Study of the Dietary Behaviors and Adaptation for Korean Foods among International Students in Busan

Kyung Hee Hong, Hyun Sook Lee

Journal of The Korean Society of Food Culture :: Vol.33 No.2 pp.112-124

DOI:https://doi.org/10.7318/KJFC/2018.33.2.112 Download PDF Export Citation

Change in the Quality Characteristics of Red Pepper Powder According to the Storage Method

Jeong In Choi, Hye In Oh, Mi Sook Cho, Ji Eun Oh

Journal of The Korean Society of Food Culture :: Vol.33 No.2 pp.125-132

DOI:https://doi.org/10.7318/KJFC/2018.33.2.125 Download PDF Export Citation

Quality Characteristics and Antioxidant Activities of Traditional Korean Rice Wine, Makgeolli, Fermented with Etteum Bell Flower Root Variety in Platycodon grandiflorum

Yeon-Jin Lee, Gwang-In Byun, So-Yeon Jin

Journal of The Korean Society of Food Culture :: Vol.33 No.2 pp.133-141

DOI:https://doi.org/10.7318/KJFC/2018.33.2.133 Download PDF Export Citation

Study on Quality and Sensory Characteristics of Seolgi Ttueok Added with Geuk

Eunhye Park, Myunghee Kim

Journal of The Korean Society of Food Culture :: Vol.33 No.2 pp.142-148

DOI:https://doi.org/10.7318/KJFC/2018.33.2.142 Download PDF Export Citation

Imported Food Consumption in Malaysia: A Lifestyle Segmentation Study

Jinyi Jeong, Seung-Yong Oh

Journal of The Korean Society of Food Culture :: Vol.33 No.2 pp.149-159

DOI:https://doi.org/10.7318/KJFC/2018.33.2.149 Download PDF Export Citation

The Relationship between the Characteristics of Retort Food and Consumer Perceptions

Seoung Ki Lee, Kyung Soo Han

Journal of The Korean Society of Food Culture :: Vol.33 No.2 pp.160-168

DOI:https://doi.org/10.7318/KJFC/2018.33.2.160 Download PDF Export Citation

Quality Characteristics of Yanggaeng Made with Different Concentration of Mealworm Powder

A Reum Jeon, Hai-Jung Chung

Journal of The Korean Society of Food Culture :: Vol.33 No.2 pp.169-175

DOI:https://doi.org/10.7318/KJFC/2018.33.2.169 Download PDF Export Citation

Effect of Dietary Education of Health, Environment, and Consideration among Undergraduate Students

Soon-Hee An, Woo-kyoung Shin, Yookyung Kim

Journal of The Korean Society of Food Culture :: Vol.33 No.2 pp.176-185

DOI:https://doi.org/10.7318/KJFC/2018.33.2.176 Download PDF Export Citation

Analysis of BMI and Food Preference by Sasang Constitutional Typology classified by SCAT2 and a Specialist

Jin Sol Cheon, Dong Koo Yim, Soon Mi Kim

Journal of The Korean Society of Food Culture :: Vol.33 No.2 pp.186-198

DOI:https://doi.org/10.7318/KJFC/2018.33.2.186 Download PDF Export Citation

Planning of Tangible and Intangible Foodservice Product Using Systematic Quality Function Deployment (QFD) Technique of the Dumpling Restaurant

Ji Eun Oh, Mi Sook Cho

Journal of The Korean Society of Food Culture :: Vol.33 No.2 pp.199-205

DOI:https://doi.org/10.7318/KJFC/2018.33.2.199 Download PDF Export Citation

Sustainable Meal Practices of Middle Aged Women at Home According to Their Lifestyles

Hye-Ja Chang

Journal of The Korean Society of Food Culture :: Vol.33 No.1 pp.1-10

DOI:https://doi.org/10.7318/KJFC/2018.33.1.1 Download PDF Export Citation

The Relationship between Coping Style for Stress and Emotional Eating Behavior by Gender Difference

Sanghee Lee

Journal of The Korean Society of Food Culture :: Vol.33 No.1 pp.11-17

DOI:https://doi.org/10.7318/KJFC/2018.33.1.11 Download PDF Export Citation

Study on the Sweet Taste Perception, Perception of Sugar Reduction, and Utilization of Nutrition Labeling according to the Awareness of the Self-perceived Sugar Intake Reduction of University Students in Chungbuk Area

Jee-Young Yeon

Journal of The Korean Society of Food Culture :: Vol.33 No.1 pp.18-25

DOI:https://doi.org/10.7318/KJFC/10.7318/KJFC/2018.33.1.18 Download PDF Export Citation

Impact of Job Characteristics of Employees on Quality of Work Life in Hospital Contract Foodservice

Ki Oak Hong

Journal of The Korean Society of Food Culture :: Vol.33 No.1 pp.26-35

DOI:https://doi.org/10.7318/KJFC/2018.33.1.26 Download PDF Export Citation

Quality Characteristics of Tongue Sole (Cynoglossus semilaevis) Jangajji with Different Types of Gochujang during Low Temperature Storage

In Seon Lee, Geum Ok Park

Journal of The Korean Society of Food Culture :: Vol.33 No.1 pp.36-47

DOI:https://doi.org/10.7318/KJFC/2018.33.1.36 Download PDF Export Citation

Quality Characteristics of Functional Dasik Prepared with Mixture of Freeze-dried Mealworm (Tenebrio molitor) Powder and Dried Pollack Powder

Mi-Sook Kang, Min-Ju Kim, Mung-Ryun Han, Seung-Mee Shin, Ae-Jung Kim

Journal of The Korean Society of Food Culture :: Vol.33 No.1 pp.48-54

DOI:https://doi.org/10.7318/KJFC/2018.33.1.48 Download PDF Export Citation

Quality Characteristics of Oat Bread with Wild Carrot (Daucus carota L.) Powder

Sun-Ye Park, Ae-Jung Kim, Myung-Ryun Han

Journal of The Korean Society of Food Culture :: Vol.33 No.1 pp.55-61

DOI:https://doi.org/10.7318/KJFC/KJFC/2018.33.1.55 Download PDF Export Citation

Antioxidative and Physical Characteristics of Rice Germ added Sweet Pumpkin Rice Snack for Infants

Xiubao Wu, Eunkyung Kim, Kunyoung Choi, Haeyoung Kim

Journal of The Korean Society of Food Culture :: Vol.33 No.1 pp.62-69

DOI:https://doi.org/10.7318/KJFC/KJFC/2018.33.1.62 Download PDF Export Citation

Quality Characteristics of Waffles Containing Added Coconut Extract

Sat-Byul Kim, Kyung-Hee Lee

Journal of The Korean Society of Food Culture :: Vol.33 No.1 pp.70-77

DOI:https://doi.org/10.7318/KJFC/2018.33.1.70 Download PDF Export Citation

Antioxidant Activities of Burdock Root (Arctium lappa L.) with Various Heat Treatment Conditions

Mi-Young Park, Ye-Oak Park, Young-Hyun Park

Journal of The Korean Society of Food Culture :: Vol.33 No.1 pp.78-85

DOI:https://doi.org/10.7318/KJFC/2018.33.1.78 Download PDF Export Citation