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Optimization of Protease Production Using Microorganisms from Fermented Food 发酵食品中微生物产蛋白酶的优化
Food Engineering Progress Pub Date : 2023-05-30 DOI: 10.13050/foodengprog.2023.27.2.99
Yun-Sang So, Sung-Ho Cho, J. T. Kim, Kwang Pyo Kim, K. Min, D. Seo
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引用次数: 0
Optimum Conditions for Manufacturing High-Acidity Dongchimi and its Effect on the Quality 高酸度冬赤米的最佳生产条件及其对产品质量的影响
Food Engineering Progress Pub Date : 2023-05-30 DOI: 10.13050/foodengprog.2023.27.2.91
J. Lim, Yun-Jeong Choi, YeuJung Kim, Mi-Ai Lee, Sung-gi Min
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引用次数: 0
Quality Characteristics and Antioxidant Activity of Blended Coffee with Different Extraction Methods 不同提取方法混合咖啡的品质特征及抗氧化活性
Food Engineering Progress Pub Date : 2023-05-30 DOI: 10.13050/foodengprog.2023.27.2.146
Si-Yoon Kim, Sun-Choung Ahn
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引用次数: 0
Quality Characteristics of Loaf Bread Added with Tempeh 豆豉对面包品质的影响
Food Engineering Progress Pub Date : 2023-05-30 DOI: 10.13050/foodengprog.2023.27.2.110
Hee Jeong Eo, Dah‐Sol Kim, N. Joo
{"title":"Quality Characteristics of Loaf Bread Added with Tempeh","authors":"Hee Jeong Eo, Dah‐Sol Kim, N. Joo","doi":"10.13050/foodengprog.2023.27.2.110","DOIUrl":"https://doi.org/10.13050/foodengprog.2023.27.2.110","url":null,"abstract":"","PeriodicalId":12413,"journal":{"name":"Food Engineering Progress","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41487494","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
Antioxidant Activity and Functional Components of Salvia plebeia R. Br. Extracted by Enzyme Treatment 鼠尾草抗氧化活性及功能成分研究。酶法提取
Food Engineering Progress Pub Date : 2023-05-30 DOI: 10.13050/foodengprog.2023.27.2.129
Mi Jin Kim, H. Yang, Ji Yeong Kim, J. Choe, A. Choi
{"title":"Antioxidant Activity and Functional Components of Salvia plebeia R. Br. Extracted by Enzyme Treatment","authors":"Mi Jin Kim, H. Yang, Ji Yeong Kim, J. Choe, A. Choi","doi":"10.13050/foodengprog.2023.27.2.129","DOIUrl":"https://doi.org/10.13050/foodengprog.2023.27.2.129","url":null,"abstract":"","PeriodicalId":12413,"journal":{"name":"Food Engineering Progress","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46068495","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
Plan for Imported Food Safety Management Using Imported Food Non-compliance and Global Food Hazard Information in Korea 韩国利用进口食品不合规和全球食品危害信息的进口食品安全管理计划
Food Engineering Progress Pub Date : 2023-05-30 DOI: 10.13050/foodengprog.2023.27.2.80
Seo Jun Baek, In-Kwon Jung, Byoung-Gon Lee, Jung Min Kim, Chang-Jun Ahn, Hee Seok Jung, Joon-Ho Choi
{"title":"Plan for Imported Food Safety Management Using Imported Food Non-compliance and Global Food Hazard Information in Korea","authors":"Seo Jun Baek, In-Kwon Jung, Byoung-Gon Lee, Jung Min Kim, Chang-Jun Ahn, Hee Seok Jung, Joon-Ho Choi","doi":"10.13050/foodengprog.2023.27.2.80","DOIUrl":"https://doi.org/10.13050/foodengprog.2023.27.2.80","url":null,"abstract":"","PeriodicalId":12413,"journal":{"name":"Food Engineering Progress","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43907364","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 Gijeongtteok Made with Kimchi Broth and Extract Mulberry (Cudrania tricuspidate) Fruit Kimchi肉汤和桑果提取物制成的Gijeongtteok的品质特征
Food Engineering Progress Pub Date : 2023-02-28 DOI: 10.13050/foodengprog.2023.27.1.11
Duyun Jeong, E. Sim, Hyun‐Jung Chung
{"title":"Quality Characteristics of Gijeongtteok Made with Kimchi Broth and Extract Mulberry (Cudrania tricuspidate) Fruit","authors":"Duyun Jeong, E. Sim, Hyun‐Jung Chung","doi":"10.13050/foodengprog.2023.27.1.11","DOIUrl":"https://doi.org/10.13050/foodengprog.2023.27.1.11","url":null,"abstract":"","PeriodicalId":12413,"journal":{"name":"Food Engineering Progress","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41710944","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 Simulated Refrigerated Distribution Environment on the Quality of Green Lettuce and Ground Meat 模拟冷藏配送环境对生菜和肉糜品质的影响
Food Engineering Progress Pub Date : 2023-02-28 DOI: 10.13050/foodengprog.2023.27.1.19
Hun Kang, Ji-Yeon Chun
{"title":"Effect of Simulated Refrigerated Distribution Environment on the Quality of Green Lettuce and Ground Meat","authors":"Hun Kang, Ji-Yeon Chun","doi":"10.13050/foodengprog.2023.27.1.19","DOIUrl":"https://doi.org/10.13050/foodengprog.2023.27.1.19","url":null,"abstract":"","PeriodicalId":12413,"journal":{"name":"Food Engineering Progress","volume":"2 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"66116470","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 Consumer Purchase Behavior and Expected Taste in Fresh-Cut Fruits and Vegetables 消费者对鲜切果蔬的购买行为及期望味道的研究
Food Engineering Progress Pub Date : 2023-02-28 DOI: 10.13050/foodengprog.2023.27.1.40
Jiwon Ahn, Dongmin Lee
{"title":"A Study on Consumer Purchase Behavior and Expected Taste in Fresh-Cut Fruits and Vegetables","authors":"Jiwon Ahn, Dongmin Lee","doi":"10.13050/foodengprog.2023.27.1.40","DOIUrl":"https://doi.org/10.13050/foodengprog.2023.27.1.40","url":null,"abstract":"","PeriodicalId":12413,"journal":{"name":"Food Engineering Progress","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41325024","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 by Mixing Ratio of Soybean and Peanut Protein 大豆与花生蛋白混合比例的理化特性研究
Food Engineering Progress Pub Date : 2023-02-28 DOI: 10.13050/foodengprog.2023.27.1.55
Hyun‐Joo Kim, Narae Han, Jin-Young Lee, Yu-Young Lee, Mihyang Kim, Moon-Seok Kang
{"title":"Physicochemical Characteristics by Mixing Ratio of Soybean and Peanut Protein","authors":"Hyun‐Joo Kim, Narae Han, Jin-Young Lee, Yu-Young Lee, Mihyang Kim, Moon-Seok Kang","doi":"10.13050/foodengprog.2023.27.1.55","DOIUrl":"https://doi.org/10.13050/foodengprog.2023.27.1.55","url":null,"abstract":"","PeriodicalId":12413,"journal":{"name":"Food Engineering Progress","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46304493","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: 3
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