:: Food Engineering Progress ::

Journal Search Engine

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
Anti-Obesity and Anti-Inflammatory Effects of the Desalted Salicornia europaea L. Fermented by Bacillus velezensis K26

Hyunjin Lee, Wooki Kim, Sungho Jang, Myung-Ji Seo

Food Engineering Progress :: Vol.25 No.3 pp.169-177

DOI:https://doi.org/10.13050/foodengprog.2021.25.3.169
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
Antioxidant and Anti-inflammatory Activities in Freeze-dried and Hot Air-dried Aronia (Aronia melanocarpa) Extracts

Mi-Hye Park, Bumsik Kim

Food Engineering Progress :: Vol.22 No.4 pp.315-320

DOI:https://doi.org/10.13050/foodengprog.2018.22.4.315
Open abstract

Copyright © Korean Society for Food Engineering. All rights reserved.
Rm 4101 809gwan Chung-Ang University 4726 Seodong-daero, Daedeok-myeon, Anseong-si, Gyeonggi-do 456-756, Korea.