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Author: Sun Hwa Kim
5 Articles are founded.
Changes in total dietary fiber content and quality of brown rice bran by complex fermentation
현미 미강의 복합발효에 따른 총식이섬유 함량 및 품질 변화
현미 미강의 복합발효에 따른 총식이섬유 함량 및 품질 변화
Sun Hwa Kim 
, Shin Young Oh , Ju Beom Kang , Yong-Jin Jeong
, Shin Young Oh , Ju Beom Kang , Yong-Jin Jeong
Food Sci. Preserv. 2024;31(6):879-886.
https://doi.org/10.11002/fsp.2024.31.6.879
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https://doi.org/10.11002/fsp.2024.31.6.879
Quality comparison of non-thermal sterilized raw apple vinegar and commercial apple vinegar products
Sun Hwa Kim , Ji-Hyung Seo , Yong-Jin Jeong
, Ji-Hyung Seo , Yong-Jin Jeong
Food Sci. Preserv. 2024;31(2):235-244.
https://doi.org/10.11002/fsp.2024.31.2.235
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https://doi.org/10.11002/fsp.2024.31.2.235
Changes in characteristics of the ancient grain farro according to liquefaction and saccharification processes
고대 곡물 파로의 액화, 당화 공정에 따른 품질 특성 변화
고대 곡물 파로의 액화, 당화 공정에 따른 품질 특성 변화
Sun Hwa Kim , Shin Young Oh , Yong-Jin Jeong , Joong-Ho Kwon
, Shin Young Oh , Yong-Jin Jeong , Joong-Ho Kwon
Food Sci. Preserv. 2025;32(1):17-29.
https://doi.org/10.11002/fsp.2025.32.1.17
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https://doi.org/10.11002/fsp.2025.32.1.17
Monitoring of optimal conditions for producing fermented black soybeans rich in sulfur-containing amino acids
Sung Ran Yoon , Jin Ju Lee , Jungmin Park , Jung A Ryu , Ju-Ock Nam , Min Sook Kang , Sun Hwa Kim , Yong Jin Jeong
, Jin Ju Lee , Jungmin Park , Jung A Ryu , Ju-Ock Nam , Min Sook Kang , Sun Hwa Kim , Yong Jin Jeong
Korean J. Food Preserv. 2023;30(6):905-917.
https://doi.org/10.11002/kjfp.2023.30.6.905
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https://doi.org/10.11002/kjfp.2023.30.6.905
Quality characteristics of Aster glehni extract depending on the concentration and time of enzyme treatment
효소처리 농도 및 시간에 따른 섬쑥부쟁이 추출물의 품질 특성
효소처리 농도 및 시간에 따른 섬쑥부쟁이 추출물의 품질 특성
Sun Hwa Kim , Sung Ran Yoon , Yong-Jin Jeong
, Sung Ran Yoon , Yong-Jin Jeong
Korean J. Food Preserv. 2023;30(4):654-662.
https://doi.org/10.11002/kjfp.2023.30.4.654
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https://doi.org/10.11002/kjfp.2023.30.4.654
