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

Study on Tenderizing Method of Beef Based on Old Literature from Joseon Dynasty

Gyung-Hee Cha, Seung-Woo Kim

Journal of The Korean Society of Food Culture :: Vol.30 No.3 pp.284-295

DOI:https://doi.org/10.7318/KJFC/2015.30.3.284 Download PDF Export Citation

Study on Donggot-tteok of Chungjae Gwon Beol from the Andong Gwon clan Jong-ga

Changhyeon Lee, Young Kim, Jinyoung Lee, Minsook Kang

Journal of The Korean Society of Food Culture :: Vol.30 No.3 pp.296-312

DOI:https://doi.org/10.7318/KJFC/2015.30.3.296 Download PDF Export Citation

Comparative Analysis on the Effect of Beef Tenderizers in Joseon Dynasty

Seung-Woo Kim, Gyung-Hee Cha

Journal of The Korean Society of Food Culture :: Vol.30 No.3 pp.313-323

DOI:https://doi.org/10.7318/KJFC/2015.30.3.313 Download PDF Export Citation

Study on Usage and Consumption Patterns for Mulnaengmyeon Among Adults in Seoul Metropolitan Area of Korea

Soh Min Lee, Jin Young Kim, Kwang-Ok Kim

Journal of The Korean Society of Food Culture :: Vol.30 No.3 pp.324-332

DOI:https://doi.org/10.7318/KJFC/2015.30.3.324 Download PDF Export Citation

The Effects of Health-related Menu Choice Attributes on Customer Behavioral Intentions at Well-being Restaurants

Sun-Joo Kim, Meehee Cho

Journal of The Korean Society of Food Culture :: Vol.30 No.3 pp.333-344

DOI:https://doi.org/10.7318/KJFC/2015.30.3.333 Download PDF Export Citation

A Survey of Dietary Attitude and Recognition of Leftover Foods-Free Day in Elementary School Students of Chungnam Area

Song-Hui Chae, Je-Hyuk Lee, Myung Hee Kim

Journal of The Korean Society of Food Culture :: Vol.30 No.3 pp.345-361

DOI:https://doi.org/10.7318/KJFC/2015.30.3.345 Download PDF Export Citation

Nutritional Composition and Antioxidative Activity of Different Parts of Taraxacum coreanum and Taraxacum officinale

Jae-Joon Lee, Hee-Kyung Oh

Journal of The Korean Society of Food Culture :: Vol.30 No.3 pp.362-369

DOI:https://doi.org/10.7318/KJFC/2015.30.3.362 Download PDF Export Citation

Quality and Sensory Characteristics of Fermented Milk Adding Black Carrot Extracts Fermented with Aspergillus oryzae

Bae Keun Shin, Suna Kang, Jung In Han, Sunmin Park

Journal of The Korean Society of Food Culture :: Vol.30 No.3 pp.370-376

DOI:https://doi.org/10.7318/KJFC/2015.30.3.370 Download PDF Export Citation

Physicochemical Properties of Traditional Liquor with Different Brewing Method of Mit-sool

Rak-Won Chung

Journal of The Korean Society of Food Culture :: Vol.30 No.3 pp.377-386

DOI:https://doi.org/10.7318/KJFC/2015.30.3.377 Download PDF Export Citation

Contents and Value in Jasonbojeon Choi’s Recipe book of Shin-chang Maeng’s Family

Chae-Lin Park

Journal of The Korean Society of Food Culture :: Vol.30 No.2 pp.137-149

DOI:https://doi.org/10.7318/KJFC/2015.30.2.137 Download PDF Export Citation

Literature Review of GichukJinchanEuigwe Table Setting with Focus on JagyeongjeonJeongilJinbyulhangua

Hayun Kim, Jinsuk Yang, Myunghee Kim

Journal of The Korean Society of Food Culture :: Vol.30 No.2 pp.150-157

DOI:https://doi.org/10.7318/KJFC/2015.30.2.150 Download PDF Export Citation