Volume.24 No.1 February 2020

• The Compositional and Functional Properties of Kombucha: A Literature Review

  Jae Young Kim, Hye Jung Shin, Hyungjin Lukas Kim, Hoon Park, Phil Kun Kim, Steven Park, Sae Hun Kim

  Food Engineering Progress :: Vol.24 No.1 pp.1-14

  DOI:https://doi.org/10.13050/foodengprog.2020.24.1.1

  Open abstract

• Development of MRI Technique for the Investigation of Intact Dried Green Coffee Bean Hydration Process

  Seunghoon Baek, Seong Min Kim

  Food Engineering Progress :: Vol.24 No.1 pp.15-22

  DOI:https://doi.org/10.13050/foodengprog.2020.24.1.15

  Open abstract

• Enhancement of 1-Deoxynojirimycin Production by Optimizing the Conditions for Mulberry Leaf Extract Fermentation by Lactobacillus plantarum

  Hyunjung Ok, Sulhee Lee, Young-Seo Park

  Food Engineering Progress :: Vol.24 No.1 pp.23-30

  DOI:https://doi.org/10.13050/foodengprog.2020.24.1.23

  Open abstract

• Effects of Heating Methods and Kernel Characteristics on the Expansion of Whole Grains

  Ye-Ju Park, Jae-Kwon Lee

  Food Engineering Progress :: Vol.24 No.1 pp.31-37

  DOI:https://doi.org/10.13050/foodengprog.2020.24.1.31

  Open abstract

• Quality Characteristics of Beer with Pine Bark Extract

  Ju-Seon Park, Sung-Tae Kang

  Food Engineering Progress :: Vol.24 No.1 pp.38-44

  DOI:https://doi.org/10.13050/foodengprog.2020.24.1.38

  Open abstract

• Effects of Quality Properties and Antioxidant Activity on Yogurt added with Tagatose and Barley

  Seung-Yong Lim

  Food Engineering Progress :: Vol.24 No.1 pp.45-53

  DOI:https://doi.org/10.13050/foodengprog.2020.24.1.45

  Open abstract

• Quality Characteristics of Tofu Made from Korean Soybean Cultivars

  Eun-Yeong Sim, Choon Ki Lee, Hye-Young Park, Yu Young Lee, Hye-Sun Choi, Seukki Lee, Hong Sik Kim, Beom-Kyu Kang, Areum Chun, Mijung Kim, Jieun Kwak, Yong-hee Jeon

  Food Engineering Progress :: Vol.24 No.1 pp.54-61

  DOI:https://doi.org/10.13050/foodengprog.2020.24.1.54

  Open abstract

• A Study of the Diversity and Profile for Enzyme Production of Aerobically Cultured Halophilic Microorganisms from the Various Solar Salterns

  Yong-Jik Lee, Kee-Sun Shin, Sang-Jae Lee

  Food Engineering Progress :: Vol.24 No.1 pp.62-76

  DOI:https://doi.org/10.13050/foodengprog.2020.24.1.62

  Open abstract

• A Research on the Diversity and Enzyme Productivity of Halophilic Microorganisms Isolated from the Soil around the Ranch for the Exploration of Fermentation Strains

  Yong-Jik Lee, Kee-Sun Shin, Sang-Jae Lee

  Food Engineering Progress :: Vol.24 No.1 pp.77-87

  DOI:https://doi.org/10.13050/foodengprog.2020.24.1.77

  Open abstract

• The Quality Characteristics of Foods by Applying Liquid Immersion Freezing Technology

  Jae Gak Yu, Hyejung Park, Kyoung Hwa Um, Won Dae Chung

  Food Engineering Progress :: Vol.24 No.1 pp.88-93

  DOI:https://doi.org/10.13050/foodengprog.2020.24.1.88

  Open abstract