IPA and Purchasing Behavior Analysis on the Consumption Values of Rice Cakes

Min Sung Kim, Hee Reong Choi, Chun Young Sohn, Wan Soo Hong

Journal of The Korean Society of Food Culture :: Vol.38 No.6 pp.415-424

DOI:https://doi.org/10.7318/KJFC/2023.38.6.415 Download PDF Export Citation

Quality Characteristics, Bioactive Compound Content, and Antioxidant Activity of Butter Cookies Supplemented with Burdock Powder

Eun-Sun Hwang, Yejin Kim

Journal of The Korean Society of Food Culture :: Vol.38 No.6 pp.425-433

DOI:https://doi.org/10.7318/KJFC/2023.38.6.425 Download PDF Export Citation

Effect of Blanching Treatment on Quality Characteristics and Antioxidant Activity of Beetroots

Hae Yeon Choi, Soo Bin Kim, Eun Seong Go, Ji Hye Chu, Hee-Kyung Jeon, Jin Hee Choi

Journal of The Korean Society of Food Culture :: Vol.38 No.6 pp.434-441

DOI:https://doi.org/10.7318/KJFC/2023.38.6.434 Download PDF Export Citation

Effects of Enzyme Treatment and Skin Contact Time on the Characteristics of Dae-hong Peach Wine

Bora Lim, Dahye Kim, Ji-Eun Kang, Gui-Jeong Han, Seok-Tae Jeong, Chan-Woo Kim

Journal of The Korean Society of Food Culture :: Vol.38 No.6 pp.442-455

DOI:https://doi.org/10.7318/KJFC/2023.38.6.442 Download PDF Export Citation

Functional Components and Antioxidant Effects of Rice Bran by Fermentation Time

Bokkun Yoon, Eunshim Son

Journal of The Korean Society of Food Culture :: Vol.38 No.6 pp.456-464

DOI:https://doi.org/10.7318/KJFC/2023.38.6.456 Download PDF Export Citation

Quality Characteristics of Convenient Chicken Porridge Made with Fresh Ginseng Powder

Hye-Min Ha, In-Seon Lee

Journal of The Korean Society of Food Culture :: Vol.38 No.6 pp.465-476

DOI:https://doi.org/10.7318/KJFC/2023.38.6.465 Download PDF Export Citation

Dietary Behavior, Nutrient Intake, and Mental Health of Middle-aged Single- and Multi-person Households in Korea: Using Data from the Korea National Health and Nutrition Examination Survey 2015-2019

Mi Sook Cho, Seung Jae Lee

Journal of The Korean Society of Food Culture :: Vol.38 No.5 pp.283-292

DOI:https://doi.org/10.7318/KJFC/2023.38.5.283 Download PDF Export Citation

Association of Household Types with Healthy Dietary Practices in Korean Adults: Findings from the 2017-2021 Korea National Health and Nutrition Examination Survey

Yeseul Na, Kyung Won Lee

Journal of The Korean Society of Food Culture :: Vol.38 No.5 pp.293-303

DOI:https://doi.org/10.7318/KJFC/2023.38.5.293 Download PDF Export Citation

Qualitative Study on the Related Factors of the Food Security and Food Variety in Yangpyeong-gun Elderly

Woo Kyoun Cho, Jae Young Lee, Hee Jung Park

Journal of The Korean Society of Food Culture :: Vol.38 No.5 pp.304-313

DOI:https://doi.org/10.7318/KJFC/2023.38.5.304 Download PDF Export Citation

Impact Education on Korean Diet and Diet Sustainability as Determined by the Food Preference Types of Elementary School Students

Jo Sung Suk, Hee Sun Jeong

Journal of The Korean Society of Food Culture :: Vol.38 No.5 pp.314-325

DOI:https://doi.org/10.7318/KJFC/2023.38.5.314 Download PDF Export Citation

Effect of Rice Varieties on the Sensory Characteristics of Cooked Rice

Seulgi Kim, Jae-Yeon Yoon, Suyeon Ha, Kwangho Jung, Chung-Hee Lee, Seo-Jin Chung

Journal of The Korean Society of Food Culture :: Vol.38 No.5 pp.326-335

DOI:https://doi.org/10.7318/KJFC/2023.38.5.326 Download PDF Export Citation

Quality Characteristics of Goat Meat Tteokgalbi Prepared with the Addition of Centella asiatica Powder

Jeong Ah Lee, Soo-Hyun Cho, Hyoun-Wook Kim, Yunseok Kim, In-Seon Bae

Journal of The Korean Society of Food Culture :: Vol.38 No.5 pp.336-344

DOI:https://doi.org/10.7318/KJFC/2023.38.5.336 Download PDF Export Citation

Quality Characteristics of Laver (Pyropia sp.) Soup Containing Different Ingredients by Region

Jae-Eun Jeon, In-Seon Lee

Journal of The Korean Society of Food Culture :: Vol.38 No.5 pp.345-355

DOI:https://doi.org/10.7318/KJFC/2023.38.5.345 Download PDF Export Citation

Physicochemical Properties of Soybean Curd Residue Powder by Different Soybean and Drying Methods

Eun Ji Kim, Hee Nam Jung

Journal of The Korean Society of Food Culture :: Vol.38 No.5 pp.356-364

DOI:https://doi.org/10.7318/KJFC/2023.38.5.356 Download PDF Export Citation

Ipomoea aquatic Extracts (IAE) Attenuated Microglial Inflammation via Nrf2 Signaling

Jiwon Choi, Sang Yoon Choi, Jinyoung Hur

Journal of The Korean Society of Food Culture :: Vol.38 No.5 pp.365-372

DOI:https://doi.org/10.7318/KJFC/2023.38.5.365 Download PDF Export Citation

Personalized Diet in the Era of the 4th Industrial Revolution

Soo-Hyun Park, Jae-Ho Park

Journal of The Korean Society of Food Culture :: Vol.38 No.4 pp.185-190

DOI:https://doi.org/10.7318/KJFC/2023.38.4.185 Download PDF Export Citation

Definition, Consumer Awareness, and Utilization of By-products from Food Supply Chain

Jung-In Kim, Seung-hyeon Jeong, Min-jae Kim, Yea-won Oh, Do-Kyun Kim, Sung Nim Han

Journal of The Korean Society of Food Culture :: Vol.38 No.4 pp.191-202

DOI:https://doi.org/10.7318/KJFC/2023.38.4.191 Download PDF Export Citation

Evaluation of Accuracy and Adequacy of kimchi Information in Major Foreign Online Encyclopedias

Sung Hoon Park, Chang Hyeon Lee

Journal of The Korean Society of Food Culture :: Vol.38 No.4 pp.203-216

DOI:https://doi.org/10.7318/KJFC/2023.38.4.203 Download PDF Export Citation

A Study on the Effects of Caregivers’ YouTube Food Content Viewing on their Children’s Health Status

Seojeong Yim, Mi Sook Cho, Jieun Oh

Journal of The Korean Society of Food Culture :: Vol.38 No.4 pp.217-223

DOI:https://doi.org/10.7318/KJFC/2023.38.4.217 Download PDF Export Citation

Qualitative Exploration of Dietary Characteristics and Changes in Taste and Smell in Post-Surgical Gastric Cancer Patients

Nara Yun, Junghyun Bae, Gibum Song, Sunhyang Kwon, Miyoung Kim, Jae-Hee Hong

Journal of The Korean Society of Food Culture :: Vol.38 No.4 pp.224-238

DOI:https://doi.org/10.7318/KJFC/2023.38.4.224 Download PDF Export Citation