Quality of “Hopum” for Barley Brewing Classified by the Size of the Sorting Body
맥주 보리 “호품” 선별체 크기별 파일럿 스케일 제맥 및 맥아 품질 특성

Jiyoung Park, HyeYoung Park, Hong-Sik Kim, Hyun-Jung Chung, Sea-Kwan Oh

박지영, 박혜영, 김홍식, 정현정, 오세관

Food Eng Prog 2022;26(4):311-316.
https://doi.org/10.13050/foodengprog.2022.26.4.311

HTML PDF PubReader

List of Articles

Food Engineering Progress. Vol. 26, No. 4, 2022