Volume.33 No.3 June 2018

• Awareness and Preference for Korean Food Products in Malaysia

  Jinyi Jeong, Young Min Choi

  Journal of The Korean Society of Food Culture :: Vol.33 No.3 pp.207-216

  DOI:https://doi.org/10.7318/KJFC/2018.33.3.207

  Open abstract

• Study on the Development of Food Tourism Products Based on the Local Food and Folktale

  Mi-Hye Kim

  Journal of The Korean Society of Food Culture :: Vol.33 No.3 pp.217-228

  DOI:https://doi.org/10.7318/KJFC/2018.33.3.217

  Open abstract

• Qualitative Exploration of the Changes at the Individual and Environmental Levels among High School Participants of the Breakfast Club

  Suhyun OH, Kirang Kim, Ji-Yun Hwang

  Journal of The Korean Society of Food Culture :: Vol.33 No.3 pp.229-235

  DOI:https://doi.org/10.7318/KJFC/2018.33.3.229

  Open abstract

• Nutritional Knowledge and Dietary Behavior of Middle School Students According to Their Mother’s Employment Status

  Seong Hee Kim, Myung-Hee Kim, Mi-Kyeong Choi, Mi-Hyun Kim

  Journal of The Korean Society of Food Culture :: Vol.33 No.3 pp.236-242

  DOI:https://doi.org/10.7318/KJFC/2018.33.3.236

  Open abstract

• Effect of Experience-Value and Color Marketing of HMR Products on Consumers’ Repurchase Intention

  Doogi Kim, Jinkyung Choi

  Journal of The Korean Society of Food Culture :: Vol.33 No.3 pp.243-249

  DOI:https://doi.org/10.7318/KJFC/2018.33.3.243

  Open abstract

• Study on the Effect of a Waiting Time Management and Menu Quality for Customer Satisfaction and Re-visit Intentions in Korean Buffet Restaurants

  Jie won Guak, Ji Eun Oh, Mi Sook Cho

  Journal of The Korean Society of Food Culture :: Vol.33 No.3 pp.250-260

  DOI:https://doi.org/10.7318/KJFC/2018.33.3.250

  Open abstract

• Sensory and Microbial Characteristics of a Rice Processed Snack using Sweet Pumpkin Powder for Infants

  Eunkyung Kim, Xiubao Wu, Kunyoung Choi, Haeyoung Kim

  Journal of The Korean Society of Food Culture :: Vol.33 No.3 pp.261-267

  DOI:https://doi.org/10.7318/KJFC/2018.33.3.261

  Open abstract

• Quality Characteristics of Dumpling Shell Containing Boehmeria nivea Powder

  In-Duck Park

  Journal of The Korean Society of Food Culture :: Vol.33 No.3 pp.268-275

  DOI:https://doi.org/10.7318/KJFC/2018.33.3.268

  Open abstract

• Effect of Low-Temperature Conditions on Expansion of Choux

  Myoung Ae Kim

  Journal of The Korean Society of Food Culture :: Vol.33 No.3 pp.276-282

  DOI:https://doi.org/10.7318/KJFC/2018.33.3.276

  Open abstract

• Quality Characteristics and Anti-Oral microbial Activity of Jelly Using Bamboo (Phyllostachys nigra var. henonis) Leaves Extract

  Kyung-Lan Park, Sung-Tae Kang, Min-Ju Kim, Hee-Kyung Oh

  Journal of The Korean Society of Food Culture :: Vol.33 No.3 pp.283-290

  DOI:https://doi.org/10.7318/KJFC/2018.33.3.283

  Open abstract

• Effect of Plums Produced in Gimcheon on Metabolism in Streptozotocin-induced Diabetic Rats

  Ji-Woon Nam, Kwang-Ok Kim

  Journal of The Korean Society of Food Culture :: Vol.33 No.3 pp.291-298

  DOI:https://doi.org/10.7318/KJFC/2018.33.3.291

  Open abstract