Volume.37 No.2 April 2022

• Perception and Choice Attribute of Vegetarians and Omnivores toward Plant-based Foods

  Ga-Hyun Kim, Jieun Oh, Mi-Sook Cho

  Journal of The Korean Society of Food Culture :: Vol.37 No.2 pp.99-108

  DOI:https://doi.org/10.7318/KJFC/2022.37.2.99

  Open abstract

• Comparison of Meal Skipping, Snacking, and Body Weight Perceptions among Urban College Students: On-Campus Living Alone vs. Off-Campus Living with Parents in New York, USA

  Sung Eun Choi, Yuju Lee

  Journal of The Korean Society of Food Culture :: Vol.37 No.2 pp.109-118

  DOI:https://doi.org/10.7318/KJFC/2022.37.2.109

  Open abstract

• The Transition of Masan’s Restaurant Business from 1960s to 1980s

  Kyou-Jin Lee

  Journal of The Korean Society of Food Culture :: Vol.37 No.2 pp.119-132

  DOI:https://doi.org/10.7318/KJFC/2022.37.2.119

  Open abstract

• Drivers for Liking Korean Traditional Drinks

  Solji Lee, Lana Chung

  Journal of The Korean Society of Food Culture :: Vol.37 No.2 pp.133-142

  DOI:https://doi.org/10.7318/KJFC/2022.37.2.133

  Open abstract

• Perception and Demand of Primary Caregivers and Clinical Experts for the Dietary Management of Children with Galactosemia in Korea

  Seojeong Yim, Hyeji Seo, Yuri Kim, Jieun Oh

  Journal of The Korean Society of Food Culture :: Vol.37 No.2 pp.143-152

  DOI:https://doi.org/10.7318/KJFC/2022.37.2.143

  Open abstract

• Quality Characteristics and Antioxidant Activities of Carrots Based on Pretreatment Conditions

  Jin-Hee Choi, Ji-Hye Chu, Hye-Sook Ryu

  Journal of The Korean Society of Food Culture :: Vol.37 No.2 pp.153-161

  DOI:https://doi.org/10.7318/KJFC/2022.37.2.153

  Open abstract

• Antioxidant Activity and Quality Characteristics of Muffins Prepared with the Addition of Cirsium nipponicum Powder

  Joo Young Jeon, Myung Hyun Kim, Young Sil Han

  Journal of The Korean Society of Food Culture :: Vol.37 No.2 pp.162-170

  DOI:https://doi.org/10.7318/KJFC/2022.37.2.162

  Open abstract

• Evaluation of the Nutritional Composition and Quality Traits of Rabbit Meat

  Jeong Ah Lee, Suk Han Jung, Kuk-Hwan Seol, Hyoun-Wook Kim, Soohyun Cho, Sun Moon Kang

  Journal of The Korean Society of Food Culture :: Vol.37 No.2 pp.171-177

  DOI:https://doi.org/10.7318/KJFC/2022.37.2.171

  Open abstract