Effects of Dietary Education on Low-sodium Diet Adaptation

Hae Young Kim, Juhyeon Kim

Journal of The Korean Society of Food Culture :: Vol.29 No.2 pp.212-221

DOI:https://doi.org/10.7318/KJFC/2014.29.2.212 Download PDF Export Citation

Effects of Dietary Education on Elementary Children in After-school Program in Seoul

Kyung-Hee Kim

Journal of The Korean Society of Food Culture :: Vol.29 No.2 pp.222-230

DOI:https://doi.org/10.7318/KJFC/2014.29.2.222 Download PDF Export Citation

Consumption Behaviors and Satisfaction Levels of Consumer towards Environmentally-Friendly Agricultural and Animal Products

Gyewoong Kim, Minjin Kim

Journal of The Korean Society of Food Culture :: Vol.29 No.1 pp.1-8

DOI:https://doi.org/10.7318/KJFC/2014.29.1.001 Download PDF Export Citation

Development of Han-sik Database Utilizing an Expert Focus Group and Assessment of Han-sik Effects on Diet Quality

Minji Kang, HyunJu Jung, Hyojee joung, Jae Eun Shim, Sang Eun Lee, Young-Hee Park, Hee Young Paik

Journal of The Korean Society of Food Culture :: Vol.29 No.1 pp.9-17

DOI:https://doi.org/10.7318/KJFC/2014.29.1.009 Download PDF Export Citation

The Effects of Employees’ Social Intelligence and Positive Psychology Capital in Foodservice Industry on Job Satisfaction

Hyo Sun Jung, Hye Hyun Yoon

Journal of The Korean Society of Food Culture :: Vol.29 No.1 pp.18-25

DOI:https://doi.org/10.7318/KJFC/2014.29.1.018 Download PDF Export Citation

Literature Review on Berries and Their Cooking Methods in ancient (1400s~1800s) and Modern (1900s~1940s) Literature of Korea

Ji-won Yang, Young Ho Kim, Dong-June Park, Nam Hyouck Lee, Youngeon Kim

Journal of The Korean Society of Food Culture :: Vol.29 No.1 pp.26-43

DOI:https://doi.org/10.7318/KJFC/2014.29.1.026 Download PDF Export Citation

Preferences of Koreans and Foreigners for Traditional Recipe Developed containing Deoduk

Seo Young Chang, Na Young Kim, Yujie Ma, Myung Joo Han

Journal of The Korean Society of Food Culture :: Vol.29 No.1 pp.44-53

DOI:https://doi.org/10.7318/KJFC/2014.29.1.044 Download PDF Export Citation

A Study on How Barista’s Ethical-Consumption Consciousness Effects to Sale of Fair-Trading Coffee

Ji-Eung Kim, Hyo-Jin Jeon, Won-Young Cho

Journal of The Korean Society of Food Culture :: Vol.29 No.1 pp.54-60

DOI:https://doi.org/10.7318/KJFC/2014.29.1.054 Download PDF Export Citation

A Study on the Recipe of Byung-Kwa-Ryu (Korean rice cake and cookie) in the Old Cookbooks of Jong-Ga (Head & Noble Family)

Yong-Seok Kwon, Young Kim, Jeong-Sook Choe, Jin-Young Lee

Journal of The Korean Society of Food Culture :: Vol.29 No.1 pp.61-83

DOI:https://doi.org/10.7318/KJFC/2014.29.1.061 Download PDF Export Citation

Antioxidant Activity and Quality Characteristics of Mung Bean Starch Gel Prepared with Ginkgo Nut Powder

Shin-Youn Joo, Hae-Yeon Choi

Journal of The Korean Society of Food Culture :: Vol.29 No.1 pp.84-90

DOI:https://doi.org/10.7318/KJFC/2014.29.1.084 Download PDF Export Citation

Antioxidative Activities and Quality Characteristics of Gruel as a Home Meal Replacement with Angelica keiskei Powder Pre-treated by Various Drying Methods

Hae Young Kim, Su-Jin Choi, Ha-Na Ra, Jong-Eun Lee

Journal of The Korean Society of Food Culture :: Vol.29 No.1 pp.91-100

DOI:https://doi.org/10.7318/KJFC/2014.29.1.091 Download PDF Export Citation

Optimization of Muffin preparation upon Addition of Jerusalem Artichoke Powder and Oligosaccharide by Response Surface Methodology

Geum-Soon Park

Journal of The Korean Society of Food Culture :: Vol.29 No.1 pp.101-110

DOI:https://doi.org/10.7318/KJFC/2014.29.1.101 Download PDF Export Citation

Quality Characteristics and Antioxidant Activities of Bread Added with Cedrela sinensis Powder

Min-a Kim, Eun Ji Lee, So-Yeon Jin

Journal of The Korean Society of Food Culture :: Vol.29 No.1 pp.111-118

DOI:https://doi.org/10.7318/KJFC/2014.29.1.111 Download PDF Export Citation

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