Volume.36 No.1 February 2021

• A Study of the Food Culture in the Late Joseon Dynasty through Eumsikjeoljo (飮食節造)

  Bok-Ryo Han, Rok-Dam Park, Gwi-Young Kim

  Journal of The Korean Society of Food Culture :: Vol.36 No.1 pp.1-27

  DOI:https://doi.org/10.7318/KJFC/2021.36.1.1

  Open abstract

• Late 16^th Century Korean Rite of Passage Food Research based on Seoul Noble Ohhweemoon Family’s Case Study

  Mi-Hye Kim

  Journal of The Korean Society of Food Culture :: Vol.36 No.1 pp.28-39

  DOI:https://doi.org/10.7318/KJFC/2021.36.1.28

  Open abstract

• Mealtime Behavior and Food Preferences of Children with Autism Spectrum Disorder and Nutrition Education Needs Perceived by Special Education Teachers

  Su Jin Choi, Ji Eun Oh, Yu-Ri Kim, Yuri Kim

  Journal of The Korean Society of Food Culture :: Vol.36 No.1 pp.40-55

  DOI:https://doi.org/10.7318/KJFC/2021.36.1.40

  Open abstract

• Qualitative Study on Dietary Experience in South Korea for North Korean Defector Adolescents

  Jieun Lee, Mihyang Um, Seunghee Kye

  Journal of The Korean Society of Food Culture :: Vol.36 No.1 pp.56-65

  DOI:https://doi.org/10.7318/KJFC/2021.36.1.56

  Open abstract

• Trends and Prospects of Microalgae used for Food

  Ho Seok Kwak, Ji Soo Kim, Ja Hyun Lee, Dong Eun Sung

  Journal of The Korean Society of Food Culture :: Vol.36 No.1 pp.66-75

  DOI:https://doi.org/10.7318/KJFC/2021.36.1.66

  Open abstract

• Effect of the Addition of Various Levels of Pig Head Meat as a Substitute for Rear Leg Meat on the Physico-chemical Quality Characteristics of Non-emulsified, Smoked, and Cooked Sausage during Refrigerated Storage

  Sun Moon Kang, Yunseok Kim, Kuk-Hwan Seol, Pil-Nam Seong, Soohyun Cho, Jin-Hyoung Kim

  Journal of The Korean Society of Food Culture :: Vol.36 No.1 pp.76-83

  DOI:https://doi.org/10.7318/KJFC/2021.36.1.76

  Open abstract

• Quality Characteristics and Antioxidant Activity of Puree Made with Plums Stored at Low Temperatures

  Myeongbin Park, Samuel Park, Chaeeun Yeo, Keono Kim, Ik-Jo Chun, Young-Eun Cho, Jeehye Sung

  Journal of The Korean Society of Food Culture :: Vol.36 No.1 pp.84-91

  DOI:https://doi.org/10.7318/KJFC/2021.36.1.84

  Open abstract

• Nutrient Intake Status of the Elderly in Metropolitan, Middle & Small Cities, and Rural Areas according to Income Level within the Same Region: Korea National Health and Nutrition Examination Survey (2016-2018)

  Sangyeon Kim, Hye-Sook Hong, Hae-Jeung Lee

  Journal of The Korean Society of Food Culture :: Vol.36 No.1 pp.92-102

  DOI:https://doi.org/10.7318/KJFC/2021.36.1.92

  Open abstract

• Anti-inflammatory and Anti-cancer Effects of Agricultural Produce Grown with Organic Germanium-enriched Water

  Myeong-Seon Lee

  Journal of The Korean Society of Food Culture :: Vol.36 No.1 pp.103-109

  DOI:https://doi.org/10.7318/KJFC/2021.36.1.103

  Open abstract

• Factors Affecting Restrained and Emotional Eating according to BMI of Female College Students in Seoul

  Da-Mee Kim, Mirihae Kim, Youl-Ri Kim, Kyung-Hee Kim

  Journal of The Korean Society of Food Culture :: Vol.36 No.1 pp.110-120

  DOI:https://doi.org/10.7318/KJFC/2021.36.1.110

  Open abstract

• Association between Demographic Factors and Sodium Intake, and Health-related Quality of Life: A Focus on Adults residing in Gyeongju Areas

  Seung-Woo Lee, Ji-Yun Hwang, In Seon Kim, Sujin Lee, Kyungsik Jeong, Kwang-Pil Ko, Younghwa Beak

  Journal of The Korean Society of Food Culture :: Vol.36 No.1 pp.121-129

  DOI:https://doi.org/10.7318/KJFC/2021.36.1.121

  Open abstract

• Inhibitory Effects of 14 Plants from Mongolia and Myanmar on Lipid Accumulation in 3T3-L1 and HepG2 Cells

  SukJin Kim, Gun-Hee Kim

  Journal of The Korean Society of Food Culture :: Vol.36 No.1 pp.130-142

  DOI:https://doi.org/10.7318/KJFC/2021.36.1.130

  Open abstract