Volume.22 No.2 May 2018

• Characterization of Raw and Roasted Fully Washed Specialty Bourbon Cultivar of Coffea Arabica from Major Coffee Growing Areas in Rwanda

  Kayihura Joseph Flambeau, Jungro Yoon

  Food Engineering Progress :: Vol.22 No.2 pp.89-99

  DOI:https://doi.org/10.13050/foodengprog.2018.22.2.89

  Open abstract

• Effect of Pallet Size MAP using PA Film and LLDPE Film on the Shelf Life of Tomatoes and Paprikas

  Jinse Kim, Hyun Kyung Jung, Jung Hwa Kim, Young Hee Lee, Seok Ho Park, Dong Soo Choi, Yong Hoon Kim, Soo Jang Lee, Chun Wan Park, Byoung-Kwan Cho

  Food Engineering Progress :: Vol.22 No.2 pp.100-109

  DOI:https://doi.org/10.13050/foodengprog.2018.22.2.100

  Open abstract

• Hangover Relieving through Algae and Plant Complex Extract using Lava Sea Water

  Myung-Soo Shon, Hae Hee Moon, Chang-Hoon Han, Hyuk-Joon Choi, Bok Kyung Han

  Food Engineering Progress :: Vol.22 No.2 pp.110-117

  DOI:https://doi.org/10.13050/foodengprog.2018.22.2.110

  Open abstract

• The Characteristics of Gas Exchange for Purge-type in a Controlled Atmosphere Storage System

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

  Food Engineering Progress :: Vol.22 No.2 pp.118-125

  DOI:https://doi.org/10.13050/foodengprog.2018.22.2.118

  Open abstract

• Food Industry Perceptions Survey Regarding the Standardization of Senior-Friendly Food

  Yoon Kyoung Yang, Leeseon Kim, Sowoon Kim, Jeong Seon Kim, Bum-Keun Kim, Ji Yeon Kim

  Food Engineering Progress :: Vol.22 No.2 pp.126-136

  DOI:https://doi.org/10.13050/foodengprog.2018.22.2.126

  Open abstract

• Effect of Biji Addition on Quality of Extruded Isolated Soy Protein

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

  Food Engineering Progress :: Vol.22 No.2 pp.137-144

  DOI:https://doi.org/10.13050/foodengprog.2018.22.2.137

  Open abstract

• Analytical Validation of Silymarin in Milk Thistle Extract as a Functional Health Ingredient using the UPLC System

  Dongsun Yoo, Kyung Hee Jung, Seung Jun Choi

  Food Engineering Progress :: Vol.22 No.2 pp.145-152

  DOI:https://doi.org/10.13050/foodengprog.2018.22.2.145

  Open abstract

• Quality Properties of Yakgwa with Different Types of Frying Oil During Storage

  Gyeong Mi Lee, Jin Won Kim, Jung-Kue Shin

  Food Engineering Progress :: Vol.22 No.2 pp.153-160

  DOI:https://doi.org/10.13050/foodengprog.2018.22.2.153

  Open abstract

• Immunological Activity of Vegetable Soup Made by Extruded Radish

  Yi-Eun Kim, Eun-Ji Cho, Hyeong-Kwang Jun, Gi-Hyung Ryu, Nak-Yun Sung, Eui-Hong Byun

  Food Engineering Progress :: Vol.22 No.2 pp.161-172

  DOI:https://doi.org/10.13050/foodengprog.2018.22.2.161

  Open abstract

• Solubilization of Polysaccharide and Functional Components by High-pressure Enzyme Treatment from Ginger (Zingiber officinale Rosc.)

  Dong-Geon Nam, Mina Kim, Pureum Im, Sang Bum Kim, Jeong-Sook Choe, Ae-Jin Choi

  Food Engineering Progress :: Vol.22 No.2 pp.173-185

  DOI:https://doi.org/10.13050/foodengprog.2018.22.2.173

  Open abstract

• Effect of High Pressure Processing on the Microbiological Shelf-life of Beef Patties

  Chan-Ick Cheigh, You-Lee Kang, Myong-Soo Chung

  Food Engineering Progress :: Vol.22 No.2 pp.186-191

  DOI:https://doi.org/10.13050/foodengprog.2018.22.2.186

  Open abstract

• Improving Preservation of Udong Fried-Balls by Using Broccoli Extract

  Young-Duck Lee, Seok-Cheol Cho

  Food Engineering Progress :: Vol.22 No.2 pp.192-198

  DOI:https://doi.org/10.13050/foodengprog.2018.22.2.192

  Open abstract