Volume.24 No.2 June 2020

• Taste Characteristics of Commercial Low-Salinity Kimchi

  Ki-Eui Lee, Ha-Yull Chung

  Food Engineering Progress :: Vol.24 No.2 pp.99-103

  DOI:https://doi.org/10.13050/foodengprog.2020.24.2.99

  Open abstract

• Starch Digestion: in Vitro and in Vivo Models to Characterize the Glucose Release of Dietary Fiber and Rutin in Tartary Buckwheat

  Kwang Yeon Lee, In Young Bae

  Food Engineering Progress :: Vol.24 No.2 pp.104-109

  DOI:https://doi.org/10.13050/foodengprog.2020.24.2.104

  Open abstract

• Physicochemical Characteristics of Coffee Brews Using Different Brewing Methods

  Gwi-Hee Koh, Chan-Hee Lee, Jungro Yoon

  Food Engineering Progress :: Vol.24 No.2 pp.110-119

  DOI:https://doi.org/10.13050/foodengprog.2020.24.2.110

  Open abstract

• Quality Characteristics of Noodles With Various Levels of Apple Flour and Apple Concentrate

  Mi-Hwan Kim, The-Thiri Maung, Dae-Gyun Moon, Gi-Hyng Ryu

  Food Engineering Progress :: Vol.24 No.2 pp.120-125

  DOI:https://doi.org/10.13050/foodengprog.2020.24.2.120

  Open abstract

• Flavor and Taste Characteristics of Black Pepper by Combining Nonthermal Sterilization Treatments

  Gwang Min Lee, Jung-Kue Shin

  Food Engineering Progress :: Vol.24 No.2 pp.126-132

  DOI:https://doi.org/10.13050/foodengprog.2020.24.2.126

  Open abstract

• Effects of Controlled Atmosphere Storage of ‘Sangjudungsi’ Persimmon

  Chun Wan Park, Seok Ho Park, Jin Se Kim, Dong Soo Choi, Yong Hun Kim, Su Jang Lee, Jae Yong Son

  Food Engineering Progress :: Vol.24 No.2 pp.133-140

  DOI:https://doi.org/10.13050/foodengprog.2020.24.2.133

  Open abstract

• Effects of Barrel Temperature and Moisture Content on the Physicochemical Properties of Texturized Vegetable Protein

  Dae Gyun Moon, Mi-Hwan Kim, Gi-Hyung Ryu

  Food Engineering Progress :: Vol.24 No.2 pp.141-146

  DOI:https://doi.org/10.13050/foodengprog.2020.24.2.141

  Open abstract