Volume.29 No.5 October 2014

• Snacking Behaviors and Depression in Middle School students in Jeonnam Area

  Kyung-Hee Kim, Hee-Sook Cho

  Journal of The Korean Society of Food Culture :: Vol.29 No.5 pp.373-379

  DOI:https://doi.org/10.7318/KJFC/2014.29.5.373

  Open abstract

• Comparison of Obesity Level and Eating Habits According to Intake Experience of Mother’s Milk and Eating Habits of Baby Foods by Elementary School Students

  Hyung Joo Yoon, Myung Hee Kim, Ki-Hyo Jang, Je-Hyuk Lee

  Journal of The Korean Society of Food Culture :: Vol.29 No.5 pp.380-389

  DOI:https://doi.org/10.7318/KJFC/2014.29.5.380

  Open abstract

• Comparison of Breakfast and Nutritional Attitudes in Elementary School Students by Obesity Level in Chungnam Area

  Soen Yong Lee, Je-Hyuk Lee, Myung Hee Kim

  Journal of The Korean Society of Food Culture :: Vol.29 No.5 pp.390-405

  DOI:https://doi.org/10.7318/KJFC/2014.29.5.390

  Open abstract

• Effect of Brand Awareness of Coffee shops on Switching Intentions, Purchasing Behavior, and Revisiting Intention

  Ji-Eung Kim, Won-Young Cho

  Journal of The Korean Society of Food Culture :: Vol.29 No.5 pp.406-414

  DOI:https://doi.org/10.7318/KJFC/2014.29.5.406

  Open abstract

• Establishment of Optimum Condition for the Coagulation and Antimicrobial Activity of Konjac Jelly

  Jae-In Sim, Seon-Jeong Choi, Jae-Hyun Jeong, Ung-Kyu Choi

  Journal of The Korean Society of Food Culture :: Vol.29 No.5 pp.415-420

  DOI:https://doi.org/10.7318/KJFC/2014.29.5.415

  Open abstract

• Quality Properties of Fish Paste Containing Green Laver Powder

  Hee-Sook Cho, Kyung-Hee Kim

  Journal of The Korean Society of Food Culture :: Vol.29 No.5 pp.421-427

  DOI:https://doi.org/10.7318/KJFC/2014.29.5.421

  Open abstract

• Quality Characteristics of Yukwa Added with Various Sugar Alcohols

  Mi Hye Lee, Myung Suk Oh

  Journal of The Korean Society of Food Culture :: Vol.29 No.5 pp.428-436

  DOI:https://doi.org/10.7318/KJFC/2014.29.5.428

  Open abstract

• Quality Characteristics Of Noodles Made From Domestic Korean Wheat Flour Containing Cactus Chounnyuncho (Opuntia humifusa) Powder

  Kyung Tae Kim, Kyung Seok Lee, Young Hwan Rho, Ki Young Lee

  Journal of The Korean Society of Food Culture :: Vol.29 No.5 pp.437-443

  DOI:https://doi.org/10.7318/KJFC/2014.29.5.437

  Open abstract

• Antioxidative Activities and Quality Characteristics of the Aster scaber Bibimbap for Home Meal Replacement with Varied Blanching Pre-treatment

  Su-Jin Choi, Hae-Young Kim

  Journal of The Korean Society of Food Culture :: Vol.29 No.5 pp.444-453

  DOI:https://doi.org/10.7318/KJFC/2014.29.5.444

  Open abstract

• Comparison of Various Cooked Wheat Noodles from Four Countries in Terms of Texture and Sensory Characteristics

  Eun Shim Son, Hee Sup Kim

  Journal of The Korean Society of Food Culture :: Vol.29 No.5 pp.454-463

  DOI:https://doi.org/10.7318/KJFC/2014.29.5.454

  Open abstract

• Effects of Skipping Breakfast on Nutrition Status, Fatigue Level, and Attention Level among Middle School Students in Gyunggi Province, Korea

  Kyeong Sook Yim

  Journal of The Korean Society of Food Culture :: Vol.29 No.5 pp.464-475

  DOI:https://doi.org/10.7318/KJFC/2014.29.5.464

  Open abstract