Quality Characteristics and Antioxidant Activity of Cookies Made with Black Carrot Powder

Mi Ra Cho, Hai-Jung Chung

Journal of The Korean Society of Food Culture :: Vol.34 No.5 pp.612-619

DOI:https://doi.org/10.7318/KJFC/2019.34.5.612 Download PDF Export Citation

Quality Characteristics of Low-sodium Oiji (Traditional Korean Cucumber Pickles) based on Addition of Glasswort Powder

Gumjung Kim, Jiwon Yang, Kyunghee Lee

Journal of The Korean Society of Food Culture :: Vol.34 No.5 pp.620-628

DOI:https://doi.org/10.7318/KJFC/2019.34.5.620 Download PDF Export Citation

Effects of Adding Green Grape Juice on Quality Characteristics of Konjak Jelly

Jae-Eun Jeon, In-Seon Lee

Journal of The Korean Society of Food Culture :: Vol.34 No.5 pp.629-636

DOI:https://doi.org/10.7318/KJFC/2019.34.5.629 Download PDF Export Citation

Optimization of the Manufacturing Process for Mandarin Dry Chip Using Response Surface Methodology (RSM)

Ha-Na Ra, Ga-Yeong Park, Ha-Yun Kim, Yong-Sik Cho, Kyung-Mi Kim

Journal of The Korean Society of Food Culture :: Vol.34 No.5 pp.637-644

DOI:https://doi.org/10.7318/KJFC/2019.34.5.637 Download PDF Export Citation

The Skin-Related Biological Activities of Aerially Extract of Oenothera lamarckiana

Ji Yeong Yang, Jin Woo Kim, Pyeongjae Lee

Journal of The Korean Society of Food Culture :: Vol.34 No.5 pp.645-650

DOI:https://doi.org/10.7318/KJFC/2019.34.5.645 Download PDF Export Citation

Recognition, Preference and Improvement Requirement of Traditional Korean Food of Elementary School Students in Seoul

Woo-kyoun Cho, Mi-rae Kim

Journal of The Korean Society of Food Culture :: Vol.34 No.4 pp.369-377

DOI:https://doi.org/10.7318/KJFC/2019.34.4.369 Download PDF Export Citation

Nutritional Quality of Breakfast among Korean School-Aged Children and Adolescents Depending on Eating Together as a Family: Based on the Data from the 2013-2014 Korea National Health and Nutrition Survey

Jeongmin Hong, Meeyoung Kim, Jihyun Yoon, So-young Kim

Journal of The Korean Society of Food Culture :: Vol.34 No.4 pp.378-388

DOI:https://doi.org/10.7318/KJFC/2019.34.4.378 Download PDF Export Citation

Comparison of the Cognitive Function and Nutrient Intakes of Elderly Women with Dementia in a Long-Term Care Facility and a Day-Time Care Facility in Incheon

Mi Ae Bae, Young Whee Lee, Hwa Soon Kim, Jeong Soon You, Kyung Ja Chang

Journal of The Korean Society of Food Culture :: Vol.34 No.4 pp.389-400

DOI:https://doi.org/10.7318/KJFC/2019.34.4.389 Download PDF Export Citation

A Study on the Service Quality of Management Consulting of Traditional Korean Markets and This Affects the Management’s Performance

Sang Hoon An, Mi Ra Park, Yong Chul Lee

Journal of The Korean Society of Food Culture :: Vol.34 No.4 pp.401-410

DOI:https://doi.org/10.7318/KJFC/2019.34.4.401 Download PDF Export Citation

Adoption Process of Chinese Students to Korean Food Based on Residence periods

Kyung Soo Han, Ji Eun Min

Journal of The Korean Society of Food Culture :: Vol.34 No.4 pp.411-423

DOI:https://doi.org/10.7318/KJFC/2019.34.4.411 Download PDF Export Citation

Determinants of Consumer Satisfaction in Fast Food Industry of Lahore Pakistan

Asma Ali, Jong-In Lee

Journal of The Korean Society of Food Culture :: Vol.34 No.4 pp.424-431

DOI:https://doi.org/10.7318/KJFC/2019.34.4.424 Download PDF Export Citation

Effectiveness of Restaurant Attributes and Consumer Emotions regarding Waiting Time on Revisit Intention

Jeongeun Lee, Jinkyung Choi

Journal of The Korean Society of Food Culture :: Vol.34 No.4 pp.432-439

DOI:https://doi.org/10.7318/KJFC/2019.34.4.432 Download PDF Export Citation

Quality Characteristics of Low Salt, Low Sodium Oiji (Traditional Korean Cucumber Pickles) by the Addition of Sea Tangle Powder

Gumjung Kim, Jiwon Yang, Kyunghee Lee

Journal of The Korean Society of Food Culture :: Vol.34 No.4 pp.440-448

DOI:https://doi.org/10.7318/KJFC/2019.34.4.440 Download PDF Export Citation

Effects of Adding Peach Powder on the Quality of a Peach (Prunus persica L. Batsch) Spread Premix

Ga-Yeong Park, Ha-Na Ra, Ha-Yun Kim, Yong-Sik Cho, Kyung-Mi Kim

Journal of The Korean Society of Food Culture :: Vol.34 No.4 pp.449-455

DOI:https://doi.org/10.7318/KJFC/2019.34.4.449 Download PDF Export Citation

The Effects of the Different Percentages of HPMC and Enzymes on Making Rice Bread

Sang Sook Kim, Hae Young Chung

Journal of The Korean Society of Food Culture :: Vol.34 No.4 pp.456-462

DOI:https://doi.org/10.7318/KJFC/2019.34.4.456 Download PDF Export Citation

Hierarchical Value Structure of Active Seniors for Noodles: Applying Soft Laddering Technique Based on the Means-end Chain Theory

Hye-In Oh, Ga-Hyun Kim, Ji-Eun Oh, Mi-Sook Cho

Journal of The Korean Society of Food Culture :: Vol.34 No.4 pp.463-473

DOI:https://doi.org/10.7318/KJFC/2019.34.4.463 Download PDF Export Citation

Evaluation of Dietary Quality and Nutritional Status based on Nutrition Quotient and Health Functional Food Intake in the Korea Elderly

Minju Gham, Mihyang Um, Seunghee Kye

Journal of The Korean Society of Food Culture :: Vol.34 No.4 pp.474-485

DOI:https://doi.org/10.7318/KJFC/2019.34.4.474 Download PDF Export Citation

A Study on the Relationship Between Metabolic Syndrome and the Number of Work Hours Based on Data from the 6th Korea National Health and Nutrition Examination Survey (2015)

Kyoung Yun Kim, Hyunji Shin, Jung-Mi Yun

Journal of The Korean Society of Food Culture :: Vol.34 No.4 pp.486-494

DOI:https://doi.org/10.7318/KJFC/2019.34.4.486 Download PDF Export Citation

Journal of The Korean Society of Food Culture :: Vol.34 No.4 pp.495-502

DOI:https://doi.org/10.7318/KJFC/2019.34.4.495 Download PDF Export Citation

Study on the Consumption Status of Beans and the Soybean Food Culture in the Mid-Joseon Period According to Shamirok

Mi-Hye Kim

Journal of The Korean Society of Food Culture :: Vol.34 No.3 pp.241-254

DOI:https://doi.org/10.7318/KJFC/2019.34.3.241 Download PDF Export Citation