Volume.23 No.4 November 2019

• Perspectives on Food Traceability Based on Consumer Perception in Korea

  Eun Jung Kim, Ji An Joung, Mi Sung Kim, Sung Sil Lee, Joon Ho Choi

  Food Engineering Progress :: Vol.23 No.4 pp.233-242

  DOI:https://doi.org/10.13050/foodengprog.2019.23.4.233

  Open abstract

• Production of Evening Primrose Oil in Water (O/W) Emulsion by High Speed or High Pressure Homogenization

  Ji Eun Hyun, Ji-Yeon Chun

  Food Engineering Progress :: Vol.23 No.4 pp.243-250

  DOI:https://doi.org/10.13050/foodengprog.2019.23.4.243

  Open abstract

• Quality Characteristics of the Fermented Mulberry Leaves

  Kuk-Hwan Han, Ha-Yull Chung

  Food Engineering Progress :: Vol.23 No.4 pp.251-257

  DOI:https://doi.org/10.13050/foodengprog.2019.23.4.251

  Open abstract

• Quality Change of Fermented Soybean Products by Aspergillus spp. from Soybean Cultivar

  Dong Sun Shin, In Duck Choi, Seuk Ki Lee, Ji Young Park, Nam Geol Kim, Kwang-Ho Jeong, Chang Hwan Park, Hye Sun Choi

  Food Engineering Progress :: Vol.23 No.4 pp.258-264

  DOI:https://doi.org/10.13050/foodengprog.2019.23.4.258

  Open abstract

• Production of High-Quality, Semi-dried Dorumuk (Arctoscopus japonicus) through Infrared-Assisted Air Drying

  SangGuan You, Sung Hee Park

  Food Engineering Progress :: Vol.23 No.4 pp.265-269

  DOI:https://doi.org/10.13050/foodengprog.2019.23.4.265

  Open abstract

• Improvement of Temperature Constancy of Direct Refrigerator for Supercooled Storage

  Jinse Kim, Soyoung Nam, Hyun Kyung Jung, Jae Yong Son, Dong Soo Choi, Yong Hoon Kim, Soo Jang Lee, Chun Wan Park, Ha Yoon Kim, Seok Ho Park

  Food Engineering Progress :: Vol.23 No.4 pp.270-277

  DOI:https://doi.org/10.13050/foodengprog.2019.23.4.270

  Open abstract

• Detection of Wheat in Processed Food Using Real Time PCR

  Sang-Woon Shin, Young-Sug Kim, Yang-Hee Kim, Eun-Mi Park, Sang-Hoon Cho, Kyoung-Suk Eum, Hyo-Jeong Kang, Mi-Hye Yoon

  Food Engineering Progress :: Vol.23 No.4 pp.278-282

  DOI:https://doi.org/10.13050/foodengprog.2019.23.4.278

  Open abstract

• Effects of Psyllium Husk Content on the Physical Properties of Extruded Rice Flour

  Jung Won Lee, Gi Hyung Ryu

  Food Engineering Progress :: Vol.23 No.4 pp.283-289

  DOI:https://doi.org/10.13050/foodengprog.2019.23.4.283

  Open abstract

• Quality Characteristics of Rice Wort and Rice Beer by Rice Processing

  Jiyoung Park, Seuk-Ki Lee, Induck Choi, Hye-Sun Choi, Namgeol Kim, Dong Sun Shin, Kwang-Ho Jeong, Chang-Hwan Park, Sea-Kwan Oh

  Food Engineering Progress :: Vol.23 No.4 pp.290-296

  DOI:https://doi.org/10.13050/foodengprog.2019.23.4.290

  Open abstract

• Changes in Ginseng Components Using the Pilot Plant Twin Screw Extruder Process

  Ji-Yong Kim, Sang-Uk Lee

  Food Engineering Progress :: Vol.23 No.4 pp.297-303

  DOI:https://doi.org/10.13050/foodengprog.2019.23.4.297

  Open abstract

• Optimization of Bioconversion of Ginsenosides From Red Ginseng Using Candida allociferrii JNO301

  Sulhee Lee, Yong-Hun Lee, Young-Seo Park

  Food Engineering Progress :: Vol.23 No.4 pp.304-310

  DOI:https://doi.org/10.13050/foodengprog.2019.23.4.304

  Open abstract

• Quality Characterization of Rice-sauce Depending on the Ripening Temperature and Period

  So-Jung Jung, Jun-Seok Kum, Jong-Dae Park, Jung-Min Sung, Dong-Ho Seo, Byung-Hoo Lee

  Food Engineering Progress :: Vol.23 No.4 pp.311-314

  DOI:https://doi.org/10.13050/foodengprog.2019.23.4.311

  Open abstract