Volume.23 No.2 May 2019

• Yield Optimization and Functionality of an Extract of Water-soluble Dietary Fiber and Solids from Opuntia ficus-indica Stems

  Chang-Hwan Lee, Byung-Wook Yang, Moo-Yeol Baik, Byung-Yong Kim

  Food Engineering Progress :: Vol.23 No.2 pp.81-86

  DOI:https://doi.org/10.13050/foodengprog.2019.23.2.81

  Open abstract

• The Effect of Various Processing Conditions on Temperature Distribution in Steam-air Retort

  Sun-Young Lee, Hae-Hun Shin, Ye-Won In, Hyung-Yong Cho

  Food Engineering Progress :: Vol.23 No.2 pp.87-93

  DOI:https://doi.org/10.13050/foodengprog.2019.23.2.87

  Open abstract

• Rheological Property of Biopolymer Produced from Bacillus polymyxa YU-101

  Jae-Kweon Jang

  Food Engineering Progress :: Vol.23 No.2 pp.94-103

  DOI:https://doi.org/10.13050/foodengprog.2019.23.2.94

  Open abstract

• Functional Assessment of Complex Composition Based on Achyranthes japonica Nakai

  Soon Sung Kwon, Seon Kang Choi, Joo Doo Kuen, Jin Won Lee, Shin Se Cheol, Hye Lim Choi, Yeong Seon Oh, Eun Soo Seong

  Food Engineering Progress :: Vol.23 No.2 pp.104-111

  DOI:https://doi.org/10.13050/foodengprog.2019.23.2.104

  Open abstract

• Microbial Reduction in Kimchi Cabbage Leaves by Washing with Citric Acid and Ethanol

  Eung Soo Han, Ji Hee Yang

  Food Engineering Progress :: Vol.23 No.2 pp.112-117

  DOI:https://doi.org/10.13050/foodengprog.2019.23.2.112

  Open abstract

• Effects of Emulsifier Additions on the Physical Properties of Extruded Psyllium

  Jung Won Lee, Gi Hyung Ryu

  Food Engineering Progress :: Vol.23 No.2 pp.118-124

  DOI:https://doi.org/10.13050/foodengprog.2019.23.2.118

  Open abstract

• Functionalities and Properties of Yam (Dioscorea batatas) Extract Depending on Various Water Temperature, Ethanol Ratio, and Extraction Methods

  Jae-Yong Kim, Jun-Seok Kum, Jong-Dae Park, Jung-Min Sung, Yun-Sang Choi, Hyun-Wook Choi

  Food Engineering Progress :: Vol.23 No.2 pp.125-133

  DOI:https://doi.org/10.13050/foodengprog.2019.23.2.125

  Open abstract

• Changes in Quality of Dried Rice Cake Using Perforation Process and Drying Methods

  Yun-Sang Choi, Jong-Dae Park, Jung-Min Sung, Hae-Won Jang, Tae-Kyung Kim, Hyun-Wook Choi

  Food Engineering Progress :: Vol.23 No.2 pp.134-138

  DOI:https://doi.org/10.13050/foodengprog.2019.23.2.134

  Open abstract

• A Hardness Survey on Crushed Meat Products in the Korean Market for the Development of Meat Foods for Seniors

  Hyejung Park, Kyoung Hwa Um, Seungjae Lee

  Food Engineering Progress :: Vol.23 No.2 pp.139-145

  DOI:https://doi.org/10.13050/foodengprog.2019.23.2.139

  Open abstract

• A Study on the Salty Enhancing Effect in Salad Dressing Using Enzymatically Hydrolyzed Isolated Soy Protein

  Jin Seon Kim, Jung-Kue Shin

  Food Engineering Progress :: Vol.23 No.2 pp.146-150

  DOI:https://doi.org/10.13050/foodengprog.2019.23.2.146

  Open abstract