Volume.25 No.3 August 2021

• Anti-Obesity and Anti-Inflammatory Effects of the Desalted Salicornia europaea L. Fermented by Bacillus velezensis K26

  Hyunjin Lee, Wooki Kim, Sungho Jang, Myung-Ji Seo

  Food Engineering Progress :: Vol.25 No.3 pp.169-177

  DOI:https://doi.org/10.13050/foodengprog.2021.25.3.169

  Open abstract

• Effect of Channa argus Extracts From Different Extraction Processes on Neuronal Cell Differentiation and Oxidative Stress

  Kyoung Hwan Cho, Young-Sool Hah, Eun-Ji Kim, Seung-Jun Lee, Ho Jin Choo, Young Mi Kang, Jong Cheol Kim, Yong Hwi Son, Yeon Jee Lee, Jae Yoon Jo, In Ae Cho

  Food Engineering Progress :: Vol.25 No.3 pp.178-187

  DOI:https://doi.org/10.13050/foodengprog.2021.25.3.178

  Open abstract

• Development and Characterization of Tteokgalbi Supplemented with Mudfish (Misgurnus mizolepis) Paste

  Ji Young You, Hyun Jin Kim, Jong Jun Lim, Seo Jun Baek, Sung Sil Lee, Joon Ho Choi

  Food Engineering Progress :: Vol.25 No.3 pp.188-196

  DOI:https://doi.org/10.13050/foodengprog.2021.25.3.188

  Open abstract

• Brewing Characteristics of Saccharomyces cerevisiae HKFR18 Isolated from Kiwi Fruits (Actinidia chinensis)

  Sang Won Baek, Gye Won Kim, Cheon-Seok Park, Jong-Youn Son, Jae-Yong Shim

  Food Engineering Progress :: Vol.25 No.3 pp.197-204

  DOI:https://doi.org/10.13050/foodengprog.2021.25.3.197

  Open abstract

• Cytotoxicity Evaluation of Frequently Used 7 Food Enzymes in South Korea at Their Maximum Usage Levels

  Ye-Hyun Kim, Su-Min Youn, Na-Kyung Yoo, Soo-Jin Choi

  Food Engineering Progress :: Vol.25 No.3 pp.205-212

  DOI:https://doi.org/10.13050/foodengprog.2021.25.3.205

  Open abstract

• Quality Characteristics and Probiotics Viability of Pudding by Lactobacillus acidophilus With Soymilk, Inulin, and/or Rice Powder during Cold Storage

  Inhwa Han, Seung-Yong Lim

  Food Engineering Progress :: Vol.25 No.3 pp.213-220

  DOI:https://doi.org/10.13050/foodengprog.2021.25.3.213

  Open abstract

• Physicochemical Properties of Various Commercial Dried Tangerine Peel Tea Products

  Ji Hee Han, Soo Ah Lee, Duri Kim, Ji-Yeon Chun

  Food Engineering Progress :: Vol.25 No.3 pp.221-227

  DOI:https://doi.org/10.13050/foodengprog.2021.25.3.221

  Open abstract

• Effect of Salted-Fermented Fish Products and Their Alternatives on the Volatile Compound Profiles of Kimchi

  Sun-Choung Ahn, Taeeun Kwon

  Food Engineering Progress :: Vol.25 No.3 pp.228-239

  DOI:https://doi.org/10.13050/foodengprog.2021.25.3.228

  Open abstract

• Effect of Inactivation on Escherichia coli as Panel Materials of Treatment Chamber Used in Intense Pulsed Light Treatment

  Juan Park, Jung-Kue Shin

  Food Engineering Progress :: Vol.25 No.3 pp.240-246

  DOI:https://doi.org/10.13050/foodengprog.2021.25.3.240

  Open abstract

• Effects of Plant-Based Fat Beads on the Physicochemical and Sensory Properties of Pork Patty

  Haesanna Kim, Hyeseung Jeong, Jiseon Lee, Mi-Jung Choi

  Food Engineering Progress :: Vol.25 No.3 pp.247-254

  DOI:https://doi.org/10.13050/foodengprog.2021.25.3.247

  Open abstract

• Effect of Supercooling Controlled by Step-cooling Algorithm on Freshness of Hairtail (Trichiurus lepturus)

  Jong Jin Kim, Dong Hyeon Park, Eun Jeong Kim, Mi-Jung Choi

  Food Engineering Progress :: Vol.25 No.3 pp.255-263

  DOI:https://doi.org/10.13050/foodengprog.2021.25.3.255

  Open abstract

• Effect of Brine Treatment Conditions with Fermented Product and Drying Time on Quality Characteristics of Croceine Croaker Gulbi

  Ye-Seul Seo, Ho Woo Lee, Suk Jung Kim, Jae Geol Woo, Eun Ju Yang

  Food Engineering Progress :: Vol.25 No.3 pp.264-271

  DOI:https://doi.org/10.13050/foodengprog.2021.25.3.264

  Open abstract

• Treatment Period of High-Pressure Enzymatic Hydrolysis: A Key Factor Determining the Quality of High-Pressure Enzymatic Hydrolysates from Protaetia brevitarsis seulensis (Kolbe) Larvae

  Tae-Eun Kim, Yong-Jin Cho, Bum-Keun Kim

  Food Engineering Progress :: Vol.25 No.3 pp.272-278

  DOI:https://doi.org/10.13050/foodengprog.2021.25.3.272

  Open abstract