Volume.34 No.2 April 2019

• Comprehensive Study on the Origins and Changes in Kimchi Recipe

  Chae-Lin Park

  Journal of The Korean Society of Food Culture :: Vol.34 No.2 pp.93-111

  DOI:https://doi.org/10.7318/KJFC/2019.34.2.93

  Open abstract

• Etymology of Kimchi: Philological Approach and Historical Perspective

  Doo-Hyeon Paek

  Journal of The Korean Society of Food Culture :: Vol.34 No.2 pp.112-128

  DOI:https://doi.org/10.7318/KJFC/2019.34.2.112

  Open abstract

• Modernization and Kimchi culture

  Jeong Won Kang, Ju Young An, Ha Yan Lee, Hak Rak Choi

  Journal of The Korean Society of Food Culture :: Vol.34 No.2 pp.129-141

  DOI:https://doi.org/10.7318/KJFC/2019.34.2.129

  Open abstract

• Kimchi and Its Functionality

  Kun-Young Park, Geun-Hye Hong

  Journal of The Korean Society of Food Culture :: Vol.34 No.2 pp.142-158

  DOI:https://doi.org/10.7318/KJFC/2019.34.2.142

  Open abstract

• A Study on the Differences of Kimchi Consumption according to Household Characteristics

  Sung Hoon Park

  Journal of The Korean Society of Food Culture :: Vol.34 No.2 pp.159-167

  DOI:https://doi.org/10.7318/KJFC/2019.34.2.159

  Open abstract

• Analysis of the Consumer’s Intentions and Effects on the Introduction of Kimchi into a Geographical Indication System in Major Export Markets

  Ki-Hwan Park, Hong-Seok Seo, Sung-Chul Shin

  Journal of The Korean Society of Food Culture :: Vol.34 No.2 pp.168-175

  DOI:https://doi.org/10.7318/KJFC/2019.34.2.168

  Open abstract

• Perception and Purchasing Behavior for Kimchi among Chinese Individuals

  Sung-Hee Park, Mi-Ai Lee, Hye-Young Seo

  Journal of The Korean Society of Food Culture :: Vol.34 No.2 pp.176-183

  DOI:https://doi.org/10.7318/KJFC/2019.34.2.176

  Open abstract

• A Study of Method for Spreading Kimchi Culture in European Countries Based on Local Food Culture

  Yong-min Kwon, Young-ju Ko, Chang-hyeon Lee, Chae-Lin Park

  Journal of The Korean Society of Food Culture :: Vol.34 No.2 pp.184-200

  DOI:https://doi.org/10.7318/KJFC/2019.34.2.184

  Open abstract

• Diversity and Role of Yeast on Kimchi Fermentation

  Seong Eun Kang, Mi Ju Kim, Tae Woon Kim

  Journal of The Korean Society of Food Culture :: Vol.34 No.2 pp.201-207

  DOI:https://doi.org/10.7318/KJFC/2019.34.2.201

  Open abstract

• Strain-specific Detection of kimchi Starter Leuconostoc mesenteroides WiKim33 using Multiplex PCR

  Moeun Lee, Jung Hee Song, Ji Min Park, Ji Yoon Chang

  Journal of The Korean Society of Food Culture :: Vol.34 No.2 pp.208-216

  DOI:https://doi.org/10.7318/KJFC/2019.34.2.208

  Open abstract

• Comparison of Mcrobial and Physicochemical Properties between pogi kimchi and mat kimchi

  Eun Woo Moon, Su-Yeon Kim, Yun-Mi Dang, Boyeon Park, Eun Jin Park, Hye Yeon Song, Jisu Yang, So Ra Yoon, Hye-Young Seo, Ji-Hyoung Ha

  Journal of The Korean Society of Food Culture :: Vol.34 No.2 pp.217-223

  DOI:https://doi.org/10.7318/KJFC/2019.34.2.217

  Open abstract

• Seasonal Change in the Quality Characteristics of Commercial Kimchi

  Jae Yong Lee, Seon Hwa Cheon, Su-Ji Kim, Hee-Min Lee, Hae-Won Lee, Su-Yeon You, So Ra Yoon, In Min Hwang, Ji-Hye Jung, Sung Hyun Kim

  Journal of The Korean Society of Food Culture :: Vol.34 No.2 pp.224-232

  DOI:https://doi.org/10.7318/KJFC/2019.34.2.224

  Open abstract

• Critical review on Active Technologies to Regulate the Levels of Carbon Dioxide and Oxygen for Kimchi Packaging

  Suyeon Jeong, Hyun-Gyu Lee, Jung-Soo Lee, SeungRan Yoo

  Journal of The Korean Society of Food Culture :: Vol.34 No.2 pp.233-239

  DOI:https://doi.org/10.7318/KJFC/2019.34.2.233

  Open abstract