Standardization of Tangpyeongchae Recipe and Development of Obangsaek Cheongpomuk (Mungbean gel)

Garam Choi, Sol Lee, Kyong Ae Lee, Malshick Shin, Hyang Sook Kim

Journal of The Korean Society of Food Culture :: Vol.29 No.1 pp.119-128

DOI:https://doi.org/10.7318/KJFC/2014.29.1.119 Download PDF Export Citation

A Study on the Food Purchasing Behavior Characteristics of Rural Housewives in Bibong-myeon, Hwaseong

Eunkyung Kim^*, Young Kim, Jeongsook Choe, Jinyoung Lee, Minsook Kang

Journal of The Korean Society of Food Culture :: Vol.28 No.6 pp.553-561

DOI:https://doi.org/10.7318/KJFC/2013.28.6.553 Download PDF Export Citation

Review of Food Therapy and Development of Diet Therapy Program for Diabetes Mellitus in 「Sikryochanyo」

Mi-Hye Kim^*, Hae-Kyung Chung

Journal of The Korean Society of Food Culture :: Vol.28 No.6 pp.562-575

DOI:https://doi.org/10.7318/KJFC/2013.28.6.562 Download PDF Export Citation

Characteristics of Vegetarianism and Its Association with Eating Behavior in Women Living in Seoul

Jayong Chung^*, Yunji Ju, Juyeon Kang

Journal of The Korean Society of Food Culture :: Vol.28 No.6 pp.576-584

DOI:https://doi.org/10.7318/KJFC/2013.28.6.576 Download PDF Export Citation

The Development of a Taste Kit for Education and Research into Sensory Characteristics

Mi-Hye Kim^*, Hae-Kyung Chung

Journal of The Korean Society of Food Culture :: Vol.28 No.6 pp.585-593

DOI:https://doi.org/10.7318/KJFC/2013.28.6.585 Download PDF Export Citation

Consumer Perception and Purchase Behavior of Han-gwa (Traditional Korean Confection) -Focus on Housewives in the Seoul and Gyeonggi area-

Jin-Young Lee^*, Yong-Suk Kwon, Jung-Sook Choe, Young-Hee Park, Hye-Won Lee

Journal of The Korean Society of Food Culture :: Vol.28 No.6 pp.594-602

DOI:https://doi.org/10.7318/KJFC/2013.28.6.594 Download PDF Export Citation

Cultural Meaning and Analysis of Cooking Methods using Eggs in the Chosun Dynasty

Gyung-Hee Cha^*, Seung-Woo Kim

Journal of The Korean Society of Food Culture :: Vol.28 No.6 pp.603-622

DOI:https://doi.org/10.7318/KJFC/2013.28.6.603 Download PDF Export Citation

A Study on the Behavior of Food Hygiene and Interest in Dietary Information According to the Level of Awareness and Practice of Food Safety

Juhyeon Kim^3*, Nam-E Kang, Hei-Ryeo Yoon

Journal of The Korean Society of Food Culture :: Vol.28 No.6 pp.623-630

DOI:https://doi.org/10.7318/KJFC/2013.28.6.623 Download PDF Export Citation

Effect of Cognitive Dissonance in Franchise Foodservice Advertisement on Customer Satisfaction and Post-purchase Behavior

Ji-Young Yoon^2*, Hyun-Ju Ko, So-Jung An, Ji-Yoon Han

Journal of The Korean Society of Food Culture :: Vol.28 No.6 pp.631-639

DOI:https://doi.org/10.7318/KJFC/2013.28.6.631 Download PDF Export Citation

Sensory Characteristics of Different Types of Commercial Soy Sauce

Kwang-Ok Kim^1*, Da-Yeon Lee, Seo-Jin Chung

Journal of The Korean Society of Food Culture :: Vol.28 No.6 pp.640-650

DOI:https://doi.org/10.7318/KJFC/2013.28.6.640 Download PDF Export Citation

Quality Characteristics of Sponge Cake with Added Lotus Leaf Powder

Young-Kwang Song^*

Journal of The Korean Society of Food Culture :: Vol.28 No.6 pp.651-656

DOI:https://doi.org/10.7318/KJFC/2013.28.6.651 Download PDF Export Citation

Quality Characteristics of Fish Paste Containing Lagocephalus lunaris Powder

In-Duck Park^*

Journal of The Korean Society of Food Culture :: Vol.28 No.6 pp.657-663

DOI:https://doi.org/10.7318/KJFC/2013.28.6.657 Download PDF Export Citation

Gelling Characteristics of Mung Bean Starch Supplemented with Gelatin and Isolated Soy Protein

Myung Suk Oh^*, Eun Jung Choi

Journal of The Korean Society of Food Culture :: Vol.28 No.6 pp.664-673

DOI:https://doi.org/10.7318/KJFC/2013.28.6.664 Download PDF Export Citation

Quality Characteristics of Low-Salt Kimchi with Salt Replaced by Salicornia herbacea L. Powder

Soon Mi Kim^*

Journal of The Korean Society of Food Culture :: Vol.28 No.6 pp.674-683

DOI:https://doi.org/10.7318/KJFC/2013.28.6.674 Download PDF Export Citation

A Study on the 16th Century Food Culture of Chosun Dynasty Nobility in “Miam’s Diary”

Mi-Hye Kim^*

Journal of The Korean Society of Food Culture :: Vol.28 No.5 pp.425-437

DOI:https://doi.org/10.7318/KJFC/2013.28.5.425 Download PDF Export Citation

Review of Application of Medicinal Porridges by King-Injo of the Joseon Dynasty - Based on the Records from The Daily Records of the Royal Secretariat of Joseon Dynasty -

Wung-Seok Cha^2,*, Hyunjung Lim

Journal of The Korean Society of Food Culture :: Vol.28 No.5 pp.438-449

DOI:https://doi.org/10.7318/KJFC/2013.28.5.438 Download PDF Export Citation

A Literature Review on Recipes in Connection with Japgwabyung - Focus on Recipe Data Published in Korea from the Joseon Dynasty to the Modern Era -

Jae Hee Kang^*

Journal of The Korean Society of Food Culture :: Vol.28 No.5 pp.450-462

DOI:https://doi.org/10.7318/KJFC/2013.28.5.450 Download PDF Export Citation

Contextual Appropriateness of Commercial Beverages According to Product Information Exposure

Kwang-Ok Kim^*, Hyun-Kyung Kim, Seon-Young Jeon

Journal of The Korean Society of Food Culture :: Vol.28 No.5 pp.463-472

DOI:https://doi.org/10.7318/KJFC/2013.28.5.463 Download PDF Export Citation

The Effect of Take-out Coffee Shop Brand Personality on Customer Satisfaction and Brand Loyalty

Kyung-Hee Kim^*

Journal of The Korean Society of Food Culture :: Vol.28 No.5 pp.473-479

DOI:https://doi.org/10.7318/KJFC/2013.28.5.473 Download PDF Export Citation

A Study on Kimchi Consumption Pattern and Consumer’s Perception about the Functional Kimchi in Seoul and Gyeonggi-do Areas

Juhyeon Kim^*

Journal of The Korean Society of Food Culture :: Vol.28 No.5 pp.480-487

DOI:https://doi.org/10.7318/KJFC/2013.28.5.480 Download PDF Export Citation