:: Food Engineering Progress ::

Volume.26 No.1 February 2022

Gastroprotective Effects of Brassica Oleracea Var. Capitata Extraction by Suppressing Histamine Releasing in HCl-Ethanol Induced Gastritis Rat Model

Jung Sik Lim, Chae Rim Kim, Kwang Soon Shin, Taek Joon Yoon, Hee Jung Park

Food Engineering Progress :: Vol.26 No.1 pp.1-10

DOI:https://doi.org/10.13050/foodengprog.2022.26.1.1
Open abstract
A Study on the Quality Characteristics of Apple and Carrot Mixed Juice With Different Amounts of Beet

Yen-Hee Jung, Sun-Choung Ahn

Food Engineering Progress :: Vol.26 No.1 pp.11-18

DOI:https://doi.org/10.13050/foodengprog.2022.26.1.11
Open abstract
Effects of Bactocease Treatment on Microbial Growth and Quality of Fried Fish Paste During Storage

Ji-Hoon Kang, Chae Hun Ra, Seon Hwa Kim, Hee Won Shon, Ha-Yull Chung

Food Engineering Progress :: Vol.26 No.1 pp.19-26

DOI:https://doi.org/10.13050/foodengprog.2022.26.1.19
Open abstract
Effects of Quality Characteristics and Antioxidant Activity on Yogurt Added With Cold Brew Liquid Coffee Containing Lactobacillus delbrueckii subsp. bulgaricus

Seung-Yong Lim

Food Engineering Progress :: Vol.26 No.1 pp.27-35

DOI:https://doi.org/10.13050/foodengprog.2022.26.1.27
Open abstract
Changes in Viability of Bifidobacterium lactis and Quality Properties on Pudding With Grain-Added Yogurt During Cold Storage

Seung-Yong Lim

Food Engineering Progress :: Vol.26 No.1 pp.36-43

DOI:https://doi.org/10.13050/foodengprog.2022.26.1.36
Open abstract
Quality Characteristics of Strawberry Jam Added with Neohesperidin Dihydrochalcone

Gyeong A Jeong, Yang Kim, Chang Joo Lee

Food Engineering Progress :: Vol.26 No.1 pp.44-50

DOI:https://doi.org/10.13050/foodengprog.2022.26.1.44
Open abstract
Preparation and Quality Characteristics of Jelly According to Various Gelling Agents

Eun-Sung Cha, Hye-Yoon Yi, Su-Youn Lim, Ji-Yeon Chun

Food Engineering Progress :: Vol.26 No.1 pp.51-59

DOI:https://doi.org/10.13050/foodengprog.2022.26.1.51
Open abstract