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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
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-Sun Hwang, 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