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Food Sci. Ind. 2019;52(1):2-99
특집
What is sensory and consumer science?
Hye-Seong Lee
Food Sci. Ind. 2019;52(1):2-10
Application of sensory science for product development in tea and cosmetic industry
Youngkyung Kim
Food Sci. Ind. 2019;52(1):11-19
Food quality management using sensory discrimination method based on signal detection theory and its application to drinking water
Min-A Kim, Hye-Min Sim, and Hye-Seong Lee
Food Sci. Ind. 2019;52(1):20-31
Application of sensory and consumer science targeting overseas market
Ji-Yoon Kim, DongSoon Suh
Food Sci. Ind. 2019;52(1):32-39
Recent trends in check-all-that-apply (CATA) method for food industry applications
In-Ah Kim and Youngseung Lee
Food Sci. Ind. 2019;52(1):40-51
Application of repeated exposure design for new product development
Seo-Jin Chung
Food Sci. Ind. 2019;52(1):52-59
회원논단
Value and utilization of rice protein
Kwangho Jung
Food Sci. Ind. 2019;52(1):60-67
History of fermented condiments industry in Korea
Bun-Sam Lim
Food Sci. Ind. 2019;52(1):68-83
Gerneral concept of dietary fiber and it's functionality
Dong-Hwa Shin
Food Sci. Ind. 2019;52(1):84-99
Food Science and Industry (Food Sci. Ind.; FSI) (ISSN: 0257-2397) which was launched in 1968, is devoted to the advancement and dissemination of scientific knowledge concerning food science, biotechnology, and related academic disciplines. The FSI is published every three month (March, June....
 
Characterization of palm oil and its utilization in food industry
Suk Hoo Yoon, and Yau Kun Teah
Received July 31, 2017; Accepted August 21, 2017.
Enzymatic degumming of edible fats and oils
Suk Hoo Yoon
Received April 26, 2018; Accepted May 31, 2018.
On-trend utilization of rheological instruments in food industry
Im Kyung Oh and Suyong Lee
Received February 20, 2018; Accepted March 20, 2018.