Volume.30 No.5 October 2015

• A Survey of Awareness and Preference for MSG according to the Pursuit of Well-being in Diet

  Ga Young Kil, So-Yeon Jin

  Journal of The Korean Society of Food Culture :: Vol.30 No.5 pp.481-490

  DOI:https://doi.org/10.7318/KJFC/2015.30.5.481

  Open abstract

• The Effect and Satisfaction Level of After-school Cooking Activities for the Children of Multicultural Families

  Sun Hye Yoon, Shin Jin Park, So-Yeon Jin

  Journal of The Korean Society of Food Culture :: Vol.30 No.5 pp.491-501

  DOI:https://doi.org/10.7318/KJFC/2015.30.5.491

  Open abstract

• Study on Pyeon (tteok) of Jong-ga Ancestral Ritual Food

  Changhyun Lee, Young Kim, Younghee Park, Yangsuk Kim

  Journal of The Korean Society of Food Culture :: Vol.30 No.5 pp.502-544

  DOI:https://doi.org/10.7318/KJFC/2015.30.5.502

  Open abstract

• Korean Food Acculturation Phenomena of Married Immigrant Women and Their Children’s Eating Habits

  Jisun Lee, Solji Lee, Bokyung Ryu, Lana Chung

  Journal of The Korean Society of Food Culture :: Vol.30 No.5 pp.545-551

  DOI:https://doi.org/10.7318/KJFC/2015.30.5.545

  Open abstract

• Review of Dietary Culture through Choi’s Recipe (「Choi’s Eumsikbeop」) in scrapbook (「Jasonbojeon」) of Shin-chang Maeng’s Cran

  Chae-Lin Park, Jin-Young Lee

  Journal of The Korean Society of Food Culture :: Vol.30 No.5 pp.552-561

  DOI:https://doi.org/10.7318/KJFC/2015.30.5.552

  Open abstract

• Development of Native Local Foods in Sangju by Storytelling-combined

  Hey-Kyung Moon, Yonug-Ja Lee, Mo-Ra Park, Gwi-Young Kim

  Journal of The Korean Society of Food Culture :: Vol.30 No.5 pp.562-575

  DOI:https://doi.org/10.7318/KJFC/2015.30.5.562

  Open abstract

• A Literature Study on the Amount of Red Pepper in Cabbage Kimchi between the Decades from 1920 to 2010 in Cookbooks, Newspapers and Magazines

  Mo Ran Seo, Hee Sun Jeong

  Journal of The Korean Society of Food Culture :: Vol.30 No.5 pp.576-586

  DOI:https://doi.org/10.7318/KJFC/2015.30.5.576

  Open abstract

• Difference in Additional Marketing Satisfaction by Lifestyle of Korean Restaurant Customers

  Tae-Hwan Yoon

  Journal of The Korean Society of Food Culture :: Vol.30 No.5 pp.587-595

  DOI:https://doi.org/10.7318/KJFC/2015.30.5.587

  Open abstract

• Alcohol Beverage Utensils Represented on the Tomb Mural Paintings of Foreign Exchange Countries with Koryo Dynasty

  Kyung-Hee Koh

  Journal of The Korean Society of Food Culture :: Vol.30 No.5 pp.596-610

  DOI:https://doi.org/10.7318/KJFC/2015.30.5.596

  Open abstract

• Wine Selection between ‘Engage Me’ Consumers and ‘Tell Me’ Consumers by Drinking Frequency of Wine

  Hyun Mi Kim, Kyung Soo Han

  Journal of The Korean Society of Food Culture :: Vol.30 No.5 pp.611-620

  DOI:https://doi.org/10.7318/KJFC/2015.30.5.611

  Open abstract

• Qualitative Research to Understand Environmental Factors of Customer,Foodservice Management, and Competitor and Factors that Improve Customer Quality of Life

  Jin Young Lee, Kyung Soo Han

  Journal of The Korean Society of Food Culture :: Vol.30 No.5 pp.621-628

  DOI:https://doi.org/10.7318/KJFC/2015.30.5.621

  Open abstract

• Influence of Customer, Foodservice Management and Competitor Environment on Quality of Customer’s Life in Contract Foodservice

  Jin Young Lee, Kyung Soo Han

  Journal of The Korean Society of Food Culture :: Vol.30 No.5 pp.629-643

  DOI:https://doi.org/10.7318/KJFC/2015.30.5.629

  Open abstract

• Properties of jeonbyeong prepared with Artemisia annua L. powder

  Eun Woo Moon, Hun Jo Park, Jung Suk Park

  Journal of The Korean Society of Food Culture :: Vol.30 No.5 pp.644-649

  DOI:https://doi.org/10.7318/KJFC/2015.30.5.644

  Open abstract

• Quality Properties of Rice Cake Containing Bamboo Sprout Powder

  Eun Woo Moon, Hun Jo Park, Hwan Sik Na, Jung Suk Park

  Journal of The Korean Society of Food Culture :: Vol.30 No.5 pp.650-655

  DOI:https://doi.org/10.7318/KJFC/2015.30.5.650

  Open abstract

• Quality Characteristics of Gastrodia elata Powder Jochung with Antioxidant Activity

  Ki Won Lee, Mi Young Lee

  Journal of The Korean Society of Food Culture :: Vol.30 No.5 pp.656-666

  DOI:https://doi.org/10.7318/KJFC/2015.30.5.656

  Open abstract

• Quality Characteristics of Maejakgwas with Chlorella Powder

  Hee-Sook Cho, Kyung-Hee Kim

  Journal of The Korean Society of Food Culture :: Vol.30 No.5 pp.667-673

  DOI:https://doi.org/10.7318/KJFC/2015.30.5.667

  Open abstract

• Analysis of Factors Affect Sensory Acceptance of Dak-jjim in School Aged Children

  Solji Lee, Bokyung Ryu, Jisun Lee, Min-A Lee, Sang-Pil Hong, Lana Chung

  Journal of The Korean Society of Food Culture :: Vol.30 No.5 pp.674-681

  DOI:https://doi.org/10.7318/KJFC/2015.30.5.674

  Open abstract

• Analysis of Dietary Intake Status and Risk of Metabolic Syndrome According to White Rice Consumption in Korea: Basted on Data 1st (1998), 4th (2007~2009), 6th (2013) Korean National Health and Nutrition Examination Survey (KNHANES)

  Fang-Fang Song, Jin-A Jang, Yang-suk Kim, Hei-ryeo Yoon, Mi-Sook Cho

  Journal of The Korean Society of Food Culture :: Vol.30 No.5 pp.682-694

  DOI:https://doi.org/10.7318/KJFC/2015.30.5.682

  Open abstract

• School Dieticians’ Awareness of Necessity for Nutrition Education and Need for Better Working Environment: In-Depth Interview

  Mi-Young Park, Joungmin Kim

  Journal of The Korean Society of Food Culture :: Vol.30 No.5 pp.695-702

  DOI:https://doi.org/10.7318/KJFC/2015.30.5.695

  Open abstract