Volume.28 No.5 October 2013

• A Study on the 16th Century Food Culture of Chosun Dynasty Nobility in “Miam’s Diary”

  Mi-Hye Kim^*

  Journal of The Korean Society of Food Culture :: Vol.28 No.5 pp.425-437

  DOI:https://doi.org/10.7318/KJFC/2013.28.5.425

  Open abstract

• Review of Application of Medicinal Porridges by King-Injo of the Joseon Dynasty - Based on the Records from The Daily Records of the Royal Secretariat of Joseon Dynasty -

  Wung-Seok Cha^2,*, Hyunjung Lim

  Journal of The Korean Society of Food Culture :: Vol.28 No.5 pp.438-449

  DOI:https://doi.org/10.7318/KJFC/2013.28.5.438

  Open abstract

• A Literature Review on Recipes in Connection with Japgwabyung - Focus on Recipe Data Published in Korea from the Joseon Dynasty to the Modern Era -

  Jae Hee Kang^*

  Journal of The Korean Society of Food Culture :: Vol.28 No.5 pp.450-462

  DOI:https://doi.org/10.7318/KJFC/2013.28.5.450

  Open abstract

• Contextual Appropriateness of Commercial Beverages According to Product Information Exposure

  Kwang-Ok Kim^*, Hyun-Kyung Kim, Seon-Young Jeon

  Journal of The Korean Society of Food Culture :: Vol.28 No.5 pp.463-472

  DOI:https://doi.org/10.7318/KJFC/2013.28.5.463

  Open abstract

• The Effect of Take-out Coffee Shop Brand Personality on Customer Satisfaction and Brand Loyalty

  Kyung-Hee Kim^*

  Journal of The Korean Society of Food Culture :: Vol.28 No.5 pp.473-479

  DOI:https://doi.org/10.7318/KJFC/2013.28.5.473

  Open abstract

• A Study on Kimchi Consumption Pattern and Consumer’s Perception about the Functional Kimchi in Seoul and Gyeonggi-do Areas

  Juhyeon Kim^*

  Journal of The Korean Society of Food Culture :: Vol.28 No.5 pp.480-487

  DOI:https://doi.org/10.7318/KJFC/2013.28.5.480

  Open abstract

• Quality Characteristics of Yanggaeng Supplemented with Freeze-dried Citrus Mandarin Powder

  Hai-Jung Chung*, Min Ah Cha

  Journal of The Korean Society of Food Culture :: Vol.28 No.5 pp.488-494

  DOI:https://doi.org/10.7318/KJFC/2013.28.5.488

  Open abstract

• Quality Characteristics of Tofu Added Ligularia fischeri Powder

  Eun-Raye Jeon^2*, Bock-Hee Park, Mi Kim

  Journal of The Korean Society of Food Culture :: Vol.28 No.5 pp.495-501

  DOI:https://doi.org/10.7318/KJFC/2013.28.5.495

  Open abstract

• The Nutritional Composition of Bamboo Shoots and the Effects of its Fiber on Intestinal Microorganisms

  Deok-Young Jhon^2*, Eun-Jin Park

  Journal of The Korean Society of Food Culture :: Vol.28 No.5 pp.502-511

  DOI:https://doi.org/10.7318/KJFC/2013.28.5.502

  Open abstract

• Quality Characteristics and Optimization of Bread with Mori Cortex Radicis Powder Using Response Surface Methodology

  Nami Joo^1*, Minju Chung, Hee Sun Jeong

  Journal of The Korean Society of Food Culture :: Vol.28 No.5 pp.512-524

  DOI:https://doi.org/10.7318/KJFC/2013.28.5.512

  Open abstract

• Quality Characteristics of Baked Yackwa with Different Types and Amounts of Oils

  So Young Jang^*, Mi Jung Park, Sook Young Lee

  Journal of The Korean Society of Food Culture :: Vol.28 No.5 pp.525-532

  DOI:https://doi.org/10.7318/KJFC/2013.28.5.525

  Open abstract

• Effect of Biogenic Amines in Makgeolli on Hangovers

  Soon Mi Kim^2*, Hyun Sook Lee

  Journal of The Korean Society of Food Culture :: Vol.28 No.5 pp.533-538

  DOI:https://doi.org/10.7318/KJFC/2013.28.5.533

  Open abstract

• Effect of Sleep Duration on Dietary Habits and Body Composition of University Students

  HeeSook Cho^2*, KyungHee Kim

  Journal of The Korean Society of Food Culture :: Vol.28 No.5 pp.539-546

  DOI:https://doi.org/10.7318/KJFC/2013.28.5.539

  Open abstract

• Comparison of Nutrient Intake in Obese and Non-obese Non-insulin-dependent Diabetes Mellitus Patients

  Sook-Young Lee^*, Joung-Soon Park

  Journal of The Korean Society of Food Culture :: Vol.28 No.5 pp.547-552

  DOI:https://doi.org/10.7318/KJFC/2013.28.5.547

  Open abstract