Volume.37 No.4 August 2022

• Analysis of Information about Food and Nutrition Presented through Various Television Programs

  Mieun Yun, Hyesook Ryu, Haeyeon Choi

  Journal of The Korean Society of Food Culture :: Vol.37 No.4 pp.279-284

  DOI:https://doi.org/10.7318/KJFC/2022.37.4.279

  Open abstract

• Korean Food Culture of Cookbooks Related to Korean Food Issued in the U.S.

  Park Soon Min, Hee Sun Jeong

  Journal of The Korean Society of Food Culture :: Vol.37 No.4 pp.285-299

  DOI:https://doi.org/10.7318/KJFC/2022.37.4.285

  Open abstract

• A Study on Food Poisoning during the Joseon Dynasty using the Veritable Records of the Joseon Dynasty based data

  Mi-Hye Kim

  Journal of The Korean Society of Food Culture :: Vol.37 No.4 pp.300-309

  DOI:https://doi.org/10.7318/KJFC/2022.37.4.300

  Open abstract

• Investigation of the Preparation and Cooking Methods of Eungi in the Eighteenth, Nineteenth, and Twentieth Centuries

  Nam Soon Choi

  Journal of The Korean Society of Food Culture :: Vol.37 No.4 pp.310-323

  DOI:https://doi.org/10.7318/KJFC/2022.37.4.310

  Open abstract

• Home Meal Replacement (HMR) Consumption Behavior of Thai Consumers by Household Size

  Ju Hyun Park, Seung Gyun Choi, Wan Soo Hong

  Journal of The Korean Society of Food Culture :: Vol.37 No.4 pp.324-334

  DOI:https://doi.org/10.7318/KJFC/2022.37.4.324

  Open abstract

• Analysis of Operational Meal Costs and Operator Perception of Optimal Price through an Application of the Price Sensitivity Measurement (PSM) Technique by the Size of Kindergartens

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

  Journal of The Korean Society of Food Culture :: Vol.37 No.4 pp.335-344

  DOI:https://doi.org/10.7318/KJFC/2022.37.4.335

  Open abstract

• Comparison of the Physicochemical and Gelatinization Properties of Various Barley Cultivars

  Eun Sook Tak, Hee Nam Jung

  Journal of The Korean Society of Food Culture :: Vol.37 No.4 pp.345-353

  DOI:https://doi.org/10.7318/KJFC/2022.37.4.345

  Open abstract

• Quality Characteristics of Sponge Cakes made with Air Potato (Dioscorea bulbifera) Powder

  Myunghyun Kim

  Journal of The Korean Society of Food Culture :: Vol.37 No.4 pp.354-362

  DOI:https://doi.org/10.7318/KJFC/2022.37.4.354

  Open abstract

• A Study on the Dietary Behaviors and Nutritional Statuses of Children with Galactosemia in Korea

  Hye Ji Seo, Yeseung Jeong, Yuri Kim, Jieun Oh

  Journal of The Korean Society of Food Culture :: Vol.37 No.4 pp.363-375

  DOI:https://doi.org/10.7318/KJFC/2022.37.4.363

  Open abstract

• Correlation between Korean Food Pattern Index (K_diet-index) and Metabolic Disease

  Hye Jeong Yang, Min Jung Kim, Haeng Jeon Hur, Dai Ja Jang, Ga-Hee Shin, Myung-Sunny Kim

  Journal of The Korean Society of Food Culture :: Vol.37 No.4 pp.376-384

  DOI:https://doi.org/10.7318/KJFC/2022.37.4.376

  Open abstract