:: Journal of The Korean Society of Food Culture ::

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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
Open abstract
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
Open abstract
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
Open abstract
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
Open abstract
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
Open abstract
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
Open abstract
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
Open abstract
Growth of Lactic Acid Bacteria and Quality Characteristics of Baechu Kimchi Prepared with Various Salts and Concentration

Da-Mee Kim, Kyung-Hee Kim

Journal of The Korean Society of Food Culture :: Vol.29 No.3 pp.286-297

DOI:https://doi.org/10.7318/KJFC/2014.29.3.286
Open abstract
Study on the Quality Characteristics of Steamed Bread Using 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.3 pp.298-306

DOI:https://doi.org/10.7318/KJFC/2014.29.3.298
Open abstract
Effects of Helianthus tuberosus Powder on the Quality Characteristics and Antioxidant Activity of Rice Sponge Cakes

Mee-Kyoung Kim, Eun-Ju Lee, Kyung-Hee Kim

Journal of The Korean Society of Food Culture :: Vol.29 No.2 pp.195-204

DOI:https://doi.org/10.7318/KJFC/2014.29.2.195
Open abstract
Quality Characteristics of Dried Noodles Added with Ligularia fischeri Powder

Bock Hee Park, Ha Mi Joo, Hee Sook Cho

Journal of The Korean Society of Food Culture :: Vol.29 No.2 pp.205-211

DOI:https://doi.org/10.7318/KJFC/2014.29.2.205
Open abstract
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
Open abstract
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
Open abstract
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
Open abstract
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
Open abstract
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
Open abstract
Quality Characteristics of Tofu Added Ligularia fischeri Powder

Eun-Raye Jeon^2*, Bock-Hee Park, Mi Kim

Journal of The Korean Society of Food Culture :: Vol.28 No.5 pp.495-501

DOI:https://doi.org/10.7318/KJFC/2013.28.5.495
Open abstract
Quality Characteristics of Bread Supplemented with Sweet Pumpkin

Han Gyeong-Phil^*, Lee Gyeong-Sook

Journal of The Korean Society of Food Culture :: Vol.28 No.4 pp.386-391

DOI:https://doi.org/10.7318/KJFC/2013.28.4.386
Open abstract
Quality Characteristics of Dried Noodle with Added Lagocephalus lunaris Powder

Hee-Sook Cho^2*, Bock-Hee Park, Ji-Young Yoo

Journal of The Korean Society of Food Culture :: Vol.28 No.3 pp.312-319

DOI:https://doi.org/10.7318/KJFC/2013.28.3.312
Open abstract
Quality Characteristics of Omija (Schizandra chinesis Baillon) Extracts Under Various Conditions for Beverage Production

Sung Hee Min^*

Journal of The Korean Society of Food Culture :: Vol.28 No.3 pp.320-327

DOI:https://doi.org/10.7318/KJFC/2013.28.3.320
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