:: Food Engineering Progress ::

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Functional Assessment of Complex Composition Based on Achyranthes japonica Nakai

Soon Sung Kwon, Seon Kang Choi, Joo Doo Kuen, Jin Won Lee, Shin Se Cheol, Hye Lim Choi, Yeong Seon Oh, Eun Soo Seong

Food Engineering Progress :: Vol.23 No.2 pp.104-111

DOI:https://doi.org/10.13050/foodengprog.2019.23.2.104
Open abstract
Polyphenolic Profile of Fermented Houttuynia cordata Thunb. and Overall Contribution to Antioxidant and Lipolytic Activities

Soo Jung Lee, Wensi Hu, Eun Jung Lee, Jin Young Choi, Ok Kyung Koo

Food Engineering Progress :: Vol.22 No.4 pp.295-303

DOI:https://doi.org/10.13050/foodengprog.2018.22.4.295
Open abstract
Effect of Extraction Methods on Flavoring Compounds and Antioxidant Activity of Extracts from Cinnamon (Cinnamomum cassia Blume)

Jaeyoon Cha, Chong-Tai Kim, Yong-Jin Cho

Food Engineering Progress :: Vol.22 No.4 pp.304-308

DOI:https://doi.org/10.13050/foodengprog.2018.22.4.304
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
Effects of Extrusion Process Variables on the Physicochemical Characteristics of Extruded Biji

Sang-Hyun Cheong, Kyung-Tae Kwon, Gi-Hyung Ryu

Food Engineering Progress :: Vol.22 No.1 pp.50-58

DOI:https://doi.org/10.13050/foodengprog.2018.22.1.50
Open abstract
Effect of Germination and Roasting Treatment on the Quality Characteristics and Antioxidant Properties of Black Soybean Flours

Koan Sik Woo, Ji Hae Lee, Byong Won Lee, Yu Young Lee, Byoung Kyu Lee, Hyun-Joo Kim

Food Engineering Progress :: Vol.22 No.1 pp.75-84

DOI:https://doi.org/10.13050/foodengprog.2018.22.1.75
Open abstract
Comparison of Total Phenolics, Total Flavonoids Contents, and Antioxidant Capacities of an Apple Cultivar (Malus domestica cv. Fuji) Peel Powder Prepared by Different Powdering Methods

So Jung Youn, Jin-Kyu Rhee, Hyungjae Lee

Food Engineering Progress :: Vol.21 No.4 pp.326-331

DOI:https://doi.org/10.13050/foodengprog.2017.21.4.326
Open abstract
Quality Characteristics and Antioxidant Activities of Macaron with Cabbage Powder

Ki-Ju Kim

Food Engineering Progress :: Vol.21 No.4 pp.367-374

DOI:https://doi.org/10.13050/foodengprog.2017.21.4.367
Open abstract
Proximate Analysis and Antioxidant Activity of Cultivated Wild Panax ginseng

Geun Lee, Gwang-Su Choi, Ju-Yeol Lee, So-Jung Yun, Wooki Kim, Hyungjae Lee, Moo-Yeol Baik, Jae-Kwan Hwang

Food Engineering Progress :: Vol.21 No.3 pp.208-214

DOI:https://doi.org/10.13050/foodengprog.2017.21.3.208
Open abstract
Analysis of Physicochemical Properties of Red Ginseng Powder Based on Particle Size

Hee Jeong Choi, Sang Yoon Lee, Jung Gyu Lee, Dong Hyeon Park, Jing Jing Bai, Byung-Joo Lee, Yoon-Sun Kim, Youngjae Cho, Mi-Jung Choi

Food Engineering Progress :: Vol.21 No.3 pp.225-232

DOI:https://doi.org/10.13050/foodengprog.2017.21.3.225
Open abstract
Antioxidant and Cytotoxic Activities of Hot Water and Ethanol Extracts From Caesalpinia sappan

Mi-Hye Park, Bumsik Kim

Food Engineering Progress :: Vol.21 No.3 pp.249-255

DOI:https://doi.org/10.13050/foodengprog.2017.21.3.249
Open abstract
Quality and Antioxidant Properties of Cookies Supplemented with Cabbage Powder

Yeong Mi Lee, Jun Ho Lee

Food Engineering Progress :: Vol.21 No.1 pp.93-98

DOI:https://doi.org/10.13050/foodengprog.2017.21.1.93
Open abstract
Physicochemical Properties of Ainsliaeaacerifolia Extract Microcapsules Using Native Starch and Citrate Starch

Ajeong Jeon, Tae Hoon Kim, Hyun-Seok Kim

Food Engineering Progress :: Vol.20 No.4 pp.285-292

DOI:https://doi.org/10.13050/foodengprog.2016.20.4.285
Open abstract
Physicochemical Properties and Antioxidant Activity of Cooked Rice Added with Korean Naked Oat (Avena Sativa L.)

Mi-Ja Lee, Yang-Kil Kim, Yu-Young Lee, Hyung-Soon Kim, Sik-won Choi, Kwang-Sik Lee, Woo-Duck Seo, Hyeon-Jung Kang, Ki-Do Park

Food Engineering Progress :: Vol.20 No.4 pp.328-333

DOI:https://doi.org/10.13050/foodengprog.2016.20.4.328
Open abstract
Quality Characteristics of Buckwheat Soksungjang and Factory-style Doenjang

Kyoung Kyu Kang, Song Yi Choi, Jin Sook Kim, Gi Chang Kim, Kyung Mi Kim, Dong Ryeol Baek

Food Engineering Progress :: Vol.20 No.4 pp.379-385

DOI:https://doi.org/10.13050/foodengprog.2016.20.4.379
Open abstract
Quality Assessment of Sweet Persimmon Over Room Temperature Distribution After Long-term Cold Storage and Antioxidant Activity of Byproducts

Sung Jin Park, Yumi Jo, Su Bi Lee, Jun Tae Kim

Food Engineering Progress :: Vol.20 No.4 pp.393-399

DOI:https://doi.org/10.13050/foodengprog.2016.20.4.393
Open abstract
Quality and Antioxidant Properties of Cookies Supplemented With Mulberry Leaf Powder

Jun Ho Lee

Food Engineering Progress :: Vol.20 No.4 pp.416-420

DOI:https://doi.org/10.13050/foodengprog.2016.20.4.416
Open abstract
Impact of Drying Temperature and Steaming Treatment on the Browning and Antioxidant Activity of Hot-air Dried Platycodon Grandiflorum

Ajeong Jeon, Youn-Moon Park, Hyun-Seok Kim

Food Engineering Progress :: Vol.20 No.3 pp.232-239

DOI:https://doi.org/10.13050/foodengprog.2016.20.3.232
Open abstract
Effect of the Roasting Intensity and Extraction Time of Coffee Bean on the Antioxidant Activity of Coffee Extract

Shin Jae Jo, Man-Jin In, Dong Chung Kim

Food Engineering Progress :: Vol.20 No.2 pp.165-169

DOI:https://doi.org/10.13050/foodengprog.2016.20.2.165
Open abstract
Physicochemical Characteristics and Antioxidant Activities of Cookies with Red Raspberry (Rubus crataegifolius)

Kyung Mi Yun, Ha Sook Chung

Food Engineering Progress :: Vol.20 No.1 pp.53-58

DOI:https://doi.org/10.13050/foodengprog.2016.20.1.53
Open abstract

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