Safety Research on Heavy Metals, Pesticide Residues and Foodborne Pathogens for Commercial Salted Cabbages

Sun-Ok Jung, Ji-Hun Jung, Sung-Dan Kim, Hyun-Kyung Lee, Sung-Kyu Park, Byung-Hun Lee, Jeong-Sook Lee, Soo-Jin Kim, Dong-Gyu Kim, In-Sil Yu, Kwon Jung

Journal of The Korean Society of Food Culture :: Vol.30 No.6 pp.783-789

DOI:https://doi.org/10.7318/KJFC/2015.30.6.783 Download PDF Export Citation

Physicochemical Properties and Antioxidant Activity of Commercial Tomato Ketchup

Hai-Jung Chung

Journal of The Korean Society of Food Culture :: Vol.30 No.6 pp.790-796

DOI:https://doi.org/10.7318/KJFC/2015.30.6.790 Download PDF Export Citation

Evaluation for Anti-Inflammatory Activities of Rice and Rice Snack Extracts: An In-vitro Study

Hyun-Hwa Baek, Ok-Kyeong Yu, Moon-Sun Byun, Youn-Soo Cha

Journal of The Korean Society of Food Culture :: Vol.30 No.6 pp.797-803

DOI:https://doi.org/10.7318/KJFC/2015.30.6.797 Download PDF Export Citation

The Effect on Behavior of Instant Rice Selected Attributes According to Food Lifestyle

Inja Youn, Sohyeong Myeong, Deokihn Yoon

Journal of The Korean Society of Food Culture :: Vol.30 No.6 pp.804-812

DOI:https://doi.org/10.7318/KJFC/2015.30.6.804 Download PDF Export Citation

Antioxidant Activities and Quality Characteristics of Organic and Conventional Spinach (Spinacia oleracea)

Shin-Young Lee, Min-Sun Jang, Gun-Hee Kim

Journal of The Korean Society of Food Culture :: Vol.30 No.6 pp.813-817

DOI:https://doi.org/10.7318/KJFC/2015.30.6.813 Download PDF Export Citation

Effect of Non-sterilized Makgeolli Consumption on Blood Glucose Level and Survival Rate in Streptozotocin-induced Type I Diabetic Mice

Hyun Sook Lee, Soon Mi Kim

Journal of The Korean Society of Food Culture :: Vol.30 No.6 pp.818-824

DOI:https://doi.org/10.7318/KJFC/2015.30.6.818 Download PDF Export Citation

Changes in BMI and Nutrition Knowledge Levels of Korean Adult Women in Body Weight Control Program

Eun-Ju Lee, Kyung-Hee Kim

Journal of The Korean Society of Food Culture :: Vol.30 No.6 pp.825-833

DOI:https://doi.org/10.7318/KJFC/2015.30.6.825 Download PDF Export Citation

A Survey of Awareness and Preference for MSG according to the Pursuit of Well-being in Diet

Ga Young Kil, So-Yeon Jin

Journal of The Korean Society of Food Culture :: Vol.30 No.5 pp.481-490

DOI:https://doi.org/10.7318/KJFC/2015.30.5.481 Download PDF Export Citation

The Effect and Satisfaction Level of After-school Cooking Activities for the Children of Multicultural Families

Sun Hye Yoon, Shin Jin Park, So-Yeon Jin

Journal of The Korean Society of Food Culture :: Vol.30 No.5 pp.491-501

DOI:https://doi.org/10.7318/KJFC/2015.30.5.491 Download PDF Export Citation

Study on Pyeon (tteok) of Jong-ga Ancestral Ritual Food

Changhyun Lee, Young Kim, Younghee Park, Yangsuk Kim

Journal of The Korean Society of Food Culture :: Vol.30 No.5 pp.502-544

DOI:https://doi.org/10.7318/KJFC/2015.30.5.502 Download PDF Export Citation

Korean Food Acculturation Phenomena of Married Immigrant Women and Their Children’s Eating Habits

Jisun Lee, Solji Lee, Bokyung Ryu, Lana Chung

Journal of The Korean Society of Food Culture :: Vol.30 No.5 pp.545-551

DOI:https://doi.org/10.7318/KJFC/2015.30.5.545 Download PDF Export Citation

Review of Dietary Culture through Choi’s Recipe (「Choi’s Eumsikbeop」) in scrapbook (「Jasonbojeon」) of Shin-chang Maeng’s Cran

Chae-Lin Park, Jin-Young Lee

Journal of The Korean Society of Food Culture :: Vol.30 No.5 pp.552-561

DOI:https://doi.org/10.7318/KJFC/2015.30.5.552 Download PDF Export Citation

Development of Native Local Foods in Sangju by Storytelling-combined

Hey-Kyung Moon, Yonug-Ja Lee, Mo-Ra Park, Gwi-Young Kim

Journal of The Korean Society of Food Culture :: Vol.30 No.5 pp.562-575

DOI:https://doi.org/10.7318/KJFC/2015.30.5.562 Download PDF Export Citation

A Literature Study on the Amount of Red Pepper in Cabbage Kimchi between the Decades from 1920 to 2010 in Cookbooks, Newspapers and Magazines

Mo Ran Seo, Hee Sun Jeong

Journal of The Korean Society of Food Culture :: Vol.30 No.5 pp.576-586

DOI:https://doi.org/10.7318/KJFC/2015.30.5.576 Download PDF Export Citation

Difference in Additional Marketing Satisfaction by Lifestyle of Korean Restaurant Customers

Tae-Hwan Yoon

Journal of The Korean Society of Food Culture :: Vol.30 No.5 pp.587-595

DOI:https://doi.org/10.7318/KJFC/2015.30.5.587 Download PDF Export Citation

Alcohol Beverage Utensils Represented on the Tomb Mural Paintings of Foreign Exchange Countries with Koryo Dynasty

Kyung-Hee Koh

Journal of The Korean Society of Food Culture :: Vol.30 No.5 pp.596-610

DOI:https://doi.org/10.7318/KJFC/2015.30.5.596 Download PDF Export Citation

Wine Selection between ‘Engage Me’ Consumers and ‘Tell Me’ Consumers by Drinking Frequency of Wine

Hyun Mi Kim, Kyung Soo Han

Journal of The Korean Society of Food Culture :: Vol.30 No.5 pp.611-620

DOI:https://doi.org/10.7318/KJFC/2015.30.5.611 Download PDF Export Citation

Qualitative Research to Understand Environmental Factors of Customer,Foodservice Management, and Competitor and Factors that Improve Customer Quality of Life

Jin Young Lee, Kyung Soo Han

Journal of The Korean Society of Food Culture :: Vol.30 No.5 pp.621-628

DOI:https://doi.org/10.7318/KJFC/2015.30.5.621 Download PDF Export Citation

Influence of Customer, Foodservice Management and Competitor Environment on Quality of Customer’s Life in Contract Foodservice

Jin Young Lee, Kyung Soo Han

Journal of The Korean Society of Food Culture :: Vol.30 No.5 pp.629-643

DOI:https://doi.org/10.7318/KJFC/2015.30.5.629 Download PDF Export Citation

Properties of jeonbyeong prepared with Artemisia annua L. powder

Eun Woo Moon, Hun Jo Park, Jung Suk Park

Journal of The Korean Society of Food Culture :: Vol.30 No.5 pp.644-649

DOI:https://doi.org/10.7318/KJFC/2015.30.5.644 Download PDF Export Citation