Establishment of Optimum Condition for the Coagulation and Antimicrobial Activity of Konjac Jelly

Jae-In Sim, Seon-Jeong Choi, Jae-Hyun Jeong, Ung-Kyu Choi

Journal of The Korean Society of Food Culture :: Vol.29 No.5 pp.415-420

DOI:https://doi.org/10.7318/KJFC/2014.29.5.415 Download PDF Export Citation

Quality Properties of Fish Paste Containing Green Laver Powder

Hee-Sook Cho, Kyung-Hee Kim

Journal of The Korean Society of Food Culture :: Vol.29 No.5 pp.421-427

DOI:https://doi.org/10.7318/KJFC/2014.29.5.421 Download PDF Export Citation

Quality Characteristics of Yukwa Added with Various Sugar Alcohols

Mi Hye Lee, Myung Suk Oh

Journal of The Korean Society of Food Culture :: Vol.29 No.5 pp.428-436

DOI:https://doi.org/10.7318/KJFC/2014.29.5.428 Download PDF Export Citation

Quality Characteristics Of Noodles Made From Domestic Korean Wheat Flour Containing Cactus Chounnyuncho (Opuntia humifusa) Powder

Kyung Tae Kim, Kyung Seok Lee, Young Hwan Rho, Ki Young Lee

Journal of The Korean Society of Food Culture :: Vol.29 No.5 pp.437-443

DOI:https://doi.org/10.7318/KJFC/2014.29.5.437 Download PDF Export Citation

Antioxidative Activities and Quality Characteristics of the Aster scaber Bibimbap for Home Meal Replacement with Varied Blanching Pre-treatment

Su-Jin Choi, Hae-Young Kim

Journal of The Korean Society of Food Culture :: Vol.29 No.5 pp.444-453

DOI:https://doi.org/10.7318/KJFC/2014.29.5.444 Download PDF Export Citation

Comparison of Various Cooked Wheat Noodles from Four Countries in Terms of Texture and Sensory Characteristics

Eun Shim Son, Hee Sup Kim

Journal of The Korean Society of Food Culture :: Vol.29 No.5 pp.454-463

DOI:https://doi.org/10.7318/KJFC/2014.29.5.454 Download PDF Export Citation

Effects of Skipping Breakfast on Nutrition Status, Fatigue Level, and Attention Level among Middle School Students in Gyunggi Province, Korea

Kyeong Sook Yim

Journal of The Korean Society of Food Culture :: Vol.29 No.5 pp.464-475

DOI:https://doi.org/10.7318/KJFC/2014.29.5.464 Download PDF Export Citation

A Survey on the Recognition and the Preference of Bibimbab with Students in Bayreuther, Germany

Joo-Eun Song

Journal of The Korean Society of Food Culture :: Vol.29 No.4 pp.307-313

DOI:https://doi.org/10.7318/KJFC/2014.29.4.307 Download PDF Export Citation

Study on Recognition and Attitudes towards Korean Food in Korean Food Culture Publicity Event

Jae Hee Kang, Eun Hee Ko

Journal of The Korean Society of Food Culture :: Vol.29 No.4 pp.314-325

DOI:https://doi.org/10.7318/KJFC/2014.29.4.314 Download PDF Export Citation

Influencing Factors of Sales Process and Task Education on Sales of Health Functional Food in Door-to-door Saleswomen

Minyoung Nam, Sun Yoon, Hae-Young Lee, Hye-Kyung Chung

Journal of The Korean Society of Food Culture :: Vol.29 No.4 pp.326-335

DOI:https://doi.org/10.7318/KJFC/2014.29.4.326 Download PDF Export Citation

Healthy Food Awareness, Behavioral Intention, and Actual Behavior toward Healthy Foods: Generation Y Consumers at University Foodservice

Hyun-Woo (David) Joung, Eun Kyong (Cindy) Choi, Joo Ahn, Hak-Seon Kim

Journal of The Korean Society of Food Culture :: Vol.29 No.4 pp.336-341

DOI:https://doi.org/10.7318/KJFC/2014.29.4.336 Download PDF Export Citation

Analysis of Consumer Preferences for Branded and Imported Pork

Gyewoong Kim, Minjin Kim, Youngsoo Ok, Hackyoun Kim

Journal of The Korean Society of Food Culture :: Vol.29 No.4 pp.342-347

DOI:https://doi.org/10.7318/KJFC/2014.29.4.342 Download PDF Export Citation

Quality Characteristics of Mandupi Added with Curcuma aromatica Powder

Bock-Hee Park, Sung-A An, Hee-Sook Cho

Journal of The Korean Society of Food Culture :: Vol.29 No.4 pp.348-354

DOI:https://doi.org/10.7318/KJFC/2014.29.4.348 Download PDF Export Citation

Study on the Rheological Characteristics of the Mixed Wheat Flour Containing Bamboo and Lotus Leaf Powder

Seong-Yun Hwang, Kum-Ja Oh, Kun-Og Kang

Journal of The Korean Society of Food Culture :: Vol.29 No.4 pp.355-363

DOI:https://doi.org/10.7318/KJFC/2014.29.4.355 Download PDF Export Citation

A Survey on the Usage Patterns of Vitamin and Mineral Supplements as Over-The-Counter Drugs among Korean Adolescents

Ji Hye Han, Hyun Sook Lee, Sun Hyo Kim

Journal of The Korean Society of Food Culture :: Vol.29 No.4 pp.364-371

DOI:https://doi.org/10.7318/KJFC/2014.29.4.364 Download PDF Export Citation

Survey Study: How Customer Attributes and Menu Selection Criteria are Related to Customer Support for Menu Labeling

Sun-Joo Kim, Meehee Cho

Journal of The Korean Society of Food Culture :: Vol.29 No.3 pp.231-239

DOI:https://doi.org/10.7318/KJFC/2014.29.3.231 Download PDF Export Citation

The Upper Grade Elementary Student’s Parents’ Awareness and Preference of Korean Traditional Foods in ChungNam Area

Min Jeong Kang, OkHwa Jhee

Journal of The Korean Society of Food Culture :: Vol.29 No.3 pp.240-249

DOI:https://doi.org/10.7318/KJFC/2014.29.3.240 Download PDF Export Citation

The Impact of Korean Wave Cultural Contents on the Purchase of Han-Sik (Korean food) and Korean Product

Bong-Kyu Shin, Mi-Hyun Oh, Tack-Su Shin, Yoon-Sun Kim, Sang-Mi You, Gi-Youp Roh, Kyoung-Wan Jung

Journal of The Korean Society of Food Culture :: Vol.29 No.3 pp.250-258

DOI:https://doi.org/10.7318/KJFC/2014.29.3.250 Download PDF Export Citation

Effects of Viewing Motivations on Viewing Preferences and Viewing Intentions of Television Food Programs

Se-Kyung An, Bum-Jun Lee

Journal of The Korean Society of Food Culture :: Vol.29 No.3 pp.259-269

DOI:https://doi.org/10.7318/KJFC/2014.29.3.259 Download PDF Export Citation

Antioxidant Effect of Taraxacum officinale on Quality Characteristics of Yukwa containing Taraxacum officinale during Storage

Kyung-Mi Kim, Young-Eun Chang, Jae-Joon Lee, Hee-Kyung Oh

Journal of The Korean Society of Food Culture :: Vol.29 No.3 pp.270-277

DOI:https://doi.org/10.7318/KJFC/2014.29.3.270 Download PDF Export Citation