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Author: Hun-Sik Chung

20 Articles are founded.

Physicochemical characteristics of hot-water leachate prepared from persimmon leaf dried after steaming or freezing treatment
스팀 및 동결 전처리가 건조 감잎 열수추출물의 이화학적 특성에 미치는 영향
Hun-Sik Chung , Kwang-Sup Youn , Jong-Kuk Kim
정헌식, 윤광섭, 김종국
Korean J. Food Preserv. 2023;30(6):983-990.
https://doi.org/10.11002/kjfp.2023.30.6.983
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Comparison of color and water extracts of Caragana sinica flowers dried at different air temperatures
열풍건조 온도를 달리한 골담초 꽃의 색과 추출물 특성
Hye-Jung Choi , Kwang-Sup Youn , Hun-Sik Chung
최혜정, 윤광섭, 정헌식
Korean J. Food Preserv. 2023;30(5):868-874.
https://doi.org/10.11002/kjfp.2023.30.5.868
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Effects of apple polyphenols on color, hardness, digestibility, and syneresis of corn starch gels
사과 폴리페놀 첨가가 옥수수 전분 겔의 색도, 경도, 소화능 및 이수율에 미치는 영향
Han-Sol Park , Hun-Sik Chung
박한솔, 정헌식
Korean J. Food Preserv. 2022;29(2):233-240.
https://doi.org/10.11002/kjfp.2022.29.2.233
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Evaluation of the physicochemical properties of starch isolated from thinned young ‘Fuji’ apples compared to corn and potato starches
Han-Sol Park , Hun-Sik Chung
Korean J. Food Preserv. 2021;28(4):501-509.
https://doi.org/10.11002/kjfp.2021.28.4.501
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Effect of freezing pretreatment on the quality of osmotically extracted syrup from Citrus junos peel
동결 전처리가 유자과피 당절임 삼출액의 품질 특성에 미치는 영향
Han-Sol Park , Dong-Seob Kim , Han-Soo Kim , Young-Guen Lee , Hun-Sik Chung
박한솔, 김동섭, 김한수, 이영근, 정헌식
Korean J. Food Preserv. 2020;27(1):1-6.
https://doi.org/10.11002/kjfp.2020.27.1.1
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Effect of water soaking pretreatment on the quality of glutinous rice cookies
Hun-Sik Chung, Han-Sol Park, Hyeon-Jeong Lee, Jin-Ho Woo, Kwang-Deog Moon, Kwang-Sup Youn
Korean J Food Preserv 2019;26(4):399-404.
https://doi.org/10.11002/kjfp.2019.26.4.399
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Effect of ethanol leaching conditions on the properties of liqueur prepared from Citrus junos fruit peels
유자 과피의 담금 조건이 침출주의 품질특성에 미치는 영향
Hun-Sik Chung, Han-Sol Park, Han-Soo Kim, Young-Guen Lee, Jong-Hwan Seong
정헌식, 박한솔, 김한수, 이영근, 성종환
Korean J Food Preserv 2019;26(2):194-200.
https://doi.org/10.11002/kjfp.2019.26.2.194
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Quality comparison of hot-water leachate from teabags containing Citrus junos peels dried using different methods
건조방법을 달리한 유자껍질 티백차의 품질특성 비교
Han-Sol Park , Hyeon-Jeong Lee , Kwang-Sup Youn , Dong-Seob Kim , Han-Soo Kim , Young-Guen Lee , Jong-Hwan Seong , Hun-Sik Chung
박한솔, 이현정, 윤광섭, 김동섭, 김한수, 이영근, 성종환, 정헌식
Korean J Food Preserv 2017;24(8):1088-1093.
https://doi.org/10.11002/kjfp.2017.24.8.1088
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Effects of young persimmon fruit powder on rice cookie quality
어린 감 과실 분말 첨가가 쌀쿠키의 품질특성에 미치는 영향
Jong-Hwan Seong , Han-Sol Park , Hun-Sik Chung , Dong-Seob Kim , Han-Soo Kim , Young-Guen Lee
성종환, 박한솔, 정헌식, 김동섭, 김한수, 이영근
Korean J Food Preserv 2017;24(8):1060-1066.
https://doi.org/10.11002/kjfp.2017.24.8.1060
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Effects of egg shell calcium treatments on the short-term storage of cut Kimchi cabbage
난각 칼슘 소재 처리에 의한 절단배추 단기 저장 효과
Gi-Un Seong , Hun-Sik Chung , Shin-Kyo Chung
성기운, 정헌식, 정신교
Korean J Food Preserv 2017;24(1):1-7.
https://doi.org/10.11002/kjfp.2017.24.1.1
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Quality characteristics of coffee beverage processed by ultrasound-assisted extraction
초음파 추출이 커피 음료의 품질특성에 미치는 영향
Hun-Sik Chung , Jeong-Seok Cho , Han-Soo Kim , Dong-Seob Kim , Young-Guen Lee , Jong-Hwan Seong , Kwang-Deog Moon
정헌식, 조정석, 김한수, 김동섭, 이영근, 성종환, 문광덕
Korean J Food Preserv 2016;23(5):660-665.
https://doi.org/10.11002/kjfp.2016.23.5.660
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Antioxidant abilities and physiological properties ofdried Haw extracts prepared using different drying methods
건조 방법에 따른 산사과 추출물의 항산화 및 생리활성
San Nam , Yu-ri Kwon , Hun-Sik Chung , Kwang-Sup Youn
남산, 권유리, 정헌식, 윤광섭
Korean J Food Preserv 2016;23(2):246-251.
https://doi.org/10.11002/kjfp.2016.23.2.246
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Quality characteristic of Omija (Schizandra chinensis Baillon) seed oils by roasting conditions and extraction methods
볶음 조건 및 추출 방법에 따른 오미자씨유의 품질 특성
Hyeon-Jeong Lee , Jeong-Seok Cho , Yeong-Min Lee , Ji-Young Choi , Jun-Hyung Sung , Hun-Sik Chung , Kwang-Deog Moon
이현정, 조정석, 이영민, 최지영, 성준형, 정헌식, 문광덕
Korean J Food Preserv 2015;22(6):845-850.
https://doi.org/10.11002/kjfp.2015.22.6.845
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Effects of steam blanching pretreatment on quality of spray-dried powders prepared from pressed juice of garlic chives
부추의 증숙처리가 착즙액 분무건조 분말의 품질에 미치는 영향
Hun-Sik Chung , Han-Soo Kim , Dong-Seob Kim , Young-Guen Lee , Jong-Hwan Seong
정헌식, 김한수, 김동섭, 이영근, 성종환
Korean J Food Preserv 2015;22(3):385-391.
https://doi.org/10.11002/kjfp.2015.22.3.385
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The cutting process improvement for cut kimchi cabbage quality
절단배추의 선도유지를 위한 절단 공정 개선
Gi-Un Seong , Hun-Sik Chung , Shin-Kyo Chung
성기운, 정헌식, 정신교
Korean J Food Preserv 2015;22(1):154-157.
https://doi.org/10.11002/kjfp.2015.22.1.154
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Moisture sorption isotherms of corn powder as affected by roasting temperature
볶음온도에 따른 옥수수 분말의 흡습특성
Hun-Sik Chung , Kwang-Sup Youn
정헌식, 윤광섭
Korean J Food Preserv 2014;21(3):334-340.
https://doi.org/10.11002/kjfp.2014.21.3.334
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Antioxidative activities of various solvent extracts from haw (Crataegus pinnatifida Bunge)
산사(Crataegus pinnatifida Bunge)의 추출 용매별 항산화 활성
Yishan Duan , Min-A Kim , Jong-Hwan Seong , Hun-Sik Chung , Han-Soo Kim
단의삼, 김민아, 성종환, 정헌식, 김한수
Korean J Food Preserv 2014;21(2):246-253.
https://doi.org/10.11002/kjfp.2014.21.2.246
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Processing and quality characteristics of salad dressing using jujube puree
대추를 첨가한 드레싱의 제조 및 품질특성
Ran Namgung , Sang-Ah Park , So-Jeong An , Young-Hyeon Lee , Han-Soo Kim , Young-Guen Lee , Jong-Hwan Seong , Hun-Sik Chung
남궁란, 박상아, 안소정, 이영현, 김한수, 이영근, 성종환, 정헌식
Korean J Food Preserv 2014;21(2):187-192.
https://doi.org/10.11002/kjfp.2014.21.2.187
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Browning inhibition of fresh-cut lotus roots by blanching in Glycyrrhiza glabra L. and Astragalus membranaceus Bunge extracts
감초, 황기 추출물로 블랜칭 처리한 신선편이 연근의 갈변 억제
Han-Bit Kim , Hun-Sik Chung , Kwang-Deog Moon
김한빛, 정헌식, 문광덕
Korean J Food Preserv 2014;21(2):151-156.
https://doi.org/10.11002/kjfp.2014.21.2.151
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Quality characteristics of rice cookies as affected by coffee addition
커피분말 첨가가 쌀쿠키의 품질 특성에 미치는 영향
Jong-Hwan Seong , Hun-Sik Chung , Han-Bit Kim , Joo-Baek Lee , Kwang-Deog Moon
성종환, 정헌식, 김한빛, 이주백, 문광덕
Korean J Food Preserv 2014;21(1):40-45.
https://doi.org/10.11002/kjfp.2014.21.1.40
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June, 2026
Vol. 33, No. 3

eISSN:3022-5485


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