Volume.29 No.2 April 2014

• A Literature Review on the Mandoo in the Royal Palace of Joseon Dynasty

  Soon-Duk Oh

  Journal of The Korean Society of Food Culture :: Vol.29 No.2 pp.129-139

  DOI:https://doi.org/10.7318/KJFC/2014.29.2.129

  Open abstract

• Study on Localization of Korean Food in Paraguay through In-depth Interviews with Korean Restaurant Owners and Foodies in Asuncion, Paraguay

  Hae Kyung Chung, Mi Hye Kim, Nariyah Woo

  Journal of The Korean Society of Food Culture :: Vol.29 No.2 pp.140-150

  DOI:https://doi.org/10.7318/KJFC/2014.29.2.140

  Open abstract

• Study on Awareness and Preferences in Adults regarding Consumption of Environmentally friendly Organic Food while eating-out according to Gender and Age

  Mi Ja kim, Geum Soon Park

  Journal of The Korean Society of Food Culture :: Vol.29 No.2 pp.151-162

  DOI:https://doi.org/10.7318/KJFC/2014.29.2.151

  Open abstract

• A Qualitative Study on Needs of Convenience Meal from the Low-income Female Elderly

  Ji-Eun Jang, Ji-Na Kim, Soojin Park, Weon-Sun Shin

  Journal of The Korean Society of Food Culture :: Vol.29 No.2 pp.163-177

  DOI:https://doi.org/10.7318/KJFC/2014.29.2.163

  Open abstract

• Study on Culinary Educational Usefulness of Korean Style Jang-based Seasoning, Spices and Herb Mix Classification

  Dug-Young Lee, Tae-Hyun Kim, Tae-Hee Kim

  Journal of The Korean Society of Food Culture :: Vol.29 No.2 pp.178-186

  DOI:https://doi.org/10.7318/KJFC/2014.29.2.178

  Open abstract

• Quality Properties of Barley Kochujang Added wih Germinated Barley Powder

  Jae-Sil Seo, In-Duck Park

  Journal of The Korean Society of Food Culture :: Vol.29 No.2 pp.187-194

  DOI:https://doi.org/10.7318/KJFC/2014.29.2.187

  Open abstract

• Effects of Helianthus tuberosus Powder on the Quality Characteristics and Antioxidant Activity of Rice Sponge Cakes

  Mee-Kyoung Kim, Eun-Ju Lee, Kyung-Hee Kim

  Journal of The Korean Society of Food Culture :: Vol.29 No.2 pp.195-204

  DOI:https://doi.org/10.7318/KJFC/2014.29.2.195

  Open abstract

• Quality Characteristics of Dried Noodles Added with Ligularia fischeri Powder

  Bock Hee Park, Ha Mi Joo, Hee Sook Cho

  Journal of The Korean Society of Food Culture :: Vol.29 No.2 pp.205-211

  DOI:https://doi.org/10.7318/KJFC/2014.29.2.205

  Open abstract

• Effects of Dietary Education on Low-sodium Diet Adaptation

  Hae Young Kim, Juhyeon Kim

  Journal of The Korean Society of Food Culture :: Vol.29 No.2 pp.212-221

  DOI:https://doi.org/10.7318/KJFC/2014.29.2.212

  Open abstract

• Effects of Dietary Education on Elementary Children in After-school Program in Seoul

  Kyung-Hee Kim

  Journal of The Korean Society of Food Culture :: Vol.29 No.2 pp.222-230

  DOI:https://doi.org/10.7318/KJFC/2014.29.2.222

  Open abstract