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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In Vitro Antioxidant Activity of Ethanol Extract from Boehmeria nivea L. Leaves
모시풀잎 에탄올 추출물의 in vitro 항산화 활성

Chikwang Kim, Man-Jin In, Dong Chung Kim

김재광, 인만진, 김동청

Food Eng Prog 2015;19(1):76-81.
https://doi.org/10.13050/foodengprog.2015.19.1.76

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Changes in Microorganisms and Enzyme Activity of Low Salt Soybean Paste (Doenjang) during Fermentation
저염 된장 숙성 중 미생물과 효소활성의 변화

Chulkyoon Mok, Kitae Song, Ju-Yeon Lee, Young-Seo Park, Sangbin Lim

목철균, 송기태, 이주연, 박영서, 임상빈

Food Eng. Prog. 2005;9(2):112-117.
https://doi.org/10.13050/foodengprog.2005.9.2.112

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

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Physicochemical Properties of Cookies Incorporated with Strawberry Powder
딸기 분말을 대체하여 제조한 쿠키의 이화학적 품질특성

Jun Ho Lee, Jong Cheul Ko

이준호, 고종철

Food Eng. Prog. 2009;13(2):79-84.
https://doi.org/10.13050/foodengprog.2009.13.2.79

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Degradation of Alginate Solution and Powder by γ-Irradiation
감마선올 이용한 알긴산(Alginate)용액과 분말의 저분자화

Min Cho, Byung-Yong Kim, Jong-Hwan Rhim

조민, 김병용, 임종환

Food Eng. Prog. 2003;7(3):141-145.
https://doi.org/10.13050/foodengprog.2003.7.3.141

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Quality Characteristics of Makgeolli during Freezing Storage
냉동저장에 따른 막걸리의 품질특성

Jin-Won Lee, Jae-Yong Shim

이진원, 심재용

Food Eng. Prog. 2010;14(4):328-334.
https://doi.org/10.13050/foodengprog.2010.14.4.328

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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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Quality Characteristics of Sulgidduk Added with Corni fructus Powder
산수유 분말을 첨가한 설기떡의 품질 특성

Ho-Kyoung Kim, Hyun-Hee Jin, Mi-Sun Lee, Seung-Joo Lee

김호경, 진현희, 이미선, 이승주

Food Eng. Prog. 2013;17(2):105-111.
https://doi.org/10.13050/foodengprog.2013.17.2.105

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Quality of Sponge Cakes Incorporated with Yacon Powder
야콘 스펀지 케이크의 품질 특성

Jun Ho Lee, Seok Min Son

이준호, 손석민

Food Eng. Prog. 2011;15(3):269-275.
https://doi.org/10.13050/foodengprog.2011.15.3.269

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Isolation and Characterization of Bifidobacterium Producing Exopolysaccharide
다당류 생산성 비피더스균의 선발 및 특성

Jun-Bae Ahn

안준배

Food Eng. Prog. 2005;9(4):291-296.
https://doi.org/10.13050/foodengprog.2005.9.4.291

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Properties of Gluten-free Rice Breads using Different Rice Flours Prepared by Dry, Wet and Semi-wet Milling
제분방법에 따른 쌀가루별 Gluten-free 쌀빵의 제조 특성

Myung-Hee Lee, Young-Tack Lee

이명희, 이영택

Food Eng. Prog. 2006;10(3):180-185.
https://doi.org/10.13050/foodengprog.2006.10.3.180

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Comparison of Physicochemical Properties of Agar and Gelatin Gel with Uniform Hardness
경도가 동일한 한천 및 젤라틴 젤의 이화학적 특성 비교

Jina Ryu, Junho Jung, Suyong Lee, Sanghoon Ko

류지나, 정준호, 이수용, 고상훈

Food Eng. Prog. 2012;16(1):14-19.
https://doi.org/10.13050/foodengprog.2012.16.1.14

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Quality Characteristics of Wheat Flour Noodle Added with Onion Powder
양파분말 첨가 국수의 품질 특성

Jong-Gu Kim, Jae-Yong Shim

김종구, 심재용

Food Eng. Prog. 2006;10(4):269-274.
https://doi.org/10.13050/foodengprog.2006.10.4.269