Volume.30 No.2 April 2015

• Contents and Value in Jasonbojeon Choi’s Recipe book of Shin-chang Maeng’s Family

  Chae-Lin Park

  Journal of The Korean Society of Food Culture :: Vol.30 No.2 pp.137-149

  DOI:https://doi.org/10.7318/KJFC/2015.30.2.137

  Open abstract

• Literature Review of GichukJinchanEuigwe Table Setting with Focus on JagyeongjeonJeongilJinbyulhangua

  Hayun Kim, Jinsuk Yang, Myunghee Kim

  Journal of The Korean Society of Food Culture :: Vol.30 No.2 pp.150-157

  DOI:https://doi.org/10.7318/KJFC/2015.30.2.150

  Open abstract

• Food Culture of Koryo Dynasty from Viewpoint of Marine Relics of Taean Mado Shipwreck No. 3

  Kyung-Hee Koh

  Journal of The Korean Society of Food Culture :: Vol.30 No.2 pp.158-169

  DOI:https://doi.org/10.7318/KJFC/2015.30.2.158

  Open abstract

• Study on Tourism Customers’ Behaviors and Attitudes towards Local Food and

  Hei Ryeo Yoon

  Journal of The Korean Society of Food Culture :: Vol.30 No.2 pp.170-181

  DOI:https://doi.org/10.7318/KJFC/2015.30.2.170

  Open abstract

• Study on Mutual Relationship between Color Marketing and RTD Coffee Industry in Korea - Consumer Perception of Cup Coffee Sold in Retail Stores -

  Minhwa Kang, Jinkyung Choi

  Journal of The Korean Society of Food Culture :: Vol.30 No.2 pp.182-189

  DOI:https://doi.org/10.7318/KJFC/2015.30.2.182

  Open abstract

• Customer’ Perceptions of Motivators, Barriers, and Expansion of Menu Labeling in Restaurants

  Yoo-Sun Chung, Il-Sun Yang, Sunny Ham

  Journal of The Korean Society of Food Culture :: Vol.30 No.2 pp.190-196

  DOI:https://doi.org/10.7318/KJFC/2015.30.2.190

  Open abstract

• Protective Effect of Fresh Ginseng Kkakdugi against LPS-induced Inflammation in RAW264.7 Macrophages

  Se-Mi Kim, Young-Joo Jeon, Hyun-Ji Sim, Young-Eun Lee

  Journal of The Korean Society of Food Culture :: Vol.30 No.2 pp.197-205

  DOI:https://doi.org/10.7318/KJFC/2015.30.2.197

  Open abstract

• Quality Characteristics of Cookies Containing Ligularia fischeri Powder

  In-Duck Park

  Journal of The Korean Society of Food Culture :: Vol.30 No.2 pp.206-212

  DOI:https://doi.org/10.7318/KJFC/2015.30.2.206

  Open abstract

• Study on Quality Characteristics of Fish Paste Containing cheonggukjang Powder

  Bock-Hee Park, Hee-Sook Cho, Seoung-Hee Park

  Journal of The Korean Society of Food Culture :: Vol.30 No.2 pp.213-219

  DOI:https://doi.org/10.7318/KJFC/2015.30.2.213

  Open abstract

• Comparison of Antioxidant and Nitrite Scavenging Activities of Different Colored

  Hai-Jung Chung, Cheon-Jei Kim, Yun-Sang Choi

  Journal of The Korean Society of Food Culture :: Vol.30 No.2 pp.220-226

  DOI:https://doi.org/10.7318/KJFC/2015.30.2.220

  Open abstract

• Quality Characteristics of Jook Prepared with Hericium erinaceum Powder

  Bock-Hee Park, Gyong-Mi Ko, Eun-Raye Jeon

  Journal of The Korean Society of Food Culture :: Vol.30 No.2 pp.227-232

  DOI:https://doi.org/10.7318/KJFC/2015.30.2.227

  Open abstract

• Quality Characteristics of Bamboo Shoot Liquid Fermented by Bacillus subtilis Strain

  Byeong-Gi Baeg, Jung-Il Cho, Eun-Woo Moon, Jung-Suk Park

  Journal of The Korean Society of Food Culture :: Vol.30 No.2 pp.233-240

  DOI:https://doi.org/10.7318/KJFC/2015.30.2.233

  Open abstract

• Research on Perception of Health Functional Foods and Preference of Desired Onion Peel Products

  Hee-Ran Jeong, Eun-Jeong Jeong, Yong-Jun Cha

  Journal of The Korean Society of Food Culture :: Vol.30 No.2 pp.241-248

  DOI:https://doi.org/10.7318/KJFC/2015.30.2.241

  Open abstract