Volume.22 No.1 February 2018

• Optimization of Extrusion Variables for Improving the Qualities of Textured Vegetable Protein with Green Tea Using Response Surface Methodology

  Xuelian Ma, Bonyeob Gu, Gihyung Ryu

  Food Engineering Progress :: Vol.22 No.1 pp.1-8

  DOI:https://doi.org/10.13050/foodengprog.2018.22.1.1

  Open abstract

• Characterization of Lycopene, β-Carotene, and Phenolic Compounds of Domestic Cherry Tomato Cultivars

  Jun-Bae Ahn

  Food Engineering Progress :: Vol.22 No.1 pp.9-16

  DOI:https://doi.org/10.13050/foodengprog.2018.22.1.9

  Open abstract

• Characteristics of Yoghurt and Yoghurt Ice Cream Added With Rice Powder or Puffed Rice Powder

  Xiao Xiao Li, Young Hyoun Yi

  Food Engineering Progress :: Vol.22 No.1 pp.17-23

  DOI:https://doi.org/10.13050/foodengprog.2018.22.1.17

  Open abstract

• The Functional Food Usage and Relationship Between Stress Index and Functional Food Consumption Among 14-16 Year Old Students in Korea

  Min Jung Kim, Ji Yeon Kim, Hee Jung Park

  Food Engineering Progress :: Vol.22 No.1 pp.24-34

  DOI:https://doi.org/10.13050/foodengprog.2018.22.1.24

  Open abstract

• Decolorization Processing and Quality Characteristics of Salt-fermented Anchovy Sauce by Active Carbon Powder

  Won-Il Cho, Sang-Hoon Song

  Food Engineering Progress :: Vol.22 No.1 pp.35-42

  DOI:https://doi.org/10.13050/foodengprog.2018.22.1.35

  Open abstract

• Optimization of Processing Conditions for the Production of Frozen Aster scaber

  Mi-Jung Choi, Yi-Seul Kim, Min-Ji Seon, Geun-Pyo Hong

  Food Engineering Progress :: Vol.22 No.1 pp.43-49

  DOI:https://doi.org/10.13050/foodengprog.2018.22.1.43

  Open abstract

• Effects of Extrusion Process Variables on the Physicochemical Characteristics of Extruded Biji

  Sang-Hyun Cheong, Kyung-Tae Kwon, Gi-Hyung Ryu

  Food Engineering Progress :: Vol.22 No.1 pp.50-58

  DOI:https://doi.org/10.13050/foodengprog.2018.22.1.50

  Open abstract

• Quality Estimation of Winter Chinese Cabbage Stored in Purge Type of Controlled Atmosphere Storage

  Mi Na Kim, Seok Ho Park, Cheon Wan Park, Seoung Young Choi, Dong Soo Choi, Jin Se Kim, Yong Hun Kim, Su Jang Lee

  Food Engineering Progress :: Vol.22 No.1 pp.59-66

  DOI:https://doi.org/10.13050/foodengprog.2018.22.1.59

  Open abstract

• The Effect of Freezing and Thawing Conditions on the Quality Characteristic of Blanched Radish (Raphanus sativus L.)

  Ji Hyun Park, Jong Jin Park, Bo Ram Park, Gwi Jung Han, Ha Yun Kim

  Food Engineering Progress :: Vol.22 No.1 pp.67-74

  DOI:https://doi.org/10.13050/foodengprog.2018.22.1.67

  Open abstract

• Effect of Germination and Roasting Treatment on the Quality Characteristics and Antioxidant Properties of Black Soybean Flours

  Koan Sik Woo, Ji Hae Lee, Byong Won Lee, Yu Young Lee, Byoung Kyu Lee, Hyun-Joo Kim

  Food Engineering Progress :: Vol.22 No.1 pp.75-84

  DOI:https://doi.org/10.13050/foodengprog.2018.22.1.75

  Open abstract