Volume.36 No.3 June 2021

• The Development of Cereal Bars with Dried Anchovy for Chinese Customer Using Check All That Apply (CATA) Analysis for Liking and Disliking

  Ji Eun Oh, Hei-Ryeo Yoon

  Journal of The Korean Society of Food Culture :: Vol.36 No.3 pp.247-255

  DOI:https://doi.org/10.7318/KJFC/2021.36.3.247

  Open abstract

• Effect of Education Experience (Home, School, and Mass Media) on Reducing Practice Behavior of Food-related Wastes

  Kyoung Sook Choi, Ji Eun Kim

  Journal of The Korean Society of Food Culture :: Vol.36 No.3 pp.256-264

  DOI:https://doi.org/10.7318/KJFC/2021.36.3.256

  Open abstract

• A Study on the Basis and Formation Process of Kimchi’s Uniqueness

  Chae-Lin Park

  Journal of The Korean Society of Food Culture :: Vol.36 No.3 pp.265-273

  DOI:https://doi.org/10.7318/KJFC/2021.36.3.265

  Open abstract

• The Background and Truth of the Controversy over Kimchi Suzerainty, And Countermeasures

  Hong-Ryul Kim

  Journal of The Korean Society of Food Culture :: Vol.36 No.3 pp.274-283

  DOI:https://doi.org/10.7318/KJFC/2021.36.3.274

  Open abstract

• The Factors Affecting Dining-out Expenses by Generation X and Generation MZ Based on Tobit Model

  Ji Eun Min, Kyung Soo Han

  Journal of The Korean Society of Food Culture :: Vol.36 No.3 pp.284-292

  DOI:https://doi.org/10.7318/KJFC/2021.36.3.284

  Open abstract

• Analysis of the Perception on the Foodservice’ Attributes and Price by Types of Kindergarten Establishment: An Application of Price Sensitivity Measurement (PSM) Technique

  Moon-kyung Park, Seoyoung Shin, Hyeyoung Kim, Jinyoung Lee, Yoonji Kim

  Journal of The Korean Society of Food Culture :: Vol.36 No.3 pp.293-299

  DOI:https://doi.org/10.7318/KJFC/2021.36.3.293

  Open abstract

• A Study on the Perception and Consumption Behavior of Blended Tea and Siberian Chrysanthemum

  Ji-O Lee, Yeseul Na, Ji-eun Oh, Mi Sook Cho

  Journal of The Korean Society of Food Culture :: Vol.36 No.3 pp.300-307

  DOI:https://doi.org/10.7318/KJFC/2021.36.3.300

  Open abstract

• Effects of Roasting Temperature on Quality Characteristics and Biological Activity of Quinoa

  Mingeun Jin, Ahyeong Jeon, Jihyun Kwon, Naeun Kim, Younghwa Kim

  Journal of The Korean Society of Food Culture :: Vol.36 No.3 pp.308-316

  DOI:https://doi.org/10.7318/KJFC/2021.36.3.308

  Open abstract

• Flavoral Essential Oil Components in the Stems of Agastache rugosa for Aromatherapy

  Jeong-Mee Kim

  Journal of The Korean Society of Food Culture :: Vol.36 No.3 pp.317-324

  DOI:https://doi.org/10.7318/KJFC/2021.36.3.317

  Open abstract

• Quality Characteristics of Tteokbokki Tteok after Ethanol and Heat Moisture Treatments During the Storage Periods

  Hae-Yeon Choi, Jin-Seong Kim, Eun-Seong Go, Hye-Eun Woo, Jong-Dae Park, Jung-Min Sung

  Journal of The Korean Society of Food Culture :: Vol.36 No.3 pp.325-332

  DOI:https://doi.org/10.7318/KJFC/2021.36.3.325

  Open abstract