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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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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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 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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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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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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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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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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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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Degradation of Alginate Solution and Powder by γ-Irradiation
감마선올 이용한 알긴산(Alginate)용액과 분말의 저분자화

Min Cho, Byung-Yong Kim, Jong-Hwan Rhim

조민, 김병용, 임종환

Food Eng. Prog. 2003;7(3):141-145.
https://doi.org/10.13050/foodengprog.2003.7.3.141

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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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Preparation of Nanoemulsions Containing Curcumin by High Pressure Homogenization
고압 균질기를 이용한 커큐민 함유 나노에멀젼의 제조

Yeon-Ji Jo, Seul-Bee Lee, Jae-Kwon Lee, Yun-Joong Kwon

조연지, 이슬비, 이재권, 권윤중

Food Eng Prog 2014;18(4):341-347.
https://doi.org/10.13050/foodengprog.2014.18.4.341

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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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Effect of Various Pretreatments Methods under Physicochemical and Nutritional Properties of Onions
다양한 전처리 방법에 따른 양파의 이화학 및 영양학적 특성 분석

Kwang-Il Kim, In-Guk Hwang, Seon-Mi Yu, Sang-Gi Min, Sang-Yoon Lee, Mi-Jung Choi

김광일, 황인국, 유선미, 민상기, 이상윤, 최미정

Food Eng Prog 2014;18(4):382-390.
https://doi.org/10.13050/foodengprog.2014.18.4.382

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