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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
Open abstract
Quality Characteristics of the Fermented Angelica Leaves

Min-Young Heo, Ha-Yull Chung

Food Engineering Progress :: Vol.19 No.1 pp.14-20

DOI:https://doi.org/10.13050/foodengprog.2015.19.1.14
Open abstract
Analysis of Microflora and Volatile Flavor Components in Traditional Gochujang with Different Concentrations of Salt during Fermentation

Ock-Hee Byun, Jung-Min Park, Young-Seo Park, Dong-Hoon Bai

Food Engineering Progress :: Vol.18 No.4 pp.282-292

DOI:https://doi.org/10.13050/foodengprog.2014.18.4.282
Open abstract
Volatile Compounds in Takju (Rice Wine) using Different Types of Fermentation Starters

Sul-mee Lee, Hye-Young Han, Seung-Joo Lee

Food Engineering Progress :: Vol.18 No.4 pp.348-354

DOI:https://doi.org/10.13050/foodengprog.2014.18.4.348
Open abstract
Stability of Anthocyanin Pigment in Aronia Makgeolli

Seul-Ae Lee, Gye Won Kim, Eun-Sun재용 Hwang심, Jae-Yong Shim

Food Engineering Progress :: Vol.18 No.4 pp.374-381

DOI:https://doi.org/10.13050/foodengprog.2014.18.4.374
Open abstract
Preparation and Characterization of Black Garlic Wine

Jin Hee Kim, Ho Chang Son, Ji Young Shin, Sung Hoon Kim, Ji Young Yang

Food Engineering Progress :: Vol.18 No.3 pp.210-214

DOI:https://doi.org/10.13050/foodengprog.2014.18.3.210
Open abstract
Changes in Microflora and Flavor of Soy Sauce (Ganjang) According to the Salt Concentration

Deok-Hee Han, Jung-Min Park, Dong-Hoon Bai

Food Engineering Progress :: Vol.18 No.3 pp.248-255

DOI:https://doi.org/10.13050/foodengprog.2014.18.3.248
Open abstract
Characteristics of Fermented Curcuma as a Health Food Ingredient

Sung-Min Woo, Ha-Yull Chung

Food Engineering Progress :: Vol.18 No.2 pp.79-86

DOI:https://doi.org/10.13050/foodengprog.2014.18.2.79
Open abstract
Characteristics of Makgeolli Sul-dut by Pre-treatment of Rice and Koji

Jin-Ho Lee, Gye-Won Kim, Jae-Yong Shim

Food Engineering Progress :: Vol.18 No.1 pp.50-59

DOI:https://doi.org/10.13050/foodengprog.2014.18.1.50
Open abstract
Characterization of Fermentation Kinetics of Beer Made of Korean 6 Row-Barley

Wang June Kim^*, Ji Hyo Kim, Ji Hyun Kim, Seung Ju Lee, Kwang Won Hong, Young An Kwon, Jong-Chul Park

Food Engineering Progress :: Vol.17 No.3 pp.189-197

DOI:https://doi.org/10.13050/foodengprog.2013.17.3.189
Open abstract
Effect of Fermentation with Lactobacillus plantarum and Heat Processing on the Anti-oxidant Activity and Volatile Composition of Garlic

Gyo-Nam Kim^*, Eui-Su Kim, Ji-Hye Song, Ha-Yull Chung, Heon-Sang Jeong, Hae-Dong Jang

Food Engineering Progress :: Vol.16 No.4 pp.374-380

DOI:
Open abstract
Characteristics of Licorice Extracts Fermented by Lactobacillus acidophilus KCCM 32820

Jung Hoan Kim^*, Su Han Lee, Hee Jung Ryoo

Food Engineering Progress :: Vol.16 No.4 pp.399-402

DOI:
Open abstract
Development of an Efficient Phytin Production Process from Light Steep Water by Yeast Fermentation

Myoung-Dong Kim^*, Eun-Hee Park, Jong-Sub Lee, Sang-Jae Park, Yong-Jin Lee

Food Engineering Progress :: Vol.16 No.3 pp.278-282

DOI:
Open abstract