:: Food Engineering Progress ::

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Effects of Antioxidative Activity and Functional Components of Ginger (Zingiber Officinale Roscoe) Extract by Fermentation and Enzyme Treatment

Mi Jin Kim, Dong-Geon Nam, Jeong-sook Choe, Ae-jin Choi

Food Engineering Progress :: Vol.26 No.2 pp.112-118

DOI:https://doi.org/10.13050/foodengprog.2022.26.2.112
Open abstract
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
Fermentation of Germinated Green Coffee Bean with Bifidobacteria

Yeokyeong Kim, Deok-Young Jhon

Food Engineering Progress :: Vol.25 No.4 pp.325-330

DOI:https://doi.org/10.13050/foodengprog.2021.25.4.325
Open abstract
Brewing Characteristics of Saccharomyces cerevisiae HKFR18 Isolated from Kiwi Fruits (Actinidia chinensis)

Sang Won Baek, Gye Won Kim, Cheon-Seok Park, Jong-Youn Son, Jae-Yong Shim

Food Engineering Progress :: Vol.25 No.3 pp.197-204

DOI:https://doi.org/10.13050/foodengprog.2021.25.3.197
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
Effects of Aronia (Aronia melanocarpa) on the Sensory and Microbiological Properties of Nabak Kimchi During Fermentation

Su-Yeon Choi, Ju-Seon Park, Chang-Heon Jeong, Sung-Tae Kang

Food Engineering Progress :: Vol.24 No.3 pp.200-206

DOI:https://doi.org/10.13050/foodengprog.2020.24.3.200
Open abstract
The Compositional and Functional Properties of Kombucha: A Literature Review

Jae Young Kim, Hye Jung Shin, Hyungjin Lukas Kim, Hoon Park, Phil Kun Kim, Steven Park, Sae Hun Kim

Food Engineering Progress :: Vol.24 No.1 pp.1-14

DOI:https://doi.org/10.13050/foodengprog.2020.24.1.1
Open abstract
Enhancement of 1-Deoxynojirimycin Production by Optimizing the Conditions for Mulberry Leaf Extract Fermentation by Lactobacillus plantarum

Hyunjung Ok, Sulhee Lee, Young-Seo Park

Food Engineering Progress :: Vol.24 No.1 pp.23-30

DOI:https://doi.org/10.13050/foodengprog.2020.24.1.23
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
Effects of Quality Properties and Antioxidant Activity on Yogurt added with Tagatose and Barley

Seung-Yong Lim

Food Engineering Progress :: Vol.24 No.1 pp.45-53

DOI:https://doi.org/10.13050/foodengprog.2020.24.1.45
Open abstract
Quality Characteristics of the Fermented Mulberry Leaves

Kuk-Hwan Han, Ha-Yull Chung

Food Engineering Progress :: Vol.23 No.4 pp.251-257

DOI:https://doi.org/10.13050/foodengprog.2019.23.4.251
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
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
Process Optimization of Solid-phase Fermentation of Cordyceps militaris with Germinated Soybean Using Lactobacillus plantarum KCB001

Hee Soo Cho, Sulhee Lee, Young-Seo Park

Food Engineering Progress :: Vol.22 No.3 pp.256-263

DOI:https://doi.org/10.13050/foodengprog.2018.22.3.256
Open abstract
Optimization of Fermentation Condition for Onion Vinegar Using Acetobacter orientalis MAK88

Jin-A Lee, Sulhee Lee, Young-Seo Park

Food Engineering Progress :: Vol.21 No.4 pp.403-408

DOI:https://doi.org/10.13050/foodengprog.2017.21.4.403
Open abstract
Identification and Fermentation Characteristics of Lactic Acid Bacteria that Produce Soy Curd With Low Sour Taste

Su-In Kim, Min-Gi Jung, Seung-Min Lee, Moon-Sun Kang, Jong-Hwan Seong, Young-Geun Lee, Han-Soo Kim, Hun-Sik Chung, Dong-Seob Kim

Food Engineering Progress :: Vol.21 No.3 pp.242-248

DOI:https://doi.org/10.13050/foodengprog.2017.21.3.242
Open abstract
Effect of Millimeter Waves on Quality Characteristics of Cheonggukjang

Dong-Ho Seo , Mi-Seon Kim , Jun-Seok Kum

Food Engineering Progress :: Vol.21 No.2 pp.126-131

DOI:https://doi.org/10.13050/foodengprog.2017.21.2.126
Open abstract
Evaluation of Antimicrobial Activity of Steamed and Fermented Asparagus cochinchinenesis

Seung-Min Lee, Su-In Kim, Moon-Sun Kang, Chung-Yeol Lee, Dae-Youn Hwang, Hee-Sup Lee, Dong-Seob Kim

Food Engineering Progress :: Vol.21 No.2 pp.143-149

DOI:https://doi.org/10.13050/foodengprog.2017.21.2.143
Open abstract
Antimicrobial Activity and Characteristics of Asparagus Cochinchinensis Fermented With Lactic Acid Bacteria

Su-In Kim, Seung-Min Lee, Chung-Yeol Lee, Hong-Joo Son, Dae-Youn Hwang, Hee-sup Lee, Dong-Seob Kim

Food Engineering Progress :: Vol.20 No.4 pp.278-284

DOI:https://doi.org/10.13050/foodengprog.2016.20.4.278
Open abstract
Preparation of Sun-dried Salt Containing GABA by Co-crystallization of Fermentation Broth and Deep Sea Water

Bu-Young Choi, Seok-Cheol Cho

Food Engineering Progress :: Vol.19 No.4 pp.420-426

DOI:https://doi.org/10.13050/foodengprog.2015.19.4.420
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