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Author: Heui-Dong Park

14 Articles are founded.

Fermentation characteristics of yakju containing different amounts of steam-cooked Jerusalem artichoke (Helianthus tuberosus L.)
돼지감자(Helianthus tuberosus L.)의 첨가량과 증자처리에 따른 약주 발효 특성
Jun-Su Choi , Kyu-Taek Choi , Chan-Woo Kim , Heui-Dong Park , Sae-Byuk Lee
최준수, 최규택, 김찬우, 박희동, 이새벽
Korean J. Food Preserv. 2023;30(1):155-169.
https://doi.org/10.11002/kjfp.2023.30.1.155
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Fermentation characteristics of yakju supplemented with Jerusalem artichoke (Helianthus tuberosus L.) and co-fermented by inulin-degrading yeast Wickerhamomyces anomalus JS01 and Saccharomyces cerevisiae KMBL7001
Inulin 분해효모 Wickerhamomyces anomalus JS01과 Saccharomyces cerevisiae KMBL7001의 혼합발효에 의한 돼지감자(Helianthus tuberosus L.)를 첨가한 약주의 발효 특성
Jun-Su Choi , Kyu-Taek Choi , Chan-Woo Kim , Sae-Byuk Lee , Heui-Dong Park
최준수, 최규택, 김찬우, 이새벽, 박희동
Korean J. Food Preserv. 2022;29(5):800-812.
https://doi.org/10.11002/kjfp.2022.29.5.800
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Anti-inflammatory effect of Pyrrosia lingua extract on Raw 264.7 macrophages
Raw 264.7 macrophages에 대한 Pyrrosia lingua 추출물의 항염증 효과
Shin Hyub Hong , Eun-Ho Lee , Hye-Jin Park , Jung In Kim , Hee-Young Jung , In-Kyu Kang , Byung-Oh Kim , Heui-Dong Park , Young-Je Cho
홍신협, 이은호, 박혜진, 김정인, 정희영, 강인규, 김병오, 박희동, 조영제
Korean J. Food Preserv. 2021;28(6):828-836.
https://doi.org/10.11002/kjfp.2021.28.6.828
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Development of air-blast dried yeast starter for ‘Yakju’ and monitoring on its fermentation characteristics
저온송풍건조를 통한 약주용 효모의 종균화 및 발효 특성 모니터링
Min-Kyeong Chae , Jun-Su Choi , Hyo-Bin Moon , Jong-Beom Park , Kyu-Taek Choi , Soo-Hwan Yeo , Heui-Dong Park
채민경, 최준수, 문효빈, 박종범, 최규택, 여수환, 박희동
Korean J. Food Preserv. 2021;28(6):810-819.
https://doi.org/10.11002/kjfp.2021.28.6.810
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Quality characteristics and antioxidant activities of Muscat Bailey A wines mixed with different types of aronia
아로니아 첨가형태에 따른 Muscat Bailey A 와인의 품질 특성 및 항산화 활성
Kyu-Taek Choi , Sae-Byuk Lee , Seong-Hyun Jeon , Woo-Chang Lee , Jun-Su Choi , Heui-Dong Park
최규택, 이새벽, 전성현, 이우창, 최준수, 박희동
Korean J. Food Preserv. 2020;27(1):74-84.
https://doi.org/10.11002/kjfp.2020.27.1.74
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Characteristics of freeze-concentrated apple cider fermented using mixed culture of non-Saccharomyces and Saccharomyces cerevisiae Fermivin
Non-Saccharomyces와 Saccharomyces cerevisiae Fermivin으로 혼합 발효한 사과와인의 동결농축에 따른 이화학적 특성
Hyun-Jeong Wee, Sae-Byuk Lee, Kyu-Taek Choi, Ji-Yeon Ham, Soo-Hwan Yeo, Heui-Dong Park
위현정, 이새벽, 최규택, 함지연, 여수환, 박희동
Korean J Food Preserv 2018;25(6):730-741.
https://doi.org/10.11002/kjfp.2018.25.6.730
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Quality characteristics, antioxidant activity and storage properties of fermented milk added with green tea powder
녹차가루 첨가 발효유의 이화학적 특성과 항산화활성 및 저장성평가
Su-bin Yeo , Soo-Hwan Yeo , Heui-Dong Park
여수빈, 여수환, 박희동
Korean J Food Preserv 2017;24(5):576-584.
https://doi.org/10.11002/kjfp.2017.24.5.576
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Blending effect of Campbell Early and aronia wines fermented by the mixed culture of Pichia anomala JK04 and Saccharomyces cerevisiae Fermivin
Pichia anomala JK04와 Saccharomyces cerevisiae Fermivin 혼합발효에 의한 캠벨얼리 와인과 아로니아 와인의 블렌딩 효과
Hyo-sung Jeong , Sae-Byuk Lee , Su-bin Yeo , Da-Hye Kim , Jun-Su Choi , Dong-Hwan Kim , Soo-Hwan Yeo , Heui-Dong Park
정효성, 이새벽, 여수빈, 김다혜, 최준수, 김동환, 여수환, 박희동
Korean J Food Preserv 2017;24(3):472-482.
https://doi.org/10.11002/kjfp.2017.24.3.472
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Effect of pectinase treatment on extraction yield and physicochemical properties of Aronia juice
Pectinase 처리가 아로니아의 착즙 수율에 미치는 영향
Dong-Hwan Kim , Jun-Su Choi , Min-Hyung Lee , Han-Hee Jang , Han-Sol Kim , Do-Youn Kim , Soo-Hwan Yeo , Heui-Dong Park
김동환, 최준수, 이민형, 장한희, 김한솔, 김도연, 여수환, 박희동
Korean J Food Preserv 2017;24(1):68-73.
https://doi.org/10.11002/kjfp.2017.24.1.68
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Fermentation characteristics of persimmon wine by the mixed culture of Pichia anomala JK04 and Saccharomyces cerevisiae Fermivin cells
Pichia anomala JK04와 Saccharomyces cerevisiae Fermivin의 혼합발효에 의한 감와인의 발효 특성
Soo-Jin Kwon , Jun-Su Choi , Soo-Hwan Yeo , Heui-Dong Park
권수진, 최준수, 여수환, 박희동
Korean J Food Preserv 2015;22(5):768-777.
https://doi.org/10.11002/kjfp.2015.22.5.768
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Fermentation characteristics of cider from late harvest Fuji apples by a sugar tolerant yeast, Saccharomyces cerevisiae SS89
내당성 효모 Saccharomyces cerevisiae SS89에 의한 늦수확 후지 사과의 사과주 발효 특
Dong-Hyun Kim , Sae-Byuk Lee , Heui-Dong Park
김동현, 이새벽, 박희동
Korean J Food Preserv 2014;21(6):917-924.
https://doi.org/10.11002/kjfp.2014.21.6.917
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Quality characteristics of Takju according to different rice varieties and mixing ratio of Nuruk
쌀 품종과 누룩 배합비율에 따른 탁주의 품질 특성
So-Yeon Im , Chang-Ho Baek , Seong-Yeol Baek , Hye-Young Park , Han-Seok Choi , Ji-Ho Choi , Seok-Tae Jeong , Woo-Chang Shin , Heui-Dong Park , Soo-Hwan Yeo
임소연, 백창호, 백성열, 박혜영, 최한석, 최지호, 정석태, 신우창, 박희동, 여수환
Korean J Food Preserv 2014;21(6):892-902.
https://doi.org/10.11002/kjfp.2014.21.6.892
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Reduction in the contents of acetaldehyde, methanol and fusel alcohols in the Muscat Bailey A wine fermented by Korean indigenous sugar-tolerant yeasts Saccharomyces cerevisiae S13 and D8
토착형 아황산 및 당 내성 효모 Saccharomyces cerevisiae S13과 D8에 의한 Muscat Bailey A 포도주의 아세트알데히드, 메탄올 및 고급알코올의 감소 효과
Mi-Sun Kim , Heui-Dong Park
김미선, 박희동
Korean J Food Preserv 2014;21(6):851-858.
https://doi.org/10.11002/kjfp.2014.21.6.851
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Effects of sulfiting on the indigenous yeast flora and physicochemical properties during the fermentation of Campbell Early wine
아황산의 처리가 캠벨얼리 와인의 자연발효 시 야생효모의 변화 및 발효 특성에 미치는 영향
Je-Bong Lee , Jin-Hee Kim , Soo-Hwan Yeo , Heui-Dong Park
이제봉, 김진희, 여수환, 박희동
Korean J Food Preserv 2014;21(5):757-765.
https://doi.org/10.11002/kjfp.2014.21.5.757
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June, 2026
Vol. 33, No. 3

eISSN:3022-5485


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