List of Articles
Food Engineering Progress. Vol. 8, No. 4, 2004
Article
Application of Nano Technology to Food Industry
나노기술을 이용하는 식품산업
나노기술을 이용하는 식품산업
Food Eng. Prog. 2004;8(4):211-223.
https://doi.org/10.13050/foodengprog.2004.8.4.211
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https://doi.org/10.13050/foodengprog.2004.8.4.211
Considerations of Dryer and Drying Method for Bioproducts Drying
Bioproducts의 건조를 위한 건조기와 건조방식의 고찰
Bioproducts의 건조를 위한 건조기와 건조방식의 고찰
Food Eng. Prog. 2004;8(4):224-230.
https://doi.org/10.13050/foodengprog.2004.8.4.224
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https://doi.org/10.13050/foodengprog.2004.8.4.224
Design Criteria of a Heat Exchanger for Microwave Sterilization System
Food Eng. Prog. 2004;8(4):231-235.
https://doi.org/10.13050/foodengprog.2004.8.4.231
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https://doi.org/10.13050/foodengprog.2004.8.4.231
Transmittance Spectrum with Artificial Neural Network for Evaluating Internal Quality of Korean Red Ginseng
투과스펙트럼과 인공신경망에 의한 홍삼의 내부품질예측
투과스펙트럼과 인공신경망에 의한 홍삼의 내부품질예측
Food Eng. Prog. 2004;8(4):236-241.
https://doi.org/10.13050/foodengprog.2004.8.4.236
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https://doi.org/10.13050/foodengprog.2004.8.4.236
Cognitive Sensory Evaluation of Potato Chips Using Cognitive Sensory Barcode and Frequency Curve Method
Food Eng. Prog. 2004;8(4):242-248.
https://doi.org/10.13050/foodengprog.2004.8.4.242
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https://doi.org/10.13050/foodengprog.2004.8.4.242
Microencapsulation of β-carotene by Spray Drying Process
분무건조공정을 이용한 β-carotene의 미세캡슐화
분무건조공정을 이용한 β-carotene의 미세캡슐화
Food Eng. Prog. 2004;8(4):249-254.
https://doi.org/10.13050/foodengprog.2004.8.4.249
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https://doi.org/10.13050/foodengprog.2004.8.4.249
Optimization of Hot-Water Extraction Conditions for Cod By-product by Taguchi Method Analysis
다구찌 분석법을 이용한 대구부산물 열수 추출조건의 최적화
다구찌 분석법을 이용한 대구부산물 열수 추출조건의 최적화
Food Eng. Prog. 2004;8(4):255-263.
https://doi.org/10.13050/foodengprog.2004.8.4.255
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https://doi.org/10.13050/foodengprog.2004.8.4.255
Effect of Permeate Fraction by Ultrafiltration of A rrow Root on the Physicochemical Properties of Rice Starch
칡의 한외여과 투과액 분획이 쌀 전분의 이화학적 성질에 미치는 영향
칡의 한외여과 투과액 분획이 쌀 전분의 이화학적 성질에 미치는 영향
Food Eng. Prog. 2004;8(4):264-271.
https://doi.org/10.13050/foodengprog.2004.8.4.264
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https://doi.org/10.13050/foodengprog.2004.8.4.264
A New Process for Mass Production of Resveratrol (I): Analysis of Resveratrol Content and the Expression Profile of a Gene Encoding Resveratrol Synthase in Various Tissues of Polygonum cuspidatum Sieb. Et Zucc.
Food Eng. Prog. 2004;8(4):272-275.
https://doi.org/10.13050/foodengprog.2004.8.4.272
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https://doi.org/10.13050/foodengprog.2004.8.4.272