Volume.28 No.1 February 2013

• A Literature Review of the Type and Cooking Methods for Gwapyeon during the Joseon Dynasty - with a focus on Euigwe and old literature -

  Soon-Duk Oh^*

  Journal of The Korean Society of Food Culture :: Vol.28 No.1 pp.1-11

  DOI:https://doi.org/10.7318/KJFC/2013.28.1.001

  Open abstract

• An Exploratory Study of Foods Served to Guests of Head Families (Jong-ga)

  Yangsuk Kim^*, Yong-Suk Kwon, Young Kim, Jin-Young Lee, Jeong-Sook Choe, Haeng-Ran Kim

  Journal of The Korean Society of Food Culture :: Vol.28 No.1 pp.12-30

  DOI:https://doi.org/10.7318/KJFC/2013.28.1.012

  Open abstract

• Analyzing Tableware Arrangement in Korean Table Settings

  Wookyoun Cho^3*, Hyewon Kim, Hyeran Lee

  Journal of The Korean Society of Food Culture :: Vol.28 No.1 pp.31-40

  DOI:https://doi.org/10.7318/KJFC/2013.28.1.031

  Open abstract

• Coloration Analysis of Korean Table Settings

  Wookyoun Cho^3*, Hyeran Lee, Hyewon Kim

  Journal of The Korean Society of Food Culture :: Vol.28 No.1 pp.41-47

  DOI:https://doi.org/10.7318/KJFC/2013.28.1.041

  Open abstract

• Analysis of Dietary Habits of Boarding High School Students in Gangwon According to Gender and Stress Levels

  Hae-Young Lee^2*, Mi-Nam Lee

  Journal of The Korean Society of Food Culture :: Vol.28 No.1 pp.48-56

  DOI:https://doi.org/10.7318/KJFC/2013.28.1.048

  Open abstract

• Physicochemical and Antioxidant Properties of Broccoli Sprouts Cultivated in the Plant Factory System

  Mi Hye Kim^1*, Eun Ji Kim, Tae Su Kim

  Journal of The Korean Society of Food Culture :: Vol.28 No.1 pp.57-69

  DOI:https://doi.org/10.7318/KJFC/2013.28.1.057

  Open abstract

• Antioxidant Activity and Quality Characteristics of Chestnut Cookies

  Shin Youn Joo^*

  Journal of The Korean Society of Food Culture :: Vol.28 No.1 pp.70-77

  DOI:https://doi.org/10.7318/KJFC/2013.28.1.070

  Open abstract

• The Physicochemical Characteristics of Marinated Beef Galbi under Different Cooking Conditions

  Sang-Pil Hong^1*, Young-Ho Kim, Nam-Hyouck Lee, Yeong-Uk Heo

  Journal of The Korean Society of Food Culture :: Vol.28 No.1 pp.78-88

  DOI:https://doi.org/10.7318/KJFC/2013.28.1.078

  Open abstract

• Consumer Awareness and Institutionalization of Nutrition Labeling for Takju

  Nami Joo^*, Sanghyun Park, Soo-Jeong Kim, Boram Kim, Hyunjoo Yoon, Jeong Mi Hong, Yong Seon Ahn, Jong Soo Kim, Sang Bae Han, Yohan Yoon

  Journal of The Korean Society of Food Culture :: Vol.28 No.1 pp.89-98

  DOI:https://doi.org/10.7318/KJFC/2013.28.1.089

  Open abstract

• Quality Characteristics of Kimchi with Added Stevioside-containing Sweetener

  Lee Ju Youn^*, Bae Hyo Ju

  Journal of The Korean Society of Food Culture :: Vol.28 No.1 pp.99-106

  DOI:https://doi.org/10.7318/KJFC/2013.28.1.099

  Open abstract

• Quality Characteristic Changes during Storage of Bread Prepared by Addition of Yacon Concentrates as Sugar Substitute

  Mi-Kyung Kim^1*, Gyu-Hee Lee, Won-Mo Kim

  Journal of The Korean Society of Food Culture :: Vol.28 No.1 pp.107-113

  DOI:https://doi.org/10.7318/KJFC/2013.28.1.107

  Open abstract