Volume.37 No.1 February 2022

• Changes in School Foodservice during COVID-19 Pandemic Lockdown based on Focus Group Interviews

  Mirim Ji, Mihyang Um, Seunghee Kye

  Journal of The Korean Society of Food Culture :: Vol.37 No.1 pp.1-12

  DOI:https://doi.org/10.7318/KJFC/2022.37.1.1

  Open abstract

• Comparative study of Byung-Kwa-Ryu (Korean rice cake and cookie) in the late Joseon Dynasty

  Seungmin Lee, Hei-Ryeo Yoon

  Journal of The Korean Society of Food Culture :: Vol.37 No.1 pp.13-25

  DOI:https://doi.org/10.7318/KJFC/2022.37.1.13

  Open abstract

• Analysis of Current Status of Marine Products and Characteristics of Processed Products Seafood in Joseon

  Mi-Hye Kim

  Journal of The Korean Society of Food Culture :: Vol.37 No.1 pp.26-38

  DOI:https://doi.org/10.7318/KJFC/2022.37.1.26

  Open abstract

• The Effects of the Five Senses Educational Activity Using Food Materials on the Dietary Behavior of Infants

  Young Ha Kim, Boram Kim, Nami Joo

  Journal of The Korean Society of Food Culture :: Vol.37 No.1 pp.39-46

  DOI:https://doi.org/10.7318/KJFC/2022.37.1.39

  Open abstract

• Alterations in the Content and True Retention of Water-soluble Vitamins and Bioactive Compounds in Vegetables, according to Different Cooking Methods

  Yoonjeong Kim, Minju Kim, Min-Jung Kang, Jung-Min Choi, Younghwa Kim

  Journal of The Korean Society of Food Culture :: Vol.37 No.1 pp.47-60

  DOI:https://doi.org/10.7318/KJFC/2022.37.1.47

  Open abstract

• Microbiological and Physicochemical Quality Characteristics of Low-salted Sauerkraut (fermented cabbage)

  Hye-In Ji, Kyung-Hee Kim

  Journal of The Korean Society of Food Culture :: Vol.37 No.1 pp.61-72

  DOI:https://doi.org/10.7318/KJFC/2022.37.1.61

  Open abstract

• Quality Characteristics and Consumer Acceptability of Cookies Supplemented with Watermelon (Citrullus vulgaris Schrad) Powder

  Ji-Ye Ock, Ji Eun Oh, Nam E Kang, Mi Sook Cho

  Journal of The Korean Society of Food Culture :: Vol.37 No.1 pp.73-80

  DOI:https://doi.org/10.7318/KJFC/2022.37.1.73

  Open abstract

• Changes in the Functional Ingredient Content and Antioxidant Activity of Rice and Barley according to the Milling Process

  Heeyoon Shin, Youngmin Choi, Jung-Min Choi, Younghwa Kim

  Journal of The Korean Society of Food Culture :: Vol.37 No.1 pp.81-89

  DOI:https://doi.org/10.7318/KJFC/2022.37.1.81

  Open abstract

• Physicochemical and Antioxidant Properties of Sponge Cake made using Barley Sprout and Green Tea

  Eunkyung Kim

  Journal of The Korean Society of Food Culture :: Vol.37 No.1 pp.90-98

  DOI:https://doi.org/10.7318/KJFC/2022.37.1.90

  Open abstract