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Author: Heui-Yun Kang

6 Articles are founded.

High temperature treatments to control sugar consumption by yeasts during makgeolli fermentation
막걸리 발효 시 효모의 당분 소비 억제를 위한 고온처리
Chan-Woo Kim , Seok-Tae Jeong , Yoo-Deok Park , Juong-Bin Kim , Bo-Ra Lim , Heui-Yun Kang
김찬우, 정석태, 박유덕, 김정빈, 임보라, 강희윤
Korean J. Food Preserv. 2022;29(3):466-471.
https://doi.org/10.11002/kjfp.2022.29.3.466
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Effects of ipguk (koji) and zeolite combination on odor component suppression and alcohol productivity of solid-fermented spirits
입국과 제올라이트 사용이 고체 발효 증류주의 이취 성분 억제와 알코올 생산성에 미치는 효과
Je Young Shin , Heui-Yun Kang , Chang-Soo Kang , Han-Seok Choi
신제영, 강희윤, 강창수, 최한석
Korean J. Food Preserv. 2022;29(3):455-465.
https://doi.org/10.11002/kjfp.2022.29.3.455
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Analyses of microbial community and quality characteristics of nuruk
누룩 미생물 천이와 품질 특성 분석
So-Young Park , Seok-Tae Jeong , Chan Woo Kim , Sun-Il Yun , Ji-Eun Kang , Heui-Yun Kang , Bora Lim
박소영, 정석태, 김찬우, 윤순일, 강지은, 강희윤, 임보라
Korean J. Food Preserv. 2022;29(1):105-115.
https://doi.org/10.11002/kjfp.2022.29.1.105
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Characteristics of distillation fractions obtained by various methods for the distillation of solid-state fermented mash by adding dried milk
분유 첨가 고체발효 술덧의 증류 방법에 따른 증류 분획물의 특성
Je Young Shin , Heui-Yun Kang , Seok-Tae Jeong , Hwa Rang Seo , Chang-Soo Kang , Han-Seok Choi
신제영, 강희윤, 정석태, 서화랑, 강창수, 최한석
Korean J. Food Preserv. 2021;28(7):958-967.
https://doi.org/10.11002/kjfp.2021.28.7.958
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Effect of grain raw materials on the quality characteristics of ‘Kaoliang’ spirit
곡물 원료에 따른 고량주 품질 특성
Hwa-Rang Seo , Seok-Tae Jeong , Bo-Ra Iim , JI-Eun Kang , Heui-Yun Kang , Sun-Il Yun
서화랑, 정석태, 임보라, 강지은, 강희윤, 윤순일
Korean J. Food Preserv. 2021;28(7):948-957.
https://doi.org/10.11002/kjfp.2021.28.7.948
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Relationship between exterior environment and quality characteristics of the traditional Gochujang produced in 2018 by eight regions in Korea
2018년 한국의 8개 권역에서 전통 방식으로 제조한 고추장의 품질특성과 외부환경과의 상관관계
Seung-Yeon Baek, Na-Young Gil, Myeong-Hui Han, Heui-Yun Kang, Ha-Yeon Lee, Hyang-Sik Yoon, Jeong Lee, Young-Eun Song, Sun-Kyung Lee, Jung-A Ryu, Hyeon-Young Kim, Soo-Hwan Yeo, So-Young Kim
백승연, 길나영, 한명희, 강희윤, 이하연, 윤향식, 이정, 송영은, 이선경, 류정아, 김현영, 여수환, 김소영
Korean J Food Preserv 2019;26(7):745-755.
https://doi.org/10.11002/kjfp.2019.26.7.745
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August, 2026
Vol. 33, No. 4

eISSN:3022-5485


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Please be advised that, effective January 1, 2027, Food Science and Preservation (FSP) will transition from the current publication charge system to an Article Processing Charge (APC) system.

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