Antioxidant Activity and Quality Characteristics of Muffins Prepared with the Addition of Cirsium nipponicum Powder

Joo Young Jeon, Myung Hyun Kim, Young Sil Han

Journal of The Korean Society of Food Culture :: Vol.37 No.2 pp.162-170

DOI:https://doi.org/10.7318/KJFC/2022.37.2.162 Download PDF Export Citation

Evaluation of the Nutritional Composition and Quality Traits of Rabbit Meat

Jeong Ah Lee, Suk Han Jung, Kuk-Hwan Seol, Hyoun-Wook Kim, Soohyun Cho, Sun Moon Kang

Journal of The Korean Society of Food Culture :: Vol.37 No.2 pp.171-177

DOI:https://doi.org/10.7318/KJFC/2022.37.2.171 Download PDF Export Citation

Changes in School Foodservice during COVID-19 Pandemic Lockdown based on Focus Group Interviews

Mirim Ji, Mihyang Um, Seunghee Kye

Journal of The Korean Society of Food Culture :: Vol.37 No.1 pp.1-12

DOI:https://doi.org/10.7318/KJFC/2022.37.1.1 Download PDF Export Citation

Comparative study of Byung-Kwa-Ryu (Korean rice cake and cookie) in the late Joseon Dynasty

Seungmin Lee, Hei-Ryeo Yoon

Journal of The Korean Society of Food Culture :: Vol.37 No.1 pp.13-25

DOI:https://doi.org/10.7318/KJFC/2022.37.1.13 Download PDF Export Citation

Analysis of Current Status of Marine Products and Characteristics of Processed Products Seafood in Joseon

Mi-Hye Kim

Journal of The Korean Society of Food Culture :: Vol.37 No.1 pp.26-38

DOI:https://doi.org/10.7318/KJFC/2022.37.1.26 Download PDF Export Citation

The Effects of the Five Senses Educational Activity Using Food Materials on the Dietary Behavior of Infants

Young Ha Kim, Boram Kim, Nami Joo

Journal of The Korean Society of Food Culture :: Vol.37 No.1 pp.39-46

DOI:https://doi.org/10.7318/KJFC/2022.37.1.39 Download PDF Export Citation

Alterations in the Content and True Retention of Water-soluble Vitamins and Bioactive Compounds in Vegetables, according to Different Cooking Methods

Yoonjeong Kim, Minju Kim, Min-Jung Kang, Jung-Min Choi, Younghwa Kim

Journal of The Korean Society of Food Culture :: Vol.37 No.1 pp.47-60

DOI:https://doi.org/10.7318/KJFC/2022.37.1.47 Download PDF Export Citation

Microbiological and Physicochemical Quality Characteristics of Low-salted Sauerkraut (fermented cabbage)

Hye-In Ji, Kyung-Hee Kim

Journal of The Korean Society of Food Culture :: Vol.37 No.1 pp.61-72

DOI:https://doi.org/10.7318/KJFC/2022.37.1.61 Download PDF Export Citation

Quality Characteristics and Consumer Acceptability of Cookies Supplemented with Watermelon (Citrullus vulgaris Schrad) Powder

Ji-Ye Ock, Ji Eun Oh, Nam E Kang, Mi Sook Cho

Journal of The Korean Society of Food Culture :: Vol.37 No.1 pp.73-80

DOI:https://doi.org/10.7318/KJFC/2022.37.1.73 Download PDF Export Citation

Changes in the Functional Ingredient Content and Antioxidant Activity of Rice and Barley according to the Milling Process

Heeyoon Shin, Youngmin Choi, Jung-Min Choi, Younghwa Kim

Journal of The Korean Society of Food Culture :: Vol.37 No.1 pp.81-89

DOI:https://doi.org/10.7318/KJFC/2022.37.1.81 Download PDF Export Citation

Physicochemical and Antioxidant Properties of Sponge Cake made using Barley Sprout and Green Tea

Eunkyung Kim

Journal of The Korean Society of Food Culture :: Vol.37 No.1 pp.90-98

DOI:https://doi.org/10.7318/KJFC/2022.37.1.90 Download PDF Export Citation

Home Meal Replacement (HMR) Consumption Behavior of Vietnamese Consumers by Household Size

Seung Gyun Choi, Wan Soo Hong

Journal of The Korean Society of Food Culture :: Vol.36 No.6 pp.531-541

DOI:https://doi.org/10.7318/KJFC/2021.36.6.531 Download PDF Export Citation

A Study on the Analysis of Customer Satisfaction Factors in Institutional Foodservice according to the Changes of Foodservice’s External Environment Due to Covid-19

Jiewon Guak, Ji Eun Oh, Wookyoun Cho, Mi Sook Cho

Journal of The Korean Society of Food Culture :: Vol.36 No.6 pp.542-554

DOI:https://doi.org/10.7318/KJFC/2021.36.6.542 Download PDF Export Citation

Association between Maternal Feeding Styles and the Food Literacy of Children

Eun-kyung Kim, Jin-Young Lee, Young Hee Park, Yong-seok Kwon, Hee Jin Jang, Sena Kim

Journal of The Korean Society of Food Culture :: Vol.36 No.6 pp.555-562

DOI:https://doi.org/10.7318/KJFC/2021.36.6.555 Download PDF Export Citation

Effects of a Health Drink Containing the Extract of the Hovenia Dulcis Fruit Stalk and Theracurmin, on Ethanol-Induced Hangover

Nam E Kang, Yoon Sin Oh, Hee Kyung Yeo, Hyun Wook Baik, Se-Eun Jang

Journal of The Korean Society of Food Culture :: Vol.36 No.6 pp.563-570

DOI:https://doi.org/10.7318/KJFC/2021.36.6.563 Download PDF Export Citation

Association between Vitamin C and the Prevalence of Obesity among Korean Adults

Eunyoung Jang, Yookyung Kim, Woo-Kyoung Shin

Journal of The Korean Society of Food Culture :: Vol.36 No.6 pp.571-582

DOI:https://doi.org/10.7318/KJFC/2021.36.6.571 Download PDF Export Citation

Nutrient Intake in Korean Adults Determined by Considering the Type of Lunch, Categorized as Home Meals, Eating out and Institutional Meals: Data from the 2019 Korea National Health and Nutrition Examination Survey

Gyusang Han, Eunju Yang

Journal of The Korean Society of Food Culture :: Vol.36 No.6 pp.583-594

DOI:https://doi.org/10.7318/KJFC/2021.36.6.583 Download PDF Export Citation

Calcium Intake and Its Major Food Groups and Dish Groups in Korean Adults Aged 50 Years or Older: Korea National Health and Nutrition Examination Survey 2015-2019

Yeseung Jeong, Jieun Oh, Mi-Sook Cho, Yuri Kim

Journal of The Korean Society of Food Culture :: Vol.36 No.6 pp.595-606

DOI:https://doi.org/10.7318/KJFC/2021.36.6.595 Download PDF Export Citation

Development of Oriental Medicinal Porridges Based on Sasang Constitutional Medicine for the Elderly

Jong-Sook Hong, Hyunjung Lim

Journal of The Korean Society of Food Culture :: Vol.36 No.6 pp.607-621

DOI:https://doi.org/10.7318/KJFC/2021.36.6.607 Download PDF Export Citation

Study on Antioxidant Activities of Pleurotus ostreatus(Jacq.) QuePleurotus eryngii and Flammulina velutipes Extracts by Different Solvent

Jin-Hee Choi, Jin-seong Kim, Jong-Dae Park, Jung-Min Sung

Journal of The Korean Society of Food Culture :: Vol.36 No.6 pp.622-632

DOI:https://doi.org/10.7318/KJFC/2021.36.6.622 Download PDF Export Citation