Zobrazeno 1 - 10
of 15
pro vyhledávání: '"Heui Yun Kang"'
Publikováno v:
Korean Journal of Food Preservation. 29:1164-1173
The purpose of this study was to find brewing yeast suitable for beer from the native. This study was conducted to investigate the brewing properties of beer made using different yeasts isolated from makgeolli or nuruk. Five strains (Saccharomyces ce
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::27f1b64283ee7234ba739d32e7c7b109
https://doi.org/10.11002/kjfp.2022.29.7.1164
https://doi.org/10.11002/kjfp.2022.29.7.1164
Publikováno v:
Korean Journal of Food Preservation. 29:455-465
This study aimed to investigate the effect of using a combination of ipguk (koji) and zeolite, as an alternative to the traditional nuruk fermented agents and rice and rice husks combination, on off-flavor suppression in solid fermented spirits. In a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::879e69b62bdb54056b6a30b9dd2d07d4
https://doi.org/10.11002/kjfp.2022.29.3.455
https://doi.org/10.11002/kjfp.2022.29.3.455
Publikováno v:
Korean Journal of Food Preservation. 29:466-471
This study aimed to control sugar consumption during makgeolli fermnetation using high temperature treatments after 3 days of fermentation at normal temprature. makgeolli fermentation was performed at 25°C for the initial 3 days and at 34, 37, 40, a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::23ecb49f57b38eadf407e3e05aa34eaf
https://doi.org/10.11002/kjfp.2022.29.3.466
https://doi.org/10.11002/kjfp.2022.29.3.466
Publikováno v:
Korean Journal of Food Preservation. 29:292-300
We analyzed the physicochemical properties of commercially available top-fermented beer (ale) and bottom-fermented beer (lager) marketed in Korea to compare the quality characteristics. The following characteristics of beer were analyzed for their so
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0cc309f9b6a621792fd40cff91d06224
https://doi.org/10.11002/kjfp.2022.29.2.292
https://doi.org/10.11002/kjfp.2022.29.2.292
Publikováno v:
Journal of the East Asian Society of Dietary Life. 32:46-52
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::57d152265522d2a1d29fd6434931a5e7
https://doi.org/10.17495/easdl.2022.2.32.1.46
https://doi.org/10.17495/easdl.2022.2.32.1.46
Autor:
So-Young Park, Seok-Tae Jeong, Chan Woo Kim, Sun-Il Yun, Ji-Eun Kang, Heui-Yun Kang, Bora Lim
Publikováno v:
Korean Journal of Food Preservation. 29:105-115
Nuruk is a traditional Korean fermentation starter containing various microbes; it is utilized for the synthesis of alcoholic beverage. In this study, the changes in the quality characteristics and microbial community during the cultivation period of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1d6c9971502e0a861159491f1ad4913b
https://doi.org/10.11002/kjfp.2022.29.1.105
https://doi.org/10.11002/kjfp.2022.29.1.105
Publikováno v:
Korean Journal of Food Preservation. 28:958-967
To enhance the flavor of solid-state fermented spirits, the effects of powdered milk on the composition of the distillation fractions obtained by two different distillation methods were evaluated. In the solid-state fermented product, the addition of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::241a5b13d2e998ee370d86a387feb230
https://doi.org/10.11002/kjfp.2021.28.7.958
https://doi.org/10.11002/kjfp.2021.28.7.958
Publikováno v:
Korean Journal of Food Preservation. 28:948-957
This study was carried out to investigate the quality characteristics of ‘Kaoliang’ spirit by grain materials for developing the Korean-style ‘Kaoliang’ spirit. Each grain was crushed for solid fermentation, and re-fermentation was performed
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c7464a84d15e09d44b9bfe34b60b44de
https://doi.org/10.11002/kjfp.2021.28.7.948
https://doi.org/10.11002/kjfp.2021.28.7.948
Autor:
Young-Eun Song, Na-Young Gil, Heui-Yun Kang, Seung-Yeon Baek, Ha-Yeon Lee, Myeong-Hui Han, So-Young Kim, Sunkyung Lee, Hyang-Sik Yoon, Hyeon-Young Kim, Jeong Lee, Soo-Hwan Yeo, Jung-A Ryu
Publikováno v:
Korean Journal of Food Preservation. 26:745-755
The objective of this study was to investigate the quality and environment properties of traditional Gochujang produced by 56 rural farms in 8 regions of Korea for evaluating the relationship between the components and environmental factors. Based on
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6f9596a41b118110c1691ee9c4600044
https://doi.org/10.11002/kjfp.2019.26.7.745
https://doi.org/10.11002/kjfp.2019.26.7.745
Autor:
Jae Soon Seo, Jeong-Hyun Chi, Seon Yi Won, Heui Yun Kang, Dae Hyoung Lee, Tai-Moon Ha, Hyun Kyung Jeong
Publikováno v:
Journal of the Korean Society of Food Science and Nutrition. 48:1135-1142
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::01746be40d1144f20f8b86dfd4098ca2
https://doi.org/10.3746/jkfn.2019.48.10.1135
https://doi.org/10.3746/jkfn.2019.48.10.1135