Volume.39 No.4 August 2024

• A Study of the Ways that Koreans Pay for Meals: With Focus on Equality and Intimacy

  Youngjae Park, Seohyeon Hong, Sihyeong Lee, Taeyun Jung

  Journal of The Korean Society of Food Culture :: Vol.39 No.4 pp.173-183

  DOI:https://doi.org/10.7318/KJFC/2024.39.4.173

  Open abstract

• Consumer Perceptions Related to ‘Zero Sugar’ Using Text Network Analysis

  Jeong Min Jang

  Journal of The Korean Society of Food Culture :: Vol.39 No.4 pp.184-192

  DOI:https://doi.org/10.7318/KJFC/2024.39.4.184

  Open abstract

• Changes in the Quality Characteristics of Extracts (Quantum Energy) from Rehmannia Glutinosa, Ginseng, Balloonflower, Poria cocos, and Adenophora stricta Prepared Using Traditional Kyungokgo Methods During Aging

  Yoonjeong Kim, Samuel Park, Jeehye Sung, Imjoung La, Dosang Lee, JoonHeum Park, Joohee Kim, Younghwa Kim

  Journal of The Korean Society of Food Culture :: Vol.39 No.4 pp.193-201

  DOI:https://doi.org/10.7318/KJFC/2024.39.4.193

  Open abstract

• Research Trends in Quality Improvement with Functional Ingredients for White Bread

  Youngsang Chun, Ho Seok Kwak

  Journal of The Korean Society of Food Culture :: Vol.39 No.4 pp.202-217

  DOI:https://doi.org/10.7318/KJFC/2024.39.4.202

  Open abstract

• Effects of Honokiol on Regulation of Vascular Permeability and Inhibition of Macrophage Infiltration in Obese Mice

  Ae Sin Lee

  Journal of The Korean Society of Food Culture :: Vol.39 No.4 pp.218-225

  DOI:https://doi.org/10.7318/KJFC/2024.39.4.218

  Open abstract

• Quality Characteristics of Fried Chicken Using Pre-mix Made with the Addition of Floury Rice Powder

  Hye-Min Ha, Yeon-Kyeong Lee, In-Seon Lee

  Journal of The Korean Society of Food Culture :: Vol.39 No.4 pp.226-233

  DOI:https://doi.org/10.7318/KJFC/2024.39.4.226

  Open abstract