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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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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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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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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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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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

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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

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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

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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

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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

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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 Eng Prog 2017;21(1):12-21.
https://doi.org/10.13050/foodengprog.2017.21.1.12

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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 Eng Prog 2020;24(1):1-14.
https://doi.org/10.13050/foodengprog.2020.24.1.1

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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

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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 Eng Prog 2014;18(1):7-14.
https://doi.org/10.13050/foodengprog.2014.18.1.7

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Quality of Cookies Incorporated with Yacon Powder
야콘 분말을 첨가한 쿠키의 품질 특성

Jun Ho Lee, Ji Eun Choi

이준호, 최지은

Food Eng Prog 2014;18(1):70-74.
https://doi.org/10.13050/foodengprog.2014.18.1.70

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Quality Characteristics of Makgeolli (Rice Wine) Fermented with Koji by Starch Types
전분질 원료를 달리한 입국 막걸리의 품질 특성

Ho-Seong Lee, Young-Seo Park, Dong-Hoon Bai

이호성, 박영서, 배동훈

Food Eng Prog 2014;18(3):215-221.
https://doi.org/10.13050/foodengprog.2014.18.3.215

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Changes in Physicochemical and Nutritional Properties of Carrots According to Thermal Treatments and Freezing Storage Duration
열처리 방법과 냉동 저장 기간에 따른 당근의 이화학적 및 영양학적 특성 변화

Soo Jin Kim, Kwang-Il Kim, In-Guk Hwang, Seon-Mi Yoo, Yeon-Ji Jo, Sang-Gi Min, Mi-Jung Choi

김수진, 김광일, 황인국, 유선미, 조연지, 민상기, 최미정

Food Eng Prog 2015;19(2):122-131.
https://doi.org/10.13050/foodengprog.2015.19.2.122

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A Feasibility Study on Producing Salt Taste Enhancer in the Commercial Fermented Fish and Soy Sauces
시판 액젓 및 간장으로부터 짠맛 증진 물질의 생산 가능성 연구

Hyo-Seon Yun, Han-Sul Park, Mi-Yeon Lee, Jung-Kue Shin, Hyung-Yong Cho

윤효선, 박한설, 이미연, 신정규, 조형용

Food Eng Prog 2015;19(2):139-147.
https://doi.org/10.13050/foodengprog.2015.19.2.139

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