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

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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
Open abstract
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
Open abstract
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
Open abstract
Quality Characteristics of Embryonic Rice Flour Substituted Yakgwa Cooked using Different Frying Methods

Jae-Eun Jeon, In-Seon Lee

Journal of The Korean Society of Food Culture :: Vol.36 No.6 pp.640-648

DOI:https://doi.org/10.7318/KJFC/2021.36.6.640
Open abstract
Water-soluble Vitamin Content in Dishes Containing Meat and Seafood

Minguen Jin, Byung Hee Kim, Min-Hee Kim, Sung Won Yoon, Younghwa Kim

Journal of The Korean Society of Food Culture :: Vol.36 No.5 pp.502-511

DOI:https://doi.org/10.7318/KJFC/2021.36.5.502
Open abstract
A Study on the Productivity Measurement and Effect Factors of Management Evaluation in Public Firms with a Focus on the Port Authorities

Ki-Yong Eom, Ki-Myung Ahn

Journal of The Korean Society of Food Culture :: Vol.35 No.5 pp.400-406

DOI:https://doi.org/10.5394/KINPR.2020.44.5.400
Open abstract
Questionnaire Survey of the Methods Used in Household Doenjang Production in Korea

So Young Ryu, Sang Yoo Lee, So Young Woo, Seung Yoon Kang, Jeonghun Song, A-Yeong Jeong, Hyang Sook Chun

Journal of The Korean Society of Food Culture :: Vol.35 No.4 pp.342-350

DOI:https://doi.org/10.7318/KJFC/2020.35.4.342
Open abstract
Qualitative Study on Dietary Practices of Hemodialysis Patients

Hee-Jung Park, Eun-Young Jang, Wookyoun Cho

Journal of The Korean Society of Food Culture :: Vol.35 No.2 pp.201-214

DOI:https://doi.org/10.7318/KJFC/2020.35.2.201
Open abstract
Review of Literature on Food Preservation of the Early Joseon Dynasty

MyeongJun Kim, GyungHee Cha, HyeJung Chung

Journal of The Korean Society of Food Culture :: Vol.35 No.1 pp.28-54

DOI:https://doi.org/10.7318/KJFC/2020.35.1.28
Open abstract
Comparison of Sodium Contents in Nutrition Facts and Sodium Contents of HMR products by Salinity Meter and Mohr Method

Soon Mi Kim, Hee Ok Pak

Journal of The Korean Society of Food Culture :: Vol.34 No.6 pp.761-770

DOI:https://doi.org/10.7318/KJFC/2019.34.6.761
Open abstract
Optimization of the High-Pressure Condition for Rice Protein Extracting Using Response Surface Methodology (RSM)

Ha-Na Ra, Sa-Ra Park, Ha-Yun Kim, Yong-Sik Cho, Kyung-Mi Kim

Journal of The Korean Society of Food Culture :: Vol.34 No.6 pp.779-784

DOI:https://doi.org/10.7318/KJFC/2019.34.6.779
Open abstract
Optimization of the Manufacturing Process for Mandarin Dry Chip Using Response Surface Methodology (RSM)

Ha-Na Ra, Ga-Yeong Park, Ha-Yun Kim, Yong-Sik Cho, Kyung-Mi Kim

Journal of The Korean Society of Food Culture :: Vol.34 No.5 pp.637-644

DOI:https://doi.org/10.7318/KJFC/2019.34.5.637
Open abstract
Kimchi and Its Functionality

Kun-Young Park, Geun-Hye Hong

Journal of The Korean Society of Food Culture :: Vol.34 No.2 pp.142-158

DOI:https://doi.org/10.7318/KJFC/2019.34.2.142
Open abstract
A Literature Study on Dry-heat Cooking for Beef in Culinary Literature

Yun Hwa Lee, Jung-Kue Shin, Yeong Mi Byeon, Myeong jun Kim, Min kyung jong, soung jin Park, Jung mu song, Heajung Chung

Journal of The Korean Society of Food Culture :: Vol.33 No.6 pp.473-488

DOI:https://doi.org/10.7318/KJFC/2018.33.6.473
Open abstract
A Study on the Kimchi Recipe in the Early Joseon Dynasty through 「Juchochimjeobang」

Chae-Lin Park, Yong-min Kwon

Journal of The Korean Society of Food Culture :: Vol.32 No.5 pp.333-360

DOI:https://doi.org/10.7318/KJFC/2017.32.5.333
Open abstract
Effect of Various Loading Methods on Freshness of Spring Kimchi Cabbage

Young-Joo Lee, Hye-Ok Lee, Ji-Young Kim, Byeong-Sam Kim

Journal of The Korean Society of Food Culture :: Vol.32 No.4 pp.303-310

DOI:https://doi.org/10.7318/KJFC/2017.32.4.303
Open abstract
Evaluation of a Dietary Assessment Method Using Photography for Portion Size Estimation

Hye-Rin Son, Seung Min Lee, Jin Mo Khil

Journal of The Korean Society of Food Culture :: Vol.32 No.2 pp.162-173

DOI:https://doi.org/10.7318/KJFC/2017.32.2.162
Open abstract
Quality Characteristics and Optimization of Ingredients of Sweet Rice Paste as a Replacement of Red Bean Paste

Mi Jin Kim, Bo Young Lee, Young-Eun Lee

Journal of The Korean Society of Food Culture :: Vol.32 No.1 pp.58-65

DOI:https://doi.org/10.7318/KJFC/2017.32.1.058
Open abstract
Tea Utensils Represented on the Tomb Mural Paintings of Foreign Exchange Countries with Koryo Dynasty

Kyung-Hee Koh

Journal of The Korean Society of Food Culture :: Vol.30 No.6 pp.736-749

DOI:https://doi.org/10.7318/KJFC/2015.30.6.736
Open abstract
Study on Tenderizing Method of Beef Based on Old Literature from Joseon Dynasty

Gyung-Hee Cha, Seung-Woo Kim

Journal of The Korean Society of Food Culture :: Vol.30 No.3 pp.284-295

DOI:https://doi.org/10.7318/KJFC/2015.30.3.284
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