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Food Engineering Progress, ISSN 1226-4768, 05/2019, Volume 23, Issue 2, pp. 134 - 138
Korean sliced rice cakes, or tteokguk, are conventionally dried and rehydrated during their preparation. In this study, the effects of the perforation process... 
식품과학
Journal Article
Food Engineering Progress, ISSN 1226-4768, 02/2019, Volume 23, Issue 1, pp. 1 - 6
The aim of this study was to determine the effects of different soy protein concentrate (0, 15, 30, and 45%), defatted soy flour (0, 10, 20, and 30%), and... 
식품과학
Journal Article
Food Engineering Progress, ISSN 1226-4768, 11/2018, Volume 22, Issue 4, pp. 295 - 303
Polyphenol profiles, physicochemical properties, antioxidant activities, and inhibitory effect of adipocyte differentiation of Houttuynia cordata fermented... 
식품과학
Journal Article
Food Engineering Progress, ISSN 1226-4768, 08/2018, Volume 22, Issue 3, pp. 220 - 227
This study focuses on evaluating the physico-chemical properties of extruded cassava starch added with corn flour. The raw materials were mixed at different... 
식품과학
Journal Article
Food Engineering Progress, ISSN 1226-4768, 08/2018, Volume 22, Issue 3, pp. 203 - 207
To solve the problem of raw milk surplus, the Korean government encouraged the farmstead milk processing industry. However, the hygiene of farmstead dairy... 
식품과학
Journal Article
Food Engineering Progress, ISSN 1226-4768, 08/2018, Volume 22, Issue 3, pp. 214 - 219
The aim of this research is to evaluate the impact of various process conditions on the physical properties and digestibility of extruded fish feed at... 
식품과학
Journal Article
산업식품공학, ISSN 1226-4768, 08/2018, Volume 22, Issue 3, pp. 208 - 213
O-D-mannopyranosyl-(1→4)-O-D-glucopyranosyl-(1→4)-D-Mannopyranose (MGM) was prepared via the enzymatic hydrolysis of konjac glucomannan and the subsequent... 
식품과학
Journal Article
Food Engineering Progress, ISSN 1226-4768, 05/2018, Volume 22, Issue 2, pp. 89 - 99
This study evaluated the physicochemical qualities of washed specialty Bourbon Arabica from major producing areas of Rwanda in comparison with two world... 
식품과학
Journal Article
Food Engineering Progress, ISSN 1226-4768, 05/2018, Volume 22, Issue 2, pp. 186 - 191
The purposes of this study was to investigate the effect of high pressure processing (HPP) on a sterilization and microbiological shelf-life of commercial beef... 
식품과학
Journal Article
Food Engineering Progress, ISSN 1226-4768, 02/2018, Volume 22, Issue 1, pp. 1 - 8
The aim of this study was to evaluate the optimization extrusion variables on quality of textured vegetable protein by using response surface methodology. In... 
식품과학
Journal Article
한국식품저장유통학회지, ISSN 1738-7248, 2017, Volume 24, Issue 7, pp. 898 - 907
본 연구는 2015년과 2016년에 ‘상주둥시’ 감의 수확시기 를 달리하여 수확 후 PE필름, 1-MCP 및 AVG를 처리가 저온저장동안 과실의 품질에 미치는 영향을 조사하였다. 2016년 과실 수확시기는 2015년에 비하여 10일 빠른 조기 수확을 실시하였다. 과실의 에틸렌 발생... 
식품과학
Journal Article
Food Engineering Progress, ISSN 1226-4768, 08/2017, Volume 21, Issue 3, pp. 233 - 241
Scaffolds of cell substrates are biophysical platforms for cell attachment, proliferation, and differentiation. They ultimately play a leading-edge role in the... 
식품과학
Journal Article
Food Engineering Progress, ISSN 1226-4768, 08/2017, Volume 21, Issue 3, pp. 215 - 224
Resveratrol was incorporated into various combinations of single- and double-layer nanoemulsions, prepared by selfassembly emulsification and complex... 
식품과학
Journal Article
한국식품저장유통학회지, ISSN 1738-7248, 2017, Volume 24, Issue 5, pp. 714 - 724
Soju is a Korean traditional distilled alcoholic beverage produced from mashes various crops and Nuruk which is cultured with wild microorganisms. This study... 
식품과학
Journal Article
한국식품저장유통학회지, ISSN 1738-7248, 2017, Volume 24, Issue 5, pp. 565 - 575
This study was carried out to investigate shelf-life and quality of fresh-cut Dungkunma (Dioscorea bulbifera) in order to elevate utilization of Dungkunma a... 
식품과학
Journal Article
한국식품저장유통학회지, ISSN 1738-7248, 2017, Volume 24, Issue 5, pp. 559 - 564
Yogurt contains many microorganisms that are beneficial to human health, and is a probiotic that supplies many nutrients such as calcium and protein. It is... 
식품과학
Journal Article
한국식품저장유통학회지, ISSN 1738-7248, 2017, Volume 24, Issue 5, pp. 600 - 607
This study was conducted to develop radish as a food product for home meal replacement using superheated steam (SHS). Also, the change of quality... 
식품과학
Journal Article
Food Engineering Progress, ISSN 1226-4768, 08/2017, Volume 21, Issue 3, pp. 256 - 266
This study was designed to optimize ethanol extraction process of unfertilized corn silk (UCS) to maximize phytochemical contents and bioactivities. The... 
식품과학
Journal Article
한국식품저장유통학회지, ISSN 1738-7248, 2017, Volume 24, Issue 5, pp. 593 - 599
The objective of this study was to investigate the effect of superheated steam (SHS) and high hydrostatic pressure (HHP) techniques on the improvement of the... 
식품과학
Journal Article
한국식품저장유통학회지, ISSN 1738-7248, 2017, Volume 24, Issue 5, pp. 615 - 622
This study investigated the antioxidant and antidiabetic activities of Stachys sieboldii Miq. extracts by solvents (water, ethanol, butanol, chloroform, and... 
식품과학
Journal Article
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