Volume.34 No.3 June 2019

• Study on the Consumption Status of Beans and the Soybean Food Culture in the Mid-Joseon Period According to Shamirok

  Mi-Hye Kim

  Journal of The Korean Society of Food Culture :: Vol.34 No.3 pp.241-254

  DOI:https://doi.org/10.7318/KJFC/2019.34.3.241

  Open abstract

• A Study of North Korea’s Dietary Life through Joseon Nyeoseong

  Eun Kyoung Choi, Mi Sook Cho

  Journal of The Korean Society of Food Culture :: Vol.34 No.3 pp.255-267

  DOI:https://doi.org/10.7318/KJFC/2019.34.3.255

  Open abstract

• A Study on the Relationship between the Korean Wave, Preference and Recognition of Korean Cuisine among Chinese

  Do Hyun Jeon

  Journal of The Korean Society of Food Culture :: Vol.34 No.3 pp.268-276

  DOI:https://doi.org/10.7318/KJFC/2019.34.3.268

  Open abstract

• The Analysis of segmented Group Characteristics about Beer Customer’s Purchase Motivation

  Ha-Na Min, Youn-a Kim, Youngji Heo

  Journal of The Korean Society of Food Culture :: Vol.34 No.3 pp.277-283

  DOI:https://doi.org/10.7318/KJFC/2019.34.3.277

  Open abstract

• Study on the Eating Out Behavior of Middle School Students

  Ye-Seul Na, Eun-Raye Jeon, Lan-Hee Jung

  Journal of The Korean Society of Food Culture :: Vol.34 No.3 pp.284-295

  DOI:https://doi.org/10.7318/KJFC/2019.34.3.284

  Open abstract

• Comparative Study on the Korean and Chinese Consumers’ Preference for Processed Foods using Korean Pears

  Seo Eun Park, Young Seo Kim, Ji Eun Oh, Mi Sook Cho

  Journal of The Korean Society of Food Culture :: Vol.34 No.3 pp.296-307

  DOI:https://doi.org/10.7318/KJFC/2019.34.3.296

  Open abstract

• Analysis of Service Quality Attributes in the CVS Premium Packed Meal Products Based on the Kano Model

  Seung Hee Baek, Bumjun Lee

  Journal of The Korean Society of Food Culture :: Vol.34 No.3 pp.308-315

  DOI:https://doi.org/10.7318/KJFC/2019.34.3.308

  Open abstract

• A Study on Dietary Behaviors and Nutritional Knowledge Related Sodium Intake of High School Students in Incheon

  Ji-Hye Kim, Myung-Hee Kim, Mi-Kyeong Choi, Mi-Hyun Kim

  Journal of The Korean Society of Food Culture :: Vol.34 No.3 pp.316-324

  DOI:https://doi.org/10.7318/KJFC/2019.34.3.316

  Open abstract

• A Qualitative Study of the Adaptation Process of Dietary Education Program for Marriage Immigrant Women using the Normalization Process Theory

  In Seon Kim, Ji-Yun Hwang

  Journal of The Korean Society of Food Culture :: Vol.34 No.3 pp.325-333

  DOI:https://doi.org/10.7318/KJFC/2019.34.3.325

  Open abstract

• Effect of Rice Varieties on the Quality of Dry Milled Rice Flour and Jeolpyeon

  Kyung-Mi Kim, Hee-sun Kim, Ha-Na Ra, Ha-Yun Kim, Gwi-Jung Han

  Journal of The Korean Society of Food Culture :: Vol.34 No.3 pp.334-342

  DOI:https://doi.org/10.7318/KJFC/2019.34.3.334

  Open abstract

• Quality Characteristics of Acorn Bread added with Milk

  Jeong-Mee Kim, Jung-Im Joo

  Journal of The Korean Society of Food Culture :: Vol.34 No.3 pp.343-352

  DOI:https://doi.org/10.7318/KJFC/2019.34.3.343

  Open abstract

• Optimization of the Fermentation Period of Lightly Salted Oiji (Traditional Korean Cucumber Pickles)

  Gumjung Kim, Jiwon Yang, Kyunghee Lee

  Journal of The Korean Society of Food Culture :: Vol.34 No.3 pp.353-360

  DOI:https://doi.org/10.7318/KJFC/2019.34.3.353

  Open abstract

• Optimization of Maca (Lepidium meyenii) Extraction for Natural Beverage Development using Enzyme Treatment

  Jeong-Ah Kim, Moo-Hyeog Im

  Journal of The Korean Society of Food Culture :: Vol.34 No.3 pp.361-368

  DOI:https://doi.org/10.7318/KJFC/2019.34.3.361

  Open abstract