Volume.25 No.1 February 2021

• Quality Characteristics of Nurungji Added with Barley Sprout Powder

  Ju-Seon Park, Sung-Tae Kang

  Food Engineering Progress :: Vol.25 No.1 pp.1-7

  DOI:https://doi.org/10.13050/foodengprog.2021.25.1.1

  Open abstract

• Tenderization and Quality Evaluation of Japanese Spanish Mackerel with W/O/W Double Emulsion Encapsulated Bromelain

  Guhyun Kang, Jiseon Lee, SangYoon Lee, Hyo Tae Kim, Eun Young Ko, Mi-Jung Choi

  Food Engineering Progress :: Vol.25 No.1 pp.8-17

  DOI:https://doi.org/10.13050/foodengprog.2021.25.1.8

  Open abstract

• Quality Characteristics of Yanggaeng Added With Neohesperidin Dihydrochalcone as Partial Replacement of Sucrose

  Gyeong A Jeong, Yang Kim, Chang Joo Lee

  Food Engineering Progress :: Vol.25 No.1 pp.18-23

  DOI:https://doi.org/10.13050/foodengprog.2021.25.1.18

  Open abstract

• Physicochemical and Texture Properties of Commercial Stick-Type Jelly

  Hye-Yoon Yi, Sun Kang, Ji-Yeon Chun

  Food Engineering Progress :: Vol.25 No.1 pp.24-33

  DOI:https://doi.org/10.13050/foodengprog.2021.25.1.24

  Open abstract

• Nitrogen Fertilization and Physiological Disorders of Spring Kimchi Cabbage During Cold Storage

  Sung-gi Min, Sanghyun Ha, Jun young Jeon, Hoseong Park, Eung Soo Han

  Food Engineering Progress :: Vol.25 No.1 pp.34-42

  DOI:https://doi.org/10.13050/foodengprog.2021.25.1.34

  Open abstract

• Effect of Milling on the Pasting Properties and Storage Stability of Dry-Milled Rice Flour

  Youngje Jo, Areum Chun, Eun-Yeong Sim, Hye-Young Park, Ji-Eun Kwak, Mi-Jung Kim, Choon-Ki Lee, Yong Hee Jeon

  Food Engineering Progress :: Vol.25 No.1 pp.43-50

  DOI:https://doi.org/10.13050/foodengprog.2021.25.1.43

  Open abstract

• Functional Ingredients and Antioxidant Activity of Korean Traditional Wild Simulated Ginseng Vinegar and Red Ginseng Vinegar

  Chang Ho Ahn, Byung Wook Yang, Sung Kwon Ko

  Food Engineering Progress :: Vol.25 No.1 pp.51-60

  DOI:https://doi.org/10.13050/foodengprog.2021.25.1.51

  Open abstract

• Bioactivity Changes of Non-Germinated Pungsannamul-kong According to Roasting Conditions

  Bo-Young Lee, Young-Eun Lee

  Food Engineering Progress :: Vol.25 No.1 pp.61-69

  DOI:https://doi.org/10.13050/foodengprog.2021.25.1.61

  Open abstract

• The Effect of Cooking Water on Sensory Property and Consumer Preference of Korean Menu

  Hee Jung Park, Hye Ran Lee

  Food Engineering Progress :: Vol.25 No.1 pp.70-76

  DOI:https://doi.org/10.13050/foodengprog.2021.25.1.70

  Open abstract