산업식품공학(Food Engineering Progress)

Production of γ-Aminobutyric Acid by Lactobacillus brevis 340G Isolated from Kimchi and Its Application to Skim Milk

Myung-Ji Seo, Ji-Yeon Lee, Young-Do Nam, So-Young Lee, So-Lim Park, Sung-Hun Yi, Mi-Hwa Lee, Seong Woon Roh, Hak-Jong Choi, Seong-Il Lim

Food Eng. Prog. 2013;17(4):418-423.
https://doi.org/10.13050/foodengprog.2013.17.4.418

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In Vitro Antioxidant Activity of Ethanol Extract from Boehmeria nivea L. Leaves
모시풀잎 에탄올 추출물의 in vitro 항산화 활성

Chikwang Kim, Man-Jin In, Dong Chung Kim

김재광, 인만진, 김동청

Food Eng Prog 2015;19(1):76-81.
https://doi.org/10.13050/foodengprog.2015.19.1.76

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Optimization of Extrusion Variables for Improving the Qualities of Textured Vegetable Protein with Green Tea Using Response Surface Methodology

Xuelian Ma, Bonyeob Gu, Gihyung Ryu

Food Eng Prog 2018;22(1):1-8.
https://doi.org/10.13050/foodengprog.2018.22.1.1

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Quality Characteristics of Sulgidduk Added with Corni fructus Powder
산수유 분말을 첨가한 설기떡의 품질 특성

Ho-Kyoung Kim, Hyun-Hee Jin, Mi-Sun Lee, Seung-Joo Lee

김호경, 진현희, 이미선, 이승주

Food Eng. Prog. 2013;17(2):105-111.
https://doi.org/10.13050/foodengprog.2013.17.2.105

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Physicochemical Properties of High-amylose Rice Varieties
고아밀로스 쌀 품종의 이화학적 특성

Eun-Yeong Sim, Shin-Kyo Chung, Jun-Hyun Cho, Koan Sik Woo, Hye Young Park, Hyun-Joo Kim, Se-Gwan Oh, Wook-Han Kim

심은영, 정신교, 조준현, 우관식, 박혜영, 김현주, 오세관, 김욱한

Food Eng Prog 2015;19(4):392-398.
https://doi.org/10.13050/foodengprog.2015.19.4.392

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Pasting Properties of Corn, Potato, Sweet Potato Starches and Wheat Flours with Partial Rice Starch Substitution
쌀 전분 첨가 옥수수, 감자, 고구마 전분 및 밀가루의 RVA 호화특성

Hyang-Mi Lee, Young-Tack Lee

이향미, 이영택

Food Eng. Prog. 2013;17(3):238-244.
https://doi.org/10.13050/foodengprog.2013.17.3.238

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Bioconversion of Puffed Red Ginseng Extract Using β-Glucosidase-producing Lactic Acid Bacteria
β-Glucosidase 생산 유산균주의 분리와 이를 이용한 팽화홍삼 추출액의 생물전환

Kun-Sub Shim, Gwi-Gun Park, Young-Seo Park

심건섭, 박귀근, 박영서

Food Eng Prog 2014;18(4):332-340.
https://doi.org/10.13050/foodengprog.2014.18.4.332

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Proximate Analysis and Antioxidant Activity of Cultivated Wild Panax ginseng
연근별 산양삼의 일반성분 및 항산화 효과

Geun Lee, Gwang-Su Choi, Ju-Yeol Lee, So-Jung Yun, Wooki Kim, Hyungjae Lee, Moo-Yeol Baik, Jae-Kwan Hwang

이근, 최광수, 이주열, 윤소정, 김우기, 이형재, 백무열, 황재관

Food Eng Prog 2017;21(3):208-214.
https://doi.org/10.13050/foodengprog.2017.21.3.208

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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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Low-Pressure Discharge Plasma Inactivation of Salmonella Typhymurium and Sanitation of Egg
감압방전플라즈마를 이용한 Salmonella Typhimurium 살균과 계란의 위생성 향상

Chulkyoon Mok, Dong-Myung Song

목철균, 송동명

Food Eng. Prog. 2013;17(3):245-250.
https://doi.org/10.13050/foodengprog.2013.17.3.245

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Effects of Japonica Type Rice Cultivar on Quality of Gluten-free Rice Bread
자포니카형 쌀 품종 차이가 글루텐 프리 쌀 식빵의 품질에 미치는 영향

Tae-Young Kang, Eunhye Choi, Hye Young Jo, Mi-Ra Yoon, Jeom-Sig Lee, Sanghoon Ko

강태영, 최은혜, 조혜영, 윤미라, 이점식, 고상훈

Food Eng. Prog. 2013;17(4):305-310.
https://doi.org/10.13050/foodengprog.2013.17.4.305

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Quality and Antioxidant Property of Gelatin Jelly Incorporated with Jujube Concentrate
대추 농축액을 첨가한 젤라틴 젤리의 품질 및 항산화 특성

Ji Eun Choi, Jun Ho Lee

최지은, 이준호

Food Eng Prog 2014;18(1):65-69.
https://doi.org/10.13050/foodengprog.2014.18.1.65

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Physicochemical and Sensory Properties of Muffins with Added Powdered Tangerine Peel
감귤 과피 분말을 첨가한 머핀의 이화학적 및 관능적 특성

Seung Woo Oh, Kang Hyun Chung

오승우, 정강현

Food Eng Prog 2014;18(3):177-185.
https://doi.org/10.13050/foodengprog.2014.18.3.177

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Effects of Rice Flour Particle size on Quality of Gluten-free Rice Bread
쌀가루의 입자크기가 글루텐 프리 쌀 식빵 제조에 미치는 영향

Tae-Young Kang, Eunhye Choi, Hye Young Jo, Mi-Ra Yoon, Jeom-Sig Lee, Sanghoon Ko

강태영, 최은혜, 조혜영, 윤미라, 이점식, 고상훈

Food Eng Prog 2014;18(4):319-324.
https://doi.org/10.13050/foodengprog.2014.18.4.319

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Analytical Method Validation of Ellagic Acid as a Marker Compound for the Standardization of Black Raspberry Extract as a Functional Ingredient
복분자 추출물의 기능성 원료 표준화를 위한 지표성분 Ellagic acid 분석법

Kyu Seo Chae, Rak Ho Son, Song Yie Park, Ki-An Kim, Tae-Bum Lee, Ji-Wung Kwon

채규서, 손락호, 박송이, 김기안, 이태범, 권지웅

Food Eng Prog 2014;18(4):355-358.
https://doi.org/10.13050/foodengprog.2014.18.4.355

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Stability of Anthocyanin Pigment in Aronia Makgeolli
아로니아 막걸리의 안토시아닌 안정성

Seul-Ae Lee, Gye Won Kim, Eun-Sun재용 Hwang심, Jae-Yong Shim

이슬애, 김계원, 황은선, 심재용

Food Eng Prog 2014;18(4):374-381.
https://doi.org/10.13050/foodengprog.2014.18.4.374

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Physicochemical Properties and Sensory Evaluation of Meat Analog Mixed With Different Liquid Materials as an Animal Fat Substitute
동물성 지방 대체재로 첨가된 액상 재료에 따른 식물성 고기의 이화학적 특성 및 관능검사

Honggyun Kim, Junhwan Bae, Gihyun Wi, Hyo Tae Kim, Youngjae Cho, Mi-Jung Choi

김홍균, 배준환, 위기현, 김효태, 조영재, 최미정

Food Eng Prog 2019;23(1):62-68.
https://doi.org/10.13050/foodengprog.2019.23.1.62

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A Hardness Survey on Crushed Meat Products in the Korean Market for the Development of Meat Foods for Seniors
육류 고령친화식품 개발을 위한 국내 시판 분쇄가공육제품의 경도 특성 조사

Hyejung Park, Kyoung Hwa Um, Seungjae Lee

박혜정, 엄경화, 이승재

Food Eng Prog 2019;23(2):139-145.
https://doi.org/10.13050/foodengprog.2019.23.2.139

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Antioxidant Properties of Pinus koraiensis Needle Powder Extracts as Influenced by Drying Methods
건조방법에 따른 잣솔잎 분말 추출액의 항산화특성

Ha-Sook Chung, In Ho Kim, Seong Ho Kim, Jun Ho Lee

정하숙, 김인호, 김성호, 이준호

Food Eng. Prog. 2013;17(4):396-400.
https://doi.org/10.13050/foodengprog.2013.17.4.396

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Free Radical-scavenging Activities of Amaranth (Amaranthus spp. L.) Seed Extracts
아마란스 종자 추출물의 라디칼 저해활성

Hyeon-Ju Jo, Kang-Hyun Chung, Jin-A Yoon, Byeong Chun Song, Jeung Hee An

조현주, 정강현, 윤진아, 송병춘, 안정희

Food Eng Prog 2014;18(2):116-123.
https://doi.org/10.13050/foodengprog.2014.18.2.116

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