Volume.33 No.2 April 2018

• Study on the Relationship between the Eating Out Behavior of Family and a Low-Salt Management by Housewives in Jeonju Area

  Hyungeun Song, Soyoung Lee, Jeongok Rho

  Journal of The Korean Society of Food Culture :: Vol.33 No.2 pp.95-103

  DOI:https://doi.org/10.7318/KJFC/2018.33.2.95

  Open abstract

• Antioxidant Activity and Anti-inflammatory Effects of Salix Koreensis Andersson Branches Extracts

  Mi-Hye Kim

  Journal of The Korean Society of Food Culture :: Vol.33 No.2 pp.104-111

  DOI:https://doi.org/10.7318/KJFC/2018.33.2.104

  Open abstract

• Study of the Dietary Behaviors and Adaptation for Korean Foods among International Students in Busan

  Kyung Hee Hong, Hyun Sook Lee

  Journal of The Korean Society of Food Culture :: Vol.33 No.2 pp.112-124

  DOI:https://doi.org/10.7318/KJFC/2018.33.2.112

  Open abstract

• Change in the Quality Characteristics of Red Pepper Powder According to the Storage Method

  Jeong In Choi, Hye In Oh, Mi Sook Cho, Ji Eun Oh

  Journal of The Korean Society of Food Culture :: Vol.33 No.2 pp.125-132

  DOI:https://doi.org/10.7318/KJFC/2018.33.2.125

  Open abstract

• Quality Characteristics and Antioxidant Activities of Traditional Korean Rice Wine, Makgeolli, Fermented with Etteum Bell Flower Root Variety in Platycodon grandiflorum

  Yeon-Jin Lee, Gwang-In Byun, So-Yeon Jin

  Journal of The Korean Society of Food Culture :: Vol.33 No.2 pp.133-141

  DOI:https://doi.org/10.7318/KJFC/2018.33.2.133

  Open abstract

• Study on Quality and Sensory Characteristics of Seolgi Ttueok Added with Geuk

  Eunhye Park, Myunghee Kim

  Journal of The Korean Society of Food Culture :: Vol.33 No.2 pp.142-148

  DOI:https://doi.org/10.7318/KJFC/2018.33.2.142

  Open abstract

• Imported Food Consumption in Malaysia: A Lifestyle Segmentation Study

  Jinyi Jeong, Seung-Yong Oh

  Journal of The Korean Society of Food Culture :: Vol.33 No.2 pp.149-159

  DOI:https://doi.org/10.7318/KJFC/2018.33.2.149

  Open abstract

• The Relationship between the Characteristics of Retort Food and Consumer Perceptions

  Seoung Ki Lee, Kyung Soo Han

  Journal of The Korean Society of Food Culture :: Vol.33 No.2 pp.160-168

  DOI:https://doi.org/10.7318/KJFC/2018.33.2.160

  Open abstract

• Quality Characteristics of Yanggaeng Made with Different Concentration of Mealworm Powder

  A Reum Jeon, Hai-Jung Chung

  Journal of The Korean Society of Food Culture :: Vol.33 No.2 pp.169-175

  DOI:https://doi.org/10.7318/KJFC/2018.33.2.169

  Open abstract

• Effect of Dietary Education of Health, Environment, and Consideration among Undergraduate Students

  Soon-Hee An, Woo-kyoung Shin, Yookyung Kim

  Journal of The Korean Society of Food Culture :: Vol.33 No.2 pp.176-185

  DOI:https://doi.org/10.7318/KJFC/2018.33.2.176

  Open abstract

• Analysis of BMI and Food Preference by Sasang Constitutional Typology classified by SCAT2 and a Specialist

  Jin Sol Cheon, Dong Koo Yim, Soon Mi Kim

  Journal of The Korean Society of Food Culture :: Vol.33 No.2 pp.186-198

  DOI:https://doi.org/10.7318/KJFC/2018.33.2.186

  Open abstract

• Planning of Tangible and Intangible Foodservice Product Using Systematic Quality Function Deployment (QFD) Technique of the Dumpling Restaurant

  Ji Eun Oh, Mi Sook Cho

  Journal of The Korean Society of Food Culture :: Vol.33 No.2 pp.199-205

  DOI:https://doi.org/10.7318/KJFC/2018.33.2.199

  Open abstract