Volume.29 No.1 February 2014

• Consumption Behaviors and Satisfaction Levels of Consumer towards Environmentally-Friendly Agricultural and Animal Products

  Gyewoong Kim, Minjin Kim

  Journal of The Korean Society of Food Culture :: Vol.29 No.1 pp.1-8

  DOI:https://doi.org/10.7318/KJFC/2014.29.1.001

  Open abstract

• Development of Han-sik Database Utilizing an Expert Focus Group and Assessment of Han-sik Effects on Diet Quality

  Minji Kang, HyunJu Jung, Hyojee joung, Jae Eun Shim, Sang Eun Lee, Young-Hee Park, Hee Young Paik

  Journal of The Korean Society of Food Culture :: Vol.29 No.1 pp.9-17

  DOI:https://doi.org/10.7318/KJFC/2014.29.1.009

  Open abstract

• The Effects of Employees’ Social Intelligence and Positive Psychology Capital in Foodservice Industry on Job Satisfaction

  Hyo Sun Jung, Hye Hyun Yoon

  Journal of The Korean Society of Food Culture :: Vol.29 No.1 pp.18-25

  DOI:https://doi.org/10.7318/KJFC/2014.29.1.018

  Open abstract

• Literature Review on Berries and Their Cooking Methods in ancient (1400s~1800s) and Modern (1900s~1940s) Literature of Korea

  Ji-won Yang, Young Ho Kim, Dong-June Park, Nam Hyouck Lee, Youngeon Kim

  Journal of The Korean Society of Food Culture :: Vol.29 No.1 pp.26-43

  DOI:https://doi.org/10.7318/KJFC/2014.29.1.026

  Open abstract

• Preferences of Koreans and Foreigners for Traditional Recipe Developed containing Deoduk

  Seo Young Chang, Na Young Kim, Yujie Ma, Myung Joo Han

  Journal of The Korean Society of Food Culture :: Vol.29 No.1 pp.44-53

  DOI:https://doi.org/10.7318/KJFC/2014.29.1.044

  Open abstract

• A Study on How Barista’s Ethical-Consumption Consciousness Effects to Sale of Fair-Trading Coffee

  Ji-Eung Kim, Hyo-Jin Jeon, Won-Young Cho

  Journal of The Korean Society of Food Culture :: Vol.29 No.1 pp.54-60

  DOI:https://doi.org/10.7318/KJFC/2014.29.1.054

  Open abstract

• A Study on the Recipe of Byung-Kwa-Ryu (Korean rice cake and cookie) in the Old Cookbooks of Jong-Ga (Head & Noble Family)

  Yong-Seok Kwon, Young Kim, Jeong-Sook Choe, Jin-Young Lee

  Journal of The Korean Society of Food Culture :: Vol.29 No.1 pp.61-83

  DOI:https://doi.org/10.7318/KJFC/2014.29.1.061

  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

• Antioxidative Activities and Quality Characteristics of Gruel as a Home Meal Replacement with Angelica keiskei Powder Pre-treated by Various Drying Methods

  Hae Young Kim, Su-Jin Choi, Ha-Na Ra, Jong-Eun Lee

  Journal of The Korean Society of Food Culture :: Vol.29 No.1 pp.91-100

  DOI:https://doi.org/10.7318/KJFC/2014.29.1.091

  Open abstract

• Optimization of Muffin preparation upon Addition of Jerusalem Artichoke Powder and Oligosaccharide by Response Surface Methodology

  Geum-Soon Park

  Journal of The Korean Society of Food Culture :: Vol.29 No.1 pp.101-110

  DOI:https://doi.org/10.7318/KJFC/2014.29.1.101

  Open abstract

• Quality Characteristics and Antioxidant Activities of Bread Added with Cedrela sinensis Powder

  Min-a Kim, Eun Ji Lee, So-Yeon Jin

  Journal of The Korean Society of Food Culture :: Vol.29 No.1 pp.111-118

  DOI:https://doi.org/10.7318/KJFC/2014.29.1.111

  Open abstract

• Standardization of Tangpyeongchae Recipe and Development of Obangsaek Cheongpomuk (Mungbean gel)

  Garam Choi, Sol Lee, Kyong Ae Lee, Malshick Shin, Hyang Sook Kim

  Journal of The Korean Society of Food Culture :: Vol.29 No.1 pp.119-128

  DOI:https://doi.org/10.7318/KJFC/2014.29.1.119

  Open abstract