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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Study on the Factors Influencing the Changes of Sesamol and Sesamolin in Sesame Oils during Thermal Oxidation
가열 산화 시 참기름 시료의 세사몰과 세사몰린 함량변화에 미치는 영향 요인

Seung Wook Lee, Tae Soo Kim, Mi-Ja Kim, Jae Hwan Lee

이승욱, 김태수, 김미자, 이재환

Food Eng. Prog. 2011;15(4):420-425.
https://doi.org/10.13050/foodengprog.2011.15.4.420

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Prediction of Internal Quality for Cherry Tomato using Hyperspectral Reflectance Imagery
초분광 반사광 영상을 이용한 방울토마토 내부품질 인자 예측

Dae-Yong Kim, Byoung-Kwan Cho, Young-Sik Kim

김대용, 조병관, 김영식

Food Eng. Prog. 2011;15(4):324-331.
https://doi.org/10.13050/foodengprog.2011.15.4.324

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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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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 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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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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Examination of the Antioxidant and Anti-inflammatory Effects of Extracts from the Bark of Bangladesh Medicinal Plants

Joo Won Lee, Mi-Bo Kim, Seungjin Jeong, Hyeju Lee, Su Hyeon Baek, Md. Salah Uddin, Sang Woo Lee, Sang Gil Lee

Food Engineering Progress 2024;28(1):10-19.
https://doi.org/10.13050/foodengprog.2024.28.1.10

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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 Roasting Conditions on the Quality of Grape Seed Tea
볶음조건이 포도씨차의 품질에 미치는 영향

Jae-Sik Kim

김재식

Food Engineering Progress 2014;18(1):42-29.
https://doi.org/10.13050/foodengprog.2014.18.1.42

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Effect of Cooking Conditions on the Quality of Cooked Rice in Home Meal Replacement Products
취반조건이 냉장 유통형 간편편이식 취반미의 품질 특성에 미치는 영향

Eun-Kyung Cho, Hyun-Jung Wu, Byeong-Cheol Kim, Yeong-Mi Yoo, Ho-Yeon Jung, Mi-Yeon Lee

조은경, 우현정, 김병철, 유영미, 정호연, 이미연

Food Engineering Progress 2014;18(1):7-14.
https://doi.org/10.13050/foodengprog.2014.18.1.7

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Feasibility of Linear Relationship between Failure and Non-failure Rheological Properties as Functions of Salt and pH

Okan Esturk, Jae-Won Park, Moo-Yeol Baik, Byung-Yong Kim

Food Engineering Progress 2020;24(4):230-234.
https://doi.org/10.13050/foodengprog.2020.24.4.230

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Alleviation of Hangover Effects by DA-5521: A Randomized, Double-blind, Placebo-Controlled, Crossover Trial

Sulhee Lee, Sang-Pil Choi, Eun-Ock Park, Su-Jin Jung, Soo-Wan Chae, Young-Seo Park

Food Engineering Progress 2024;28(1):20-30.
https://doi.org/10.13050/foodengprog.2024.28.1.20

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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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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 Engineering Progress 2018;22(1):1-8.
https://doi.org/10.13050/foodengprog.2018.22.1.1

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Quality Characteristics of Single Origin Bean-to-Bar Dark Chocolate Prepared with Sugar Alcohols
당 알코올을 첨가한 저열량 Single Origin Bean-to-Bar 다크 초콜릿의 품질특성

So Young Kim, Genuine Zu, Byong Ki Kim

김소영, 주진윤, 김병기

Food Engineering Progress 2014;18(3):194-202.
https://doi.org/10.13050/foodengprog.2014.18.3.194

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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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Quality Changes of Carrot Retort Products in a Large-scale Pouch During 52 Weeks of Storage Under Different Packaging Methods and Package Shapes
고형분과 액상의 분리 및 형상을 달리한 대용량 당근 레토르트 제품의 52주 저장기간에 따른 품질변화 특성

Yoon Sung Kim, Joo Heung Kim, Won Byong Yoon

김윤성, 김주흥, 윤원병

Food Engineering Progress 2016;20(4):334-341.
https://doi.org/10.13050/foodengprog.2016.20.4.334

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Effect of Hydrolyzed Anchovy Oligopeptide Under 5 kDa on Dried Noodle as Salty Taste Enhancer
5 kDa 미만의 멸치 Oligopeptide가 건면의 짠맛에 미치는 영향 분석

Jiseon Lee, Hyeong-Yong Cho, Mi-Jung Choi

이지선, 조형용, 최미정

Food Engineering Progress 2016;20(3):183-189.
https://doi.org/10.13050/foodengprog.2016.20.3.183

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Removal of Copper (II) in Aqueous Solution Using Bacillus sp. SRCM 112835 Isolated from Doenjang (Korean Fermented Soy Paste)

Jinwon Kim, Hee-Jong Yang, Gwangsu Ha, Su-Ji Jeong, Sua Im, Su-Jin Shin, Myeong-Seon Ryu, Ji-Won Seo, Do-Youn Jeong

Food Engineering Progress 2020;24(3):171-177.
https://doi.org/10.13050/foodengprog.2020.24.3.171

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