Volume.34 No.1 February 2019

• Appearance and Diffusion of Aguijjim (아귀찜)

  Kyou-Jin Lee

  Journal of The Korean Society of Food Culture :: Vol.34 No.1 pp.1-13

  DOI:https://doi.org/10.7318/KJFC/2019.34.1.1

  Open abstract

• Effects of ‘Dietary Education for Children’s Health UP’ on the Changes in Knowledge, Attitudes, and Practice of Nutrition and Food Safety in 5^th Grade Elementary School Students in Incheon

  Mi Ae Bae, So Hyun Park, So Hee Han, Jeong Hee Chin, Kyung Ja Chang

  Journal of The Korean Society of Food Culture :: Vol.34 No.1 pp.14-22

  DOI:https://doi.org/10.7318/KJFC/2019.34.1.14

  Open abstract

• Life Cycle-based Dietary Guidelines for Koreans

  Suyoun Kim, Kana Asano, Soh-Yoon Yun, Geumyang Lee, Boyoung Hur, Jihyun Yoon

  Journal of The Korean Society of Food Culture :: Vol.34 No.1 pp.23-33

  DOI:https://doi.org/10.7318/KJFC/2019.34.1.23

  Open abstract

• Development and Evaluation of Nutritional Education Program on Nutrition Labeling for Adults

  Mi-Hyun Kim, Jee-Young Yeon

  Journal of The Korean Society of Food Culture :: Vol.34 No.1 pp.34-43

  DOI:https://doi.org/10.7318/KJFC/2019.34.1.34

  Open abstract

• Survey on the Lifestyle Factors, Food Habits and Dietary Nutrient Intake of College Students

  Sun-Im Won, Seung-Lim Lee

  Journal of The Korean Society of Food Culture :: Vol.34 No.1 pp.44-52

  DOI:https://doi.org/10.7318/KJFC/2019.34.1.44

  Open abstract

• Sensory and Antioxidative Characteristics of AF-343 Containing Salt-reduced Dried Bulgogi Bibimbap

  Hae-Young Kim

  Journal of The Korean Society of Food Culture :: Vol.34 No.1 pp.53-60

  DOI:https://doi.org/10.7318/KJFC/2019.34.1.53

  Open abstract

• Quality Characteristics of Dumpling Shell made with Mulberry Leaf (Morus alba Linne) Powder

  In-Duck Park

  Journal of The Korean Society of Food Culture :: Vol.34 No.1 pp.61-67

  DOI:https://doi.org/10.7318/KJFC/2019.34.1.61

  Open abstract

• Quality Changes of Smoked Duck Meat Amended with Curcuma longa L. during Storage

  In Ok Lee, Hee Kyong Ro

  Journal of The Korean Society of Food Culture :: Vol.34 No.1 pp.68-74

  DOI:https://doi.org/10.7318/KJFC/2019.34.1.68

  Open abstract

• Fermentation Characteristics and Anti-Obesity Effects of Cheonnyuncho (Oputia Humifusa) Fruit Fermented with Lactobacillus plantarum in 3T3-L1 Cells

  Hye-Jung Moon, Jung-Eun Park, Youn-Soo Cha, Jong-Hyuk Park

  Journal of The Korean Society of Food Culture :: Vol.34 No.1 pp.75-83

  DOI:https://doi.org/10.7318/KJFC/2019.34.1.75

  Open abstract

• Effects of Rutin on Anti-inflammatory in Adipocyte 3T3-L1 and Colon Cancer Cell SW-480

  Suenglim Lee, Eunyoung Seo

  Journal of The Korean Society of Food Culture :: Vol.34 No.1 pp.84-92

  DOI:https://doi.org/10.7318/KJFC/2019.34.1.84

  Open abstract