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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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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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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
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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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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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Alleviation of Hangover Effects by DA-5521: A Randomized, Double-blind, Placebo-Controlled, Crossover Trial
Sulhee Lee, Sang-Pil Choi, Eun-Ock Park, Su-Jin Jung, Soo-Wan Chae, Young-Seo Park
Food Engineering Progress 2024;28(1):20-30.
https://doi.org/10.13050/foodengprog.2024.28.1.20
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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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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
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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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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: 585
Physicochemical and Texture Properties of Commercial Stick-Type Jelly
국내 시판 스틱형 젤리의 이화학 및 조직감 특성
Hye-Yoon Yi, Sun Kang, Ji-Yeon Chun
이혜윤, 강선, 천지연
Food Engineering Progress 2021;25(1):24-33.
https://doi.org/10.13050/foodengprog.2021.25.1.24
HTML PDF PubReader Last 3 months views: 562
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
HTML PDF PubReader Last 3 months views: 529
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 Engineering Progress 2018;22(1):1-8.
https://doi.org/10.13050/foodengprog.2018.22.1.1
HTML PDF PubReader Last 3 months views: 505
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
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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
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Sweet Potato, a Crop to Respond to Climate Change: Domestic Production Trend and its Industrial Application
기후변화 대응 작물인 고구마: 국내 생산동향 및 산업적 이용
Dong Hyun Kim, Young Nam Park, Young Son Cho
김동현, 박영남, 조영손
Food Engineering Progress 2023;27(3):173-179.
https://doi.org/10.13050/foodengprog.2023.27.3.173
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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
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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 Last 3 months views: 441
Flavonoids, an Overview: Chemical Structures, Dietary Sources, and Biological Properties
Joo-Shin Kim
Food Engineering Progress 2020;24(3):151-163.
https://doi.org/10.13050/foodengprog.2020.24.3.151
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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 Last 3 months views: 423
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