Optimization of Muffin with Dropwort Powder Using Response Surface Methodology

Geum-Soon Park, Ji-Young Kim

Journal of The Korean Society of Food Culture :: Vol.29 No.6 pp.623-636

DOI:https://doi.org/10.7318/KJFC/2014.29.6.623 Download PDF Export Citation

Physicochemical Properties and Consumer Acceptability of Commercial Gang-jeong

Ji-Hye Ryu, Yong-Suk Kwon, Kyoung-Mi Kim, Jin-Young Lee

Journal of The Korean Society of Food Culture :: Vol.29 No.6 pp.637-647

DOI:https://doi.org/10.7318/KJFC/2014.29.6.637 Download PDF Export Citation

Associations of Eating Habits with Obesity and Nutrition Knowledge for Middle and High School Adolescents in Shanghai and Heze China

Yang Song, Hyo-Jin Ahn, Ji-Hye Choi, Se-Young Oh

Journal of The Korean Society of Food Culture :: Vol.29 No.6 pp.648-658

DOI:https://doi.org/10.7318/KJFC/2014.29.6.648 Download PDF Export Citation

Analysis of Nutritional Index of Frequently Consumed Fruits in South Korea

Ji-Hyun Ryu, Jung-Eun Yim, Hyunjung Lim, Ryowon Choue

Journal of The Korean Society of Food Culture :: Vol.29 No.6 pp.659-667

DOI:https://doi.org/10.7318/KJFC/2014.29.6.659 Download PDF Export Citation

Obesity Rate and Nutrient Intakes of 20- to 69-year-old Women Living in Rural Kampong Spue Province in Cambodia

Young-Nam Kim, Hye Hyun Lee, Eun Jin Kang, Keum Jee Kang, Gun-Hee Kim

Journal of The Korean Society of Food Culture :: Vol.29 No.6 pp.668-676

DOI:https://doi.org/10.7318/KJFC/2014.29.6.668 Download PDF Export Citation

Snacking Behaviors and Depression in Middle School students in Jeonnam Area

Kyung-Hee Kim, Hee-Sook Cho

Journal of The Korean Society of Food Culture :: Vol.29 No.5 pp.373-379

DOI:https://doi.org/10.7318/KJFC/2014.29.5.373 Download PDF Export Citation

Comparison of Obesity Level and Eating Habits According to Intake Experience of Mother’s Milk and Eating Habits of Baby Foods by Elementary School Students

Hyung Joo Yoon, Myung Hee Kim, Ki-Hyo Jang, Je-Hyuk Lee

Journal of The Korean Society of Food Culture :: Vol.29 No.5 pp.380-389

DOI:https://doi.org/10.7318/KJFC/2014.29.5.380 Download PDF Export Citation

Comparison of Breakfast and Nutritional Attitudes in Elementary School Students by Obesity Level in Chungnam Area

Soen Yong Lee, Je-Hyuk Lee, Myung Hee Kim

Journal of The Korean Society of Food Culture :: Vol.29 No.5 pp.390-405

DOI:https://doi.org/10.7318/KJFC/2014.29.5.390 Download PDF Export Citation

Effect of Brand Awareness of Coffee shops on Switching Intentions, Purchasing Behavior, and Revisiting Intention

Ji-Eung Kim, Won-Young Cho

Journal of The Korean Society of Food Culture :: Vol.29 No.5 pp.406-414

DOI:https://doi.org/10.7318/KJFC/2014.29.5.406 Download PDF Export Citation

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