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

Study on Sugar, Amino Acid, and Sensory Characteristics in Traditional Korean Gyupjang (Soy sauce) According to Different Methods

Kyungmin Kim, Jiyoon Lee, Rak Won Chung

Journal of The Korean Society of Food Culture :: Vol.31 No.4 pp.348-356

DOI:https://doi.org/10.7318/KJFC/2016.31.4.348 Download PDF Export Citation

Quality Properties of Fish Paste Containing Capsosiphon fulvescens Powder

In-Duck Park

Journal of The Korean Society of Food Culture :: Vol.31 No.4 pp.357-363

DOI:https://doi.org/10.7318/KJFC/2016.31.4.357 Download PDF Export Citation

Wine Gustative Assessment Gap Analysis of College Student Wine Consumers and Wine Experts

Hyun-Wook Do

Journal of The Korean Society of Food Culture :: Vol.31 No.4 pp.364-372

DOI:https://doi.org/10.7318/KJFC/2016.31.4.364 Download PDF Export Citation

Comparison of Nutrient Intake and Health Indices by the Intake of Noodles

Juhyeon Kim, Yoon Kyoung Yang

Journal of The Korean Society of Food Culture :: Vol.31 No.4 pp.373-380

DOI:https://doi.org/10.7318/KJFC/2016.31.4.373 Download PDF Export Citation

Study on Nutrition Knowledge, Perception, and Intake Frequency of Milk and Milk Products among Middle School Students in Chuncheon Area

Ji Min Han, Sung Hee Min, Min June Lee

Journal of The Korean Society of Food Culture :: Vol.31 No.3 pp.205-212

DOI:https://doi.org/10.7318/KJFC/2016.31.3.205 Download PDF Export Citation

Changes in the Nutritional Compositions of Soybean Sprouts Cultivated with Bamboo Ash

Jin Young Kim, Jong Soo Park, Yang Joon An, Soo In Yang, Jung Suk Park, Hwan Sik Na

Journal of The Korean Society of Food Culture :: Vol.31 No.3 pp.213-219

DOI:https://doi.org/10.7318/KJFC/2016.31.3.213 Download PDF Export Citation

Quality Characteristics of White pan bread with Led Ginseng powder

Seung-Heon Song, Gil-Man Shin

Journal of The Korean Society of Food Culture :: Vol.31 No.3 pp.220-225

DOI:https://doi.org/10.7318/KJFC/2016.31.3.220 Download PDF Export Citation

A Study on Quality Characteristics and Optimized recipe of Muffin with added Acai Berry powder

Hyo Sun Kim, Seung-Seok Yoo

Journal of The Korean Society of Food Culture :: Vol.31 No.3 pp.226-234

DOI:https://doi.org/10.7318/KJFC/2016.31.3.226 Download PDF Export Citation

A Study on the Quality Characteristics of Makpyeon Prepared with Dry Milled Rice Powder

Yun Ju Jo, Hye Hyun Yoon

Journal of The Korean Society of Food Culture :: Vol.31 No.3 pp.235-242

DOI:https://doi.org/10.7318/KJFC/2016.31.3.235 Download PDF Export Citation

Quality Characteristics of Dumpling Shell made with Capsosiphon fulvescens Powder

In-Duck Park

Journal of The Korean Society of Food Culture :: Vol.31 No.3 pp.243-249

DOI:https://doi.org/10.7318/KJFC/2016.31.3.243 Download PDF Export Citation

Physical and Sensory Characteristics of Laver Bugak (Korean Traditional Fried Dishes) During Fermentation of Starch Batter

Jeong-Eun Yang, Ji-Hyeon Lee, Yeong Ok Song, Eunok Choe, Lana Chung

Journal of The Korean Society of Food Culture :: Vol.31 No.3 pp.250-260

DOI:https://doi.org/10.7318/KJFC/2016.31.3.250 Download PDF Export Citation