Volume.20 No.3 August 2016

• Major Components and Health Functionalities of Brown Rice, Germinated Brown Rice, Barley, and Buckwheat

  Smee Kang, Sang Hoon Song

  Food Engineering Progress :: Vol.20 No.3 pp.175-182

  DOI:http://dx.doi.org/10.13050/foodengprog.2016.20.3.175

  Open abstract

• Effect of Hydrolyzed Anchovy Oligopeptide Under 5 kDa on Dried Noodle as Salty Taste Enhancer

  Jiseon Lee, Hyeong-Yong Cho, Mi-Jung Choi

  Food Engineering Progress :: Vol.20 No.3 pp.183-189

  DOI:http://dx.doi.org/10.13050/foodengprog.2016.20.3.183

  Open abstract

• Performance Improvement of Chitosan Suspension to Indicate Carbon Dioxide Concentration in the Packaged Food

  Xiangpeng Meng, Junho Jung, Sanghoon Ko

  Food Engineering Progress :: Vol.20 No.3 pp.190-197

  DOI:http://dx.doi.org/10.13050/foodengprog.2016.20.3.190

  Open abstract

• Effects of the Ratio of Solute to Solvent on the Leaching Kinetics of Water Soluble Solids in Jujube (Zizyphus jujuba) Using a Hot-Water Batch System

  Tae Hoon Ham, Sun Min Jang, Won Byong Yoon

  Food Engineering Progress :: Vol.20 No.3 pp.198-203

  DOI:http://dx.doi.org/10.13050/foodengprog.2016.20.3.198

  Open abstract

• Optimization of Physicochemical Factors for the Sphericity of Capsule Type-Fish Roe Analogs using Equipment with Double Nozzles

  Eun-Hee Jo, Suengmok Cho, Seon-Bong Kim

  Food Engineering Progress :: Vol.20 No.3 pp.204-210

  DOI:http://dx.doi.org/10.13050/foodengprog.2015.20.3.204

  Open abstract

• Determination of Anionic Surfactants in Dishwashing Detergents by High-performance Liquid Chromatography

  Jung-Min Park, Ha-Jung Kim, Jung-Hoon Lee, Jin-Man Kim

  Food Engineering Progress :: Vol.20 No.3 pp.211-217

  DOI:http://dx.doi.org/10.13050/foodengprog.2015.20.3.211

  Open abstract

• Quantitative Analysis of Polycosanol Emulsion With GC-MS

  Ha-Yull Chung

  Food Engineering Progress :: Vol.20 No.3 pp.218-222

  DOI:http://dx.doi.org/10.13050/foodengprog.2016.20.3.218

  Open abstract

• Muffin Development Using Blueberry Powder and Shelf Life Determination of Modified Atmosphere Packaged Blueberry Muffin

  Seung Jo Lee, Myung Hwan Kim, Gwi Jung Han, Sea Cheol Min

  Food Engineering Progress :: Vol.20 No.3 pp.223-231

  DOI:http://dx.doi.org/10.13050/foodengprog.2016.20.3.223

  Open abstract

• Impact of Drying Temperature and Steaming Treatment on the Browning and Antioxidant Activity of Hot-air Dried Platycodon Grandiflorum

  Ajeong Jeon, Youn-Moon Park, Hyun-Seok Kim

  Food Engineering Progress :: Vol.20 No.3 pp.232-239

  DOI:http://dx.doi.org/10.13050/foodengprog.2016.20.3.232

  Open abstract

• The Effect of Temperature Distribution in the Retort on the Degree of Sterilization and the Quality of Potato

  Joo Heung Kim, Won Byong Yoon

  Food Engineering Progress :: Vol.20 No.3 pp.240-246

  DOI:http://dx.doi.org/10.13050/foodengprog.2016.20.3.240

  Open abstract

• Optimization of Preparation Method for Amorphous Granular Potato Starch Using Ethanol

  Hui-yun Kim, Chang-Nam Kim, Sung-Won Choi, Byung-Yong Kim, Moo-Yeol Baik

  Food Engineering Progress :: Vol.20 No.3 pp.247-252

  DOI:http://dx.doi.org/10.13050/foodengprog.2016.20.3.247

  Open abstract

• Salty Taste Enhancing Effect of Enzymatically Hydrolyzed Anchovy Protein in Cooking Application

  Jin Seon Kim, So Jung Youn, Hyung-Yong Cho, Jung-Kue Shin

  Food Engineering Progress :: Vol.20 No.3 pp.253-258

  DOI:http://dx.doi.org/10.13050/foodengprog.2016.20.3.253

  Open abstract

• A Study on the Salty Enhancing Effect in Salad Dressing using Enzymatically Hydrolyzed Anchovy Protein

  So Jung Youn, Jung-Kue Shin

  Food Engineering Progress :: Vol.20 No.3 pp.259-263

  DOI:http://dx.doi.org/10.13050/foodengprog.2016.20.3.259

  Open abstract