Volume.23 No.3 August 2019

• Electrical Properties for the Optimal Ohmic Heating of Vegetable Foodstuffs

  Won-Il Cho, Sang-Hoon Song

  Food Engineering Progress :: Vol.23 No.3 pp.155-163

  DOI:https://doi.org/10.13050/foodengprog.2019.23.3.155

  Open abstract

• Degradation of Simulated Residual Surfactants and Dishwashing Detergents by Dielectric Barrier Discharge Plasma

  Taehoon Lee, Pradeep Puligundla, Chulkyoon Mok

  Food Engineering Progress :: Vol.23 No.3 pp.164-170

  DOI:https://doi.org/10.13050/foodengprog.2019.23.3.164

  Open abstract

• Degradation of Benzo[α]pyrene in Roasted Oil Seeds by Corona Discharge Plasma Jet

  Taehoon Lee, Pradeep Puligundla, Chulkyoon Mok

  Food Engineering Progress :: Vol.23 No.3 pp.171-177

  DOI:https://doi.org/10.13050/foodengprog.2019.23.3.171

  Open abstract

• Physicochemical Property of Biopolymer Produced from Bacillus polymyxa YU-101

  Jae-Kweon Jang

  Food Engineering Progress :: Vol.23 No.3 pp.178-185

  DOI:https://doi.org/10.13050/foodengprog.2019.23.3.178

  Open abstract

• Physicochemical Properties of Puffed Snack Using Pellet Added with Ginseng Powder

  Dong Hyeon Park, Hayeong Jeong, Mi-Jung Choi, Youngjae Cho

  Food Engineering Progress :: Vol.23 No.3 pp.186-192

  DOI:https://doi.org/10.13050/foodengprog.2019.23.3.186

  Open abstract

• Isolation and Physicochemical Properties of Rice Starch from Rice Flour using Protease

  ReeJae Kim, Jiwon Oh, Hyun-Seok Kim

  Food Engineering Progress :: Vol.23 No.3 pp.193-199

  DOI:https://doi.org/10.13050/foodengprog.2019.23.3.193

  Open abstract

• Effects of Periodic Visiting Education Support on the Sanitation Management of Foodservice Facilities for Children in the Local Small City: A Focus on the Yecheon-gun Area

  Hye-Jin Pak, Chan-Ick Cheigh

  Food Engineering Progress :: Vol.23 No.3 pp.200-208

  DOI:https://doi.org/10.13050/foodengprog.2019.23.3.200

  Open abstract

• Bioconversion of Isoflavone and Soyasaponin in the Fermentation of Soy Embryo Using Lactic Acid Bacteria

  Mi Ja Lee, Song Yi Park, Kwang sik Lee, Hyun young Kim, Ji Eun Ra, Hyeon Mi Ham

  Food Engineering Progress :: Vol.23 No.3 pp.209-216

  DOI:https://doi.org/10.13050/foodengprog.2019.23.3.209

  Open abstract

• Study on Instant Fish Cake Noodle Manufacturing Techniques Using Ultra-fine Powdered Kelp

  Yoo-Jin Park, Se-Jong Kim, Myung-Ryun Han, Moon-Jeong Chang, Myung-Hwan Kim

  Food Engineering Progress :: Vol.23 No.3 pp.217-222

  DOI:https://doi.org/10.13050/foodengprog.2019.23.3.217

  Open abstract

• Brewing Characteristics of Wickerhamomyces anomalus SC-1 Isolated from Korean Traditional Nuruk

  Jin Hoon Choi, Gye Won Kim, Hee Yoon Lee, Cheon Seok Park, Jae-Yong Shim

  Food Engineering Progress :: Vol.23 No.3 pp.223-228

  DOI:https://doi.org/10.13050/foodengprog.2019.23.3.223

  Open abstract