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Quality Properties of Sponge Cake According to Replacement Ratio of Allulose 从烯酮糖的替代率看海绵蛋糕的质量特性
Food Engineering Progress Pub Date : 2022-08-30 DOI: 10.13050/foodengprog.2022.26.3.147
Hye-Won Lee, Jung-Kue Shin
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引用次数: 0
A Study on the Production and Quality Characteristics of Bacterial Cellulose Film Using Coffee By-Products 利用咖啡副产品生产细菌纤维素膜及其质量特性的研究
Food Engineering Progress Pub Date : 2022-08-30 DOI: 10.13050/foodengprog.2022.26.3.195
H. Oh, Seung Hwan Lee
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引用次数: 0
Quality Characteristics of Emulsion-Type Chicken Breast Sausages with Black Soldier Fly Larvae (Hermetia illucens L.) Powder 黑兵蝇幼虫乳化型鸡胸肠的质量特性粉
Food Engineering Progress Pub Date : 2022-08-30 DOI: 10.13050/foodengprog.2022.26.3.156
Hun-Seok Kang, Jun-Hyuk Boo, J. Nam, Ji-Yong Hyun, Ji-Yeon Chun
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引用次数: 0
Quality Characteristics of Jeung-pyun Added with Hardy Kiwi Powder 添加了耐寒猕猴桃粉的正品的品质特性
Food Engineering Progress Pub Date : 2022-08-30 DOI: 10.13050/foodengprog.2022.26.3.188
M. Kim
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引用次数: 1
Antioxidant and Glucose-Regulating Enzyme Activities of Red Chicory (Cichorium intybus L.) Extract 红菊苣抗氧化及葡萄糖调节酶活性的研究提取
Food Engineering Progress Pub Date : 2022-08-30 DOI: 10.13050/foodengprog.2022.26.3.177
M. Choi, M. Kim, Youngsil Han
{"title":"Antioxidant and Glucose-Regulating Enzyme Activities of Red Chicory (Cichorium intybus L.) Extract","authors":"M. Choi, M. Kim, Youngsil Han","doi":"10.13050/foodengprog.2022.26.3.177","DOIUrl":"https://doi.org/10.13050/foodengprog.2022.26.3.177","url":null,"abstract":"","PeriodicalId":12413,"journal":{"name":"Food Engineering Progress","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-08-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44226247","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 Film Manufacturing Methods and Quality Characteristics Using Coffee By-Products 利用咖啡副产品生产薄膜的方法及质量特性研究
Food Engineering Progress Pub Date : 2022-05-31 DOI: 10.13050/foodengprog.2022.26.2.105
H. Oh, Seung Hwan Lee
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引用次数: 0
Antioxidant Activity and Quality Characteristics of Nurungji Prepared with Purple Sweet Potato According to Addition Times and Powder Contents 紫甘薯粉添加次数和添加量对努伦吉抗氧化性能及品质的影响
Food Engineering Progress Pub Date : 2022-05-31 DOI: 10.13050/foodengprog.2022.26.2.91
J. Yong, S. Kang
{"title":"Antioxidant Activity and Quality Characteristics of Nurungji Prepared with Purple Sweet Potato According to Addition Times and Powder Contents","authors":"J. Yong, S. Kang","doi":"10.13050/foodengprog.2022.26.2.91","DOIUrl":"https://doi.org/10.13050/foodengprog.2022.26.2.91","url":null,"abstract":"","PeriodicalId":12413,"journal":{"name":"Food Engineering Progress","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-05-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46980177","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 and α-Glucosidase Inhibitory Activities of Capsicum Annuum L. Leaf Extract by Extraction Conditions 辣椒叶提取物抗氧化及α-葡萄糖苷酶抑制活性研究
Food Engineering Progress Pub Date : 2022-05-31 DOI: 10.13050/foodengprog.2022.26.2.98
Ye-Seul Seo, Suk Jung Kim, Tae Han Kim, S. Lee, EunChong Yang
{"title":"Antioxidant and α-Glucosidase Inhibitory Activities of Capsicum Annuum L. Leaf Extract by Extraction Conditions","authors":"Ye-Seul Seo, Suk Jung Kim, Tae Han Kim, S. Lee, EunChong Yang","doi":"10.13050/foodengprog.2022.26.2.98","DOIUrl":"https://doi.org/10.13050/foodengprog.2022.26.2.98","url":null,"abstract":"","PeriodicalId":12413,"journal":{"name":"Food Engineering Progress","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-05-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46967052","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 Antioxidative Activity and Functional Components of Ginger (Zingiber Officinale Roscoe) Extract by Fermentation and Enzyme Treatment 发酵和酶处理对生姜提取物抗氧化活性和功能成分的影响
Food Engineering Progress Pub Date : 2022-05-31 DOI: 10.13050/foodengprog.2022.26.2.112
Mi Jin Kim, D. Nam, J. Choe, A. Choi
{"title":"Effects of Antioxidative Activity and Functional Components of Ginger (Zingiber Officinale Roscoe) Extract by Fermentation and Enzyme Treatment","authors":"Mi Jin Kim, D. Nam, J. Choe, A. Choi","doi":"10.13050/foodengprog.2022.26.2.112","DOIUrl":"https://doi.org/10.13050/foodengprog.2022.26.2.112","url":null,"abstract":"","PeriodicalId":12413,"journal":{"name":"Food Engineering Progress","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-05-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48585304","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: 1
A Study on the Diversity and Enzyme Productivity of Mesophilic and Thermophilic Bacteria from the Arable Soil Fertilized with Modified Peat Moss 改良泥炭苔对土壤中嗜温细菌多样性及产酶能力的研究
Food Engineering Progress Pub Date : 2022-05-31 DOI: 10.13050/foodengprog.2022.26.2.84
Sondor Ganbat, Dariimaa Ganbat, G. Jeong, K. Shin, Yong-Jik Lee, Mi-Hwa Park, Jin Hyun Koh, Sang-Jae Lee
{"title":"A Study on the Diversity and Enzyme Productivity of Mesophilic and Thermophilic Bacteria from the Arable Soil Fertilized with Modified Peat Moss","authors":"Sondor Ganbat, Dariimaa Ganbat, G. Jeong, K. Shin, Yong-Jik Lee, Mi-Hwa Park, Jin Hyun Koh, Sang-Jae Lee","doi":"10.13050/foodengprog.2022.26.2.84","DOIUrl":"https://doi.org/10.13050/foodengprog.2022.26.2.84","url":null,"abstract":"","PeriodicalId":12413,"journal":{"name":"Food Engineering Progress","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-05-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49451853","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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