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| 1 |
Physicochemical Properties of Cookies Incorporated with Strawberry Powder
Lee, Jun Ho;Ko, Jong Cheul;
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Korean Society for Industrial Food Engineering
, v.13, no.2, pp.79-84,
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| 2 |
Preparation and Physicochemical Characteristics of Anchovy Hydrolysates Produced by High Hydrostatic Pressure and Enzymatic Hydrolysis Treatment
Kim, Min-Ji;NahmGung, Bae;Kim, Bok-Nam;Lee, Soo-Jeong;Kim, Chul-Jin;Cho, Yong-Jin;Kim, Chong-Tai;
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Korean Society for Industrial Food Engineering
, v.13, no.2, pp.85-91,
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| 3 |
Investigation of Functional Ingredients from Onion According to the Extraction Methods, Heat Treatment, and Storage Period
Park, Hoon;Oyunzul, Ganbud;Suh, Sung-Who;Park, Young-Seo;Jang, Jae-Kweon;Chung, Myong-Soo;Choi, Young Jin;Shim, Kun-Sub;
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Korean Society for Industrial Food Engineering
, v.13, no.2, pp.92-98,
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| 4 |
Physicochemical Properties and Consumer Acceptance of Tofu Incorporated with Yakong
Lee, Jun Ho;Han, Ji Yoon;
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Korean Society for Industrial Food Engineering
, v.13, no.2, pp.99-104,
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| 5 |
Physicochemical Properties of Salicornia herbacea Powder as Influenced by Drying Methods
Kim, Hui Jeong;Lee, Jun Ho;
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Korean Society for Industrial Food Engineering
, v.13, no.2, pp.105-109,
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| 6 |
Quality Changes of Gochujang Incorporated with Strawberry Puree during Aging
Kim, Hui Jeong;Lee, Jun Ho;
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Korean Society for Industrial Food Engineering
, v.13, no.2, pp.110-116,
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| 7 |
Detection of Spoilage Odors in Beef Using R-index and Pseudomonas Growth during Storage
Byeon, Ko Eun;Park, Han Jo;An, Soo Rim;Hong, Kwang Won;Min, Sang Gi;Chung, Ku Young;Won, Kee Hoon;Lee, Seung Ju;
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Korean Society for Industrial Food Engineering
, v.13, no.2, pp.117-121,
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| 8 |
Ultraviolet Inactivation of Escherichia coli in Stainless Steel Cups
Mok, Chulkyoon;Lee, Nam-Hoon;
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Korean Society for Industrial Food Engineering
, v.13, no.2, pp.122-129,
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| 9 |
Wine Production Using Osmotic Solution from Dried Mango Process
Garcia, Annalene S.;Park, Jae-Ho;Jeong, Hyung-Jin;Park, Youn-Moon;Chung, Koo-Min;Lee, Jong-Hwa;
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Korean Society for Industrial Food Engineering
, v.13, no.2, pp.130-137,
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| 10 |
Adsorption Characteristic of Brownish Dark Colored Compounds from the Hot Water Extract of Auricularia auricula Fruit Body
Kim, Hyeon-Min;Hur, Won;Lim, Kun Bin;Lee, Shin-Young;
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Korean Society for Industrial Food Engineering
, v.13, no.2, pp.138-146,
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| 11 |
Extraction of Quercetin and Its Glucosides from Onion Edible Part Using Solvent Extraction and Various Extraction Assisting Methods
Jin, Eun Young;Park, Young-Seo;Jang, Jae Kweon;Chung, Myong-Soo;Park, Hoon;Shim, Kun-Sub;Choi, Young Jin;
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Korean Society for Industrial Food Engineering
, v.13, no.2, pp.147-153,
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| 12 |
Changes in GABA Content of Selected Specialty Rice After Germination
Choi, Youngmin;Jeon, Geonuk;Kong, Suhyun;Lee, Junsoo;
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Korean Society for Industrial Food Engineering
, v.13, no.2, pp.154-158,
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| 13 |
pH, Moisture, Solid, Total Sugar, Amylose, Viscosity, Spreadability and Color of Puffed Rice Powder Added Tarakjuk
Kim, Ji-Young;Kim, Ju Bong;Yi, Young Hyoun;
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Korean Society for Industrial Food Engineering
, v.13, no.2, pp.159-163,
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