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Author: Seok-Tae Jeong

15 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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Aging-induced variation in quality of yakju prepared using different commercial yeasts
효모를 달리한 약주의 숙성 시 품질 변화
Jeong Sil Choi , Ji-Eun Kang , Seok-Tae Jeong
최정실, 강지은, 정석태
Korean J. Food Preserv. 2022;29(1):84-96.
https://doi.org/10.11002/kjfp.2022.29.1.84
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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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Antibacterial and antioxidative activities of licorice extracts fermented with Nuruk molds
누룩곰팡이를 처리한 감초 발효 추출물의 항균 효과 및 항산화 활성
Chan-Woo Kim, Eun-Jeong Bae, Ji-Eun Kang, Han-Seok Choi, Seok-Tae Jeong
김찬우, 배은정, 강지은, 최한석, 정석태
Korean J Food Preserv 2018;25(7):830-836.
https://doi.org/10.11002/kjfp.2018.25.7.830
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The quality characteristics of aronia by cultivation region
재배지역에 따른 아로니아 ‘Viking’ 품종의 품질특성
Jin-Ah Jeon, Jeong-Sil Choi, Eui-Hyoun Jung, Chan-Woo Kim, Eun-Jung Bae, Seok-Tae Jeong
전진아, 최정실, 정의현, 김찬우, 배은정, 정석태
Korean J Food Preserv 2018;25(7):804-810.
https://doi.org/10.11002/kjfp.2018.25.7.804
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Characteristics of Yakju fermented using different commercial yeasts
시판 효모의 종류를 달리한 약주의 품질특성
Jeong-Sil Choi, Yoo-Deok Park, Chan-Woo Kim, Seok-Tae Jeong
최정실, 박유덕, 김찬우, 정석태
Korean J Food Preserv 2018;25(6):715-721.
https://doi.org/10.11002/kjfp.2018.25.6.715
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Soju brewing characteristics of yeast strains N4 and N9 isolated from Korean traditional Nuruk
재래누룩에서 분리한 N4와 N9 효모의 증류식 소주 양조특성
Han-Seok Choi , Ji-Eun Kang , Seok-Tae Jeong , Chan-Woo Kim , Seong-Yeol Baek , Soo-Hwan Yeo
최한석, 강지은, 정석태, 김찬우, 백성열, 여수환
Korean J Food Preserv 2017;24(5):714-724.
https://doi.org/10.11002/kjfp.2017.24.5.714
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Quality characteristics of Yakju containing pretreated lotus leaves
전처리를 달리한 연잎을 이용한 약주의 품질특성
Jeong-Sil Choi , Soo-Hwan Yeo , Han-Seok Choi , Seok-Tae Jeong
최정실, 여수환, 최한석, 정석태
Korean J Food Preserv 2016;23(2):204-210.
https://doi.org/10.11002/kjfp.2016.23.2.204
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Effects of pretreatments and storage temperatureon the quality of lotus leaves
연잎의 품질특성에 미치는 전처리 방법과 저장온도의 영향
Jeong-Sil Choi , Moon-Hee Kong , Soo-Hwan Yeo , Han-Seok Choi , Seok-Tae Jeong
최정실, 공문희, 여수환, 최한석, 정석태
Korean J Food Preserv 2016;23(2):155-161.
https://doi.org/10.11002/kjfp.2016.23.2.155
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Effect of the addition of protein and lipid on the quality characteristics of Yakju
단백질과 지방첨가가 약주의 품질특성에 미치는 영향
Ji-Eun Kang , Jae-Woon Kim , Han-Seok Choi , Chan-Woo Kim , Soo-Hwan Yeo , Seok-Tae Jeong
강지은, 김재운, 최한석, 김찬우, 여수환, 정석태
Korean J Food Preserv 2015;22(3):361-368.
https://doi.org/10.11002/kjfp.2015.22.3.361
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Quality characteristics of rice and rice starch-based Yakju
쌀 및 쌀 전분을 활용한 약주의 품질특성
Ji-Eun Kang , Jae-Woon Kim , Han-Seok Choi , Chan-Woo Kim , Soo-Hwan Yeo , Seok-Tae Jeong
강지은, 김재운, 최한석, 김찬우, 여수환, 정석태
Korean J Food Preserv 2015;22(3):353-360.
https://doi.org/10.11002/kjfp.2015.22.3.353
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Effect of varying the amount of water added on the characteristics of mash fermented using modified Nuruk for distilled-Soju production
가수량 변화가 개량누룩으로 발효한 증류식 소주용 술덧의 특성에 미치는 영향
Han-Seok Choi , Eu-Gene Kim , Ji-Eun Kang , Ji-Ho Choi , Soo-Hwan Yeo , Seok-Tae Jeong
최한석, 김유진, 강지은, 최지호, 여수환, 정석태
Korean J Food Preserv 2014;21(6):908-916.
https://doi.org/10.11002/kjfp.2014.21.6.908
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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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June, 2026
Vol. 33, No. 3

eISSN:3022-5485


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