산업식품공학(Food Engineering Progress)

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

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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

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Effect of Mixing Ratio of Kappa Carrageenan and Glucomannan on Quality Characteristics of Jelly Incorporated with Omija Concentrate
카파 카라기난과 글루코만난 혼합비율에 따른 오미자 농축액 젤리의 품질 특성

Seo-Yoon Hyun, Su-Yeon Moon, A-ra Ko, Ji-Yeon Chun, Hye-yoon Yi

현서윤, 문수연, 고아라, 천지연, 이혜윤

Food Engineering Progress 2023;27(3):206-214.
https://doi.org/10.13050/foodengprog.2023.27.3.206

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Quality Properties of Dacquoise According to the Replacement Ratio of Allulose
알룰로스 대체 비율에 따른 다쿠아즈의 품질특성

Hye-Won Lee, Jung-Kue Shin

이혜원, 신정규

Food Engineering Progress 2023;27(1):47-54.
https://doi.org/10.13050/foodengprog.2023.27.1.47

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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

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Validation of an Analytical Method to Determine Gluten Content in Bread by HPLC-PDA
HPLC-PDA를 이용한 제빵 제품의 글루텐 함량 분석법 검증

Yerim Na, Sung Won Hur, Sung Hoon Park

나예림, 허성원, 박성훈

Food Engineering Progress 2023;27(3):215-219.
https://doi.org/10.13050/foodengprog.2023.27.3.215

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Decolorization Processing and Quality Characteristics of Salt-fermented Anchovy Sauce by Active Carbon Powder
활성탄을 이용한 멸치액젓의 탈색공정 및 품질특성

Won-Il Cho, Sang-Hoon Song

조원일, 송상훈

Food Engineering Progress 2018;22(1):35-42.
https://doi.org/10.13050/foodengprog.2018.22.1.35

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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 Engineering Progress 2015;19(4):392-398.
https://doi.org/10.13050/foodengprog.2015.19.4.392

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Effect of the Water Content in Rice Cake and Acid Concentration of Acidulant on the Acid Soaking Characteristic of Rice Cakes for Tteokbokki
떡의 가수량 및 산침지액의 산 농도에 따른 산침지 시간이 떡볶이 떡의 침지 특성에 미치는 영향

Hwabin Jung, Chae Rin Yu, Hyeon Woo Park, Gu Sik Chung, Kyung Mi Kim, Gwi Jung Han, Won Byong Yoon

정화빈, 유채린, 박현우, 정구식, 김경미, 한귀정, 윤원병

Food Engineering Progress 2018;22(3):264-271.
https://doi.org/10.13050/foodengprog.2018.22.3.264

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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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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

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The Effect of the Probiotics Mixture of Bifidobacterium Animalis ssp. Lactis and Lactobacillus rhamnosus on Obesity in High-Fat Diet-Induced Mice
고지방식이유도 비만(High-fat diet-induced) 마우스를 이용한 혼합유산균(Bifidobacterium animalis ssp. Lactis, Lactobacillus rhamnosus)의 항비만 효과 검증

Ha Yoon Kim, Su Min Kang, Hyun Kyung Kim, Eun Young Kang, Gwang-woong Go

김하윤, 강수민, 김현경, 강은영, 고광웅

Food Engineering Progress 2021;25(4):362-368.
https://doi.org/10.13050/foodengprog.2021.25.4.362

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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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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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Changes of Qualities of Onion Flakes During Storage Period Using Different Temperatures
저장온도에 따른 양파 플레이크의 저장기간 중 품질변화

Duri Kim, Ji-Yeon Chun

김두리, 천지연

Food Engineering Progress 2021;25(4):410-418.
https://doi.org/10.13050/foodengprog.2021.25.4.410

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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

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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

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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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The Quality Characteristics of Foods by Applying Liquid Immersion Freezing Technology
액체 침지식 냉동 기술 적용에 따른 식품의 품질 특성 평가

Jae Gak Yu, Hyejung Park, Kyoung Hwa Um, Won Dae Chung

유재각, 박혜정, 엄경화, 정원대

Food Engineering Progress 2020;24(1):88-93.
https://doi.org/10.13050/foodengprog.2020.24.1.88

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The Effect of Temperature Distribution in the Retort on the Degree of Sterilization and the Quality of Potato
레토르트 살균기 내부의 온도 구배가 감자제품의 살균도와 품질에 미치는 영향

Joo Heung Kim, Won Byong Yoon

김주흥, 윤원병

Food Engineering Progress 2016;20(3):240-246.
https://doi.org/10.13050/foodengprog.2016.20.3.240

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