Analysis of Food and Nutrition Information of Diet-related Programs in Comprehensive

Soon Mi Kim, Sunyong Lee

Journal of The Korean Society of Food Culture :: Vol.31 No.6 pp.661-674

DOI:https://doi.org/10.7318/KJFC/2016.31.6.661 Download PDF Export Citation

Perception of Food Allergy Labeling System of School Foodservice in Female Middle School Students in Incheon Area

Duck Hwa Kim, So Hyun Park, Min Hye Do, Kyung Ja Chang

Journal of The Korean Society of Food Culture :: Vol.31 No.6 pp.675-681

DOI:https://doi.org/10.7318/KJFC/2016.31.6.675 Download PDF Export Citation

Study on Modern Food Culture History through Records from Foreigners’ Chosun Dynasty Travel in the Enlightenment Period

Mi-Hye Kim

Journal of The Korean Society of Food Culture :: Vol.31 No.5 pp.381-399

DOI:https://doi.org/10.7318/KJFC/2016.31.5.381 Download PDF Export Citation

Production and Supply of Milk in Joseon during Japanese Colonial Period (1910~1945)

Kyou-Jin Lee

Journal of The Korean Society of Food Culture :: Vol.31 No.5 pp.400-410

DOI:https://doi.org/10.7318/KJFC/2016.31.5.400 Download PDF Export Citation

Contents and Characteristics in The Dongchundang Eumsikbeop (Dongchundang’s Recipe Book) of Eun-jin Song’s Family

Yong-min Kwon, Chae-Lin Park

Journal of The Korean Society of Food Culture :: Vol.31 No.5 pp.411-429

DOI:https://doi.org/10.7318/KJFC/2016.31.5.411 Download PDF Export Citation

Perception on School Administrator’s Supports and Job Satisfaction by Nutrition Teachers (Dietitian)

Mi-Yeon Moon, Myung-Hee Kim, Ki-Hyo Jang, Je-Hyuk Lee

Journal of The Korean Society of Food Culture :: Vol.31 No.5 pp.430-441

DOI:https://doi.org/10.7318/KJFC/2016.31.5.430 Download PDF Export Citation

Studies on Dietary Habits and Residence Students’ Satisfaction with University Dormitory Foodservice in Jeollabuk-do Iksan Area

Kyung-Jin Min, Il-Sook Choi

Journal of The Korean Society of Food Culture :: Vol.31 No.5 pp.442-456

DOI:https://doi.org/10.7318/KJFC/2016.31.5.442 Download PDF Export Citation

Effect of Addition of Blackcurrant Powder on Quality and Antioxidant Activity of Yanggaeng

Min-Young Park, Hai-Jung Chung

Journal of The Korean Society of Food Culture :: Vol.31 No.5 pp.457-464

DOI:https://doi.org/10.7318/KJFC/2016.31.5.457 Download PDF Export Citation

Analysis of Perception and Satisfaction of Vinegar-Based Sauce: Focus on IPA Skills

Yang-Ho Jin, Hyeok-Sung Kwon, Se-Jeong Bae

Journal of The Korean Society of Food Culture :: Vol.31 No.5 pp.465-472

DOI:https://doi.org/10.7318/KJFC/2016.31.5.465 Download PDF Export Citation

Quality Characteristics of Jeungpyun Added with Goji berry Powder for the Elderly

Hyun Jung Jang, Na Young Kim, Up Sik Kim, Myung Joo Han

Journal of The Korean Society of Food Culture :: Vol.31 No.5 pp.473-480

DOI:https://doi.org/10.7318/KJFC/2016.31.5.473 Download PDF Export Citation

Antioxidant and Anti-Inflammatory Activities of Extracts from Eugenia caryophyllata Thunb.

Hee-Kyung Oh

Journal of The Korean Society of Food Culture :: Vol.31 No.5 pp.481-488

DOI:https://doi.org/10.7318/KJFC/2016.31.5.481 Download PDF Export Citation

Analysis of Metabolite and Sensory Evaluation on Kunrak, for Reproduced Manufacturing from Old Literature of 「Imwonsibyukji」

Jin-Kyoung Jung, Sun-Hyun Park, Young-Sook Han, Sang-Dong Lim, Myung-Ki Lee

Journal of The Korean Society of Food Culture :: Vol.31 No.5 pp.489-497

DOI:https://doi.org/10.7318/KJFC/2016.31.5.489 Download PDF Export Citation

Quality Characteristics of Muffin with Added Grape Powder

Hyun-Chul Jeong, Hyeon-Mo Jeon

Journal of The Korean Society of Food Culture :: Vol.31 No.5 pp.498-505

DOI:https://doi.org/10.7318/KJFC/2016.31.5.498 Download PDF Export Citation

Sensory Characteristics of Chilled Buckwheat Noodle Soup (mulnaengmyun)

Hyun-Jee Kim, Seo-Jin Chung, Miran Kim, Jaehee Hong

Journal of The Korean Society of Food Culture :: Vol.31 No.5 pp.506-514

DOI:https://doi.org/10.7318/KJFC/2016.31.5.506 Download PDF Export Citation

Perception and Preference for Korean Food among Chinese Students Residing in Korea and China

Su-Hyun Cho, Jae-Hee Kim, Myung-Hee Kim, Won-Jong Lee, Eun-Kyung Kim

Journal of The Korean Society of Food Culture :: Vol.31 No.4 pp.261-268

DOI:https://doi.org/10.7318/KJFC/2016.31.4.261 Download PDF Export Citation

Comparative Analysis of Contents of Nogajae’s「Jusikbangmun」 and Its Different Version

Gyung-Hee Cha

Journal of The Korean Society of Food Culture :: Vol.31 No.4 pp.269-285

DOI:https://doi.org/10.7318/KJFC/2016.31.4.269 Download PDF Export Citation

Analysis of Trends and Contents of Ancestral Ritual Foods of Korean Jong-ga

Changhyeon Lee, Young Kim, Young Hwang, Hyeonmi Kim

Journal of The Korean Society of Food Culture :: Vol.31 No.4 pp.286-299

DOI:https://doi.org/10.7318/KJFC/2016.31.4.286 Download PDF Export Citation

Analytical Review of Royal Sakmangdalye Cuisine in Sakmangdalye-deungnok

So-young Lee, Bok-ryo Han

Journal of The Korean Society of Food Culture :: Vol.31 No.4 pp.300-324

DOI:https://doi.org/10.7318/KJFC/2016.31.4.300 Download PDF Export Citation

Study on Dasik’s Recipe of Jong-Ga (Head Family) in Gyeongbuk Area

Mo-Ra Park, Bo-Ram Kim, Gwi-Young Kim

Journal of The Korean Society of Food Culture :: Vol.31 No.4 pp.325-338

DOI:https://doi.org/10.7318/KJFC/2016.31.4.325 Download PDF Export Citation

Analysis on Efficiency of Food Material Distributors and Food Service Companies by DEA

Ha-Na Min, Suk-Woon Kim, Kyu-Wan Choi

Journal of The Korean Society of Food Culture :: Vol.31 No.4 pp.339-347

DOI:https://doi.org/10.7318/KJFC/2016.31.4.339 Download PDF Export Citation