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Food Engineering Progress最新文献

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Changes in the Composition of Dietary Sulfur Compounds in Radish According to Different Drying Methods 不同干燥方法下萝卜中膳食硫化合物成分的变化
Food Engineering Progress Pub Date : 2023-11-30 DOI: 10.13050/foodengprog.2023.27.4.319
Gyeong A Jeong, Chang Joo Lee
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引用次数: 0
Rheological and Microstructural Characterization of Heat-Induced Gels from Pea Protein Isolates 豌豆蛋白分离物热诱导凝胶的流变学和微结构表征
Food Engineering Progress Pub Date : 2023-11-30 DOI: 10.13050/foodengprog.2023.27.4.312
Ju Yeon Ha, Geun-Gone Lee, Sung Hoon Park, Hye Ryung Park, Yeon-Ji Jo
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引用次数: 0
Preparation and Quality Characteristics of Noodles Added With Baromi 2 Floury Rice 添加了巴罗米 2 号糙米的面条的制备方法和质量特性
Food Engineering Progress Pub Date : 2023-11-30 DOI: 10.13050/foodengprog.2023.27.4.399
Gyeong A Jeong, Hye-Young Park, Jieun Kwak, Chang Joo Lee
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引用次数: 0
Cyanogenic Glycoside Content and Quality Characteristic of Maesil (Prunus mume) Chung according to its Preparation Conditions 不同制备条件下的梅子苷含量和品质特征
Food Engineering Progress Pub Date : 2023-11-30 DOI: 10.13050/foodengprog.2023.27.4.342
Si-Yeon Bae, Chae Min Jang, Su-Won Park, Hyunjun Lee, Jihyun Lee, Kwang-Won Lee, Hyun-Seok Kim
{"title":"Cyanogenic Glycoside Content and Quality Characteristic of Maesil (Prunus mume) Chung according to its Preparation Conditions","authors":"Si-Yeon Bae, Chae Min Jang, Su-Won Park, Hyunjun Lee, Jihyun Lee, Kwang-Won Lee, Hyun-Seok Kim","doi":"10.13050/foodengprog.2023.27.4.342","DOIUrl":"https://doi.org/10.13050/foodengprog.2023.27.4.342","url":null,"abstract":"","PeriodicalId":12413,"journal":{"name":"Food Engineering Progress","volume":"82 7","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139206323","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
Immunoenhancing Effects of Polysaccharides Isolated from Barley Sprout Through MAPK and NF-κB Signaling Pathways in RAW264.7 Cells 大麦芽多糖通过 MAPK 和 NF-κB 信号通路对 RAW264.7 细胞的免疫增强作用
Food Engineering Progress Pub Date : 2023-11-30 DOI: 10.13050/foodengprog.2023.27.4.413
Hye-Ryung Park
{"title":"Immunoenhancing Effects of Polysaccharides Isolated from Barley Sprout Through MAPK and NF-κB Signaling Pathways in RAW264.7 Cells","authors":"Hye-Ryung Park","doi":"10.13050/foodengprog.2023.27.4.413","DOIUrl":"https://doi.org/10.13050/foodengprog.2023.27.4.413","url":null,"abstract":"","PeriodicalId":12413,"journal":{"name":"Food Engineering Progress","volume":"12 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139208609","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
Application of Baromi 2 Rice Flour on Baguette and Its Physicochemical Analysis 巴罗米 2 号米粉在长棍面包上的应用及其理化分析
Food Engineering Progress Pub Date : 2023-11-30 DOI: 10.13050/foodengprog.2023.27.4.394
Ga Hyeon Kim, Sung Huo Kim, Sung Hoon Park
{"title":"Application of Baromi 2 Rice Flour on Baguette and Its Physicochemical Analysis","authors":"Ga Hyeon Kim, Sung Huo Kim, Sung Hoon Park","doi":"10.13050/foodengprog.2023.27.4.394","DOIUrl":"https://doi.org/10.13050/foodengprog.2023.27.4.394","url":null,"abstract":"","PeriodicalId":12413,"journal":{"name":"Food Engineering Progress","volume":"45 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139209056","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 Cookies Added with Octenyl Succinyl Anhydride-Modified Wheat Starch 添加了辛烯基丁二酸酐改性小麦淀粉的饼干的质量特性
Food Engineering Progress Pub Date : 2023-11-30 DOI: 10.13050/foodengprog.2023.27.4.388
Rin Chae, Gyeong A Jeong, Hyun-Joong Kim, Chang Joo Lee
{"title":"Quality Characteristics of Cookies Added with Octenyl Succinyl Anhydride-Modified Wheat Starch","authors":"Rin Chae, Gyeong A Jeong, Hyun-Joong Kim, Chang Joo Lee","doi":"10.13050/foodengprog.2023.27.4.388","DOIUrl":"https://doi.org/10.13050/foodengprog.2023.27.4.388","url":null,"abstract":"","PeriodicalId":12413,"journal":{"name":"Food Engineering Progress","volume":"120 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139200967","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
Properties of Dried Apple Jeonggwa according to Apple Varieties 不同品种苹果贞瓜干的特性
Food Engineering Progress Pub Date : 2023-11-30 DOI: 10.13050/foodengprog.2023.27.4.422
G. Lee, Jin Won Kim, Jung-Kue Shin
{"title":"Properties of Dried Apple Jeonggwa according to Apple Varieties","authors":"G. Lee, Jin Won Kim, Jung-Kue Shin","doi":"10.13050/foodengprog.2023.27.4.422","DOIUrl":"https://doi.org/10.13050/foodengprog.2023.27.4.422","url":null,"abstract":"","PeriodicalId":12413,"journal":{"name":"Food Engineering Progress","volume":"56 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139202244","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
A Study on the Optimization of Culture Conditions to Increase Microalgae Productivity as Alternative Protein Food Material 关于优化培养条件以提高微藻作为替代蛋白食品材料的生产率的研究
Food Engineering Progress Pub Date : 2023-11-30 DOI: 10.13050/foodengprog.2023.27.4.428
H. Oh, Seung Hwan Lee
{"title":"A Study on the Optimization of Culture Conditions to Increase Microalgae Productivity as Alternative Protein Food Material","authors":"H. Oh, Seung Hwan Lee","doi":"10.13050/foodengprog.2023.27.4.428","DOIUrl":"https://doi.org/10.13050/foodengprog.2023.27.4.428","url":null,"abstract":"","PeriodicalId":12413,"journal":{"name":"Food Engineering Progress","volume":"10 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139202454","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
Lycopene and Cardiovascular Health: A Systematic Review Reveals Promising Benefits in Blood Pressure, Lipid Profiles, and Oxidative Stress 番茄红素与心血管健康：系统性综述揭示了番茄红素对血压、血脂和氧化应激的显著益处
Food Engineering Progress Pub Date : 2023-11-30 DOI: 10.13050/foodengprog.2023.27.4.271
Hye Ri Joung, Gyoungok Gang, Gwang-woong Go
{"title":"Lycopene and Cardiovascular Health: A Systematic Review Reveals Promising Benefits in Blood Pressure, Lipid Profiles, and Oxidative Stress","authors":"Hye Ri Joung, Gyoungok Gang, Gwang-woong Go","doi":"10.13050/foodengprog.2023.27.4.271","DOIUrl":"https://doi.org/10.13050/foodengprog.2023.27.4.271","url":null,"abstract":"","PeriodicalId":12413,"journal":{"name":"Food Engineering Progress","volume":"26 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139199391","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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