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Author: Sanghyeok Park
7 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
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
, Jiyoon Kim , Jungsoo Kim , Sanghyeok Park , Jihye Kim , Insun Kim , Inju Nam , Kwang-Deog Moon
Korean J. Food Preserv. 2022;29(5):701-714.
https://doi.org/10.11002/kjfp.2022.29.5.701
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https://doi.org/10.11002/kjfp.2022.29.5.701
Quality characteristics of plant-based rice milk prepared with different rice varieties
가공용 쌀 품종을 이용한 식물성 쌀 우유의 품질 특성 비교
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
, 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
Korean J. Food Preserv. 2022;29(3):395-406.
https://doi.org/10.11002/kjfp.2022.29.3.395
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https://doi.org/10.11002/kjfp.2022.29.3.395
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
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
, Jiyoon Kim , Saeul Jeong , Minhyun Kim , Sanghyeok Park , Insun Kim , Inju Nam , Junyeong Park , Kwang-Deog Moon
Korean J. Food Preserv. 2022;29(3):381-394.
https://doi.org/10.11002/kjfp.2022.29.3.381
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https://doi.org/10.11002/kjfp.2022.29.3.381
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
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
, Jiyoon Kim , Saeul Jeong , Minhyun Kim , Sanghyeok Park , Jong Tae Moon , Kwang-Deog Moon
Korean J. Food Preserv. 2022;29(1):129-141.
https://doi.org/10.11002/kjfp.2022.29.1.129
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https://doi.org/10.11002/kjfp.2022.29.1.129
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
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
, Yeong-Min Lee , Jiyoon Kim , Jungsoo Kim , Saeul Jeong , Sanghyeok Park , Minhyun Kim , Kwang-Deog Moon
Korean J. Food Preserv. 2021;28(6):716-726.
https://doi.org/10.11002/kjfp.2021.28.6.716
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https://doi.org/10.11002/kjfp.2021.28.6.716
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
, 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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https://doi.org/10.11002/kjfp.2021.28.4.445
Quality characteristics of lotus root (Nelumbo nucifera G.) snacks according to heat treatment methods and conditions
열처리 방법 및 조건에 따른 연근스낵의 품질 특성
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
, Junghoon Park , Jiyoon Kim , Jungsoo Kim , Saeul Jeong , Minhyun Kim , Sanghyeok Park , Kwang-Deog Moon
Korean J. Food Preserv. 2021;28(3):344-355.
https://doi.org/10.11002/kjfp.2021.28.3.344
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https://doi.org/10.11002/kjfp.2021.28.3.344
