Study on the Utilization of Local Food Products by School Meal Service Support Centers

Minyeong Oh, Hei-Ryeo Yoon

Journal of The Korean Society of Food Culture :: Vol.40 No.5 pp.157-167

DOI:https://doi.org/10.7318/KJFC/2025.40.5.157 Download PDF Export Citation

Changes in the Structure of Consumer Perceptions of ‘Plant-Based Milk’ in Korea: A Text Network Comparison

Jeong Min Jang

Journal of The Korean Society of Food Culture :: Vol.40 No.5 pp.168-177

DOI:https://doi.org/10.7318/KJFC/2025.40.5.168 Download PDF Export Citation

Cross-cultural Study on the Image and Emotional Components of Korean Food

Young Kyung Kim, Jieun Oh

Journal of The Korean Society of Food Culture :: Vol.40 No.5 pp.178-192

DOI:https://doi.org/10.7318/KJFC/2025.40.5.178 Download PDF Export Citation

Effect of String Cheese Addition on the Quality Characteristics of Dry-Cured Sausages Based on Goat Meat

In-Seon Bae, VAN-BA HOA, Dong Gyun Kim, Sun-Moon Kang, Pil-Nam Seong, Hyoun-Wook Kim, Jun-Sang Ham, Won-Seo Park

Journal of The Korean Society of Food Culture :: Vol.40 No.5 pp.193-199

DOI:https://doi.org/10.7318/KJFC/2025.40.5.193 Download PDF Export Citation

Establishment of Analytical Methods for Marker Compounds and Safety Evaluation of Adenophora triphylla and its extract

Jiye Pyeon, Yoonjeong Kim, Yeong-Eun Yu, Cheol-Jong Jung, Do Sang Lee, Im-Joung La, Younghwa Kim

Journal of The Korean Society of Food Culture :: Vol.40 No.5 pp.200-209

DOI:https://doi.org/10.7318/KJFC/2025.40.5.200 Download PDF Export Citation

Dietary Risk Assessment of Microcystin Exposure from Leafy Vegetables Using KNHANES Consumption Data and Literature-Based Contamination Levels

Jeong Ah Park, Mi Sook Cho

Journal of The Korean Society of Food Culture :: Vol.40 No.5 pp.210-219

DOI:https://doi.org/10.7318/KJFC/2025.40.5.210 Download PDF Export Citation

Oenothera biennis Seed Extract Attenuates N^ε-(carboxymethyl)lysine-High Fat Diet-Induced Hepatic and Metabolic Dysfunction in Mice

Min Ji Gu, Sang Keun Ha, Yoonsook Kim, Donghwan Kim

Journal of The Korean Society of Food Culture :: Vol.40 No.5 pp.220-226

DOI:https://doi.org/10.7318/KJFC/2025.40.5.220 Download PDF Export Citation

Analysis of Dietary and Lifestyle Factors Associated with Prediabetes among Middle-Aged Women: Using Data from the 9^th Korea National Health and Nutrition Examination Survey (2022-2023)

Mi Hyun Kim

Journal of The Korean Society of Food Culture :: Vol.40 No.5 pp.227-238

DOI:https://doi.org/10.7318/KJFC/2025.40.5.227 Download PDF Export Citation

Study on the Relationship between Food Insecurity and the Korean Healthy Eating Index of Household Type in Korean Adults

Seung Jae Lee, Eugene Choi

Journal of The Korean Society of Food Culture :: Vol.40 No.5 pp.239-247

DOI:https://doi.org/10.7318/KJFC/2025.40.5.239 Download PDF Export Citation

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

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

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

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

The Effect of Selection Attributes on Loyalty for Weak Line Flower Tea

Nosuk Park

Journal of The Korean Society of Food Culture :: Vol.40 No.2 pp.71-81

DOI:https://doi.org/10.7318/KJFC/2025.40.2.71 Download PDF Export Citation

The Importance of Primitive Pottery Culture in the Korean Foodways

Cherl-Ho Lee

Journal of The Korean Society of Food Culture :: Vol.40 No.2 pp.82-91

DOI:https://doi.org/10.7318/KJFC/2025.40.2.82 Download PDF Export Citation

Changes in the Sodium Content of Different Types of Kimchi During Storage: A Preliminary Study to Assess the Actual Sodium Intake and Improv the Food Composition Database

Jiyu Choi, So-young Kim

Journal of The Korean Society of Food Culture :: Vol.40 No.2 pp.92-103

DOI:https://doi.org/10.7318/KJFC/2025.40.2.92 Download PDF Export Citation

A Study on the Dietary Intake and Quality of Life (EQ-5D) of Elderly Single-Person and Multi-Person Households

Seung Jae Lee

Journal of The Korean Society of Food Culture :: Vol.40 No.2 pp.104-112

DOI:https://doi.org/10.7318/KJFC/2025.40.2.104 Download PDF Export Citation

A Comparative Study on Food-Related Behavioral Characteristics of Vegetarians and Non-Vegetarians: Using the 2023 Consumer Behavior Survey for Food

Seung Jae Lee, Kyung Won Lee

Journal of The Korean Society of Food Culture :: Vol.40 No.1 pp.1-12

DOI:https://doi.org/10.7318/KJFC/2025.40.1.1 Download PDF Export Citation

The Dietary Pattern of the Gentry Families of the 17^th Century in the 「Hyeonpung GwakssiEonganc」

Gyung Hee Cha

Journal of The Korean Society of Food Culture :: Vol.40 No.1 pp.13-35

DOI:https://doi.org/10.7318/KJFC/2025.40.1.13 Download PDF Export Citation

Exploring Customer Satisfaction and Dissatisfaction Attributes in Korean Restaurants: An Impact-Asymmetry Analysis Approach

Hee Jin Um, Hee Yoon Kwon, Sung-Bum Kim, Eunhye Park

Journal of The Korean Society of Food Culture :: Vol.40 No.1 pp.36-45

DOI:https://doi.org/10.7318/KJFC/2025.40.1.36 Download PDF Export Citation