Comparison of Solo Eating Perception and Dietary Behaviors According to Gender in the Seoul and Gyonggi-do regions

Eun Jung Lee, Kyung-Ran Lee

Journal of The Korean Society of Food Culture :: Vol.33 No.6 pp.531-542

DOI:https://doi.org/10.7318/KJFC/2018.33.6.531 Download PDF Export Citation

Effects of PPL Attributes on Consumers’ Brand Awareness and Brand Credibility

Eunju Choe, Jinkyung Choi

Journal of The Korean Society of Food Culture :: Vol.33 No.6 pp.543-549

DOI:https://doi.org/10.7318/KJFC/2018.33.6.543 Download PDF Export Citation

Relationships among the Service Quality, Service Value, and Customer Satisfaction in a Fine Dining Restaurant

Min Hyuk Park

Journal of The Korean Society of Food Culture :: Vol.33 No.6 pp.550-557

DOI:https://doi.org/10.7318/KJFC/2018.33.6.550 Download PDF Export Citation

Study on Consumers’ Perception of Edible Insect Foods

Ju-Hee Jung, Bae Gyun Lim, Se-Jeong Bae

Journal of The Korean Society of Food Culture :: Vol.33 No.6 pp.558-566

DOI:https://doi.org/10.7318/KJFC/2018.33.6.558 Download PDF Export Citation

Comparison of Perception on Probiotics and Dietary Behavior according to the Probiotics Ingestion Experience

Wookyoun Cho, Ok Kyoung Yeom, Kyung-Ran Lee

Journal of The Korean Society of Food Culture :: Vol.33 No.6 pp.567-579

DOI:https://doi.org/10.7318/KJFC/2018.33.6.567 Download PDF Export Citation

Characteristics of Bread-making and Quality of Rice Bread with Different Percentages of Dietary Fiber, Enzymes and Egg

Sang Sook Kim, Hae Young Chung

Journal of The Korean Society of Food Culture :: Vol.33 No.6 pp.580-587

DOI:https://doi.org/10.7318/KJFC/2018.33.6.580 Download PDF Export Citation

Quality Characteristics of Jeung-pyun Using Dry-Milled Rice Flour Prepared from different Varieties with different Particle Sizes

Sa-Ra Park, Kyung-Mi Kim, Hee-Sun Kim, Ha-Na Ra, Gwi-Jung Han

Journal of The Korean Society of Food Culture :: Vol.33 No.6 pp.588-596

DOI:https://doi.org/10.7318/KJFC/2018.33.6.588 Download PDF Export Citation

Nutrient Components and Physicochemical Properties of Korean Sweet Potato according to Cultivars

Ha-Na Ra, Jin-Sook Kim, Gi-Chang Kim, Song-Yi Choi, Seon-Kyeong Han, Mi-Nam Chung, Kyung-Mi Kim

Journal of The Korean Society of Food Culture :: Vol.33 No.6 pp.597-607

DOI:https://doi.org/10.7318/KJFC/2018.33.6.597 Download PDF Export Citation

Children’s Purchase Behavior and Preference for High Protein Snacks according to Seasonings

Jun Young Yang, Hye In Oh, Jin A Jang, Ji Eun Oh, Nam E Kang, Mi Sook Cho

Journal of The Korean Society of Food Culture :: Vol.33 No.5 pp.403-410

DOI:https://doi.org/10.7318/KJFC/2018.33.5.403 Download PDF Export Citation

Development of Low Sodium Menu Applicable to Institutional Food Service

Yoon Kyoung Yang, Eugene Shim, Juhyeon Kim

Journal of The Korean Society of Food Culture :: Vol.33 No.5 pp.411-425

DOI:https://doi.org/10.7318/KJFC/2018.33.5.411 Download PDF Export Citation

Effective Strategies to Reduce Sodium Intake among Consumers: Pork Cutlet Sauce as a Model Food System

Hyun Lee, Mi Young Lee, Eui-Su Kim, Seo-Jin Chung

Journal of The Korean Society of Food Culture :: Vol.33 No.5 pp.416-426

DOI:https://doi.org/10.7318/KJFC/2018.33.5.416 Download PDF Export Citation

School Foodservice Nutritionists’ Perception on the Standardization of Food Ingredients in the Procurement System

Jae-Min Kim, Chang-Sik Kim, Yoon-Joung Jang, Ji-Hee Han, Sunny Ham

Journal of The Korean Society of Food Culture :: Vol.33 No.5 pp.427-433

DOI:https://doi.org/10.7318/KJFC/2018.33.5.427 Download PDF Export Citation

Effect of Sugar Content on Quality Characteristics of Mushrooms (Pleurotus eryngii) jangachi

Eun-Raye Jeon, Lan-Hee Jung

Journal of The Korean Society of Food Culture :: Vol.33 No.5 pp.434-440

DOI:https://doi.org/10.7318/KJFC/2018.33.5.434 Download PDF Export Citation

Quality Characteristics and Antioxidant Properties of Rice Cookies Amended with Hibiscus Powder

Jin-Ok Lee, Hai-Jung Chung

Journal of The Korean Society of Food Culture :: Vol.33 No.5 pp.441-447

DOI:https://doi.org/10.7318/KJFC/2018.33.5.441 Download PDF Export Citation

Effects of Addition of Mixed Gelling Agent on Quality of Peach (Prunus persica L. Batsch) Jelly

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

Journal of The Korean Society of Food Culture :: Vol.33 No.5 pp.448-453

DOI:https://doi.org/10.7318/KJFC/2018.33.5.448 Download PDF Export Citation

The Effects of α-Lipoic Acid in Adilution Solvents, Dose- and Time-dependent Manner on Cell Growth Blocking in 3T3-L1

Eunyoung Seo

Journal of The Korean Society of Food Culture :: Vol.33 No.5 pp.454-461

DOI:https://doi.org/10.7318/KJFC/2018.33.5.454 Download PDF Export Citation

WTP Estimation in Low Fat Pork Meat Consumption

Hio-Jung Shin, Saem Lee

Journal of The Korean Society of Food Culture :: Vol.33 No.4 pp.299-306

DOI:https://doi.org/10.7318/KJFC/2018.33.4.299 Download PDF Export Citation

A Study on the Food Culture in the Early Joseon Dynasty through Gyemiseo (癸未書)

Han Bok-Ryo, Kim Gwi-Young

Journal of The Korean Society of Food Culture :: Vol.33 No.4 pp.307-321

DOI:https://doi.org/10.7318/KJFC/2018.33.4.307 Download PDF Export Citation

Study of the Soonjo GichukJinchanEuigweJagyeongjeonJeongilMisu in 1829

Ha-yun Kim, Myung-Hee Kim, Ah-Hyeon Kim

Journal of The Korean Society of Food Culture :: Vol.33 No.4 pp.322-329

DOI:https://doi.org/10.7318/KJFC/2018.33.4.322 Download PDF Export Citation

Quality Characteristics and Antioxidant Activity of Chocolate with Mugunghwa (Hibiscus syriacus L.)

Mi-Jung Kim, So-Yeon Jin

Journal of The Korean Society of Food Culture :: Vol.33 No.4 pp.330-336

DOI:https://doi.org/10.7318/KJFC/2018.33.4.330 Download PDF Export Citation