Volume.21 No.1 February 2017

• Improvement of Lipid Homeostasis Through Modulation of Low-density Lipoprotein Receptor Family by Functional Ingredients

  Jeongho Jeong, Yungsun Ryu, Kibeum Park, Gwang-woong Go

  Food Engineering Progress :: Vol.21 No.1 pp.1-11

  DOI:https://doi.org/10.13050/foodengprog.2017.21.1.1

  Open abstract

• Food 3D-printing Technology and Its Application in the Food Industry

  Chong-Tai Kim, Jin-Soo Maeng, Weon-Son Shin, In-Cheol Shim, Seung-Il Oh, Young-Hee Jo, Jong-Hoon Kim, Chul-Jin Kim

  Food Engineering Progress :: Vol.21 No.1 pp.12-21

  DOI:https://doi.org/10.13050/foodengprog.2017.21.1.12

  Open abstract

• Physicochemical Properties of Repetitive Heat-treated Ginger and Its Quantitative Conversion of Gingerol to Shogaol

  Byung Wook Yang, Hyeon Sook Park, Joung Whan Park, Moo Yeol Baik, Byung Yong Kim, Hye Kyung Kim, Young Tae Hahm

  Food Engineering Progress :: Vol.21 No.1 pp.22-28

  DOI:https://doi.org/10.13050/foodengprog.2017.21.1.22

  Open abstract

• Effect of theRehydration Cycles on the Quality Changes of Retorted Sea Cucumber (StichopusJaponicus) During Storage

  Yoon Sung Kim, Won Byong Yoon

  Food Engineering Progress :: Vol.21 No.1 pp.29-35

  DOI:https://doi.org/10.13050/foodengprog.2017.21.1.29

  Open abstract

• Release Profile and Antimicrobial Activity of Nisin Control-released from Agar Gel Foods

  Yicheng Zong, Jung Hoon Han, Yeong Ji Oh, Sea C. Min

  Food Engineering Progress :: Vol.21 No.1 pp.36-41

  DOI:https://doi.org/10.13050/foodengprog.2017.21.1.36

  Open abstract

• The Far-infrared Drying Characteristics of Steamed Sweet Potato

  Dong Il Lee, Jung Hyun Lee, Byeong Hyo Cho, Hee Sook Lee, Chung Su Han

  Food Engineering Progress :: Vol.21 No.1 pp.42-48

  DOI:https://doi.org/10.13050/foodengprog.2017.21.1.42

  Open abstract

• The Effects of Fatty Acid Composition and Storage Conditions on the Oxidative Stability of Various Vegetable Seed Oils

  Jin-Won Lee, Mi-Sook Seo, Jang Woo Park

  Food Engineering Progress :: Vol.21 No.1 pp.49-56

  DOI:https://doi.org/10.13050/foodengprog.2017.21.1.49

  Open abstract

• Frozen Food Thawing and Heat Exchanging Performance Analysis of Radio Frequency Thawing Machine

  Jinse Kim, Seok Ho Park, Dong Soo Choi, Seung Ryul Choi, Yong Hoon Kim, Soo Jang Lee, Chun Wan Park, Gui Jeung Han, Byoung-Kwan Cho, Jong Woo Park

  Food Engineering Progress :: Vol.21 No.1 pp.57-63

  DOI:https://doi.org/10.13050/foodengprog.2017.21.1.57

  Open abstract

• Preparation and Characterization of Gluten-free Muffins Using Fractured Tofu and Normal Corn Starch

  Yonghun Lee, Gil-Young Jung, Eun-Sol Ko, Hyun-Seok Kim

  Food Engineering Progress :: Vol.21 No.1 pp.64-71

  DOI:https://doi.org/10.13050/foodengprog.2017.21.1.64

  Open abstract

• Impact of Tofu Paste and Non-starch Polysaccharides on Oil Uptake Reduction in Cake Doughnuts

  Gil-Young Jung, Hyeon-Jeong Lee, Eun-Sol Ko, Hyun-Seok Kim

  Food Engineering Progress :: Vol.21 No.1 pp.72-78

  DOI:https://doi.org/10.13050/foodengprog.2017.21.1.72

  Open abstract

• A Study on the Utilization of By-products from Honeyed Red Ginseng: Optimization of Total Ginsenoside Extraction Using Response Surface Methodology

  Eui-Seok Lee, Kwan-Mo You, Sun-Young Kim, Ka-Soon Lee, Soo-Jin Park, Byeong-Seon Jeon, Jong-Tae Park, Soon-Taek Hong

  Food Engineering Progress :: Vol.21 No.1 pp.79-87

  DOI:https://doi.org/10.13050/foodengprog.2017.21.1.79

  Open abstract

• Antibacterial and Proteolytic Activities of Bacterial Isolates from Ethnic Fermented Seafoods in the East Coast of Korea

  Woo Jung Park, Seung Hwan Lee, Hyungjae Lee

  Food Engineering Progress :: Vol.21 No.1 pp.88-92

  DOI:https://doi.org/10.13050/foodengprog.2017.21.1.88

  Open abstract

• Quality and Antioxidant Properties of Cookies Supplemented with Cabbage Powder

  Yeong Mi Lee, Jun Ho Lee

  Food Engineering Progress :: Vol.21 No.1 pp.93-98

  DOI:https://doi.org/10.13050/foodengprog.2017.21.1.93

  Open abstract