산업식품공학(Food Engineering Progress)

Evaluation of Functional Properties of the Traditional Herbs in Korea
한국 자생 허브식물의 기능성 검색

Sung-Ho Lee, Jae-Keun Kim, Sung-Wan Kim, Yong-won Kim, Yong-Hee Choi, Jung-Ho Kwon

이성호, 김재근, 김성완, 김용원, 최용희, 권중호

Food Eng. Prog. 2005;9(4):249-261.
https://doi.org/10.13050/foodengprog.2005.9.4.249

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Development of ON-Line Three Dimensional Contour Extraction System for Poultry Carcass Using Laser Structured Lighting

S. H. Cho, H. Hwang

Food Eng. Prog. 2005;9(4):262-267.
https://doi.org/10.13050/foodengprog.2005.9.4.262

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Optimum Packaging Conditions for Maintaining Curcumin Stability
쿠르쿠민 안정성 유지를 위한 최적 포장조건 설정 연구

Young-Jun Kim, Hyeon-Wee Kim, Myong-Soo Chung

김영준, 김현위, 정명수

Food Eng. Prog. 2005;9(4):268-275.
https://doi.org/10.13050/foodengprog.2005.9.4.268

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Optimization for Manufacturing Soybean Curd Adding Mulberry Leaf Powder and Extract
뽕잎두부 제조 시 뽕잎 분말과 추출물의 최적첨가조건

Myung-Ryun Han, Ae-Jung Kim, Kun-Sub Chung, Soo-Jung Lee, Myung-Hwan Kim

한명륜, 김애정, 정건섭, 이수정, 김명환

Food Eng. Prog. 2005;9(4):276-282.
https://doi.org/10.13050/foodengprog.2005.9.4.276

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Optimization of Microwave-assisted Extraction Process of Rehmannia Radix preparata by Response Surface Methodology
반응표면분석법을 이용한 숙지황의 마이크로웨이브 추출공정 최적화

Bo-Kyung Lee, Ji-Eun Jung, Yong-Hee Choi

이보경, 정지은, 최용희

Food Eng. Prog. 2005;9(4):283-290.
https://doi.org/10.13050/foodengprog.2005.9.4.283

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Isolation and Characterization of Bifidobacterium Producing Exopolysaccharide
다당류 생산성 비피더스균의 선발 및 특성

Jun-Bae Ahn

안준배

Food Eng. Prog. 2005;9(4):291-296.
https://doi.org/10.13050/foodengprog.2005.9.4.291

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Development of a Small Soybean-curd Production System through Automatic and Consecutive Processes
자동연계공정을 적용한 소형 두부생산시스템 개발

Kyung Ah Kim, Hyun Kim, Nam Soo Han, Eun Jong Cha

김경아, 김현, 한남수, 차은종

Food Eng. Prog. 2005;9(4):297-302.
https://doi.org/10.13050/foodengprog.2005.9.4.297

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Property Analysis of Soybean Curd Produced by Automatic and Consecutive Processes
무침지 자동연계공정으로 생산한 두부의 특성조사

Hyun Kim, Kyung Ah Kim, Eun Jong Cha, Nam Soo Han

김현, 김경아, 차은종, 한남수

Food Eng. Prog. 2005;9(4):303-308.
https://doi.org/10.13050/foodengprog.2005.9.4.303

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Prediction of Rancidity for the Heated Rapeseed Oil Using the Electronic Nose
전자코를 이용한 유채유의 산패도 예측

Aye-Ree Youn, Kee-Young Han, Se-Yeon Oh, Bong-Soo Noh

윤예리, 한기영, 오세연, 노봉수

Food Eng. Prog. 2005;9(4):309-319.
https://doi.org/10.13050/foodengprog.2005.9.4.309

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In Vitro Glucose and Bile Acid Retardation Effect of Biocellulose
Biocellulose의 In-vitro 포도당 및 담즙산 홉수지연 효과

Jin-Hong Back, Young-Kuk Yang, Shin-Young Lee

백진홍, 양영국, 이신영

Food Eng. Prog. 2005;9(4):320-324.
https://doi.org/10.13050/foodengprog.2005.9.4.320

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List of Articles

Food Engineering Progress. Vol. 9, No. 4, 2005