:: Food Engineering Progress ::

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Effects of Quality Characteristics and Antioxidant Activity on Yogurt Added With Cold Brew Liquid Coffee Containing Lactobacillus delbrueckii subsp. bulgaricus

Seung-Yong Lim

Food Engineering Progress :: Vol.26 No.1 pp.27-35

DOI:https://doi.org/10.13050/foodengprog.2022.26.1.27
Open abstract
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
Optimization of Compositions for Kombucha with Rubus coreanus

Su-Jeong Ryu, Chang-young Lee, Gyeong-Seok Kang, Sang-Gwan Kim, Seong-Hak Kim, Dong-Ho Seo

Food Engineering Progress :: Vol.25 No.2 pp.118-124

DOI:https://doi.org/10.13050/foodengprog.2021.25.2.118
Open abstract
Quality Characteristics of Nurungji Added with Barley Sprout Powder

Ju-Seon Park, Sung-Tae Kang

Food Engineering Progress :: Vol.25 No.1 pp.1-7

DOI:https://doi.org/10.13050/foodengprog.2021.25.1.1
Open abstract
Functional Ingredients and Antioxidant Activity of Korean Traditional Wild Simulated Ginseng Vinegar and Red Ginseng Vinegar

Chang Ho Ahn, Byung Wook Yang, Sung Kwon Ko

Food Engineering Progress :: Vol.25 No.1 pp.51-60

DOI:https://doi.org/10.13050/foodengprog.2021.25.1.51
Open abstract
Properties of Antioxidant Activities and Volatile Flavor Compounds of Fermented Black Soybean Products by Soybean Cultivar

Dong Sun Shin, Hye-young Park, Ji Young Park, Eun-yeong Sim, Hong-Sik Kim, Kwang-Ho Jeong, Hye Sun Choi

Food Engineering Progress :: Vol.24 No.4 pp.358-365

DOI:https://doi.org/10.13050/foodengprog.2020.24.4.358
Open abstract
Determination of Optimum Culture Conditions and Screening of Bacterial Isolates from Kimchi for Fermentation of Turmeric (Curcuma longa L.)

So Jung Youn, Gyeore Han, Gi Yeon Lee, Dong Ha Na, Hyungjae Lee

Food Engineering Progress :: Vol.24 No.4 pp.383-388

DOI:https://doi.org/10.13050/foodengprog.2020.24.4.383
Open abstract
Analysis of Nutritional Compositions and Antioxidant Activities of Salted Chinese Cabbage Based on Storage Conditions in Direct Refrigerator

Ji Hyun Park, Ha Yun Kim, JinSe Kim, Yong Sik Cho, Kyung Mi Kim, Hyun Wook Jang, Young Hwang

Food Engineering Progress :: Vol.24 No.3 pp.207-213

DOI:https://doi.org/10.13050/foodengprog.2020.24.3.207
Open abstract
Quality Characteristics of Beer with Pine Bark Extract

Ju-Seon Park, Sung-Tae Kang

Food Engineering Progress :: Vol.24 No.1 pp.38-44

DOI:https://doi.org/10.13050/foodengprog.2020.24.1.38
Open abstract
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
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