Volume.31 No.5 October 2016

• Study on Modern Food Culture History through Records from Foreigners’ Chosun Dynasty Travel in the Enlightenment Period

  Mi-Hye Kim

  Journal of The Korean Society of Food Culture :: Vol.31 No.5 pp.381-399

  DOI:https://doi.org/10.7318/KJFC/2016.31.5.381

  Open abstract

• Production and Supply of Milk in Joseon during Japanese Colonial Period (1910~1945)

  Kyou-Jin Lee

  Journal of The Korean Society of Food Culture :: Vol.31 No.5 pp.400-410

  DOI:https://doi.org/10.7318/KJFC/2016.31.5.400

  Open abstract

• Contents and Characteristics in The Dongchundang Eumsikbeop (Dongchundang’s Recipe Book) of Eun-jin Song’s Family

  Yong-min Kwon, Chae-Lin Park

  Journal of The Korean Society of Food Culture :: Vol.31 No.5 pp.411-429

  DOI:https://doi.org/10.7318/KJFC/2016.31.5.411

  Open abstract

• Perception on School Administrator’s Supports and Job Satisfaction by Nutrition Teachers (Dietitian)

  Mi-Yeon Moon, Myung-Hee Kim, Ki-Hyo Jang, Je-Hyuk Lee

  Journal of The Korean Society of Food Culture :: Vol.31 No.5 pp.430-441

  DOI:https://doi.org/10.7318/KJFC/2016.31.5.430

  Open abstract

• Studies on Dietary Habits and Residence Students’ Satisfaction with University Dormitory Foodservice in Jeollabuk-do Iksan Area

  Kyung-Jin Min, Il-Sook Choi

  Journal of The Korean Society of Food Culture :: Vol.31 No.5 pp.442-456

  DOI:https://doi.org/10.7318/KJFC/2016.31.5.442

  Open abstract

• Effect of Addition of Blackcurrant Powder on Quality and Antioxidant Activity of Yanggaeng

  Min-Young Park, Hai-Jung Chung

  Journal of The Korean Society of Food Culture :: Vol.31 No.5 pp.457-464

  DOI:https://doi.org/10.7318/KJFC/2016.31.5.457

  Open abstract

• Analysis of Perception and Satisfaction of Vinegar-Based Sauce: Focus on IPA Skills

  Yang-Ho Jin, Hyeok-Sung Kwon, Se-Jeong Bae

  Journal of The Korean Society of Food Culture :: Vol.31 No.5 pp.465-472

  DOI:https://doi.org/10.7318/KJFC/2016.31.5.465

  Open abstract

• Quality Characteristics of Jeungpyun Added with Goji berry Powder for the Elderly

  Hyun Jung Jang, Na Young Kim, Up Sik Kim, Myung Joo Han

  Journal of The Korean Society of Food Culture :: Vol.31 No.5 pp.473-480

  DOI:https://doi.org/10.7318/KJFC/2016.31.5.473

  Open abstract

• Antioxidant and Anti-Inflammatory Activities of Extracts from Eugenia caryophyllata Thunb.

  Hee-Kyung Oh

  Journal of The Korean Society of Food Culture :: Vol.31 No.5 pp.481-488

  DOI:https://doi.org/10.7318/KJFC/2016.31.5.481

  Open abstract

• Analysis of Metabolite and Sensory Evaluation on Kunrak, for Reproduced Manufacturing from Old Literature of 「Imwonsibyukji」

  Jin-Kyoung Jung, Sun-Hyun Park, Young-Sook Han, Sang-Dong Lim, Myung-Ki Lee

  Journal of The Korean Society of Food Culture :: Vol.31 No.5 pp.489-497

  DOI:https://doi.org/10.7318/KJFC/2016.31.5.489

  Open abstract

• Quality Characteristics of Muffin with Added Grape Powder

  Hyun-Chul Jeong, Hyeon-Mo Jeon

  Journal of The Korean Society of Food Culture :: Vol.31 No.5 pp.498-505

  DOI:https://doi.org/10.7318/KJFC/2016.31.5.498

  Open abstract

• Sensory Characteristics of Chilled Buckwheat Noodle Soup (mulnaengmyun)

  Hyun-Jee Kim, Seo-Jin Chung, Miran Kim, Jaehee Hong

  Journal of The Korean Society of Food Culture :: Vol.31 No.5 pp.506-514

  DOI:https://doi.org/10.7318/KJFC/2016.31.5.506

  Open abstract