Volume.30 No.1 February 2015

• Traditional Foods: Historical Perspectives and Future Prospects

  Hee Sup Kim

  Journal of The Korean Society of Food Culture :: Vol.30 No.1 pp.1-7

  DOI:https://doi.org/10.7318/KJFC/2015.30.1.001

  Open abstract

• Literature Review of Korean Traditional Beverage Recipes

  Nam-Soon Choi

  Journal of The Korean Society of Food Culture :: Vol.30 No.1 pp.8-19

  DOI:https://doi.org/10.7318/KJFC/2015.30.1.008

  Open abstract

• A Study on Eating Out Behavior and Recognition of Salinity in Restaurant Food in Jecheon Area

  Soojin Park, Sung Hee Min

  Journal of The Korean Society of Food Culture :: Vol.30 No.1 pp.20-28

  DOI:https://doi.org/10.7318/KJFC/2015.30.1.020

  Open abstract

• Relationship among Operation Program and Purchase of Local Agricultural Products and Processed Products at Changnyeong Local Festival

  Yong-Jun Cha, Eun Sil Her

  Journal of The Korean Society of Food Culture :: Vol.30 No.1 pp.29-40

  DOI:https://doi.org/10.7318/KJFC/2015.30.1.029

  Open abstract

• Comparative Study of Cooking Methods in 「Suwoonjabbang」vs. 「Eumsikdimibang」

  Hae Kyung Chung, Kyung Soo Yoon, Mi Hye Kim

  Journal of The Korean Society of Food Culture :: Vol.30 No.1 pp.41-53

  DOI:https://doi.org/10.7318/KJFC/2015.30.1.041

  Open abstract

• Effects of Local Food Value Perception on Purchasing and Experience

  Mi-Keyoung Weon, Young-Hee Park, Yeon-Jung Lee

  Journal of The Korean Society of Food Culture :: Vol.30 No.1 pp.54-63

  DOI:https://doi.org/10.7318/KJFC/2015.30.1.054

  Open abstract

• Study on Dietary Usage and Prohibition on Beef in Joseon Dynasty

  Seung-Woo Kim, Gyung-Hee Cha

  Journal of The Korean Society of Food Culture :: Vol.30 No.1 pp.64-76

  DOI:https://doi.org/10.7318/KJFC/2015.30.1.064

  Open abstract

• Preparation and Quality Characteristics of Soymilk added with Buckwheat Sprout

  Da-Hye Jeong, Chul-Jai Kim

  Journal of The Korean Society of Food Culture :: Vol.30 No.1 pp.77-85

  DOI:https://doi.org/10.7318/KJFC/2015.30.1.077

  Open abstract

• Comparison of Physicochemical and Functional properties of Soymilk with Addition of Onion

  Yu-Kyung Kwon, Chul-Jai Kim

  Journal of The Korean Society of Food Culture :: Vol.30 No.1 pp.86-96

  DOI:https://doi.org/10.7318/KJFC/2015.30.1.086

  Open abstract

• Antioxidant Activity of Dropwort (Oenanthe javanica DC) Fermented Extract and its Hepatoprotective Effect against Alcohol in Rats

  Hyun-Ji Sim, Se-Mi Kim, Young-Joo Jeon, Young-Eun Lee

  Journal of The Korean Society of Food Culture :: Vol.30 No.1 pp.97-104

  DOI:https://doi.org/10.7318/KJFC/2015.30.1.097

  Open abstract

• A Study on Weight Control Behaviour, Eating Habits and Health-related Life Habits According to Obesity Degree of Teacher in Jeonbuk Province, Korea

  Hye-Soon Chang

  Journal of The Korean Society of Food Culture :: Vol.30 No.1 pp.105-117

  DOI:https://doi.org/10.7318/KJFC/2015.30.1.105

  Open abstract

• Relationship between Sense of Belonging, Powerlessness and Nutritional status of Elderly People

  Mi-Hye Kim, Hae-Kyung Chung

  Journal of The Korean Society of Food Culture :: Vol.30 No.1 pp.118-128

  DOI:https://doi.org/10.7318/KJFC/2015.30.1.118

  Open abstract

• Improvement of Food Habits and Eating Behavior of Children with Obesity and/or Precocious Puberty by Nutrition Education Monitoring

  Jae Hee Kim, Yun Jin Choi, Hyun Sook Lim, Jong Hee Chyun

  Journal of The Korean Society of Food Culture :: Vol.30 No.1 pp.129-136

  DOI:https://doi.org/10.7318/KJFC/2015.30.1.129

  Open abstract