Volume.33 No.1 February 2018

• Sustainable Meal Practices of Middle Aged Women at Home According to Their Lifestyles

  Hye-Ja Chang

  Journal of The Korean Society of Food Culture :: Vol.33 No.1 pp.1-10

  DOI:https://doi.org/10.7318/KJFC/2018.33.1.1

  Open abstract

• The Relationship between Coping Style for Stress and Emotional Eating Behavior by Gender Difference

  Sanghee Lee

  Journal of The Korean Society of Food Culture :: Vol.33 No.1 pp.11-17

  DOI:https://doi.org/10.7318/KJFC/2018.33.1.11

  Open abstract

• Study on the Sweet Taste Perception, Perception of Sugar Reduction, and Utilization of Nutrition Labeling according to the Awareness of the Self-perceived Sugar Intake Reduction of University Students in Chungbuk Area

  Jee-Young Yeon

  Journal of The Korean Society of Food Culture :: Vol.33 No.1 pp.18-25

  DOI:https://doi.org/10.7318/KJFC/10.7318/KJFC/2018.33.1.18

  Open abstract

• Impact of Job Characteristics of Employees on Quality of Work Life in Hospital Contract Foodservice

  Ki Oak Hong

  Journal of The Korean Society of Food Culture :: Vol.33 No.1 pp.26-35

  DOI:https://doi.org/10.7318/KJFC/2018.33.1.26

  Open abstract

• Quality Characteristics of Tongue Sole (Cynoglossus semilaevis) Jangajji with Different Types of Gochujang during Low Temperature Storage

  In Seon Lee, Geum Ok Park

  Journal of The Korean Society of Food Culture :: Vol.33 No.1 pp.36-47

  DOI:https://doi.org/10.7318/KJFC/2018.33.1.36

  Open abstract

• Quality Characteristics of Functional Dasik Prepared with Mixture of Freeze-dried Mealworm (Tenebrio molitor) Powder and Dried Pollack Powder

  Mi-Sook Kang, Min-Ju Kim, Mung-Ryun Han, Seung-Mee Shin, Ae-Jung Kim

  Journal of The Korean Society of Food Culture :: Vol.33 No.1 pp.48-54

  DOI:https://doi.org/10.7318/KJFC/2018.33.1.48

  Open abstract

• Quality Characteristics of Oat Bread with Wild Carrot (Daucus carota L.) Powder

  Sun-Ye Park, Ae-Jung Kim, Myung-Ryun Han

  Journal of The Korean Society of Food Culture :: Vol.33 No.1 pp.55-61

  DOI:https://doi.org/10.7318/KJFC/KJFC/2018.33.1.55

  Open abstract

• Antioxidative and Physical Characteristics of Rice Germ added Sweet Pumpkin Rice Snack for Infants

  Xiubao Wu, Eunkyung Kim, Kunyoung Choi, Haeyoung Kim

  Journal of The Korean Society of Food Culture :: Vol.33 No.1 pp.62-69

  DOI:https://doi.org/10.7318/KJFC/KJFC/2018.33.1.62

  Open abstract

• Quality Characteristics of Waffles Containing Added Coconut Extract

  Sat-Byul Kim, Kyung-Hee Lee

  Journal of The Korean Society of Food Culture :: Vol.33 No.1 pp.70-77

  DOI:https://doi.org/10.7318/KJFC/2018.33.1.70

  Open abstract

• Antioxidant Activities of Burdock Root (Arctium lappa L.) with Various Heat Treatment Conditions

  Mi-Young Park, Ye-Oak Park, Young-Hyun Park

  Journal of The Korean Society of Food Culture :: Vol.33 No.1 pp.78-85

  DOI:https://doi.org/10.7318/KJFC/2018.33.1.78

  Open abstract

• Phenolic Compounds from Antioxidant Plant Materials and their Protective Effect on PC12 cells

  SoHyeon You, Gun-Hee Kim

  Journal of The Korean Society of Food Culture :: Vol.33 No.1 pp.86-94

  DOI:https://doi.org/10.7318/KJFC/2018.33.1.86

  Open abstract