• In Vitro Glucose and Bile Acid Retardation Effect of Biocellulose

• Back Jin-Hong

• Lee Shin-Young, Yang Young-Kuk

• Food Engineering Progress   2005  Volume.9  No.4 320 ~ 324

• Prediction of Rancidity for the Heated Rapeseed Oil Using the Electronic Nose

• Youn Aye-Ree

• Han Kee-Young, Oh Se-Yeon, Noh Bong-Soo

• Food Engineering Progress   2005  Volume.9  No.4 309 ~ 319

• Property Analysis of Soybean Curd Produced by Automatic and Consecutive Processes

• Kim Hyun

• Kim Kyung-Ah, Cha Eun-Jong, Han Nam-Soo

• Food Engineering Progress   2005  Volume.9  No.4 303 ~ 308

• Development of a Small Soybean-curd Production System through Automatic and Consecutive Processes

• Kim Kyung-Ah

• Kim Hyun, Han Nam-Soo, Cha Eun-Jong

• Food Engineering Progress   2005  Volume.9  No.4 297 ~ 302

• Isolation and Characterization of Bifidobacterium Producing Exopolysaccharide

• Ahn Jun-Bae

• Food Engineering Progress   2005  Volume.9  No.4 291 ~ 296

• Optimization of Microwave-assisted Extraction Process of Rehmannia Radix preparata by Response Surfa...

• Lee Bo-Kyung

• Jung Ji-Eun, Choi Yong-Hee

• Food Engineering Progress   2005  Volume.9  No.4 283 ~ 290

• Optimization for Manufacturing Soybean Curd Adding Mulberry Leaf Powder and Extract

• Han Myung-Ryun

• Kim Ae-Jung, Chung Kun-Sub, Lee Soo-Jeong, Kim Myung-Hwan

• Food Engineering Progress   2005  Volume.9  No.4 276 ~ 282

• Optimum Packaging Conditions for Maintaining Curcumin Stability

• Kim Young-Jun

• Kim Hyeon-Wee, Chung Myong-Soo

• Food Engineering Progress   2005  Volume.9  No.4 268 ~ 275

• Development of ON-Line Three Dimensional Contour Extraction System for Poultry Carcass Using Laser S...

• Cho S.-H.

• Hwang H.

• Food Engineering Progress   2005  Volume.9  No.4 262 ~ 267

• Evaluation of Functional Properties of the Traditional Herbs in Korea

• Lee Sung-Ho

• Kim Jae-Keun, Kim Sung-Wan, Kim Young-Won, Choi Yong-Hee, Kwon Joong-Ho

• Food Engineering Progress   2005  Volume.9  No.4 249 ~ 261

• Effect of Dextrin on Spray Drying of Brown Rice/Green Tea

• Mok Chul-Kyoon

• Lee Sang-Ki

• Food Engineering Progress   2005  Volume.9  No.3 237 ~ 241

• Assessment of Degradability of Polymeric Packaging Materials Using Nuclear Magnetic Resonance (NMR)-...

• Chung Myong-Soo

• Ruan Roger R.

• Food Engineering Progress   2005  Volume.9  No.3 231 ~ 236

• Quality Characteristics of Instant Tea Prepared from Spray-dried Omija (Schizandra chinensis Baillon...

• Mok Chul-Kyoon

• Food Engineering Progress   2005  Volume.9  No.3 226 ~ 230

• Supplement Effect of Cacao Subproducts on the Levels of Blood Glucose and Lipid in Streptozotocin-In...

• Lee Jung-Suk

• Kang Tae-Su, Kwon Ik-Boo, Lee Shin-Young

• Food Engineering Progress   2005  Volume.9  No.3 217 ~ 225

• Effects of Soy Protein and Sodium Stearoyl Lactylate on Baking Properties of White Layer Cake

• Chang Hak-Gil

• Park Young-Seo

• Food Engineering Progress   2005  Volume.9  No.3 208 ~ 216

• Effects of Waxy and Normal Sorghum Flours on Sponge Cake Properties

• Chang Hak-Gil

• Park Young-Seo

• Food Engineering Progress   2005  Volume.9  No.3 199 ~ 207

• Analysis of Volatile Constituents in Plantago asiatica L. and Erigeron annuus L. Isolated by SAFE (S...

• Jang Hae-Won

• Jeong Jae-Wook, Lee Kwang-Geun

• Food Engineering Progress   2005  Volume.9  No.3 192 ~ 198

• Characteristics of the Physical Function of Biocellulose from Acetobacter xylinum

• Lee Shin-Young

• Jeon Jung-Ryun, Yang Young-Kuk

• Food Engineering Progress   2005  Volume.9  No.3 182 ~ 191

• Comparison of the Biological Activity between a Radiation-processed Natural Extract and a Commercial...

• Jo Cheo-Run

• Jeong Il-Yun, Kim Dong-Soo, Son Jun-Ho, An Bong-Jeon, Choi Jeong-Sang, Byun Myung-Woo

• Food Engineering Progress   2005  Volume.9  No.3 177 ~ 181

• Drying Characteristics of Fermented Green Tea Using a Far Infrared Heater

• Li He

• Han Chung-Soo, Kim You-Ho, Choi Jong-Min, Kang Tae-Hwan, Cho Sung-Chan

• Food Engineering Progress   2005  Volume.9  No.3 171 ~ 176