Quality Properties of Rice Cake Containing Bamboo Sprout Powder

Eun Woo Moon, Hun Jo Park, Hwan Sik Na, Jung Suk Park

Journal of The Korean Society of Food Culture :: Vol.30 No.5 pp.650-655

DOI:https://doi.org/10.7318/KJFC/2015.30.5.650 Download PDF Export Citation

Quality Characteristics of Gastrodia elata Powder Jochung with Antioxidant Activity

Ki Won Lee, Mi Young Lee

Journal of The Korean Society of Food Culture :: Vol.30 No.5 pp.656-666

DOI:https://doi.org/10.7318/KJFC/2015.30.5.656 Download PDF Export Citation

Quality Characteristics of Maejakgwas with Chlorella Powder

Hee-Sook Cho, Kyung-Hee Kim

Journal of The Korean Society of Food Culture :: Vol.30 No.5 pp.667-673

DOI:https://doi.org/10.7318/KJFC/2015.30.5.667 Download PDF Export Citation

Analysis of Factors Affect Sensory Acceptance of Dak-jjim in School Aged Children

Solji Lee, Bokyung Ryu, Jisun Lee, Min-A Lee, Sang-Pil Hong, Lana Chung

Journal of The Korean Society of Food Culture :: Vol.30 No.5 pp.674-681

DOI:https://doi.org/10.7318/KJFC/2015.30.5.674 Download PDF Export Citation

Analysis of Dietary Intake Status and Risk of Metabolic Syndrome According to White Rice Consumption in Korea: Basted on Data 1st (1998), 4th (2007~2009), 6th (2013) Korean National Health and Nutrition Examination Survey (KNHANES)

Fang-Fang Song, Jin-A Jang, Yang-suk Kim, Hei-ryeo Yoon, Mi-Sook Cho

Journal of The Korean Society of Food Culture :: Vol.30 No.5 pp.682-694

DOI:https://doi.org/10.7318/KJFC/2015.30.5.682 Download PDF Export Citation

School Dieticians’ Awareness of Necessity for Nutrition Education and Need for Better Working Environment: In-Depth Interview

Mi-Young Park, Joungmin Kim

Journal of The Korean Society of Food Culture :: Vol.30 No.5 pp.695-702

DOI:https://doi.org/10.7318/KJFC/2015.30.5.695 Download PDF Export Citation

Effect of the Improvement of Eating Behavior and Satisfaction with Cooking Activity on Cooking Class for Children

Jeong-Min Jang, Kun-Og Kang

Journal of The Korean Society of Food Culture :: Vol.30 No.4 pp.387-394

DOI:https://doi.org/10.7318/KJFC/2015.30.4.387 Download PDF Export Citation

Review of the Origin and Meaning of Ginseng Millet Water Gruel (Insamsokmieum, 人蔘粟米飮) used for the Royal Family During the Joseon Dynasty

Yeon-Hyung Jeong, Dong-Ryul Kim, Hyunjung Lim, Wung-Seok Cha

Journal of The Korean Society of Food Culture :: Vol.30 No.4 pp.395-405

DOI:https://doi.org/10.7318/KJFC/2015.30.4.395 Download PDF Export Citation

A Study on the Kimchi Consumption of Korean Adults: Using Korea National Health and Nutrition Examination Survey (2010~2012)

Eun-Kyung Kim, Yoo-Kyung Park, Se-Young Ju, Eun-Ok Choi

Journal of The Korean Society of Food Culture :: Vol.30 No.4 pp.406-412

DOI:https://doi.org/10.7318/KJFC/2015.30.4.406 Download PDF Export Citation

Study on Preferences for Food-related Activity Experience based on Novelty-Seeking in Tourism

In-Ok Lee, Tae-Hee Kim

Journal of The Korean Society of Food Culture :: Vol.30 No.4 pp.413-421

DOI:https://doi.org/10.7318/KJFC/2015.30.4.413 Download PDF Export Citation

Comparative Study on Dietary Life of Southeast Asian Workers Living in South Korea

Eun Jung Lee, Kyung-Ran Lee

Journal of The Korean Society of Food Culture :: Vol.30 No.4 pp.422-431

DOI:https://doi.org/10.7318/KJFC/2015.30.4.422 Download PDF Export Citation

College Students’ Perception toward Nutrition Information at University Dining Services

Sunny Ham, Jinyi Jeong, Seongjin Kim

Journal of The Korean Society of Food Culture :: Vol.30 No.4 pp.432-438

DOI:https://doi.org/10.7318/KJFC/2015.30.4.432 Download PDF Export Citation

A Study on the Network Quotient of Employees in Deluxe Hotel according to Demographic Characteristics

Hyo Sun Jung, Hye Hyun Yoon

Journal of The Korean Society of Food Culture :: Vol.30 No.4 pp.439-446

DOI:https://doi.org/10.7318/KJFC/2015.30.4.439 Download PDF Export Citation

A Study on the Health Consciousness and Eating Habits of the Seongnam Dining Owners

Wookyoun Cho

Journal of The Korean Society of Food Culture :: Vol.30 No.4 pp.447-456

DOI:https://doi.org/10.7318/KJFC/2015.30.4.447 Download PDF Export Citation

Quality Characteristics of Cookies Containing Beetroot Powder

Ki-Bong Park, Ji-Eung Kim, Ji-Yang Park

Journal of The Korean Society of Food Culture :: Vol.30 No.4 pp.457-462

DOI:https://doi.org/10.7318/KJFC/2015.30.4.457 Download PDF Export Citation

Physicochemical Characteristics of the Organically Grown Blueberry

Min-Sun Chang, Ae-Rang Lee, Moon-Cheol Jeong, Gun-Hee Kim

Journal of The Korean Society of Food Culture :: Vol.30 No.4 pp.463-467

DOI:https://doi.org/10.7318/KJFC/2015.30.4.463 Download PDF Export Citation

Effects of Lycii fructus Water Extracts of Serum Enzymes Activities on Renin and Aldosterone Hormone in Aluminum Fed Rats

Sung Hee Han

Journal of The Korean Society of Food Culture :: Vol.30 No.4 pp.468-474

DOI:https://doi.org/10.7318/KJFC/2015.30.4.468 Download PDF Export Citation

Preparation of Fermented Citrus Peels Extracts for Their Antimicrobial Activity against Campylobacter jejuni

Ji-Min Chun, Ji-Hyun Bae

Journal of The Korean Society of Food Culture :: Vol.30 No.4 pp.475-480

DOI:https://doi.org/10.7318/KJFC/2015.30.4.475 Download PDF Export Citation

Study of Jang through Culinary Books of Qing Dynasty

Kye-sook Shin

Journal of The Korean Society of Food Culture :: Vol.30 No.3 pp.249-266

DOI:https://doi.org/10.7318/KJFC/2015.30.3.249 Download PDF Export Citation

Literature Review of Spices Used in Cookbooks Published in 1400~1700s

Soyeong Kim, Jihye Yang, Seungmin Lee, Youngmi Lee

Journal of The Korean Society of Food Culture :: Vol.30 No.3 pp.267-283

DOI:https://doi.org/10.7318/KJFC/2015.30.3.267 Download PDF Export Citation