Volume.30 No.4 August 2015

• Effect of the Improvement of Eating Behavior and Satisfaction with Cooking Activity on Cooking Class for Children

  Jeong-Min Jang, Kun-Og Kang

  Journal of The Korean Society of Food Culture :: Vol.30 No.4 pp.387-394

  DOI:https://doi.org/10.7318/KJFC/2015.30.4.387

  Open abstract

• Review of the Origin and Meaning of Ginseng Millet Water Gruel (Insamsokmieum, 人蔘粟米飮) used for the Royal Family During the Joseon Dynasty

  Yeon-Hyung Jeong, Dong-Ryul Kim, Hyunjung Lim, Wung-Seok Cha

  Journal of The Korean Society of Food Culture :: Vol.30 No.4 pp.395-405

  DOI:https://doi.org/10.7318/KJFC/2015.30.4.395

  Open abstract

• A Study on the Kimchi Consumption of Korean Adults: Using Korea National Health and Nutrition Examination Survey (2010~2012)

  Eun-Kyung Kim, Yoo-Kyung Park, Se-Young Ju, Eun-Ok Choi

  Journal of The Korean Society of Food Culture :: Vol.30 No.4 pp.406-412

  DOI:https://doi.org/10.7318/KJFC/2015.30.4.406

  Open abstract

• Study on Preferences for Food-related Activity Experience based on Novelty-Seeking in Tourism

  In-Ok Lee, Tae-Hee Kim

  Journal of The Korean Society of Food Culture :: Vol.30 No.4 pp.413-421

  DOI:https://doi.org/10.7318/KJFC/2015.30.4.413

  Open abstract

• Comparative Study on Dietary Life of Southeast Asian Workers Living in South Korea

  Eun Jung Lee, Kyung-Ran Lee

  Journal of The Korean Society of Food Culture :: Vol.30 No.4 pp.422-431

  DOI:https://doi.org/10.7318/KJFC/2015.30.4.422

  Open abstract

• College Students’ Perception toward Nutrition Information at University Dining Services

  Sunny Ham, Jinyi Jeong, Seongjin Kim

  Journal of The Korean Society of Food Culture :: Vol.30 No.4 pp.432-438

  DOI:https://doi.org/10.7318/KJFC/2015.30.4.432

  Open abstract

• A Study on the Network Quotient of Employees in Deluxe Hotel according to Demographic Characteristics

  Hyo Sun Jung, Hye Hyun Yoon

  Journal of The Korean Society of Food Culture :: Vol.30 No.4 pp.439-446

  DOI:https://doi.org/10.7318/KJFC/2015.30.4.439

  Open abstract

• A Study on the Health Consciousness and Eating Habits of the Seongnam Dining Owners

  Wookyoun Cho

  Journal of The Korean Society of Food Culture :: Vol.30 No.4 pp.447-456

  DOI:https://doi.org/10.7318/KJFC/2015.30.4.447

  Open abstract

• Quality Characteristics of Cookies Containing Beetroot Powder

  Ki-Bong Park, Ji-Eung Kim, Ji-Yang Park

  Journal of The Korean Society of Food Culture :: Vol.30 No.4 pp.457-462

  DOI:https://doi.org/10.7318/KJFC/2015.30.4.457

  Open abstract

• Physicochemical Characteristics of the Organically Grown Blueberry

  Min-Sun Chang, Ae-Rang Lee, Moon-Cheol Jeong, Gun-Hee Kim

  Journal of The Korean Society of Food Culture :: Vol.30 No.4 pp.463-467

  DOI:https://doi.org/10.7318/KJFC/2015.30.4.463

  Open abstract

• Effects of Lycii fructus Water Extracts of Serum Enzymes Activities on Renin and Aldosterone Hormone in Aluminum Fed Rats

  Sung Hee Han

  Journal of The Korean Society of Food Culture :: Vol.30 No.4 pp.468-474

  DOI:https://doi.org/10.7318/KJFC/2015.30.4.468

  Open abstract

• Preparation of Fermented Citrus Peels Extracts for Their Antimicrobial Activity against Campylobacter jejuni

  Ji-Min Chun, Ji-Hyun Bae

  Journal of The Korean Society of Food Culture :: Vol.30 No.4 pp.475-480

  DOI:https://doi.org/10.7318/KJFC/2015.30.4.475

  Open abstract