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

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Quality Characteristics of Jook Prepared with Hericium erinaceum Powder

Bock-Hee Park, Gyong-Mi Ko, Eun-Raye Jeon

Journal of The Korean Society of Food Culture :: Vol.30 No.2 pp.227-232

DOI:https://doi.org/10.7318/KJFC/2015.30.2.227
Open abstract
Antioxidant Activities and Quality Characteristics Sulgidduk Prepared with Yangha Buds (Zingiber Miogar R)

Hyun-Ju Lee, Naruyah- Woo, Ae-Jung Kim

Journal of The Korean Society of Food Culture :: Vol.29 No.6 pp.615-622

DOI:https://doi.org/10.7318/KJFC/2014.29.6.615
Open abstract
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
Open abstract
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
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
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
Monitoring of Wine Quality by using Environmentally friendly Tomato Concentrate and Commercial Wines

Seul Lee, Hey-Kyung Moon, Su-Won Lee, Jae-Nam Moon, Dong-Hwan Kim, Gwi-Young Kim

Journal of The Korean Society of Food Culture :: Vol.29 No.3 pp.278-285

DOI:https://doi.org/10.7318/KJFC/2014.29.3.278
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
Quality Properties of Barley Kochujang Added wih Germinated Barley Powder

Jae-Sil Seo, In-Duck Park

Journal of The Korean Society of Food Culture :: Vol.29 No.2 pp.187-194

DOI:https://doi.org/10.7318/KJFC/2014.29.2.187
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 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 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

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