산업식품공학(Food Engineering Progress)

Physicochemical Characteristics of Wheat-flour Mixed Powders and Cooking Properties of Sujebi Based on Addition of the ‘Baromi2’ Rice Cultivar
‘바로미2’ 첨가에 따른 쌀가루 이화학적 특성 및 수제비 조리적성

Jisun Yoon, Seah Oh, Hyeyoung Park, Hongsik Kim, Hyesun Choi, Jiyoung Park

윤지선, 오세아, 박혜영, 김홍식, 최혜선, 박지영

Food Engineering Progress 2024;28(1):53-59.
https://doi.org/10.13050/foodengprog.2024.28.1.53

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Development of a Secondary Model for the Growth of Salmonella enterica in Food by Applying Artificial Neural Networks and Databases (ComBase and FoodData Central)

Yong Keun Koo, Yong Woon Jung, Dong Hwa Kim, Sang Won Kim, Eun Seol Kim, Byeong Jae Park, Seung Ju Lee, Seung Won Jung

Food Engineering Progress 2024;28(1):1-9.
https://doi.org/10.13050/foodengprog.2024.28.1.1

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Physicochemical Properties of Allulose Mixture According to Replacement Ratio of Sugar
설탕 대체율에 따른 알룰로스 혼합물의 이화학적 특성

Hye-Won Kim, Jung-Kue Shin

이혜원, 신정규

Food Engineering Progress 2021;25(2):155-160.
https://doi.org/10.13050/foodengprog.2021.25.2.155

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Physicochemical Properties and Cooking Suitability of Mixed Flour Using ‘Baromi2’ Based on Standard Sieve Size
표준체 크기별 ‘바로미2’ 첨가에 따른 밀가루 혼합가루의 이화학적 특성 및 수제비 조리 적성

Seah Oh, Jisun Yoon, Hye-Young Park, Hong-Sik Kim, Hye-Sun Choi, Jiyoung Park

오세아, 윤지선, 박혜영, 김홍식, 최혜선, 박지영

Food Engineering Progress 2024;28(1):60-68.
https://doi.org/10.13050/foodengprog.2024.28.1.60

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Food Allergen Management in Industry
산업체에서의 식품 알레르기 관리

Dong Eun Sung, Ho Seok Kwak

성동은, 곽호석

Food Engineering Progress 2018;22(4):283-294.
https://doi.org/10.13050/foodengprog.2018.22.4.283

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Validation of an Analytical Method to Determine Gluten Content in Bread by HPLC-PDA
HPLC-PDA를 이용한 제빵 제품의 글루텐 함량 분석법 검증

Yerim Na, Sung Won Hur, Sung Hoon Park

나예림, 허성원, 박성훈

Food Engineering Progress 2023;27(3):215-219.
https://doi.org/10.13050/foodengprog.2023.27.3.215

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Quality Characteristics of Emulsion-Type Chicken Breast Sausages with Black Soldier Fly Larvae (Hermetia illucens L.) Powder
동애등에 유충 분말을 첨가한 유화형 닭가슴살 소시지의 이화학적 특성 및 항산화 활성

Hun-Seok Kang, Jun-Hyuk Boo, Jung-Hyun Nam, Ji-Yong Hyun, Ji-Yeon Chun

강훈석, 부준혁, 남정현, 현지용, 천지연

Food Engineering Progress 2022;26(3):156-167.
https://doi.org/10.13050/foodengprog.2022.26.3.156

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Effect of the Water Content in Rice Cake and Acid Concentration of Acidulant on the Acid Soaking Characteristic of Rice Cakes for Tteokbokki
떡의 가수량 및 산침지액의 산 농도에 따른 산침지 시간이 떡볶이 떡의 침지 특성에 미치는 영향

Hwabin Jung, Chae Rin Yu, Hyeon Woo Park, Gu Sik Chung, Kyung Mi Kim, Gwi Jung Han, Won Byong Yoon

정화빈, 유채린, 박현우, 정구식, 김경미, 한귀정, 윤원병

Food Engineering Progress 2018;22(3):264-271.
https://doi.org/10.13050/foodengprog.2018.22.3.264

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Quality Properties of Dacquoise According to the Replacement Ratio of Allulose
알룰로스 대체 비율에 따른 다쿠아즈의 품질특성

Hye-Won Lee, Jung-Kue Shin

이혜원, 신정규

Food Engineering Progress 2023;27(1):47-54.
https://doi.org/10.13050/foodengprog.2023.27.1.47

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Characterization of Yogurt Dressing Added with Golden Berry (Physalis peruviana L.) Juice
골든베리즙 첨가 요구르트 드레싱의 미각 품질특성

Sang A Kwak, Nami Joo

곽상아, 주나미

Food Engineering Progress 2024;28(1):31-40.
https://doi.org/10.13050/foodengprog.2024.28.1.31

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Physicochemical Property of Protein-Fortified Rice Flour Using Bacillus subtilis-Fermented Faba Bean Protein Concentrate and Chickpea Flour
고초균 발효 농축잠두단백과 병아리콩가루를 이용한 단백질 강화 쌀가루의 물리화학적 특성

Su-Won Park, Jungae Lee, Hyun-Seok Kim

박수원, 이정애, 김현석

Food Engineering Progress 2024;28(1):41-52.
https://doi.org/10.13050/foodengprog.2024.28.1.41

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Effect of Added Wheat Flour on Retardation of Retrogradation in Garaetteok
가래떡 노화억제에 대한 밀가루첨가의 효과

Hee-Sun Kim, Kyung-Mi Kim, Gwi-Jung Han, Hyeon-Gyu Lee, Myung-Hwan Kim

김희선, 김경미, 한귀정, 이현규, 김명환

Food Engineering Progress 2014;18(1):1-6.
https://doi.org/10.13050/foodengprog.2014.18.1.1

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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 Engineering Progress 2015;19(4):392-398.
https://doi.org/10.13050/foodengprog.2015.19.4.392

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Preparation and Quality Characteristics of Jelly According to Various Gelling Agents
다양한 겔화제를 이용한 젤리의 제조 및 품질특성

Eun-Sung Cha, Hye-Yoon Yi, Su-Youn Lim, Ji-Yeon Chun

차은성, 이혜윤, 임수연, 천지연

Food Engineering Progress 2022;26(1):51-59.
https://doi.org/10.13050/foodengprog.2022.26.1.51

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The Quality Characteristics of Foods by Applying Liquid Immersion Freezing Technology
액체 침지식 냉동 기술 적용에 따른 식품의 품질 특성 평가

Jae Gak Yu, Hyejung Park, Kyoung Hwa Um, Won Dae Chung

유재각, 박혜정, 엄경화, 정원대

Food Engineering Progress 2020;24(1):88-93.
https://doi.org/10.13050/foodengprog.2020.24.1.88

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Effect of Mixing Ratio of Kappa Carrageenan and Glucomannan on Quality Characteristics of Jelly Incorporated with Omija Concentrate
카파 카라기난과 글루코만난 혼합비율에 따른 오미자 농축액 젤리의 품질 특성

Seo-Yoon Hyun, Su-Yeon Moon, A-ra Ko, Ji-Yeon Chun, Hye-yoon Yi

현서윤, 문수연, 고아라, 천지연, 이혜윤

Food Engineering Progress 2023;27(3):206-214.
https://doi.org/10.13050/foodengprog.2023.27.3.206

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Major Components and Health Functionalities of Brown Rice, Germinated Brown Rice, Barley, and Buckwheat
현미, 발아현미, 보리, 메밀의 주요 성분 및 건강 기능성

Smee Kang, Sang Hoon Song

강스미, 송상훈

Food Engineering Progress 2016;20(3):175-182.
https://doi.org/10.13050/foodengprog.2016.20.3.175

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Evaluation of Performance Indicators for Foodservice Operations in Senior Welfare Centers: Application of the Balanced Scorecard

Gyoungok Gang

Food Engineering Progress 2023;27(4):286-302.
https://doi.org/10.13050/foodengprog.2023.27.4.286

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A Study on the Production and Quality Characteristics of Bacterial Cellulose Film Using Coffee By-Products
커피 부산물을 이용한 박테리아 셀룰로오스 필름 제조 및 품질 특성 연구

Hae Won Oh, Seung Hwan Lee

오해원, 이승환

Food Engineering Progress 2022;26(3):195-202.
https://doi.org/10.13050/foodengprog.2022.26.3.195

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Decolorization Processing and Quality Characteristics of Salt-fermented Anchovy Sauce by Active Carbon Powder
활성탄을 이용한 멸치액젓의 탈색공정 및 품질특성

Won-Il Cho, Sang-Hoon Song

조원일, 송상훈

Food Engineering Progress 2018;22(1):35-42.
https://doi.org/10.13050/foodengprog.2018.22.1.35

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