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| 1 |
Quality Characteristics of Jochung by Analyzing Traditional Manufacturing Process
Yang, Hye-Jin;Son, Ji-Hye;Lee, Yang-Soon;Ryu, Gi-Hyung;
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Korean Society for Industrial Food Engineering
, v.13, no.4, pp.235-242,
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| 2 |
Improving Productivity of Pravastatin, HMG-CoA Reductase Inhibitor
Jeon, Dong-Soo;Bai, Dong-Hoon;
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Korean Society for Industrial Food Engineering
, v.13, no.4, pp.243-250,
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| 3 |
Effect of DIS Process on in vitro Physiological Functionality of Aloe vera Gel
Kim, Sung-A;Baek, Jin-Hong;Lee, Shin-Young;
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Korean Society for Industrial Food Engineering
, v.13, no.4, pp.251-261,
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| 4 |
Solvent Leaching Characteristics of Dark Brownish Pigment from Activated Charcoal used in Decolorization of Crude Polysaccharide from Auricularia auricula
Kim, Hyeon-Min;Hur, Won;Lee, Shin-Young;
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Korean Society for Industrial Food Engineering
, v.13, no.4, pp.262-268,
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| 5 |
Preparation of Seaweed Calcium Microparticles by Wet-grinding Process and their Particle Size Distribution Analysis
Han, Min-Woo;Youn, Kwang-Sup;
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Korean Society for Industrial Food Engineering
, v.13, no.4, pp.269-274,
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| 6 |
Identification of Vegetable Oil-added Sesame Oil by a Mass Spectrometer-based Electronic Nose
Son, Hee-Jin;Hong, Eun-Jeung;Ko, Sanghoon;Choi, Jin Young;Noh, Bong-Soo;
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Korean Society for Industrial Food Engineering
, v.13, no.4, pp.275-281,
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| 7 |
Isolation and Characterization of Dark Brownish Pigments from Fruit Body of Auricularia auricula
Kim, Hyeon-Min;Hur, Won;Lee, Shin-Young;
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Korean Society for Industrial Food Engineering
, v.13, no.4, pp.282-288,
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| 8 |
Quality Characteristics of Backsulgi with Dextrinized Rice
Doo, Hwa-Jin;Lee, Eun-Suk;Kim, Yong-Ro;Shim, Jae-Yong;
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Korean Society for Industrial Food Engineering
, v.13, no.4, pp.289-296,
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| 9 |
Development of Prediction Model for Sugar Content of Strawberry Using NIR Spectroscopy
Son, Jaeryong;Lee, Kangjin;Kang, Sukwon;Yang, Gilmo;Seo, Youngwook;
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Korean Society for Industrial Food Engineering
, v.13, no.4, pp.297-301,
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| 10 |
Volatile Analysis and Preference Measurement of Korean Black Raspberry Wines from Different Regions
Lee, Seung-Joo;Lee, Kwang-Geun;
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Korean Society for Industrial Food Engineering
, v.13, no.4, pp.302-307,
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| 11 |
Performance Evaluation of Rough Rice Low Temperature Drying Using Heat Pump
Kim, Hoon;Han, Jae-Woong;
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Korean Society for Industrial Food Engineering
, v.13, no.4, pp.308-313,
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| 12 |
Purification of Carp Serum Metallothionein Induced in Carp with Cadmium and Production of Polyclonal Antibody
Ryu, Hyung-Seok;Kang, Ho-Joon;Kim, Seul Ki;Kim, Namsoo;Kim, Woo-Yeon;
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Korean Society for Industrial Food Engineering
, v.13, no.4, pp.314-319,
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| 13 |
Combined Effects of Vital Gluten, Gum, Emulsifier, and Enzyme on the Properties of Rice Bread
Kim, Kyung-Eun;Lee, Young-Tack;
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Korean Society for Industrial Food Engineering
, v.13, no.4, pp.320-325,
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| 14 |
Purification of Antithrombotic Material from Auricularia auricular-judae Extracts and Its Antithrombotic Activity
Park, Young-Seo;Choi, Hyuk-Joon;Choi, Tae Hyun;
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Korean Society for Industrial Food Engineering
, v.13, no.4, pp.326-334,
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| 15 |
Investigation of Physical Property Change in Modified Corn Starch by Ultra Fine Pulverization
Han, Myung Ryun;Kim, Ae Jung;Chang, Moon Jeong;Lee, Soo Jeong;Kim, Hee Sun;Kim, Myung Hwan;
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Korean Society for Industrial Food Engineering
, v.13, no.4, pp.335-340,
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| 16 |
Development of Saengshik Beverage Products and Their Physico-chemical Properties
Lee, Ju-Yeon;Mok, Chulkyoon;
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Korean Society for Industrial Food Engineering
, v.13, no.4, pp.341-347,
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| 17 |
Method for Increasing the Yield of the Production of Carrot Single Cell by Using Gums
Koh, Jong-Ho;Lee, Jungno;Kim, Hyuk-Hwa;
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Korean Society for Industrial Food Engineering
, v.13, no.4, pp.348-351,
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| 18 |
Isolation of Garlic Resistant Lactic Acid Bacteria for Feed Additives
Kim, Yu-Jin;Jang, Seo-Jung;Park, Jung-Min;Kim, Chang-Uk;Park, Young-Seo;
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Korean Society for Industrial Food Engineering
, v.13, no.4, pp.352-359,
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| 19 |
Browning and Pungent Taste Reduction Techniques in Onion Extract
Kim, Hee Sun;Kim, Myung Hwan;
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Korean Society for Industrial Food Engineering
, v.13, no.4, pp.360-364,
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