Volume.25 No.4 November 2021

• Rapid Extraction of Bacteriocins using Aqueous Two-Phase System: A Literature Review

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

  Food Engineering Progress :: Vol.25 No.4 pp.289-296

  DOI:https://doi.org/10.13050/foodengprog.2021.25.4.289

  Open abstract

• An Overview on the Research Advance and Market Status of Muscle Function-Enhancing Foods

  Seungmin Yu, Heyjeong Park, Changhee Kim, Yu Kyong Woo, Jae-Kwan Hwang, Wooki Kim

  Food Engineering Progress :: Vol.25 No.4 pp.297-304

  DOI:https://doi.org/10.13050/foodengprog.2021.25.4.297

  Open abstract

• Gluco-Oligosaccharides from Weissella cibaria as Potential Prebiotics

  Jisun Park, Young-Seo Park

  Food Engineering Progress :: Vol.25 No.4 pp.305-312

  DOI:https://doi.org/10.13050/foodengprog.2021.25.4.305

  Open abstract

• Taste Supplementation of Low-Salinity Kimchi

  Ki-Eui Lee, Ha-Yull Chung

  Food Engineering Progress :: Vol.25 No.4 pp.313-317

  DOI:https://doi.org/10.13050/foodengprog.2021.25.4.313

  Open abstract

• A Research on the Diversity and Enzyme Productivity of the Salt-Resistant Microorganisms Isolated from the Nakdong River Estuary Wetland for the Search of Fermentation Strains

  Yong-Jik Lee, Dariimaa Ganbat, Ga Eul Jeong, YuJeong Yeom, Bo Gyeong Choi, Gi-Seob Hong, Mi-Hwa Park, You-Jung Jung, Kee-Sun Shin, Sang-Jae Lee

  Food Engineering Progress :: Vol.25 No.4 pp.318-324

  DOI:https://doi.org/10.13050/foodengprog.2021.25.4.318

  Open abstract

• Fermentation of Germinated Green Coffee Bean with Bifidobacteria

  Yeokyeong Kim, Deok-Young Jhon

  Food Engineering Progress :: Vol.25 No.4 pp.325-330

  DOI:https://doi.org/10.13050/foodengprog.2021.25.4.325

  Open abstract

• Quality and Sensory Characteristics of Vegetable Tteokgalbi by Different Cooking Methods

  Je Hee Yu, Jung-Kue Shin

  Food Engineering Progress :: Vol.25 No.4 pp.331-337

  DOI:https://doi.org/10.13050/foodengprog.2021.25.4.331

  Open abstract

• Development and Characterization of Mudfish-Tteokgalbi Supplemented with Radish Greens

  Ji Young You, Jinlong Chen, Jong Jun Lim, Ji In Park, Seo Jun Baek, Joon Ho Choi

  Food Engineering Progress :: Vol.25 No.4 pp.338-346

  DOI:https://doi.org/10.13050/foodengprog.2021.25.4.338

  Open abstract

• Analysis of Quality Properties, Microbial Stability, and Biodegradability of Biodegradable Containers Made of Pork Skin Gelatin

  Sol-Hee Lee, Chang-Hwan Jeong, Yu-Mi Oh, Hack-Youn Kim

  Food Engineering Progress :: Vol.25 No.4 pp.347-353

  DOI:https://doi.org/10.13050/foodengprog.2021.25.4.347

  Open abstract

• Effect of Mushroom-Garlic Mixed Extract on Bioactivity and Immune Enhancement

  Jun Youn Sohn, Haeng Yo Na, Jeong Sun Sohn

  Food Engineering Progress :: Vol.25 No.4 pp.354-361

  DOI:https://doi.org/10.13050/foodengprog.2021.25.4.354

  Open abstract

• The Effect of the Probiotics Mixture of Bifidobacterium Animalis ssp. Lactis and Lactobacillus rhamnosus on Obesity in High-Fat Diet-Induced Mice

  Ha Yoon Kim, Su Min Kang, Hyun Kyung Kim, Eun Young Kang, Gwang-woong Go

  Food Engineering Progress :: Vol.25 No.4 pp.362-368

  DOI:https://doi.org/10.13050/foodengprog.2021.25.4.362

  Open abstract

• Physicochemicla Porperties of Carassius carassius and C. cuvieri Based on Years

  Gye-Woong Kim, Sung-Duck Joe, Hack-Youn Kim

  Food Engineering Progress :: Vol.25 No.4 pp.369-374

  DOI:https://doi.org/10.13050/foodengprog.2021.25.4.369

  Open abstract

• Optimization of Manufacturing Conditions for Dried Sweet Pumpkin Using Response Surface Methodology (RSM)

  Jung Mu Song, Ha Yun Kim, Hyun Wook Jang, Yong Sik Cho, Young Hwang

  Food Engineering Progress :: Vol.25 No.4 pp.375-383

  DOI:https://doi.org/10.13050/foodengprog.2021.25.4.375

  Open abstract

• Quality Characteristics of Hot Air Dried Potato Flakes According to Storage Conditions of High Relative Humidity and Various Temperature Conditions

  Jung-Hyun Nam, Ji-Yeon Chun

  Food Engineering Progress :: Vol.25 No.4 pp.384-390

  DOI:https://doi.org/10.13050/foodengprog.2021.25.4.384

  Open abstract

• Antioxidant and Anti-Inflammatory Effects of Peucedanum japonicum Grown in the Plant Factory with Artificial Lights

  Si Hyun Kim, Eun Byeol Lee, Ji Su Kim, Ji Hye Choi, Un Yul Jeong, Heo Jeong Wook, Chang Ki Shim, Sung Hyen Lee

  Food Engineering Progress :: Vol.25 No.4 pp.391-400

  DOI:https://doi.org/10.13050/foodengprog.2021.25.4.391

  Open abstract

• Development of Dry Aging Period Shortening with Radio Frequency

  Jinse Kim, Jae Yong Son, Dong Soo Choi, Yong Hoon Kim, Chun Wan Park

  Food Engineering Progress :: Vol.25 No.4 pp.401-409

  DOI:https://doi.org/10.13050/foodengprog.2021.25.4.401

  Open abstract

• Changes of Qualities of Onion Flakes During Storage Period Using Different Temperatures

  Duri Kim, Ji-Yeon Chun

  Food Engineering Progress :: Vol.25 No.4 pp.410-418

  DOI:https://doi.org/10.13050/foodengprog.2021.25.4.410

  Open abstract

• Development of Flavor Evaluation Item in Yakju

  Ye Seul Kwon, Jin Ah Jeon, Seok Tae Jeong, Han Seok Choi, Ji Eun Kang

  Food Engineering Progress :: Vol.25 No.4 pp.419-427

  DOI:https://doi.org/10.13050/foodengprog.2021.25.4.419

  Open abstract

• Quality Characteristics of Emulsion Chicken Breast Sausages with Protaetia brevitarsis Larvae Powder

  Ji-Yong Hyun, Jung-Hyun Nam, Du-ri Kim, Ji-Yeon Chun

  Food Engineering Progress :: Vol.25 No.4 pp.428-435

  DOI:https://doi.org/10.13050/foodengprog.2021.25.4.428

  Open abstract

• Characteristics of Free Amino Acids and Fatty Acids from Protaetia brevitarsis seulensis Larvae by Different Extraction Techniques

  Tae-Eun Kim, Yong-Jin Cho

  Food Engineering Progress :: Vol.25 No.4 pp.436-441

  DOI:https://doi.org/10.13050/foodengprog.2021.25.4.436

  Open abstract