Volume.32 No.2 April 2017

• Analysis of Trends in Research on Native Local Foods

  Kyou-Jin Lee, Eunju Park, Jae-Hee Park

  Journal of The Korean Society of Food Culture :: Vol.32 No.2 pp.75-88

  DOI:https://doi.org/10.7318/KJFC/2017.32.2.075

  Open abstract

• Exploring Motivations of Koreans Towards Korean Foods: Application of Means-end Chain Theory Approach

  Kyung Won Lee, Mi Sook Cho

  Journal of The Korean Society of Food Culture :: Vol.32 No.2 pp.89-98

  DOI:https://doi.org/10.7318/KJFC/2017.32.2.089

  Open abstract

• The Adaptation Process of Korean Food for Chinese

  Kyung Soo Han

  Journal of The Korean Society of Food Culture :: Vol.32 No.2 pp.99-110

  DOI:https://doi.org/10.7318/KJFC/2017.32.2.099

  Open abstract

• Effect of Emotional-Utilitarian Motivation on Coffee Shop Selection Attribution

  Seo Kyung Oh, Hyo Sil Yoon, Hye Hyun Yoon

  Journal of The Korean Society of Food Culture :: Vol.32 No.2 pp.111-117

  DOI:https://doi.org/10.7318/KJFC/2017.32.2.111

  Open abstract

• Analysis of Beverages Usage Motives according to Selection Attributes of Beverage Shop

  Eun Jung Lee, Kyung-Ran Lee, Ju-Yeon Kim

  Journal of The Korean Society of Food Culture :: Vol.32 No.2 pp.118-127

  DOI:https://doi.org/10.7318/KJFC/2017.32.2.118

  Open abstract

• Oxidative Stability of Peanut (Arachis hypogaea L.) Oil and Quality Characteristics of the Roasted Peanuts

  Bock-Hee Park, Jung-Hee Lee, Sun-Hee Kim, Hee-Sook Cho

  Journal of The Korean Society of Food Culture :: Vol.32 No.2 pp.128-134

  DOI:https://doi.org/10.7318/KJFC/2017.32.2.128

  Open abstract

• Quality Characteristics of Semi-dry Noodles with different Water Contents

  Bock-Hee Park, Yang-Kyun Park, Kwang-Ho Jo, Eun-Raye Jeon, Kyeong-Mi Koh, Yong-Beom Choi

  Journal of The Korean Society of Food Culture :: Vol.32 No.2 pp.135-143

  DOI:https://doi.org/10.7318/KJFC/2017.32.2.135

  Open abstract

• Change in Icariin Contents and Antioxidant activity during Ripening Period of Epimedium Wine

  Miran Jang, Gun-Hee Kim

  Journal of The Korean Society of Food Culture :: Vol.32 No.2 pp.144-149

  DOI:https://doi.org/10.7318/KJFC/2017.32.2.144

  Open abstract

• Study on Sensory Characteristics and Consumer Acceptance of Commercial Soy-meat Products

  Mi Ra Kim, Jeong-Eun Yang, Lana Chung

  Journal of The Korean Society of Food Culture :: Vol.32 No.2 pp.150-161

  DOI:https://doi.org/10.7318/KJFC/2017.32.2.150

  Open abstract

• Evaluation of a Dietary Assessment Method Using Photography for Portion Size Estimation

  Hye-Rin Son, Seung Min Lee, Jin Mo Khil

  Journal of The Korean Society of Food Culture :: Vol.32 No.2 pp.162-173

  DOI:https://doi.org/10.7318/KJFC/2017.32.2.162

  Open abstract