산업식품공학(Food Engineering Progress)

About Food Engineering Progress

Food Engineering Progress is published by the Korean Society for Food Engineering (KSFE). The journal aims to publish high quality periodicals presenting recent advance and the state-of-the-art in various aspects of food engineering. The journal covers specific topics related to physics, chemistry, biochemistry, microbiology, and nutrition in all aspects of food engineering and biotechnology.
Reaserch article

Feb 28, 2025

Biochemical composition and bioactive properties of hydroponically cultivated garlic

Young-Sam Kim, Moung-Sun Kim, Seung-Joo Lee, Tae-Eun Kwon

Food Eng. Prog. 2025;29(1):1-14.
https://doi.org/10.13050/foodengprog.2025.29.1.1

We investigated the biochemical composition and functional properties of garlic sprouted via hydroponic cultivation. Sprout length and sprouted garlic weight increased 6.9-fold (97.94±22.47 mm) and 1.4-fold (9.11±1.32 g), respectively, by day 20. Proximate compositions, including protein, fat, ash, and carbohydrates, were analyzed to determine nutrient changes. Notably, protein content increased from 17.73% to 20.21%. Minerals including phosphorus, potassium, magnesium, and iron varied significantly, supporting metabolic processes. Total fre...
Reaserch article

Feb 28, 2025

Analysis of the physiological activity of the fermented Crassostrea gigas using lactic acid bacteria isolated from the local specialties of Sacheon in Korea
국내 사천 지역 유래 분리 유산균을 활용한 참굴 발효물의 생리활성 기능에 관한 분석

Ji Yeong Park, Yong-Jik Lee, Joo Young Yang, Mi Hwa Park, Sondor Ganbat, Dariimaa Ganbat, Won-Jae Chi, Hyeon Su Kim, Gae Won Nam, Sang-Jae Lee
박지영, 이용직, 양주영, 박미화, 간밧손도르, 간밧다리마, 지원재, 김현수, 남개원, 이상재

Food Eng. Prog. 2025;29(1):15-22.
https://doi.org/10.13050/foodengprog.2025.29.1.15

Lactic acid bacterial (LAB) fermentation is frequently used to enhance the nutritional and functional properties of natural products. Oysters (Crassostrea gigas), a marine bivalve mollusc, have long been used in food applications. In the present study, we explored the effects of LAB fermentation on the physiological activity of C. gigas. To identify new starter strains, we isolated and screened LAB from local specialties in Sacheon, South Korea. Eighteen LAB strains were identified by 16S rRNA gene sequencing, four of which exhibited protease a...
Reaserch article

Feb 28, 2025

Preparation and stability evaluation of β-glucan-loaded liposomes under high-pressure and ultrasonic homogenization conditions
초고압 및 초음파 균질 조건에 따른 베타글루칸 리포좀의 제조 및 안정성 평가

Hye-Yoon Yi, Kanghyun Lee, Ji-Yeon Chun
이혜윤, 이강현, 천지연

Food Eng. Prog. 2025;29(1):23-34.
https://doi.org/10.13050/foodengprog.2025.29.1.23

This study investigated the effects of different emulsification techniques—high-pressure homogenization (HPH) and ultrasonic homogenization (USH)—on the properties of β-glucan-loaded liposomes under varying operational conditions. The results showed that, in HPH, increasing both the pressure (5,000–15,000 psi) and the number of cycles (1–3) gradually reduced the average particle size of the liposomes, with all particles remaining below 200 nm and a polydispersity index (PDI) under 0.1, with no significant differences (p>0.05). Lip...
Reaserch article

Feb 28, 2025

Study of physicochemical and textural properties of mung bean starch gel with dry and microwave heat treatments
건조 열처리와 마이크로파 열처리에 의한 녹두 전분의 이화학적 특성과 녹두 전분 겔의 조직감 연구

Ji-Hyun Lee, Jong-Youn Son, Jae-Yong Shim
이지현, 손종연, 심재용

Food Eng. Prog. 2025;29(1):35-42.
https://doi.org/10.13050/foodengprog.2025.29.1.35

This study was conducted to investigate the effects of pretreatments and soybean oil on the physicochemical properties of mung bean starch and the textural properties of gels. Dry heat and microwave heat treatments were used as pretreatments to enhance the textural and storage qualities of mung bean starch gels. Pretreatment and the addition of soybean oil increased the swelling power and solubility of starch; particularly, dry heat treatment significantly increased the solubility of starch. In the RVA test, microwave heat treatment increased p...
Reaserch article

Feb 28, 2025

Quality characteristics of commercially available leafy vegetables from the hydrophonic growth system of smart farms
시판 스마트팜 수경재배 엽채류의 품질 특성

Hye-Jung Park, Joo Hyuk Yim, Won Jin Choi, Chan-Jong Park, Hye-Won Shin
박혜정, 임주혁, 최원진, 박찬종, 신혜원

Food Eng. Prog. 2025;29(1):43-54.
https://doi.org/10.13050/foodengprog.2025.29.1.43

In this study, the quality of hydroponically grown leafy vegetables (batavia and butterhead) from smart farms was compared with that of soil-grown vegetables. The quality characteristics (weight, size, color, water content, pH, texture, bitter compounds, functional ingredients, antioxidant capacity, microorganisms, and sensory properties) of the two leafy vegetables were analyzed. Significant differences were observed in fresh weight, shear force, and functional ingredients between the two cultivation methods. With regard to weight measurement,...
Reaserch article

Feb 28, 2025

Blood sugar-lowering effects of Salvia plebeia extracts in a streptozotocin-induced diabetic mouse model
Streptozotocin을 통해 당뇨가 유발된 마우스에서 곰보배추 추출물의 혈당 강하 효과

Yun-Seong Lee, Bo-Young Lee
이윤성, 이보영

Food Eng. Prog. 2025;29(1):55-61.
https://doi.org/10.13050/foodengprog.2025.29.1.55

This study investigated the antidiabetic activity of Salvia plebeia 70% ethanol extract (SPEE) and S. plebeia water extract (SPWE). The effects of SPEE and SPWE on adipogenesis were evaluated using 3T3-L1 adipocytes. Oil Red O staining showed that SPEE inhibited adipogenesis in 3T3-L1 adipocytes. Both SPEE and SPWE were analyzed for their total polyphenol contents (TPC), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activities, and α-glucosidase inhibition. SPEE exhibited significantly higher TPC and DPPH radical-scavenging activit...
Reaserch article

Feb 28, 2025

Effects of the cells alive system (CAS) freezing on aged Hanwoo shoulder clod
Cells alive system 냉동방식이 숙성된 한우 앞다리살에 미치는 영향

Hye-Yoon Yi, Kyeong-Hak Jeon, YeongJae Kim, Ji-Yeon Chun
이혜윤, 전경학, 김영재, 천지연

Food Eng. Prog. 2025;29(1):62-71.
https://doi.org/10.13050/foodengprog.2025.29.1.62

This study evaluated the effects of the cells alive system (CAS) freezing method and different thawing methods (refrigeration and running water) on the quality of aged Hanwoo shoulder clods. Thawing time was significantly influenced by the thawing method, with running water thawing taking 3 h and refrigeration thawing exceeding 20 h. CAS freezing yielded significantly higher lightness (L*) values during running water thawing than it did during general freezing (p<0.05), likely owing to reduced water loss. CAS-frozen meat exhibited lower vola...
Reaserch article

Feb 28, 2025

Impact of harvest time on quality characteristics of greenhouse-cultivated Seolhyang strawberries
시설재배 설향 딸기의 수확시기에 따른 품질 특성

Eun-Ji Choi, Su-Kyung Ku, Jung-Min Sung, Jiwoon Park, Seung-Hye Woo, Jae Hwan Ahn, Jong-Dae Park
최은지, 구수경, 성정민, 박지운, 우승혜, 안재환, 박종대

Food Eng. Prog. 2025;29(1):72-80.
https://doi.org/10.13050/foodengprog.2025.29.1.72

The impact of harvest time on the physicochemical properties and antioxidant activity of Seolhyang strawberry varieties was evaluated. The Hunter color value, which indicates redness on the surface of strawberries, was significantly higher for strawberries with a third flower cluster. Our results also revealed that the strawberry pH tended to increase significantly with extension of harvest time. Soluble solids in strawberries from the fifth flower cluster were significantly lower throughout the harvest period. Strawberries from the first flowe...
Reaserch article

Feb 28, 2025

Effects of roasted safflower (Carthamus tinctorius L.) seed powder on brownie quality characteristics
홍화씨 분말 첨가량에 따른 브라우니의 품질특성

Do Hyeon Shim, Sua Lee, Hui Sub Um, Gyeong Mi Lee, Jung-Kue Shin
심도현, 이수아, 엄희섭, 이경미, 신정규

Food Eng. Prog. 2025;29(1):81-88.
https://doi.org/10.13050/foodengprog.2025.29.1.81

This study examined the effects of partially replacing wheat flour with roasted safflower seed powder (SSP) on brownie quality, using proportions of 0%, 5%, 10%, 15%, and 20%. The addition of SSP had no significant dose-dependent effect on pH. Although the highest moisture content was observed in SSP 20 brownies (8.48%), no significant differences were found among samples. Brownie thickness increased proportionately with the amount of added SSP. Volume and density also increased with higher SSP content. Brightness (L), redness (a), and yellowne...
Reaserch article

Feb 28, 2025

Diversity and characteristics of specialized microorganisms in the Sacheon region isolated from fermented agricultural products
발효농산물로부터 분리한 사천지역특화 미생물의 다양성 및 특성연구

Joo Young Yang, Mi Hwa Park, Ji Yeong Park, Sondor Ganbat, Dariimaa Ganbat, Yong-Jik Lee, Da Young Lee, Ji Won Jung, Won-Jae Chi, Seok-Cheol Cho, Sang-Jae Lee
양주영, 박미화, 박지영, 간밧손도르, 간밧다리마, 이용직, 이다영, 정지원, 지원재, 조석철, 이상재

Food Eng. Prog. 2025;29(1):89-102.
https://doi.org/10.13050/foodengprog.2025.29.1.89

To investigate the diversity of industrially useful microorganisms from fermented agricultural products in the Sacheon region, 128 strains were isolated and analyzed phylogenetically. The analysis indicated that the isolates were categorized into three phyla, eight families, 13 genera, and 33 species. The Bacillaceae family, which was the main taxon, comprised 88.3% of the isolates and included four genera and 22 species: Bacillus, Exiguobacterium, Fictibacillus, and Metabacillus. The Caryophanaceae family, which was the second most abundant ta...

CURRENT ISSUE: Feb 2025, Vol. 29, No. 1

Reaserch article Biochemical composition and bioactive properties of hydroponically cultivated garlic Young-Sam Kim, Moung-Sun Kim, Seung-Joo Lee, Tae-Eun Kwon Food Eng. Prog. 2025;29(1):1-14. https://doi.org/10.13050/foodengprog.2025.29.1.1 HTML PDF PubReader	Reaserch article Analysis of the physiological activity of the fermented Crassostrea gigas using lactic acid bacteria isolated from the local specialties of Sacheon in Korea 국내 사천 지역 유래 분리 유산균을 활용한 참굴 발효물의 생리활성 기능에 관한 분석 Ji Yeong Park, Yong-Jik Lee, Joo Young Yang, Mi Hwa Park, Sondor Ganbat, Dariimaa Ganbat, Won-Jae Chi, Hyeon Su Kim, Gae Won Nam, Sang-Jae Lee 박지영, 이용직, 양주영, 박미화, 간밧손도르, 간밧다리마, 지원재, 김현수, 남개원, 이상재 Food Eng. Prog. 2025;29(1):15-22. https://doi.org/10.13050/foodengprog.2025.29.1.15 HTML PDF PubReader
Reaserch article Preparation and stability evaluation of β-glucan-loaded liposomes under high-pressure and ultrasonic homogenization conditions 초고압 및 초음파 균질 조건에 따른 베타글루칸 리포좀의 제조 및 안정성 평가 Hye-Yoon Yi, Kanghyun Lee, Ji-Yeon Chun 이혜윤, 이강현, 천지연 Food Eng. Prog. 2025;29(1):23-34. https://doi.org/10.13050/foodengprog.2025.29.1.23 HTML PDF PubReader	Reaserch article Study of physicochemical and textural properties of mung bean starch gel with dry and microwave heat treatments 건조 열처리와 마이크로파 열처리에 의한 녹두 전분의 이화학적 특성과 녹두 전분 겔의 조직감 연구 Ji-Hyun Lee, Jong-Youn Son, Jae-Yong Shim 이지현, 손종연, 심재용 Food Eng. Prog. 2025;29(1):35-42. https://doi.org/10.13050/foodengprog.2025.29.1.35 HTML PDF PubReader
Reaserch article Quality characteristics of commercially available leafy vegetables from the hydrophonic growth system of smart farms 시판 스마트팜 수경재배 엽채류의 품질 특성 Hye-Jung Park, Joo Hyuk Yim, Won Jin Choi, Chan-Jong Park, Hye-Won Shin 박혜정, 임주혁, 최원진, 박찬종, 신혜원 Food Eng. Prog. 2025;29(1):43-54. https://doi.org/10.13050/foodengprog.2025.29.1.43 HTML PDF PubReader	Reaserch article Blood sugar-lowering effects of Salvia plebeia extracts in a streptozotocin-induced diabetic mouse model Streptozotocin을 통해 당뇨가 유발된 마우스에서 곰보배추 추출물의 혈당 강하 효과 Yun-Seong Lee, Bo-Young Lee 이윤성, 이보영 Food Eng. Prog. 2025;29(1):55-61. https://doi.org/10.13050/foodengprog.2025.29.1.55 HTML PDF PubReader
Reaserch article Effects of the cells alive system (CAS) freezing on aged Hanwoo shoulder clod Cells alive system 냉동방식이 숙성된 한우 앞다리살에 미치는 영향 Hye-Yoon Yi, Kyeong-Hak Jeon, YeongJae Kim, Ji-Yeon Chun 이혜윤, 전경학, 김영재, 천지연 Food Eng. Prog. 2025;29(1):62-71. https://doi.org/10.13050/foodengprog.2025.29.1.62 HTML PDF PubReader	Reaserch article Impact of harvest time on quality characteristics of greenhouse-cultivated Seolhyang strawberries 시설재배 설향 딸기의 수확시기에 따른 품질 특성 Eun-Ji Choi, Su-Kyung Ku, Jung-Min Sung, Jiwoon Park, Seung-Hye Woo, Jae Hwan Ahn, Jong-Dae Park 최은지, 구수경, 성정민, 박지운, 우승혜, 안재환, 박종대 Food Eng. Prog. 2025;29(1):72-80. https://doi.org/10.13050/foodengprog.2025.29.1.72 HTML PDF PubReader
Reaserch article Effects of roasted safflower (Carthamus tinctorius L.) seed powder on brownie quality characteristics 홍화씨 분말 첨가량에 따른 브라우니의 품질특성 Do Hyeon Shim, Sua Lee, Hui Sub Um, Gyeong Mi Lee, Jung-Kue Shin 심도현, 이수아, 엄희섭, 이경미, 신정규 Food Eng. Prog. 2025;29(1):81-88. https://doi.org/10.13050/foodengprog.2025.29.1.81 HTML PDF PubReader	Reaserch article Diversity and characteristics of specialized microorganisms in the Sacheon region isolated from fermented agricultural products 발효농산물로부터 분리한 사천지역특화 미생물의 다양성 및 특성연구 Joo Young Yang, Mi Hwa Park, Ji Yeong Park, Sondor Ganbat, Dariimaa Ganbat, Yong-Jik Lee, Da Young Lee, Ji Won Jung, Won-Jae Chi, Seok-Cheol Cho, Sang-Jae Lee 양주영, 박미화, 박지영, 간밧손도르, 간밧다리마, 이용직, 이다영, 정지원, 지원재, 조석철, 이상재 Food Eng. Prog. 2025;29(1):89-102. https://doi.org/10.13050/foodengprog.2025.29.1.89 HTML PDF PubReader

MOST READ ARTICLES

Review An Overview on the Research Advance and Market Status of Muscle Function-Enhancing Foods 국내외 근기능 개선 식품 연구개발 및 시장 현황 Seungmin Yu, Heyjeong Park, Changhee Kim, Yu Kyong Woo, Jae-Kwan Hwang, Wooki Kim 유승민, 박혜정, 김창희, 우유경, 황재관, 김우기 Food Engineering Progress 2021;25(4):297-304. https://doi.org/10.13050/foodengprog.2021.25.4.297 HTML PDF PubReader Last 3 months views: 1115	Review 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 HTML PDF PubReader Last 3 months views: 965
Article 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 HTML PDF PubReader Last 3 months views: 883	Research Note 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 HTML PDF PubReader Last 3 months views: 726
Article Rapid Quantitative Analysis for Sugars of Agricultural Products by HPLC HPLC를 이용한 농식품 중 당류의 신속정량 분석 Seon Yi Won, Jae Soon Seo, Heui Yun Kang, Yong Seon Lee, Young-min Choi, Hae Kil Lee, In Tae Park 원선이, 서재순, 강희윤, 이용선, 최용민, 이해길, 박인태 Food Engineering Progress 2016;20(4):406-410. https://doi.org/10.13050/foodengprog.2016.20.4.406 HTML PDF PubReader Last 3 months views: 717	Research Note 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 HTML PDF PubReader Last 3 months views: 676
Review Food 3D-printing Technology and Its Application in the Food Industry 식품 3D-프린팅 기술과 식품 산업적 활용 Chong-Tai Kim, Jin-Soo Maeng, Weon-Son Shin, In-Cheol Shim, Seung-Il Oh, Young-Hee Jo, Jong-Hoon Kim, Chul-Jin Kim 김종태, 맹진수, 신원선, 심인철, 오승일, 조영희, 김종훈, 김철진 Food Engineering Progress 2017;21(1):12-21. https://doi.org/10.13050/foodengprog.2017.21.1.12 HTML PDF PubReader Last 3 months views: 590	Article 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 HTML PDF PubReader Last 3 months views: 583
Review The Compositional and Functional Properties of Kombucha: A Literature Review 콤부차의 조성과 기능성에 관한 고찰 Jae Young Kim, Hye Jung Shin, Hyungjin Lukas Kim, Hoon Park, Phil Kun Kim, Steven Park, Sae Hun Kim 김재영, 신혜정, 김형진, 박훈, 김필건, 박상재, 김세헌 Food Engineering Progress 2020;24(1):1-14. https://doi.org/10.13050/foodengprog.2020.24.1.1 HTML PDF PubReader Last 3 months views: 582	Article Optimization of an Artificial Intelligence Model for Predicting the Texture of Bread With Different Baking Enhancers 제빵 개량제에 따른 식빵의 텍스처 예측을 위한 인공지능 모델 최적화 Sungmin Jeong, Ha Ram Kim, Jung Sun Hong, A-Reum Ryu, Gwan Bok Lee, Suyong Lee 정성민, 김하람, 홍정선, 류아름, 이관복, 이수용 Food Engineering Progress 2024;28(2):119-127. https://doi.org/10.13050/foodengprog.2024.28.2.119 HTML PDF PubReader Last 3 months views: 543

MOST CITED ARTICLES

Article 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 HTML PDF PubReader Cited by 19	Article 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 HTML PDF PubReader Cited by 10
Article 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 HTML PDF PubReader Cited by 10	Article 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 HTML PDF PubReader Cited by 9
Research Note 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 HTML PDF PubReader Cited by 8	Article 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 HTML PDF PubReader Cited by 7
Article Effects of Microwave Thawing Conditions on the Physicochemical Characteristics of Frozen Rice 마이크로웨이브 해동 조건에 따른 냉동밥의 이화학적 특성 변화 Min-Young Jang, Sang-Gi Min, Eun-Kyung Cho, Mi-Yeon Lee 장민영, 민상기, 조은경, 이미연 Food Eng Prog 2014;18(4):366-373. https://doi.org/10.13050/foodengprog.2014.18.4.366 HTML PDF PubReader Cited by 7	Article Development of Controlled Atmosphere Container Using Gas Separation Membrane for the Storage of Agricultural Products 선택적 기체분리막을 이용한 controlled atmosphere 컨테이너 개발 Seok Ho Park, Ho Hyun Chun, Dong Soo Choi, Seung Ryul Choi, Jin Se Kim, Sung Sik Oh, Jin Su Lee 박석호, 천호현, 최동수, 최승렬, 김진세, 오성식, 이진수 Food Eng Prog 2015;19(1):70-75. https://doi.org/10.13050/foodengprog.2015.19.1.70 HTML PDF PubReader Cited by 7
Article Effect of Various Freezing and Thawing Methods on Physicochemical Characterization of Carrot 다양한 냉동 및 해동방법을 이용한 당근의 물리적 특성 관찰 Jae-Hyeong Kim, Sang-Gi Min, Mi-Jung Choi, Seon-Mi Yoo, Yeon-Ji Jo, Ji-Yeon Chun 김재형, 민상기, 최미정, 유선미, 조연지, 천지연 Food Eng Prog 2015;19(4):306-312. https://doi.org/10.13050/foodengprog.2015.19.4.306 HTML PDF PubReader Cited by 7	Article Studies on Physico-Chemical Characterization of Starch Extracted from Domestic Barley Cultivars 국내산 주요 쌀보리 전분의 이화학적 성질에 대한 연구 Yong-Seon Jeong, Jeong-Won Kim, Eui-Seok Lee, Young-Yi Han, Na-Young Gil, Mi-Ja Lee, Gyu-Hee Lee, Soon-Taek Hong 정용선, 김정원, 이의석, 한영이, 길나영, 이미자, 이규희, 홍순택 Food Eng. Prog. 2013;17(3):203-211. https://doi.org/10.13050/foodengprog.2013.17.3.203 HTML PDF PubReader Cited by 7