Volume.32 No.5 October 2017

• A Study on the Kimchi Recipe in the Early Joseon Dynasty through 「Juchochimjeobang」

  Chae-Lin Park, Yong-min Kwon

  Journal of The Korean Society of Food Culture :: Vol.32 No.5 pp.333-360

  DOI:https://doi.org/10.7318/KJFC/2017.32.5.333

  Open abstract

• A Literature Review Regarding a Myeon-related Ingredients, Recipes and Characteristics in Korean Books published from the 1400’s to the 1800’s

  Hong JinIm, Soojin Park

  Journal of The Korean Society of Food Culture :: Vol.32 No.5 pp.361-372

  DOI:https://doi.org/10.7318/KJFC/2017.32.5.361

  Open abstract

• Nutrition Knowledge, Dietary Habits, and Food Intake Frequency According to Hospitalization after Breast Cancer Surgery and Experience of Breast Cancer Among Female Adults in Bucheon Area

  Song Hee Kim, So Hyun Park, A Reum Lee, Kyung Ja Chang

  Journal of The Korean Society of Food Culture :: Vol.32 No.5 pp.373-382

  DOI:https://doi.org/10.7318/KJFC/2017.32.5.373

  Open abstract

• A Study on Dietary Behavior of Chinese Consumers Segmented by Dietary Lifestyle

  Ji Eun Oh, Hei-Ryeo Yoon

  Journal of The Korean Society of Food Culture :: Vol.32 No.5 pp.383-393

  DOI:https://doi.org/10.7318/KJFC/2017.32.5.383

  Open abstract

• Effects of Cognition Toward Fresh Pear on the Purchase of Pear and Processed Pear Products

  Se Eun Ahn, Ji Eun Oh, Mi Sook Cho

  Journal of The Korean Society of Food Culture :: Vol.32 No.5 pp.394-402

  DOI:https://doi.org/10.7318/KJFC/2017.32.5.394

  Open abstract

• Effects of Brand Attitude and Purchase Intention on Consumption Values of Fair Trade Coffee

  Ju Hee Jung, Mi Sun Choi, Ye Young Kim

  Journal of The Korean Society of Food Culture :: Vol.32 No.5 pp.403-411

  DOI:https://doi.org/10.7318/KJFC/2017.32.5.403

  Open abstract

• A Comparative Analysis of the Perception of Vinegar-Based Sauce for Foreign Consumers

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

  Journal of The Korean Society of Food Culture :: Vol.32 No.5 pp.412-420

  DOI:https://doi.org/10.7318/KJFC/2017.32.5.412

  Open abstract

• Effects of Chinese Resident’s Perceptions of Quality Attributes on Customer Satisfaction, Revisit Intention and Recommendation Intention at coffee Shops in Beijing, China

  Miao Miao Li, Young Eun Lee, Do Kyung Youn

  Journal of The Korean Society of Food Culture :: Vol.32 No.5 pp.421-436

  DOI:https://doi.org/10.7318/KJFC/2017.32.5.421

  Open abstract

• Dietary Attitudes, Dietary Behaviors, and Smartphone Usage-related Dietary Habits According to Risk Level of Smartphone Overdependence of Elementary School Students in the Siheung and Ansan Areas

  So Hee Han, So Hyun Park, Eun Young Lee, Kyung Ja Chang

  Journal of The Korean Society of Food Culture :: Vol.32 No.5 pp.437-445

  DOI:https://doi.org/10.7318/KJFC/2017.32.5.437

  Open abstract

• Quality Characteristics of Salad Dressing Added with Acaiberry Powder

  Jeong-In Choi, Hai-Jung Chung

  Journal of The Korean Society of Food Culture :: Vol.32 No.5 pp.446-452

  DOI:https://doi.org/10.7318/KJFC/2017.32.5.446

  Open abstract

• Anti-cancer and Immuno-stimulatory Effects of Vegetable Soup on CT26 Cancer Cells

  Hyun Jung Lim, Sang Min Park, Hyeong-Kwang Jun, Gi-Hyung Ryu, Youn-Je Park

  Journal of The Korean Society of Food Culture :: Vol.32 No.5 pp.453-464

  DOI:https://doi.org/10.7318/KJFC/2017.32.5.453

  Open abstract