Volume.33 No.5 October 2018

• Children’s Purchase Behavior and Preference for High Protein Snacks according to Seasonings

  Jun Young Yang, Hye In Oh, Jin A Jang, Ji Eun Oh, Nam E Kang, Mi Sook Cho

  Journal of The Korean Society of Food Culture :: Vol.33 No.5 pp.403-410

  DOI:https://doi.org/10.7318/KJFC/2018.33.5.403

  Open abstract

• Development of Low Sodium Menu Applicable to Institutional Food Service

  Yoon Kyoung Yang, Eugene Shim, Juhyeon Kim

  Journal of The Korean Society of Food Culture :: Vol.33 No.5 pp.411-425

  DOI:https://doi.org/10.7318/KJFC/2018.33.5.411

  Open abstract

• Effective Strategies to Reduce Sodium Intake among Consumers: Pork Cutlet Sauce as a Model Food System

  Hyun Lee, Mi Young Lee, Eui-Su Kim, Seo-Jin Chung

  Journal of The Korean Society of Food Culture :: Vol.33 No.5 pp.416-426

  DOI:https://doi.org/10.7318/KJFC/2018.33.5.416

  Open abstract

• School Foodservice Nutritionists’ Perception on the Standardization of Food Ingredients in the Procurement System

  Jae-Min Kim, Chang-Sik Kim, Yoon-Joung Jang, Ji-Hee Han, Sunny Ham

  Journal of The Korean Society of Food Culture :: Vol.33 No.5 pp.427-433

  DOI:https://doi.org/10.7318/KJFC/2018.33.5.427

  Open abstract

• Effect of Sugar Content on Quality Characteristics of Mushrooms (Pleurotus eryngii) jangachi

  Eun-Raye Jeon, Lan-Hee Jung

  Journal of The Korean Society of Food Culture :: Vol.33 No.5 pp.434-440

  DOI:https://doi.org/10.7318/KJFC/2018.33.5.434

  Open abstract

• Quality Characteristics and Antioxidant Properties of Rice Cookies Amended with Hibiscus Powder

  Jin-Ok Lee, Hai-Jung Chung

  Journal of The Korean Society of Food Culture :: Vol.33 No.5 pp.441-447

  DOI:https://doi.org/10.7318/KJFC/2018.33.5.441

  Open abstract

• Effects of Addition of Mixed Gelling Agent on Quality of Peach (Prunus persica L. Batsch) Jelly

  Ga-Yeong Park, Ha-Na Ra, Yong-Sik Cho, Ha-Yun Kim, Kyung-Mi Kim

  Journal of The Korean Society of Food Culture :: Vol.33 No.5 pp.448-453

  DOI:https://doi.org/10.7318/KJFC/2018.33.5.448

  Open abstract

• The Effects of α-Lipoic Acid in Adilution Solvents, Dose- and Time-dependent Manner on Cell Growth Blocking in 3T3-L1

  Eunyoung Seo

  Journal of The Korean Society of Food Culture :: Vol.33 No.5 pp.454-461

  DOI:https://doi.org/10.7318/KJFC/2018.33.5.454

  Open abstract