:: Food Engineering Progress ::
Time 2022-09-24 22:11:29Web Name: :: Food Engineering Progress ::
WebSite: http://www.foodengprog.kr
ID:328018
Keywords:
Food,Engineering,ProgressDescription:
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Volume.26 No.3 August 2022
Effects of Isoflavone Profiles of Thermally Treated Soybean Extracts on α-Glucosidase Inhibitory Activities
Food Engineering Progress :: Vol.26 No.3 pp.127-132
DOI:https://doi.org/10.13050/foodengprog.2022.26.3.127
Open abstractQuality Comparison of Low- and High-Moisture Meat Analog Used in Plant-Based Burger Patty
Food Engineering Progress :: Vol.26 No.3 pp.133-139
DOI:https://doi.org/10.13050/foodengprog.2022.26.3.133
Open abstractA Study on the Isolation and Characterization of Aerobic Halophilic Microorganisms Isolated from the Soil Around the Port on Jeju Island
Food Engineering Progress :: Vol.26 No.3 pp.140-146
DOI:https://doi.org/10.13050/foodengprog.2022.26.3.140
Open abstractQuality Properties of Sponge Cake According to Replacement Ratio of Allulose
Food Engineering Progress :: Vol.26 No.3 pp.147-155
DOI:https://doi.org/10.13050/foodengprog.2022.26.3.147
Open abstractQuality Characteristics of Emulsion-Type Chicken Breast Sausages with Black Soldier Fly Larvae (Hermetia illucens L.) Powder
Food Engineering Progress :: Vol.26 No.3 pp.156-167
DOI:https://doi.org/10.13050/foodengprog.2022.26.3.156
Open abstractA Study on the Quality Characteristics and Antioxidant Activities of Fruit and Vegetable Jellies Mixed with Boswellia
Food Engineering Progress :: Vol.26 No.3 pp.168-176
DOI:https://doi.org/10.13050/foodengprog.2022.26.3.168
Open abstractAntioxidant and Glucose-Regulating Enzyme Activities of Red Chicory (Cichorium intybus L.) Extract
Food Engineering Progress :: Vol.26 No.3 pp.177-187
DOI:https://doi.org/10.13050/foodengprog.2022.26.3.177
Open abstractQuality Characteristics of Jeung-pyun Added with Hardy Kiwi Powder
Food Engineering Progress :: Vol.26 No.3 pp.188-194
DOI:https://doi.org/10.13050/foodengprog.2022.26.3.188
Open abstractA Study on the Production and Quality Characteristics of Bacterial Cellulose Film Using Coffee By-Products
Food Engineering Progress :: Vol.26 No.3 pp.195-202
DOI:https://doi.org/10.13050/foodengprog.2022.26.3.195
Open abstractEffect of Extraction Temperature on Bio-Functional Properties of Cassia tora Seed Processed by Germination and Roasting
Food Engineering Progress :: Vol.26 No.3 pp.203-208
DOI:https://doi.org/10.13050/foodengprog.2022.26.3.203
Open abstractCopyright © Korean Society for Food Engineering. All rights reserved.Rm 4101 809gwan Chung-Ang University 4726 Seodong-daero, Daedeok-myeon, Anseong-si, Gyeonggi-do 456-756, Korea.
TAGS:Food Engineering Progress
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