Volume.25 No.2 May 2021

• Effects of Oyster Mushroom Addition on Physicochemical Properties of Full Fat Soy-based Meat Analog by Extrusion Process

  Sun Young Cho, Gi Hyung Ryu

  Food Engineering Progress :: Vol.25 No.2 pp.85-94

  DOI:https://doi.org/10.13050/foodengprog.2021.25.2.85

  Open abstract

• Biosorption of CR Dye in Aqueous Solution by Bacillus licheniformis SRCM 120569 Isolated from Korean Turbid Rice Wine (Makgeolli)

  Jinwon Kim, Hee-Jong Yang, Gwangsu Ha, Su-Ji Jeong, Hee-Gun Yang, Ho-Jin Jeong, Se-Won Park, Do-Youn Jeong

  Food Engineering Progress :: Vol.25 No.2 pp.95-101

  DOI:https://doi.org/10.13050/foodengprog.2021.25.2.95

  Open abstract

• Effects of Cooling Rate on Quality Characteristics of Spring Kimchi Cabbage (Brassica campestris L. ssp. Pekinensis) During Cold Storage

  Sung-gi Min, Jun-young Jeon, Eung Soo Han

  Food Engineering Progress :: Vol.25 No.2 pp.102-109

  DOI:https://doi.org/10.13050/foodengprog.2021.25.2.102

  Open abstract

• A Study on the Characterization of Halophilic Microorganisms Isolated from Fermented Seafood

  Ga Eul Jeong, Dariimaa Ganbat, YuJeong Yeom, Bo Gyeong Choi, Han-Seung Lee, Mi-Hwa Park, Kee-Sun Shin, Yong-Jik Lee, Sang-Jae Lee

  Food Engineering Progress :: Vol.25 No.2 pp.110-117

  DOI:https://doi.org/10.13050/foodengprog.2021.25.2.110

  Open abstract

• Optimization of Compositions for Kombucha with Rubus coreanus

  Su-Jeong Ryu, Chang-young Lee, Gyeong-Seok Kang, Sang-Gwan Kim, Seong-Hak Kim, Dong-Ho Seo

  Food Engineering Progress :: Vol.25 No.2 pp.118-124

  DOI:https://doi.org/10.13050/foodengprog.2021.25.2.118

  Open abstract

• Comparison of the Quality Characteristics of Kimchi Cabbage (Brassica rapa L. spp. Pekinensis) by Month

  Hye-Jin Lee, Sung gi Min, So Jeong Hwang, Hye-Young Seo

  Food Engineering Progress :: Vol.25 No.2 pp.125-131

  DOI:https://doi.org/10.13050/foodengprog.2021.25.2.125

  Open abstract

• A Study on the Salty Enhancing Effect in Culinary Application by Enzymatically Hydrolyzed Isolated Soy Protein

  Jin Seon Kim, Jung-Kue Shin

  Food Engineering Progress :: Vol.25 No.2 pp.132-138

  DOI:https://doi.org/10.13050/foodengprog.2021.25.2.132

  Open abstract

• Effect of Non-thermal Pasteurization on Minced Chicken Meat Based Pet Food and Its Quality Attributes through Gamma Ray and Electron Beam Irradiation

  Su Wang Kang, Jeong Hyeon Hwang, Ah Hyun Jung, Eunyoung Park, Sangeun Park, Yohan Yoon, Sung Hee Park

  Food Engineering Progress :: Vol.25 No.2 pp.139-146

  DOI:https://doi.org/10.13050/foodengprog.2021.25.2.139

  Open abstract

• Change in Quality of Pork Belly and Pork Shoulder with Low Temperature Hydrostatic Pressure and Ultrasound Treatment during Storage

  Jung-Hyun Nam, Chul-Beom Kim, Deok-Hoon Ko, Ji-Yeon Chun

  Food Engineering Progress :: Vol.25 No.2 pp.147-154

  DOI:https://doi.org/10.13050/foodengprog.2021.25.2.147

  Open abstract

• Physicochemical Properties of Allulose Mixture According to Replacement Ratio of Sugar

  Hye-Won Kim, Jung-Kue Shin

  Food Engineering Progress :: Vol.25 No.2 pp.155-160

  DOI:https://doi.org/10.13050/foodengprog.2021.25.2.155

  Open abstract