Volume.23 No.1 February 2019

• Effects of Plant Ingredients on Physicochemical Properties of Extruded Fish Feed

  Xuelian Ma, The-Thiri Maung, Tie Jin, Jin-Hyung Yoo, Mi-Hwan Kim, Gi-Hyung Ryu

  Food Engineering Progress :: Vol.23 No.1 pp.1-6

  DOI:https://doi.org/10.13050/foodengprog.2019.23.1.1

  Open abstract

• Effect of Hypotonic and Hypertonic Solution on Brining Process for Pork Loin Cube: Mass Transfer Kinetics

  Min Park, Nak Hun Lee, Ye-Won In, Sang-Yup Oh, Hyung-Yong Cho

  Food Engineering Progress :: Vol.23 No.1 pp.7-15

  DOI:https://doi.org/10.13050/foodengprog.2019.23.1.7

  Open abstract

• Study on the Management of Mix Proportioning for the Military Hardtack by Nutritional Components Analysis

  Donghun Lee, Minhong Jeong, Ji Eun Byun, Kwang-Geun Lee

  Food Engineering Progress :: Vol.23 No.1 pp.16-21

  DOI:https://doi.org/10.13050/foodengprog.2019.23.1.16

  Open abstract

• Changes in 2,6-dimethoxy-1,4-benzoquinone and Water Extractable Arabinoxylan Content of Wheat Germ Extract by Enzyme Treatment

  Jae-Kang Lee, Jung-Hun Lee, Yong-Hyun Choi, Yong-Seok Choi, Gi-Hyung Ryu

  Food Engineering Progress :: Vol.23 No.1 pp.22-29

  DOI:https://doi.org/10.13050/foodengprog.2019.23.1.22

  Open abstract

• Effects of Quality and Sensory Characteristics of Yogurt Added with Tagatose

  Dong-Eun Sung, Seung-Yong Lim

  Food Engineering Progress :: Vol.23 No.1 pp.30-38

  DOI:https://doi.org/10.13050/foodengprog.2019.23.1.30

  Open abstract

• Sensory Characteristics of Enzymatically Hydrolyzed Isolated Soy Protein by Descriptive Analysis

  Jinseon Kim, Jung-Kue Shin

  Food Engineering Progress :: Vol.23 No.1 pp.39-46

  DOI:https://doi.org/10.13050/foodengprog.2019.23.1.39

  Open abstract

• Preparation of Carbon Source for Modified MRS Medium and Antibacterial Activity of Bacteriocin from L. plantarum

  DaJung Yu, GwiGun Park

  Food Engineering Progress :: Vol.23 No.1 pp.47-54

  DOI:https://doi.org/10.13050/foodengprog.2019.23.1.47

  Open abstract

• Effect of Pallet Size Modified Atmosphere Packaging Using Polyamide Film and Linear Low Density Polyethylene Film on the Shelf Life of Strawberries

  Jinse Kim, Hyun Kyung Jung, So Young Nam, Jae Yong Son, Seok Ho Park, Dong Soo Choi, Yong Hoon Kim, Soo Jang Lee, Chun Wan Park

  Food Engineering Progress :: Vol.23 No.1 pp.55-61

  DOI:https://doi.org/10.13050/foodengprog.2019.23.1.55

  Open abstract

• Physicochemical Properties and Sensory Evaluation of Meat Analog Mixed With Different Liquid Materials as an Animal Fat Substitute

  Honggyun Kim, Junhwan Bae, Gihyun Wi, Hyo Tae Kim, Youngjae Cho, Mi-Jung Choi

  Food Engineering Progress :: Vol.23 No.1 pp.62-68

  DOI:https://doi.org/10.13050/foodengprog.2019.23.1.62

  Open abstract

• Effect of Blanching Condition on the Physicochemical Properties of Burdock, Lotus Root, and Garlic Scape

  Su-In Hwang, Young Chan Yun, Eun-Jung Lee, Geun-Pyo Hong

  Food Engineering Progress :: Vol.23 No.1 pp.69-75

  DOI:https://doi.org/10.13050/foodengprog.2019.23.1.69

  Open abstract