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| 1 |
Effect of Hormesis in Food
Kim, Hye Won;Cho, Yong-Jin;Gil, Bogim;
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Korean Society for Industrial Food Engineering
, v.18, no.4, pp.265-275,
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| 2 |
Antimicrobial Effect of  -Poly-L-lysine Mixture on Cheonggukjang and Optimization of the Mixing Ratio
Lee, Dong Hwa;Baik, Moo Yeol;Choi, Sung Won;Lee, Eun Jung;Kim, Byung Yong;
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Korean Society for Industrial Food Engineering
, v.18, no.4, pp.276-281,
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| 3 |
Analysis of Microflora and Volatile Flavor Components in Traditional Gochujang with Different Concentrations of Salt during Fermentation
Byun, Ock-Hee;Park, Jung-Min;Park, Young-Seo;Bai, Dong-Hoon;
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Korean Society for Industrial Food Engineering
, v.18, no.4, pp.282-292,
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| 4 |
Effects of Air Blast Freezing and Microwave Thawing on Physicochemical and Nutritional Properties of Carrots
Jung, Kyung-Hun;Jo, Yeon-Ji;Hwang, In-Guk;Yoo, Seon-Mi;Choi, Mi-Jung;Min, Sang-Gi;
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Korean Society for Industrial Food Engineering
, v.18, no.4, pp.293-299,
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| 5 |
Analysis of Changes in Microflora and Flavor of Low and High Salt Content Soybean Paste (Doenjang)
Han, Deok-Hee;Park, Jung-Min;Bai, Dong-Hoon;
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Korean Society for Industrial Food Engineering
, v.18, no.4, pp.300-306,
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| 6 |
Effects of Steeping and Infrared Heating on Hydration and Sensory Properties of Barley
Kang, Eun-Jung;Jeon, Hye-Ri;Choi, Eun-Hee;Lee, Jae-Kwon;
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Korean Society for Industrial Food Engineering
, v.18, no.4, pp.307-311,
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| 7 |
Effects of Parboiling on the Physicochemical Properties of Tongil Type Cultivars
Yoo, Jae-Soo;Kim, Hyun-Soon;Lee, Jeom-Ho;Lee, Mi-Ja;Ha, Ki-Yong;
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Korean Society for Industrial Food Engineering
, v.18, no.4, pp.312-318,
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| 8 |
Effects of Rice Flour Particle size on Quality of Gluten-free Rice Bread
Kang, Tae-Young;Choi, Eunhye;Jo, Hye Young;Yoon, Mi-Ra;Lee, Jeom-Sig;Ko, Sanghoon;
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Korean Society for Industrial Food Engineering
, v.18, no.4, pp.319-324,
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| 9 |
Antioxidant Activity and Quality Characteristics of Cookies Prepared with Colored Potato (Ja-young) Flour
Jung, Hwa Bin;Kim, Ji A;Pan, Cheol Ho;Yoon, Won Byong;
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Korean Society for Industrial Food Engineering
, v.18, no.4, pp.325-331,
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| 10 |
Bioconversion of Puffed Red Ginseng Extract Using  -Glucosidase-producing Lactic Acid Bacteria
Shim, Kun-Sub;Park, Gwi-Gun;Park, Young-Seo;
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Korean Society for Industrial Food Engineering
, v.18, no.4, pp.332-340,
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| 11 |
Preparation of Nanoemulsions Containing Curcumin by High Pressure Homogenization
Jo, Yeon-Ji;Lee, Seul-Bee;Lee, Jae-Kwon;Kwon, Yun-Joong;
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Korean Society for Industrial Food Engineering
, v.18, no.4, pp.341-347,
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| 12 |
Volatile Compounds in Takju (Rice Wine) using Different Types of Fermentation Starters
Lee, Sul-Mee;Han, Hye-Young;Lee, Seung-Joo;
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Korean Society for Industrial Food Engineering
, v.18, no.4, pp.348-354,
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| 13 |
Analytical Method Validation of Ellagic Acid as a Marker Compound for the Standardization of Black Raspberry Extract as a Functional Ingredient
Chae, Kyu Seo;Son, Rak Ho;Park, Song Yie;Kim, Ki-An;Lee, Tae-Bum;Kwon, Ji-Wung;
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Korean Society for Industrial Food Engineering
, v.18, no.4, pp.355-358,
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| 14 |
Antioxidative and Anticancer Activities of the Betatini Cultivar of Cherry Tomato (Lycopersicon esculentum var. cerasiforme) Extract
Kim, Hyen Ryung;Ahn, Jun Bae;
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Korean Society for Industrial Food Engineering
, v.18, no.4, pp.359-365,
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| 15 |
Effects of Microwave Thawing Conditions on the Physicochemical Characteristics of Frozen Rice
Jang, Min-Young;Min, Sang-Gi;Cho, Eun-Kyung;Lee, Mi-Yeon;
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Korean Society for Industrial Food Engineering
, v.18, no.4, pp.366-373,
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| 16 |
Stability of Anthocyanin Pigment in Aronia Makgeolli
Lee, Seul-Ae;Kim, Gye Won;Hwang, Eun-Sun;Shim, Jae-Yong;
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Korean Society for Industrial Food Engineering
, v.18, no.4, pp.374-381,
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| 17 |
Effect of Various Pretreatments Methods under Physicochemical and Nutritional Properties of Onions
Kim, Kwang-Il;Hwang, In-Guk;Yu, Seon-Mi;Min, Sang-Gi;Lee, Sang-Yoon;Choi, Mi-Jung;
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Korean Society for Industrial Food Engineering
, v.18, no.4, pp.382-390,
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| 18 |
Characteristics of Components of Wheat Bran Fractions at Various Grinding and Air Classification Conditions
Lee, Jae-Kang;Choi, Yong-Seok;Kim, Young-Wha;Kang, Min-Soo;Ryu, Gi-Hyung;
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Korean Society for Industrial Food Engineering
, v.18, no.4, pp.391-397,
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| 19 |
Influence of Starch Characteristics on the Pasting Properties of Potato Flours Prepared from Yellow-fleshed Potatoes
Chun, Ik-Jo;Kim, Hyun-Seok;
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Korean Society for Industrial Food Engineering
, v.18, no.4, pp.398-405,
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| 20 |
A Study on Isolation of Polysaccharides from Angelica gigas Nakai by Enzyme Treatments
Lee, Hee-Jung;Jeong, Heon-Sang;Park, Chun-Geon;Lee, Jeong-Hoon;Park, Chung-Berm;Kim, Chong-Tai;Choi, Ae-Jin;
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Korean Society for Industrial Food Engineering
, v.18, no.4, pp.406-412,
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| 21 |
Anti-obese and Antioxidant activities of Spica prunellae Extract in 3T3-L1 and HepG2 cells
Kim, Nan-Seul;Shon, Myung-Soo;Kim, Gyo-Nam;Hwang, Yong-Il;
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Korean Society for Industrial Food Engineering
, v.18, no.4, pp.413-418,
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| 22 |
Development of Species-Specific Primer to Determine the Authenticity of Vegetable Raw Materials in Food
Kim, Kyu-Heon;Kim, Yong-Sang;Kim, Mi-Ra;Lee, Ho-Yeon;Jung, Yoo Kyung;Lee, Jae-Hwang;Chang, Hye-Sook;Park, Yong-Chjun;Kim, Sang Yub;Choi, Jang Duck;Jang, Young-Mi;
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Korean Society for Industrial Food Engineering
, v.18, no.4, pp.419-426,
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| 23 |
Purification of -Mannanase from Bacillus sp. and the Effects of Picea abies Galactosyl Glucomannomannan Hydrolysates on the Growth Activity of Bifidobacterium spp.
Lee, Myung-Seok;Park, Young-Seo;Park, Gwi-Gun;
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Korean Society for Industrial Food Engineering
, v.18, no.4, pp.427-433,
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