:: Journal of The Korean Society of Food Culture ::

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Development of Lentil Cheonggukjang Fermented by Bacillus subtilis Isolated from Traditional Soy Sauce

Yeon Jeong Lee, Na Young Kim, Up Sik Kim, Myung Joo Han

Journal of The Korean Society of Food Culture :: Vol.32 No.6 pp.566-575

DOI:https://doi.org/10.7318/KJFC/2017.32.6.566
Open abstract
Antioxidant and Neuronal Cell Protective Effects of Eugenia caryophyllata Thunb. by Extraction Solvent

Hee-Kyung Oh

Journal of The Korean Society of Food Culture :: Vol.32 No.6 pp.583-588

DOI:https://doi.org/10.7318/KJFC/2017.32.6.583
Open abstract
A Literature Review Regarding a Myeon-related Ingredients, Recipes and Characteristics in Korean Books published from the 1400’s to the 1800’s

Hong JinIm, Soojin Park

Journal of The Korean Society of Food Culture :: Vol.32 No.5 pp.361-372

DOI:https://doi.org/10.7318/KJFC/2017.32.5.361
Open abstract
Nutrition Knowledge, Dietary Habits, and Food Intake Frequency According to Hospitalization after Breast Cancer Surgery and Experience of Breast Cancer Among Female Adults in Bucheon Area

Song Hee Kim, So Hyun Park, A Reum Lee, Kyung Ja Chang

Journal of The Korean Society of Food Culture :: Vol.32 No.5 pp.373-382

DOI:https://doi.org/10.7318/KJFC/2017.32.5.373
Open abstract
Anti-cancer and Immuno-stimulatory Effects of Vegetable Soup on CT26 Cancer Cells

Hyun Jung Lim, Sang Min Park, Hyeong-Kwang Jun, Gi-Hyung Ryu, Youn-Je Park

Journal of The Korean Society of Food Culture :: Vol.32 No.5 pp.453-464

DOI:https://doi.org/10.7318/KJFC/2017.32.5.453
Open abstract
Quality Characteristics of Semi-dry Noodles with different Water Contents

Bock-Hee Park, Yang-Kyun Park, Kwang-Ho Jo, Eun-Raye Jeon, Kyeong-Mi Koh, Yong-Beom Choi

Journal of The Korean Society of Food Culture :: Vol.32 No.2 pp.135-143

DOI:https://doi.org/10.7318/KJFC/2017.32.2.135
Open abstract
Survey on Status of Food Packaging and Design for Status of Small and Medium Domestic Food Enterprises

A-Young Kim, Eun-Mi Kim, Yoon-Je Chang, Seung-Weon Jeong, You-Shin Shim

Journal of The Korean Society of Food Culture :: Vol.32 No.1 pp.39-51

DOI:https://doi.org/10.7318/KJFC/2017.32.1.039
Open abstract
Study on Use of Mung Bean Porridge Reported in Daily Records of Royal Secretariat of Joseon Dynasty

Joo Young Park, Hyang Young Lee, Jin Chul Lee, Sang Woo Ahn

Journal of The Korean Society of Food Culture :: Vol.31 No.6 pp.541-553

DOI:https://doi.org/10.7318/KJFC/2016.31.6.541
Open abstract
Study on Food Sanitation Knowledge Levels and Practices of Open-kitchen Food Handlers in Seoul

Su Jin Park, Kyung Hee Kim

Journal of The Korean Society of Food Culture :: Vol.31 No.6 pp.573-586

DOI:https://doi.org/10.7318/KJFC/2016.31.6.573
Open abstract
Quality Characteristics of Lotus Root Tea added with Gardenia jasminoides Powder and Rubus coreanus Miquel Powder

Suj-Jin Jo, Ji-Eun Lee, Jeong-Ok Rho

Journal of The Korean Society of Food Culture :: Vol.31 No.6 pp.597-604

DOI:https://doi.org/10.7318/KJFC/2016.31.6.597
Open abstract
Quality Characteristics of Dried Noodle Prepared with doenjang Powder

Bock-Hee Park, Kyeong-Mi Koh, Min-hye Cha, Sol Kim, Eun-Raye Jeon

Journal of The Korean Society of Food Culture :: Vol.31 No.6 pp.616-623

DOI:https://doi.org/10.7318/KJFC/2016.31.6.616
Open abstract
Physico-chemical Properties of Fermented Soybean Roasted on Different Roasting Conditions

Min jung You, Nam-Soon Choi

Journal of The Korean Society of Food Culture :: Vol.31 No.6 pp.643-651

DOI:https://doi.org/10.7318/KJFC/2016.31.6.643
Open abstract
Nutrition Knowledge, Dietary Attitudes, and Dietary Behaviors by Gender of High School Students in Incheon

Zolzaya Erdenebileg, So Hyun Park, Su Ji Park, Kyung Ja Chang

Journal of The Korean Society of Food Culture :: Vol.31 No.6 pp.652-660

DOI:https://doi.org/10.7318/KJFC/2016.31.6.652
Open abstract
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
Open abstract
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
Open abstract
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
Open abstract
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
Open abstract
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
Open abstract
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
Open abstract
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
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