Volume.24 No.4 November 2020

• Microbial Decontamination of Dishwashing Tools by Corona Discharge Plasma Jet

  Minsoo Kim, Taehoon Lee, Pradeep Puligundla, Chulkyoon Mok

  Food Engineering Progress :: Vol.24 No.4 pp.225-229

  DOI:https://doi.org/10.13050/foodengprog.2020.24.4.225

  Open abstract

• Feasibility of Linear Relationship between Failure and Non-failure Rheological Properties as Functions of Salt and pH

  Okan Esturk, Jae-Won Park, Moo-Yeol Baik, Byung-Yong Kim

  Food Engineering Progress :: Vol.24 No.4 pp.230-234

  DOI:https://doi.org/10.13050/foodengprog.2020.24.4.230

  Open abstract

• Freeze-Thaw Study to Minimize the Changes of Lactic Acid Bacteria and Texture of Kimchi

  Jinse Kim, Young Whang, Hyun Kyung Jung, Jin Soon Song, Jae Yong Son, Dong Soo Choi, Yong Hoon Kim, Soo Jang Lee, Chun Wan Park

  Food Engineering Progress :: Vol.24 No.4 pp.235-242

  DOI:https://doi.org/10.13050/foodengprog.2020.24.4.235

  Open abstract

• Combined Effects of High Hydrostatic Pressure Treatment and Micro-Perforated Film Packaging on the Quality of Kimchi Sauce Stored Under Fluctuating Temperature Conditions

  Jeong Hyeon Lee, Eun Ji Choi, Ji Yoon Chang, Ho Hyun Chun

  Food Engineering Progress :: Vol.24 No.4 pp.243-250

  DOI:https://doi.org/10.13050/foodengprog.2020.24.4.243

  Open abstract

• Mathematical Modeling of Mass Transfer in Squid (Todarodes pacificus) Slices During Brining Process

  Nak Hun Lee, Min Park, Jin-Hong Park, Ye-Won Yin, Sang-Yup Oh, Hyung-Yong Cho

  Food Engineering Progress :: Vol.24 No.4 pp.251-260

  DOI:https://doi.org/10.13050/foodengprog.2020.24.4.251

  Open abstract

• Non-Additive Effects of Rice Flour Blends Prepared Using Korean Rice Cultivars with Different Amylose Contents

  Eun-Mi Hong, Shin-Joung Rho, Yong-Ro Kim

  Food Engineering Progress :: Vol.24 No.4 pp.261-268

  DOI:https://doi.org/10.13050/foodengprog.2020.24.4.261

  Open abstract

• Microbial Changes and Quality Properties of Commercial Cold Brew Coffee by Cold Drip Method During Storage Period

  Se Hyun Park, Je Hee Yu, Da Yun Kim, Gwang Min Lee, Jin Won Kim, Jung-Kue Shin

  Food Engineering Progress :: Vol.24 No.4 pp.269-275

  DOI:https://doi.org/10.13050/foodengprog.2020.24.4.269

  Open abstract

• Optimizing of Eomuk Manufacturing Condition Utilizing Rice Material Using Response Surface Methodology

  Ha-Na Ra, Sa-Ra Park, Yong-Sik Cho, Young Hwang, Hyun-Wook Jang, Kyung-Mi Kim

  Food Engineering Progress :: Vol.24 No.4 pp.276-284

  DOI:https://doi.org/10.13050/foodengprog.2020.24.4.276

  Open abstract

• Amygdalin and Quality Characteristics of Maesil Chung by Different Cultivars of Maesil (Prunus mume)

  Hyun Woo Choi, Hyun-Seok Kim

  Food Engineering Progress :: Vol.24 No.4 pp.285-291

  DOI:https://doi.org/10.13050/foodengprog.2020.24.4.285

  Open abstract

• Rapid Production of Dried Sea Cucumber (Stichopus japonicus) Using Infrared Assisted Freeze Drying (IRAFD)

  Il-Shik Shin, Sung Hee Park

  Food Engineering Progress :: Vol.24 No.4 pp.292-298

  DOI:https://doi.org/10.13050/foodengprog.2020.24.4.292

  Open abstract

• Chemical Composition Affecting Physical Properties of Textured Vegetable Proteins

  Hwi Won Jung, Hyun Woo Choi, Hyun-Seok Kim

  Food Engineering Progress :: Vol.24 No.4 pp.299-308

  DOI:https://doi.org/10.13050/foodengprog.2020.24.4.299

  Open abstract

• Effect of Storage Temperature and Pressure Plate Treatment on Chemical Composition in Prunus mume Sugar Extracts

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

  Food Engineering Progress :: Vol.24 No.4 pp.309-316

  DOI:https://doi.org/10.13050/foodengprog.2020.24.4.309

  Open abstract

• Quality of Soy-Based Patties Using κ-Carrageenan and Methyl-Cellulose as Binders During Cold Storage Periods

  Jin Won Kim, Jehee Yu, Changuk Jeon, Jung-Kue Shin

  Food Engineering Progress :: Vol.24 No.4 pp.317-326

  DOI:https://doi.org/10.13050/foodengprog.2020.24.4.317

  Open abstract

• Evaluation of Stability and Antimicrobial Properties for a Bacteriocin from a Newly Isolated Lactobacillus gasseri G2

  Jong-Hui Kim, Eun-Seon Lee, Bu-Min Kim, Jun-Sang Ham, Mi-Hwa Oh

  Food Engineering Progress :: Vol.24 No.4 pp.327-335

  DOI:https://doi.org/10.13050/foodengprog.2020.24.4.327

  Open abstract

• Effect of High-Pressure Homogenization (Microfluidization) on the Physicochemical Properties of Maize Starch

  Eun-Jung Kang, Jae Kwon Lee

  Food Engineering Progress :: Vol.24 No.4 pp.336-342

  DOI:https://doi.org/10.13050/foodengprog.2020.24.4.336

  Open abstract

• Effect of Fungicide Treatment and Box Unit Wrapping in the Storage of Winter Kimchi Cabbage

  Jun Young Jeon, Sang Hyun Ha, Sung Gi Min, Eung Soo Han

  Food Engineering Progress :: Vol.24 No.4 pp.343-349

  DOI:https://doi.org/10.13050/foodengprog.2020.24.4.343

  Open abstract

• Partial Stack Cooling Storage Effects of Spring Kimchi Cabbage

  Eung Soo Han, Jun Young Jeon, Sung-Gi Min, Sanghyun Ha, Jong-Seok Hwang, Young-Keun Lee

  Food Engineering Progress :: Vol.24 No.4 pp.350-357

  DOI:https://doi.org/10.13050/foodengprog.2020.24.4.350

  Open abstract

• Properties of Antioxidant Activities and Volatile Flavor Compounds of Fermented Black Soybean Products by Soybean Cultivar

  Dong Sun Shin, Hye-young Park, Ji Young Park, Eun-yeong Sim, Hong-Sik Kim, Kwang-Ho Jeong, Hye Sun Choi

  Food Engineering Progress :: Vol.24 No.4 pp.358-365

  DOI:https://doi.org/10.13050/foodengprog.2020.24.4.358

  Open abstract

• Comparison of Quality Characteristics of Dried Sweet Potatoes From Korea, China, and Japan

  Young Hwang, Young Lan Son, Ha Yun Kim, Jung Hyun Lee, Hyung Woon Lee, Kyung Mi Kim, Hyun Wook Jang, Yong Sik Cho

  Food Engineering Progress :: Vol.24 No.4 pp.366-375

  DOI:https://doi.org/10.13050/foodengprog.2020.24.4.366

  Open abstract

• Effect of LDPE Film Packaging in the Long-Term Storage of Spring Kimchi Cabbage

  Sung-Gi Min, Jun-Young Jeon, Sanghyun Ha, Eung Soo Han

  Food Engineering Progress :: Vol.24 No.4 pp.376-382

  DOI:https://doi.org/10.13050/foodengprog.2020.24.4.376

  Open abstract

• Determination of Optimum Culture Conditions and Screening of Bacterial Isolates from Kimchi for Fermentation of Turmeric (Curcuma longa L.)

  So Jung Youn, Gyeore Han, Gi Yeon Lee, Dong Ha Na, Hyungjae Lee

  Food Engineering Progress :: Vol.24 No.4 pp.383-388

  DOI:https://doi.org/10.13050/foodengprog.2020.24.4.383

  Open abstract