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| 1 |
A Review on the Application of Nanotechnology in Food Processing and Packaging
Cho, Seong-In;Kim, Yong-Rok;Lee, Joon Woo;So, Dae-Sup;Cho, Yong-Jin;Suh, Hyun Kwon;Park, Tu San;Oh, Seoung-Im;Im, Ji-Eun;
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Korean Society for Industrial Food Engineering
, v.14, no.4, pp.283-291,
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| 2 |
Production of 2-Methoxy-1,4-benzoquinone (2-MBQ) and 2,6-Dimethoxy-1,4-benzoquinone (2,6-DMBQ) from Wheat Germ Using Lactic Acid Bacteria and Yeast
Yoo, Jong-Gil;Kim, Myoung-Dong;
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Korean Society for Industrial Food Engineering
, v.14, no.4, pp.292-298,
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| 3 |
Effect of Astragali Radix and Opuntia humifusa on Quality of Red Ginseng Drink
You, SangGuan;Kim, Sung-Won;Jung, Kyung-Hwan;Moon, Sung-Kwon;Yu, Kwang-Won;Choi, Won-Seok;
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Korean Society for Industrial Food Engineering
, v.14, no.4, pp.299-306,
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| 4 |
Estimation of Food Commodity Intakes from the Korea National Health and Nutrition Examination Survey Databases: With Priority Given to Intake of Perilla Leaf
Kim, Seung Won;Jung, Junho;Lee, Joong-Keun;Woo, Hee Dong;Im, Moo-Hyeog;Park, Young Sig;Ko, Sanghoon;
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Korean Society for Industrial Food Engineering
, v.14, no.4, pp.307-315,
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| 5 |
Influence of Ozonated Water and Washing Method Using Ozonated Water for Controlling Food-borne Disease Bacteria
Park, Jeongmi;Shin, Han-Seung;
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Korean Society for Industrial Food Engineering
, v.14, no.4, pp.316-321,
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| 6 |
Development of Rice Flour-based Puffing Snack for Early Childhood
We, Gyoung Jin;Lee, Inae;Cho, Yong-Sik;Yoon, Mi-Ra;Shin, Malshick;Ko, Sanghoon;
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Korean Society for Industrial Food Engineering
, v.14, no.4, pp.322-327,
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| 7 |
Quality Characteristics of Makgeolli during Freezing Storage
Lee, Jin-Won;Shim, Jae-Yong;
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Korean Society for Industrial Food Engineering
, v.14, no.4, pp.328-334,
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| 8 |
Effect of Subcritical Water for the Enhanced Extraction Efficiency of Polyphenols and Flavonoids from Black Rice Bran
Cheigh, Chan-Ick;Chung, Eun-Young;Ko, Min-Jung;Cho, Sang-Woo;Chang, Pahn-Shick;Park, Young-Seo;Lee, Kyoung-Ah;Paik, Hyun-Dong;Kim, Kee-Tae;Hong, Seok-In;Chung, Myong-Soo;
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Korean Society for Industrial Food Engineering
, v.14, no.4, pp.335-341,
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| 9 |
Changes in Antioxidant Activity and Total Phenolic Content of Water Spinach (Ipomoea aquatic Forsk.) under In Vitro Biomimicking System
Lee, A-Young;Kim, Young-Suk;Shim, Soon-Mi;
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Korean Society for Industrial Food Engineering
, v.14, no.4, pp.342-345,
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| 10 |
Quality Characteristics of Makgeolli during Separation Storage Methods
Lee, Jin-Won;Park, Jang-Woo;
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Korean Society for Industrial Food Engineering
, v.14, no.4, pp.346-353,
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| 11 |
Absorption of d-Limonene in Orange Juice into a Laminated Food Package Studied with a Solid Phase Micro-extraction Method
Lee, Hahn-Bit;Yang, Hee-Jae;Min, Sea-C.;
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Korean Society for Industrial Food Engineering
, v.14, no.4, pp.354-358,
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| 12 |
Production of Antithrombotic Material Extracted from Auricularia auricular-judae and the Verification of Its Antithrombotic Activity via Animal Test
Park, Young-Seo;Choi, Hyuk-Joon;
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Korean Society for Industrial Food Engineering
, v.14, no.4, pp.359-366,
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