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Food Engineering Progress最新文献

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Physicochemical Property of Protein-Fortified Rice Flour Using Bacillus subtilis-Fermented Faba Bean Protein Concentrate and Chickpea Flour 利用枯草芽孢杆菌发酵的浓缩咖啡豆蛋白和鹰嘴豆粉制作蛋白强化米粉的理化特性
Food Engineering Progress Pub Date : 2024-02-28 DOI: 10.13050/foodengprog.2024.28.1.41
Su-Won Park, Jungae Lee, Hyun-Seok Kim
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引用次数: 0
Alleviation of Hangover Effects by DA-5521: A Randomized, Double-blind, Placebo-Controlled, Crossover Trial DA-5521缓解宿醉效应：一项随机、双盲、安慰剂对照、交叉试验
Food Engineering Progress Pub Date : 2024-02-28 DOI: 10.13050/foodengprog.2024.28.1.20
Sulhee Lee, Sang-Pil Choi, Eun‐Ock Park, Su-Jin Jung, Soo-Wan Chae, Young-Seo Park
{"title":"Alleviation of Hangover Effects by DA-5521: A Randomized, Double-blind, Placebo-Controlled, Crossover Trial","authors":"Sulhee Lee, Sang-Pil Choi, Eun‐Ock Park, Su-Jin Jung, Soo-Wan Chae, Young-Seo Park","doi":"10.13050/foodengprog.2024.28.1.20","DOIUrl":"https://doi.org/10.13050/foodengprog.2024.28.1.20","url":null,"abstract":"","PeriodicalId":12413,"journal":{"name":"Food Engineering Progress","volume":"133 25","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140423184","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Physicochemical Characteristics of Wheat-flour Mixed Powders and Cooking Properties of Sujebi Based on Addition of the ‘Baromi2’ Rice Cultivar 基于添加 "Baromi2 "水稻品种的小麦粉混合粉的理化特性和 Sujebi 的烹饪特性
Food Engineering Progress Pub Date : 2024-02-28 DOI: 10.13050/foodengprog.2024.28.1.53
Jisun Yoon, Seah Oh, H. Park, Hong-Sik Kim, Hyesun Choi, Jiyoung Park
{"title":"Physicochemical Characteristics of Wheat-flour Mixed Powders and Cooking Properties of Sujebi Based on Addition of the ‘Baromi2’ Rice Cultivar","authors":"Jisun Yoon, Seah Oh, H. Park, Hong-Sik Kim, Hyesun Choi, Jiyoung Park","doi":"10.13050/foodengprog.2024.28.1.53","DOIUrl":"https://doi.org/10.13050/foodengprog.2024.28.1.53","url":null,"abstract":"","PeriodicalId":12413,"journal":{"name":"Food Engineering Progress","volume":"102 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140423580","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Development of a Secondary Model for the Growth of Salmonellaenterica in Food by Applying Artificial Neural Networks and Databases (ComBase and FoodData Central) 应用人工神经网络和数据库开发食品中肠炎沙门氏菌生长的二级模型（ComBase 和 FoodData Central）
Food Engineering Progress Pub Date : 2024-02-28 DOI: 10.13050/foodengprog.2024.28.1.1
Yong Keun Koo, Yong Woon Jung, D. H. Kim, Sang Won Kim, Eun seol Kim, Byeong Jae Park, Seung Ju Lee, Seung Won Jung
{"title":"Development of a Secondary Model for the Growth of Salmonellaenterica in Food by Applying Artificial Neural Networks and Databases (ComBase and FoodData Central)","authors":"Yong Keun Koo, Yong Woon Jung, D. H. Kim, Sang Won Kim, Eun seol Kim, Byeong Jae Park, Seung Ju Lee, Seung Won Jung","doi":"10.13050/foodengprog.2024.28.1.1","DOIUrl":"https://doi.org/10.13050/foodengprog.2024.28.1.1","url":null,"abstract":"","PeriodicalId":12413,"journal":{"name":"Food Engineering Progress","volume":"89 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140423022","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Physicochemical Properties and Cooking Suitability of Mixed Flour Using ‘Baromi2’ Based on Standard Sieve Size 基于标准筛孔尺寸的 "Baromi2 "混合面粉的理化特性和烹饪适宜性
Food Engineering Progress Pub Date : 2024-02-28 DOI: 10.13050/foodengprog.2024.28.1.60
Seah Oh, Jisun Yoon, H. Park, Hong-Sik Kim, Hyesun Choi, Jiyoung Park
{"title":"Physicochemical Properties and Cooking Suitability of Mixed Flour Using ‘Baromi2’ Based on Standard Sieve Size","authors":"Seah Oh, Jisun Yoon, H. Park, Hong-Sik Kim, Hyesun Choi, Jiyoung Park","doi":"10.13050/foodengprog.2024.28.1.60","DOIUrl":"https://doi.org/10.13050/foodengprog.2024.28.1.60","url":null,"abstract":"","PeriodicalId":12413,"journal":{"name":"Food Engineering Progress","volume":"108 5","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140422541","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Characterization of Yogurt Dressing Added with Golden Berry (Physalis peruviana L.) Juice 添加了黄金浆果（Physalis peruviana L.）果汁的酸奶调味料的特性分析
Food Engineering Progress Pub Date : 2024-02-28 DOI: 10.13050/foodengprog.2024.28.1.31
Sang A Kwak, Nami Joo
{"title":"Characterization of Yogurt Dressing Added with Golden Berry (Physalis peruviana L.) Juice","authors":"Sang A Kwak, Nami Joo","doi":"10.13050/foodengprog.2024.28.1.31","DOIUrl":"https://doi.org/10.13050/foodengprog.2024.28.1.31","url":null,"abstract":"","PeriodicalId":12413,"journal":{"name":"Food Engineering Progress","volume":"265 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140422009","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Cookie Quality Characteristics Influenced by the Proportion of Wheat Flour Replaced by Artemisia princeps Leaf Powder 用青蒿叶粉替代小麦粉的比例对饼干质量特性的影响
Food Engineering Progress Pub Date : 2023-11-30 DOI: 10.13050/foodengprog.2023.27.4.278
Jun Ho Lee
{"title":"Cookie Quality Characteristics Influenced by the Proportion of Wheat Flour Replaced by Artemisia princeps Leaf Powder","authors":"Jun Ho Lee","doi":"10.13050/foodengprog.2023.27.4.278","DOIUrl":"https://doi.org/10.13050/foodengprog.2023.27.4.278","url":null,"abstract":"","PeriodicalId":12413,"journal":{"name":"Food Engineering Progress","volume":"119 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139199907","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Effect of Refrigerated Delivery Environment on Quality of Salmon 冷藏运输环境对三文鱼质量的影响
Food Engineering Progress Pub Date : 2023-11-30 DOI: 10.13050/foodengprog.2023.27.4.364
Yu-Jin Lee, H. Yi, Ji-Yong Hyun, Ji-Yeon Chun
{"title":"Effect of Refrigerated Delivery Environment on Quality of Salmon","authors":"Yu-Jin Lee, H. Yi, Ji-Yong Hyun, Ji-Yeon Chun","doi":"10.13050/foodengprog.2023.27.4.364","DOIUrl":"https://doi.org/10.13050/foodengprog.2023.27.4.364","url":null,"abstract":"","PeriodicalId":12413,"journal":{"name":"Food Engineering Progress","volume":"187 ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139202949","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Effects of Half-Area Breathable Film on Preventing Expansion of Packaged-Cubed Radish Kimchi during Storage under Altering Temperature Conditions 半面积透气膜对防止包装立方体萝卜泡菜在变温条件下储存期间膨胀的影响
Food Engineering Progress Pub Date : 2023-11-30 DOI: 10.13050/foodengprog.2023.27.4.353
So Yoon Park, Suk-Min Yun, Miran Kang, Jong-Bang Eun, Ho Hyun Chun
{"title":"Effects of Half-Area Breathable Film on Preventing Expansion of Packaged-Cubed Radish Kimchi during Storage under Altering Temperature Conditions","authors":"So Yoon Park, Suk-Min Yun, Miran Kang, Jong-Bang Eun, Ho Hyun Chun","doi":"10.13050/foodengprog.2023.27.4.353","DOIUrl":"https://doi.org/10.13050/foodengprog.2023.27.4.353","url":null,"abstract":"","PeriodicalId":12413,"journal":{"name":"Food Engineering Progress","volume":"107 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139198498","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Quality Characteristics of Different Parts of Sow and Commercial Pork 母猪猪肉和商品猪肉不同部位的质量特征
Food Engineering Progress Pub Date : 2023-11-30 DOI: 10.13050/foodengprog.2023.27.4.324
Hye-Jung Park, Ajin Kim, Chan Hyuk Park, Hee Choi, Taehyun Kim, Seunghyung Lee, Seungjae Lee
{"title":"Quality Characteristics of Different Parts of Sow and Commercial Pork","authors":"Hye-Jung Park, Ajin Kim, Chan Hyuk Park, Hee Choi, Taehyun Kim, Seunghyung Lee, Seungjae Lee","doi":"10.13050/foodengprog.2023.27.4.324","DOIUrl":"https://doi.org/10.13050/foodengprog.2023.27.4.324","url":null,"abstract":"","PeriodicalId":12413,"journal":{"name":"Food Engineering Progress","volume":"241 ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139204418","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
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