Volume.22 No.3 August 2018

• Prevalence of Foodborne Pathogens on Cheeses Made from Farmstead Milk Processing Plants in Korea

  Jeeyeon Lee, Kyeonga Jang, Soomin Lee, Jimyeong Ha, Heeyoung Lee, Sejeong Kim, Yukyung Choi, Hyemin Oh, Yohan Yoon

  Food Engineering Progress :: Vol.22 No.3 pp.203-207

  DOI:https://doi.org/10.13050/foodengprog.2018.22.3.203

  Open abstract

• The Preparation of Crystalline O-D-Mannopyranosyl-(1→4)-O-D-Glucopyranosyl-(1→4)-D-Mannopyranose (MGM) from Konjac Glucomannan Using Xylogone sphaerospora β-mannanase System and Candida guilliermondii Fermentation

  Gwi Gun Park

  Food Engineering Progress :: Vol.22 No.3 pp.208-213

  DOI:https://doi.org/10.13050/foodengprog.2018.22.3.208

  Open abstract

• Physicochemical Properties of Extruded Aquatic Pellets at Various Conditions

  Xuelian Ma, Bon-Yeob Gu, Tie Jin, Jin-Hyung Yoo, Mi-Hwan Kim, Gi-Hyung Ryu

  Food Engineering Progress :: Vol.22 No.3 pp.214-219

  DOI:https://doi.org/10.13050/foodengprog.2018.22.3.214

  Open abstract

• The Effect of Corn Flour Addition on the Physico-chemical Properties of Extruded Cassava Starch

  Laureat Taffoti Tatsabong, Gi-Hyung Ryu

  Food Engineering Progress :: Vol.22 No.3 pp.220-227

  DOI:https://doi.org/10.13050/foodengprog.2018.22.3.220

  Open abstract

• Effect of Salinity of Fermented Squid Sauce on Physicochemical Properties and Sensory Test

  Honggyun Kim, SangYoon Lee, Junggyu Lee, YunJung Lee, Youngjae Cho, Mi-Jung Choi

  Food Engineering Progress :: Vol.22 No.3 pp.228-234

  DOI:https://doi.org/10.13050/foodengprog.2018.22.3.228

  Open abstract

• The Effect of 4-weeks’ Alcohol Supplementation on the Muscle Atrophy in Rat

  Sanghoon Bae, Sunghwan No, Jaeyong Park, Youngju Song

  Food Engineering Progress :: Vol.22 No.3 pp.235-241

  DOI:https://doi.org/10.13050/foodengprog.2018.22.3.235

  Open abstract

• Quality Characteristics of Horse Oil Extracted by Hot Water with Adding Green Tea Leaves

  Dong-Wan Hong, Ji-Yeon Chun

  Food Engineering Progress :: Vol.22 No.3 pp.242-247

  DOI:https://doi.org/10.13050/foodengprog.2018.22.3.242

  Open abstract

• Sterilization Effect on Black- and White Pepper by Intense Pulsed Light with Tubular-shaped Treatment Chamber

  Jihyun Park, Gwangmin Lee, Jin Won Kim, Gyeong Mi Lee, Jung-Kue Shin

  Food Engineering Progress :: Vol.22 No.3 pp.248-255

  DOI:https://doi.org/10.13050/foodengprog.2018.22.3.248

  Open abstract

• Process Optimization of Solid-phase Fermentation of Cordyceps militaris with Germinated Soybean Using Lactobacillus plantarum KCB001

  Hee Soo Cho, Sulhee Lee, Young-Seo Park

  Food Engineering Progress :: Vol.22 No.3 pp.256-263

  DOI:https://doi.org/10.13050/foodengprog.2018.22.3.256

  Open abstract

• Effect of the Water Content in Rice Cake and Acid Concentration of Acidulant on the Acid Soaking Characteristic of Rice Cakes for Tteokbokki

  Hwabin Jung, Chae Rin Yu, Hyeon Woo Park, Gu Sik Chung, Kyung Mi Kim, Gwi Jung Han, Won Byong Yoon

  Food Engineering Progress :: Vol.22 No.3 pp.264-271

  DOI:https://doi.org/10.13050/foodengprog.2018.22.3.264

  Open abstract

• Optimization of Kimchi Seasoning Based on Commercial Kimchi Perception Survey as Evaluated by Jeollabukdo Female Consumers

  Honggyun Kim, Myeongjun Kim, Heajung Chung

  Food Engineering Progress :: Vol.22 No.3 pp.272-278

  DOI:https://doi.org/10.13050/foodengprog.2018.22.3.272

  Open abstract