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Author: Jungsoo Kim

13 Articles are founded.

Comparison of external, internal and chemical quality characteristics of 6-year-old red ginseng produced in punggi area by grade
풍기지역 6년근 홍삼의 등급별 외⋅내부 및 화학적 품질 비교
Minhyun Kim , Jiyoon Kim , Jungsoo Kim , Sanghyeok Park , Jihye Kim , Insun Kim , Inju Nam , Kwang-Deog Moon
김민현, 김지윤, 김정수, 박상혁, 김지혜, 김인선, 남인주, 문광덕
Korean J. Food Preserv. 2022;29(5):701-714.
https://doi.org/10.11002/kjfp.2022.29.5.701
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Effects of zeolite-based functional paper packaging on the quality of the kawanakajima white peach during storage
Jiyoon Kim , Ji-Young Choi , Jungsoo Kim , Kwang-Deog Moon
Korean J. Food Preserv. 2022;29(4):577-589.
https://doi.org/10.11002/kjfp.2022.29.4.577
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Quality characteristics of plant-based rice milk prepared with different rice varieties
가공용 쌀 품종을 이용한 식물성 쌀 우유의 품질 특성 비교
Gi-Un Seong , Jungsoo Kim , Jiyoon Kim , Sanghyeok Park , Jun-Hyeon Cho , Ji-Yoon Lee , Sais-Beul Lee , Dongjin Shin , Dong-Soo Park , Kwang-Deog Moon , Ju-Won Kang
성기운, 김정수, 김지윤, 박상혁, 조준현, 이지윤, 이샛별, 신동진, 박동수, 문광덕, 강주원
Korean J. Food Preserv. 2022;29(3):395-406.
https://doi.org/10.11002/kjfp.2022.29.3.395
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The quality characteristics of plant-based garlic mayonnaise using chickpea aquafaba with different ultrasonic treatment time
초음파 처리 시간을 달리한 병아리콩 아쿠아파바를 사용하여 제조한 식물성 마늘 마요네즈의 품질 특성
Jungsoo Kim , Jiyoon Kim , Saeul Jeong , Minhyun Kim , Sanghyeok Park , Insun Kim , Inju Nam , Junyeong Park , Kwang-Deog Moon
김정수, 김지윤, 정새울, 김민현, 박상혁, 김인선, 남인주, 박준영, 문광덕
Korean J. Food Preserv. 2022;29(3):381-394.
https://doi.org/10.11002/kjfp.2022.29.3.381
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Quality characteristics of dried onion and garlic slices according to thermal and nonthermal treatment methods
열처리와 비열처리 방법에 따른 양파 및 마늘 건조 슬라이스의 품질 특성
Ji-Young Choi , Jiyoon Kim , Jungsoo Kim , Saeul Jeong , Da-Hyeon Gwak , Seok Kang , So-Jin Han , Hyun-Joong Kim , Kwang-Deog Moon
최지영, 김지윤, 김정수, 정새울, 곽다현, 강석, 한소진, 김현중, 문광덕
Korean J. Food Preserv. 2022;29(1):34-48.
https://doi.org/10.11002/kjfp.2022.29.1.34
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The quality characteristics of plant-based muffins prepared with different contents of Actinidia arguta powder
토종다래(Actinidia arguta) 분말의 함량을 달리하여 제조한 식물성 머핀의 품질 특성
Jungsoo Kim , Jiyoon Kim , Saeul Jeong , Minhyun Kim , Sanghyeok Park , Jong Tae Moon , Kwang-Deog Moon
김정수, 김지윤, 정새울, 김민현, 박상혁, 문종태, 문광덕
Korean J. Food Preserv. 2022;29(1):129-141.
https://doi.org/10.11002/kjfp.2022.29.1.129
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Physicochemical properties and antioxidant activities of ginger (Zingiber officinale Roscoe) slices according to temperature and duration of hot water treatment
열수 처리 온도 및 시간에 따른 생강 슬라이스의 이화학적 특성 및 항산화능
Ji-Young Choi , Yeong-Min Lee , Jiyoon Kim , Jungsoo Kim , Saeul Jeong , Sanghyeok Park , Minhyun Kim , Kwang-Deog Moon
최지영, 이영민, 김지윤, 김정수, 정새울, 박상혁, 김민현, 문광덕
Korean J. Food Preserv. 2021;28(6):716-726.
https://doi.org/10.11002/kjfp.2021.28.6.716
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Hyperspectral imaging technigue for monitoring moisture content of blueberry during the drying process
Ji-Young Choi , Jiyoon Kim , Jungsoo Kim , Saeul Jeong , Minhyun Kim , Sanghyeok Park , Kwang-Deog Moon
Korean J. Food Preserv. 2021;28(4):445-455.
https://doi.org/10.11002/kjfp.2021.28.4.445
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Quality characteristics of lotus root (Nelumbo nucifera G.) snacks according to heat treatment methods and conditions
열처리 방법 및 조건에 따른 연근스낵의 품질 특성
Ji-Young Choi , Junghoon Park , Jiyoon Kim , Jungsoo Kim , Saeul Jeong , Minhyun Kim , Sanghyeok Park , Kwang-Deog Moon
최지영, 박정훈, 김지윤, 김정수, 정새울, 김민현, 박상혁, 문광덕
Korean J. Food Preserv. 2021;28(3):344-355.
https://doi.org/10.11002/kjfp.2021.28.3.344
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Quality characteristics of hot-air dried ‘Darae’ (Actinidia arguta) with different sugar osmotic dehydration pretreatment
당 삼투건조 전처리를 달리한 열풍건조 다래의 품질 특성
Ji-Young Choi , Jiyoon Kim , Jungsoo Kim , Saeul Jeong , Kyeom Ju Yun , Jihye Kim , Jong Tae Moon , Kwang-Deog Moon
최지영, 김지윤, 김정수, 정새울, 윤겸주, 김지혜, 문종태, 문광덕
Korean J. Food Preserv. 2021;28(3):325-335.
https://doi.org/10.11002/kjfp.2021.28.3.325
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Effect of anticaking agents on caking and quality characteristics of garlic cream powder sauce
Anticaking agents 처리가 마늘크림분말 소스의 caking 형성 및 품질 특성에 미치는 영향
Jiyoon Kim , Ji-Young Choi , Jungsoo Kim , Saeul Jeong , Si-Hyeon Lee , Yujin Oh , Kwang-Deog Moon
김지윤, 최지영, 김정수, 정새울, 이시현, 오유진, 문광덕
Korean J. Food Preserv. 2021;28(2):181-189.
https://doi.org/10.11002/kjfp.2021.28.2.181
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Effects of edible coatings with various natural browning inhibitors on the qualitative characteristics of banana (Musa acuminata Cavendish Subgroup) during storage
다양한 천연 갈변 저해제를 이용한 가식성 코팅이 바나나(Musa acuminata Cavendish Subgroup)의 저장 중 품질 특성에 미치는 영향
Jiyoon Kim , Ji-Young Choi , Jungsoo Kim , Kwang-Deog Moon
김지윤, 최지영, 김정수, 문광덕
Korean J. Food Preserv. 2021;28(1):13-22.
https://doi.org/10.11002/kjfp.2021.28.1.13
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Evaluation of the storage quality characteristics of ‘Tteokbokki’ sauce in the presence of preservatives and following heat sterilization
보존제 첨가 및 가열 살균에 따른 떡볶이 소스의 저장 중 품질 특성 평가
Ji-Young Choi , Jiyoon Kim , Jungsoo Kim , Saeul Jeong , Kwang-Deog Moon
최지영, 김지윤, 김정수, 정새울, 문광덕
Korean J. Food Preserv. 2020;27(3):271-280.
https://doi.org/10.11002/kjfp.2020.27.3.271
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June, 2026
Vol. 33, No. 3

eISSN:3022-5485


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