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Author: Bo-Ram Park
6 Articles are founded.
Effects of hydrogen peroxide treatment on the quality characteristics of sweet potato Tongchaeru stem during the blanching process
자색 고구마 ‘통채루’ 줄기의 데치기 공정 중 hydrogen peroxide 첨가에 따른 품질특성 변화
자색 고구마 ‘통채루’ 줄기의 데치기 공정 중 hydrogen peroxide 첨가에 따른 품질특성 변화
Jung-Hyun Nam 
, Hyeonbin Oh , Bo-Ram Park , Kyung-Mi Kim , Ha-Yun Kim , Yong Sik Cho
, Hyeonbin Oh , Bo-Ram Park , Kyung-Mi Kim , Ha-Yun Kim , Yong Sik Cho
Food Sci. Preserv. 2024;31(6):969-976.
https://doi.org/10.11002/fsp.2024.31.6.969
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https://doi.org/10.11002/fsp.2024.31.6.969
Erratum to: The synthesis of dextran from rice hydrolysates using Gluconobacter oxydans KACC 19357 bioconversion
Erratum to: Gluconobacter oxydans 생물전환을 통한 쌀 가수분해물 유래 dextran 합성
Erratum to: Gluconobacter oxydans 생물전환을 통한 쌀 가수분해물 유래 dextran 합성
Seung-Min Baek , Hyun Ji Lee , Legesse Shiferaw Chewaka , Chan Soon Park , Bo-Ram Park
, Hyun Ji Lee , Legesse Shiferaw Chewaka , Chan Soon Park , Bo-Ram Park
Food Sci. Preserv. 2024;31(3):506
https://doi.org/10.11002/fsp.2024.31.3.506
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https://doi.org/10.11002/fsp.2024.31.3.506
The synthesis of dextran from rice hydrolysates using Gluconobacter oxydans KACC 19357 bioconversion
Gluconobacter oxydans 생물전환을 통한 쌀 가수분해물 유래 dextran 합성
Gluconobacter oxydans 생물전환을 통한 쌀 가수분해물 유래 dextran 합성
Seung-Min Baek , Hyun Ji Lee , Legesse Shiferaw Chewaka , Chan Soon Park , Bo-Ram Park
, Hyun Ji Lee , Legesse Shiferaw Chewaka , Chan Soon Park , Bo-Ram Park
Food Sci. Preserv. 2024;31(1):149-160.
https://doi.org/10.11002/fsp.2024.31.1.149
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https://doi.org/10.11002/fsp.2024.31.1.149
Synthesis and physicochemical properties of polysaccharides by Gluconobacter oxydans with glycosyltransferase activity
Gluconobacter oxydans의 당 전이효소 활성을 이용한 다당류의 제조 및 배양액의 품질 특성
Gluconobacter oxydans의 당 전이효소 활성을 이용한 다당류의 제조 및 배양액의 품질 특성
Ji Hye Jeong , Ji Yeong Park , Hyun Ji Lee , Ji-Ho Choi , Shin-Yeong Park , Chan Soon Park , Bo-Ram Park
, Ji Yeong Park , Hyun Ji Lee , Ji-Ho Choi , Shin-Yeong Park , Chan Soon Park , Bo-Ram Park
Korean J. Food Preserv. 2021;28(3):391-402.
https://doi.org/10.11002/kjfp.2021.28.3.391
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https://doi.org/10.11002/kjfp.2021.28.3.391
Preparation of isomaltooligosaccharides using puffed rice flour and evaluation of physicochemical properties
팽화미분 이용 이소말토올리고당 제조 및 이화학적 품질특성
팽화미분 이용 이소말토올리고당 제조 및 이화학적 품질특성
Korean J Food Preserv 2018;25(2):229-236.
https://doi.org/10.11002/kjfp.2018.25.2.229
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https://doi.org/10.11002/kjfp.2018.25.2.229
Physicochemical and sensory properties of Yakhobak (Cucurbita maxima subsp. maxima) paste under different high pressure heating conditions
가열조건에 따른 약호박(Cucurbita maxima subsp. maxima) 페이스트의 이화학적 관능적 품질특성
가열조건에 따른 약호박(Cucurbita maxima subsp. maxima) 페이스트의 이화학적 관능적 품질특성
Bo-Ram Park , Na-Jeong Kim , Su-Jeong Choi , Gui-Jung Han , Ha-Yun Kim
, Na-Jeong Kim , Su-Jeong Choi , Gui-Jung Han , Ha-Yun Kim
Korean J Food Preserv 2017;24(1):44-51.
https://doi.org/10.11002/kjfp.2017.24.1.44
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https://doi.org/10.11002/kjfp.2017.24.1.44
