List of Articles
Food Engineering Progress. Vol. 28, No. 4, 2024
Reaserch article

Physicochemical and mechanical properties of cellulose nanofiber-shellac composite edible films
Food Eng. Prog. 2024;28(4):263-270.
https://doi.org/10.13050/foodengprog.2024.28.4.263
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https://doi.org/10.13050/foodengprog.2024.28.4.263

Toxicological study of calcium from Jeju Lava Seawater: acute and 90-day repeated-dose oral administration in rats
Food Eng. Prog. 2024;28(4):271-280.
https://doi.org/10.13050/foodengprog.2024.28.4.271
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https://doi.org/10.13050/foodengprog.2024.28.4.271

Physicochemical properties and quality evaluation of white bread with “Baromi 2” rice flour as a wheat flour substitute
Food Eng. Prog. 2024;28(4):281-288.
https://doi.org/10.13050/foodengprog.2024.28.4.281
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https://doi.org/10.13050/foodengprog.2024.28.4.281

Isolation of Bacillus spp. from Korean fermented foods and their application in black rice bran fermentation
Food Eng. Prog. 2024;28(4):289-295.
https://doi.org/10.13050/foodengprog.2024.28.4.289
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https://doi.org/10.13050/foodengprog.2024.28.4.289

Steady shear flow behavior of commercial dark chocolates at different temperatures
Food Eng. Prog. 2024;28(4):296-301.
https://doi.org/10.13050/foodengprog.2024.28.4.296
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https://doi.org/10.13050/foodengprog.2024.28.4.296

Characterization of Bacillus sp. bacteria isolated from Chojeong mineral water
초정광천수에서 분리한 Bacillus sp. 균주의 특성 분석
초정광천수에서 분리한 Bacillus sp. 균주의 특성 분석
Food Eng. Prog. 2024;28(4):302-307.
https://doi.org/10.13050/foodengprog.2024.28.4.302
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https://doi.org/10.13050/foodengprog.2024.28.4.302

Extraction of Terpenes from Sage (Salvia officinalis L.)
세이지(Salvia officinalis L.) 유래 추출물의 테르펜류 함량 비교
세이지(Salvia officinalis L.) 유래 추출물의 테르펜류 함량 비교
Food Eng. Prog. 2024;28(4):308-315.
https://doi.org/10.13050/foodengprog.2024.28.4.308
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https://doi.org/10.13050/foodengprog.2024.28.4.308

Pasteurization of Saccharomyces cerevisiae and quality changes in clear and cloudy apple juice using intense pulsed light combined with mild heat treatment
광펄스와 열병합처리에 의한 청징 및 혼탁 사과주스의 Saccharomyces cerevisiae 살균 및 품질 변화
광펄스와 열병합처리에 의한 청징 및 혼탁 사과주스의 Saccharomyces cerevisiae 살균 및 품질 변화
Food Eng. Prog. 2024;28(4):316-324.
https://doi.org/10.13050/foodengprog.2024.28.4.316
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https://doi.org/10.13050/foodengprog.2024.28.4.316

Antioxidant, whitening and anti-obesity effects of red-fleshed pitaya (Hylocereus polyrhizus) extract
적색종 용과 추출물의 항산화, 미백, 항비만 효능 연구
적색종 용과 추출물의 항산화, 미백, 항비만 효능 연구
Food Eng. Prog. 2024;28(4):325-332.
https://doi.org/10.13050/foodengprog.2024.28.4.325
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https://doi.org/10.13050/foodengprog.2024.28.4.325

Physicochemical properties of Betaone barley starch depending on starch isolation methods
전분 분리 방법에 따른 베타원 보리 전분의 물리화학적 특성
전분 분리 방법에 따른 베타원 보리 전분의 물리화학적 특성
Food Eng. Prog. 2024;28(4):333-341.
https://doi.org/10.13050/foodengprog.2024.28.4.333
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https://doi.org/10.13050/foodengprog.2024.28.4.333

Quality characteristics of meat analogs with bracken powder
고사리 분말을 첨가한 식물성 패티의 품질 특성 변화
고사리 분말을 첨가한 식물성 패티의 품질 특성 변화
Food Eng. Prog. 2024;28(4):342-349.
https://doi.org/10.13050/foodengprog.2024.28.4.342
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https://doi.org/10.13050/foodengprog.2024.28.4.342

Changes in cyanogenic glycoside content of maesil (Prunus mume) and its chung with ripening after harvest
매실 추숙에 따른 매실 및 매실청의 시안배당체 함량 변화
매실 추숙에 따른 매실 및 매실청의 시안배당체 함량 변화
Food Eng. Prog. 2024;28(4):350-357.
https://doi.org/10.13050/foodengprog.2024.28.4.350
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https://doi.org/10.13050/foodengprog.2024.28.4.350

Production of enzyme food using buckwheat leaves and sea tangle
메밀전초와 다시마추출물을 활용한 효소식품의 개발
메밀전초와 다시마추출물을 활용한 효소식품의 개발
Food Eng. Prog. 2024;28(4):358-365.
https://doi.org/10.13050/foodengprog.2024.28.4.358
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https://doi.org/10.13050/foodengprog.2024.28.4.358

Effect of starch addition and type on the characteristics of extruded products of floury rice power
가루쌀분말 압출성형물의 특성에 대한 전분 첨가 및 종류의 영향
가루쌀분말 압출성형물의 특성에 대한 전분 첨가 및 종류의 영향
Food Eng. Prog. 2024;28(4):366-375.
https://doi.org/10.13050/foodengprog.2024.28.4.366
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https://doi.org/10.13050/foodengprog.2024.28.4.366