Volume.40 No.4 August 2025

• Changing Perceptions of K-Food over the Past Decade - with a Focus on the UK

  Kyung-Ran Lee, Jin A Jang

  Journal of The Korean Society of Food Culture :: Vol.40 No.4 pp.113-128

  DOI:https://doi.org/10.7318/KJFC/2025.40.4.113 Download PDF Export Citation

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• Effect of Allulose Mixing Ratios on the Quality Characteristics of Rice Layer Cakes

  Jae-Eun Jeon, Ji-Young Kim, In-Seon Lee

  Journal of The Korean Society of Food Culture :: Vol.40 No.4 pp.129-138

  DOI:https://doi.org/10.7318/KJFC/2025.40.4.129 Download PDF Export Citation

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• The Effect of Senior-Friendly Food Intake on Nutritional Status and Quality of Life in Older Adults

  Namhoon Kim, Sanghyo Kim, Hyun-Sun Lee, Jin-Suk Han, Sang Ju Lee, Min-Jung Bae, Jun Jae Jung, Kyeong-Hee Choi

  Journal of The Korean Society of Food Culture :: Vol.40 No.4 pp.139-148

  DOI:https://doi.org/10.7318/KJFC/2025.40.4.139 Download PDF Export Citation

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• Physicochemical and Sensory Properties of Baekseolgi Prepared with Different Combinations of Allulose and Trehalose

  Eunhye Park, Jinju Lee

  Journal of The Korean Society of Food Culture :: Vol.40 No.4 pp.149-155

  DOI:https://doi.org/10.7318/KJFC/2025.40.4.149 Download PDF Export Citation

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