:: Food Engineering Progress ::

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Optimization of Extrusion Variables for Improving the Qualities of Textured Vegetable Protein with Green Tea Using Response Surface Methodology

Xuelian Ma, Bonyeob Gu, Gihyung Ryu

Food Engineering Progress :: Vol.22 No.1 pp.1-8

DOI:https://doi.org/10.13050/foodengprog.2018.22.1.1
Open abstract
Multi-response Optimization for Unfertilized Corn Silk Extraction Against Phytochemical Contents and Bio-activities

Ji Eun Lim, Sun Lim Kim, Hyeon Jung Kang, Woo Kyoung Kim, Myung Hwan Kim

Food Engineering Progress :: Vol.21 No.3 pp.256-266

DOI:https://doi.org/10.13050/foodengprog.2017.21.3.256
Open abstract
A Study on the Utilization of By-products from Honeyed Red Ginseng: Optimization of Total Ginsenoside Extraction Using Response Surface Methodology

Eui-Seok Lee, Kwan-Mo You, Sun-Young Kim, Ka-Soon Lee, Soo-Jin Park, Byeong-Seon Jeon, Jong-Tae Park, Soon-Taek Hong

Food Engineering Progress :: Vol.21 No.1 pp.79-87

DOI:https://doi.org/10.13050/foodengprog.2017.21.1.79
Open abstract
Optimization of Preparation Method for Amorphous Granular Potato Starch Using Ethanol

Hui-yun Kim, Chang-Nam Kim, Sung-Won Choi, Byung-Yong Kim, Moo-Yeol Baik

Food Engineering Progress :: Vol.20 No.3 pp.247-252

DOI:https://doi.org/10.13050/foodengprog.2016.20.3.247
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Optimization of Brown Rice Replacement Ratio and Superheated Steam Conditions in Production of Extruded Snacks for Infants Using Response Surface Methodology

Bum-Soo Ko, Jun-Kyu Park, Si-Yeon Lee, Mi-Yeon Lee, Eun-Kyoung Jo, Jae-Kwon Lee

Food Engineering Progress :: Vol.19 No.4 pp.399-402

DOI:https://doi.org/10.13050/foodengprog.2015.19.4.399
Open abstract
Study for the Optimal Extraction Processing Condition of Anthocyanin from Bokbunja by Enzymatic Treatment

Hee-Sun Kim, Woo-Young Choi, Won-Suk Kim, Myung-Hwan Kim

Food Engineering Progress :: Vol.19 No.1 pp.62-69

DOI:https://doi.org/10.13050/foodengprog.2015.19.1.62
Open abstract
Optimization of Cationic Corn Starch Production by Using Response Surface Methodology

Seok-Cheol Cho^*, Hae-hun Shin

Food Engineering Progress :: Vol.17 No.2 pp.143-150

DOI:https://doi.org/10.13050/foodengprog.2013.17.2.143
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