Volume.26 No.2 May 2022

• Quality Evaluation of Hot Air-Dried Edible Insect ‘Protaetia Brevitarsis Larvae’ Including Sacrificing Method, Storage Temperature, and Defatting Condition

  Ha Young Kim, Duri Kim, Ji-Yeon Chun

  Food Engineering Progress :: Vol.26 No.2 pp.69-77

  DOI:https://doi.org/10.13050/foodengprog.2022.26.2.69

  Open abstract

• Effects of Partial Substitution of Melissa Officinalis Powder on Muffin Quality Characteristics

  Jun Ho Lee

  Food Engineering Progress :: Vol.26 No.2 pp.78-83

  DOI:https://doi.org/10.13050/foodengprog.2022.26.2.78

  Open abstract

• A Study on the Diversity and Enzyme Productivity of Mesophilic and Thermophilic Bacteria from the Arable Soil Fertilized with Modified Peat Moss

  Sondor Ganbat, Dariimaa Ganbat, Ga Eul Jeong, Kee-Sun Shin, Yong-Jik Lee, Mi-Hwa Park, Jin Hyun Koh, Sang-Jae Lee

  Food Engineering Progress :: Vol.26 No.2 pp.84-90

  DOI:https://doi.org/10.13050/foodengprog.2022.26.2.84

  Open abstract

• Antioxidant Activity and Quality Characteristics of Nurungji Prepared with Purple Sweet Potato According to Addition Times and Powder Contents

  Ji-Eun Yong, Sung-Tae Kang

  Food Engineering Progress :: Vol.26 No.2 pp.91-97

  DOI:https://doi.org/10.13050/foodengprog.2022.26.2.91

  Open abstract

• Antioxidant and α-Glucosidase Inhibitory Activities of Capsicum Annuum L. Leaf Extract by Extraction Conditions

  Ye-Seul Seo, Suk Jung Kim, Tae Han Kim, Soo Hong Lee, Eun Ju Yang

  Food Engineering Progress :: Vol.26 No.2 pp.98-104

  DOI:https://doi.org/10.13050/foodengprog.2022.26.2.98

  Open abstract

• A Study on Film Manufacturing Methods and Quality Characteristics Using Coffee By-Products

  Hae Won Oh, Seung Hwan Lee

  Food Engineering Progress :: Vol.26 No.2 pp.105-111

  DOI:https://doi.org/10.13050/foodengprog.2022.26.2.105

  Open abstract

• Effects of Antioxidative Activity and Functional Components of Ginger (Zingiber Officinale Roscoe) Extract by Fermentation and Enzyme Treatment

  Mi Jin Kim, Dong-Geon Nam, Jeong-sook Choe, Ae-jin Choi

  Food Engineering Progress :: Vol.26 No.2 pp.112-118

  DOI:https://doi.org/10.13050/foodengprog.2022.26.2.112

  Open abstract