Volume.22 No.4 November 2018

• Food Allergen Management in Industry

  Dong Eun Sung, Ho Seok Kwak

  Food Engineering Progress :: Vol.22 No.4 pp.283-294

  DOI:https://doi.org/10.13050/foodengprog.2018.22.4.283

  Open abstract

• Polyphenolic Profile of Fermented Houttuynia cordata Thunb. and Overall Contribution to Antioxidant and Lipolytic Activities

  Soo Jung Lee, Wensi Hu, Eun Jung Lee, Jin Young Choi, Ok Kyung Koo

  Food Engineering Progress :: Vol.22 No.4 pp.295-303

  DOI:https://doi.org/10.13050/foodengprog.2018.22.4.295

  Open abstract

• Effect of Extraction Methods on Flavoring Compounds and Antioxidant Activity of Extracts from Cinnamon (Cinnamomum cassia Blume)

  Jaeyoon Cha, Chong-Tai Kim, Yong-Jin Cho

  Food Engineering Progress :: Vol.22 No.4 pp.304-308

  DOI:https://doi.org/10.13050/foodengprog.2018.22.4.304

  Open abstract

• PCR Analysis for Halal Authentication of Cosmetics Containing Carrot, Oyster Mushroom, and Pine Needle Extracts

  Chan Song Jang, Tae Hyeon Kim, Yu Song Kim, Beom Zoo Lee, Kwang Won Hong

  Food Engineering Progress :: Vol.22 No.4 pp.309-314

  DOI:https://doi.org/10.13050/foodengprog.2018.22.4.309

  Open abstract

• Antioxidant and Anti-inflammatory Activities in Freeze-dried and Hot Air-dried Aronia (Aronia melanocarpa) Extracts

  Mi-Hye Park, Bumsik Kim

  Food Engineering Progress :: Vol.22 No.4 pp.315-320

  DOI:https://doi.org/10.13050/foodengprog.2018.22.4.315

  Open abstract

• Influential Factors on Supercooling of Nineteen Fruits and Vegetables

  Jinse Kim, Jong Woo Park, Hyun Kyung Jung, Seok Ho Park, Dong Soo Choi, Yong Hoon Kim, Soo Jang Lee, Chun Wan Park, Young Hee Lee

  Food Engineering Progress :: Vol.22 No.4 pp.321-327

  DOI:https://doi.org/10.13050/foodengprog.2018.22.4.321

  Open abstract

• Effects of Various Pretreatments on Quality Attributes of Frozen and Thawed Peaches

  Jong Jin Park, Ji Hyun Park, Kyung Mi Kim, Yong Sik Cho, Ha Yun Kim

  Food Engineering Progress :: Vol.22 No.4 pp.328-336

  DOI:https://doi.org/10.13050/foodengprog.2018.22.4.328

  Open abstract

• Anti-inflammatory Activities of Cold Brew Coffee Using Dry Fermentation of Lactobacillus plantarum

  Seok Hyeon Go, Chaiwat Monmai, A Yeong Jang, Hyungjae Lee, Woo Jung Park

  Food Engineering Progress :: Vol.22 No.4 pp.337-343

  DOI:https://doi.org/10.13050/foodengprog.2018.22.4.337

  Open abstract

• Impact of Protein and Lipid Contents on the Physical Property of Dried Biji Powder

  Jaehyun Kim, Jin Boo Jeong, Hyun-Seok Kim

  Food Engineering Progress :: Vol.22 No.4 pp.344-352

  DOI:https://doi.org/10.13050/foodengprog.2018.22.4.344

  Open abstract

• Effects of Dietary Rice Bran Oil on Mitochondrial Respiration in M2-induced Bone Marrow-derived Macrophages

  Sojung Lee, Wooki Kim

  Food Engineering Progress :: Vol.22 No.4 pp.353-357

  DOI:https://doi.org/10.13050/foodengprog.2018.22.4.353

  Open abstract

• Preventive Effects of Whole Grain Cereals on Sarcopenic Obesity in High-fat Diet-induced Obese Mice

  Mi-Bo Kim, Sein Lee, Changhee Kim, Jae-Kwan Hwang

  Food Engineering Progress :: Vol.22 No.4 pp.358-365

  DOI:https://doi.org/10.13050/foodengprog.2018.22.4.358

  Open abstract

• Permeation Rate of Salt and Sugar into Cabbage Pickles and Sensory Changes During Storage

  Hee-Jin Kim, Moo-Yeol Baik, Byung-Yong Kim

  Food Engineering Progress :: Vol.22 No.4 pp.366-373

  DOI:https://doi.org/10.13050/foodengprog.2018.22.4.366

  Open abstract

• Effects of Different Ripening Stage and Varieties on Quality Characteristics and Antioxidant Activity of Aronia (Aronia Melaocarpa)

  Ji Hyun Park, Kyung Mi Kim, Yong Sik Cho, Ha Yun Kim

  Food Engineering Progress :: Vol.22 No.4 pp.374-380

  DOI:https://doi.org/10.13050/foodengprog.2018.22.4.374

  Open abstract

• A Comparison of Rheological Measurement Methods of Instant Cooked Rice by a Texture Analyzer

  Heesu Kim, Im Kyung Oh, Seonkyeong Yang, Suyong Lee

  Food Engineering Progress :: Vol.22 No.4 pp.381-385

  DOI:https://doi.org/10.13050/foodengprog.2018.22.4.381

  Open abstract

• Microbial Decontamination of Black Pepper Powder Using a Commercial-scale Intervention System Combining Ultraviolet-C and Plasma Treatments

  In Hee Bang, Seung Young Lee, Kyoon Sik Han, Sea C. Min

  Food Engineering Progress :: Vol.22 No.4 pp.386-391

  DOI:https://doi.org/10.13050/foodengprog.2018.22.4.386

  Open abstract