Volume.24 No.3 August 2020

• Flavonoids, an Overview: Chemical Structures, Dietary Sources, and Biological Properties

  Joo-Shin Kim

  Food Engineering Progress :: Vol.24 No.3 pp.151-163

  DOI:https://doi.org/10.13050/foodengprog.2020.24.3.151

  Open abstract

• The Effects of Pretreatment Methods on Quality Characteristic of Hot Air-dried Sweet Potato Slices

  Bui My Trang, Son Young Lan, Ji Hyun Park, Hyun Wook Jang, Kyung Mi Kim, Yong Sik Cho, Young Hwang, Ha Yun Kim

  Food Engineering Progress :: Vol.24 No.3 pp.164-170

  DOI:https://doi.org/10.13050/foodengprog.2020.24.3.164

  Open abstract

• Removal of Copper (II) in Aqueous Solution Using Bacillus sp. SRCM 112835 Isolated from Doenjang (Korean Fermented Soy Paste)

  Jinwon Kim, Hee-Jong Yang, Gwangsu Ha, Su-Ji Jeong, Sua Im, Su-Jin Shin, Myeong-Seon Ryu, Ji-Won Seo, Do-Youn Jeong

  Food Engineering Progress :: Vol.24 No.3 pp.171-177

  DOI:https://doi.org/10.13050/foodengprog.2020.24.3.171

  Open abstract

• Physicochemical Properties of Mucin Extracted from Misgurnus mizolepis Epidermal Mucus

  Soo-Youn Kim, Moo-Yeol Baik, Byung-Yong Kim

  Food Engineering Progress :: Vol.24 No.3 pp.178-183

  DOI:https://doi.org/10.13050/foodengprog.2020.24.3.178

  Open abstract

• The Bactericidal Effect of Intense Pulsed Light (IPL) on Fresh-cut Bell Pepper and Ginger

  Myung-Ji Kim, Chan-Ick Cheigh

  Food Engineering Progress :: Vol.24 No.3 pp.184-190

  DOI:https://doi.org/10.13050/foodengprog.2020.24.3.184

  Open abstract

• Quality Prediction and Change in Quality of Kimchi Cabbages Stored Under a Pallet Unit-Controlled Atmosphere

  Ho Hyun Chun, Eun Ji Choi, Jeong Hyeon Lee, Jae Yong Son, Chun Wan Park

  Food Engineering Progress :: Vol.24 No.3 pp.191-199

  DOI:https://doi.org/10.13050/foodengprog.2020.24.3.191

  Open abstract

• Effects of Aronia (Aronia melanocarpa) on the Sensory and Microbiological Properties of Nabak Kimchi During Fermentation

  Su-Yeon Choi, Ju-Seon Park, Chang-Heon Jeong, Sung-Tae Kang

  Food Engineering Progress :: Vol.24 No.3 pp.200-206

  DOI:https://doi.org/10.13050/foodengprog.2020.24.3.200

  Open abstract

• Analysis of Nutritional Compositions and Antioxidant Activities of Salted Chinese Cabbage Based on Storage Conditions in Direct Refrigerator

  Ji Hyun Park, Ha Yun Kim, JinSe Kim, Yong Sik Cho, Kyung Mi Kim, Hyun Wook Jang, Young Hwang

  Food Engineering Progress :: Vol.24 No.3 pp.207-213

  DOI:https://doi.org/10.13050/foodengprog.2020.24.3.207

  Open abstract

• Changes on the Quality Characteristics of Prunus davidiana Sugar Extracts by Processing Conditions

  Ga-Yeong Park, Hyun Wook Jang, Kyung Mi Kim, Young Hwang, Ha Yun Kim, Yong Sik Cho

  Food Engineering Progress :: Vol.24 No.3 pp.214-220

  DOI:https://doi.org/10.13050/foodengprog.2020.24.3.214

  Open abstract