Volume.34 No.5 October 2019

• Analytical Review of Korean Royal Cuisine as Viewed through the Darye for Princess Bokon and Recorded in Gabo Jaedong Jemuljeongnyechaek

  So-Young Lee, Bok-Ryo Han

  Journal of The Korean Society of Food Culture :: Vol.34 No.5 pp.495-507

  DOI:https://doi.org/10.7318/KJFC/2019.34.5.495

  Open abstract

• A Study on Joseon Royal Cuisine through Sachanbalgi of the Jangseogak Archives

  Hae-Kyung Chung, Dayeon Shin, Nariyah Woo

  Journal of The Korean Society of Food Culture :: Vol.34 No.5 pp.508-533

  DOI:https://doi.org/10.7318/KJFC/2019.34.5.508

  Open abstract

• Study on Vitalization Awareness of Traditional Markets

  Yong-Sook Kim, Wan-Soo Hong

  Journal of The Korean Society of Food Culture :: Vol.34 No.5 pp.534-542

  DOI:https://doi.org/10.7318/KJFC/2019.34.5.534

  Open abstract

• Factors Influencing Indonesian Consumers’ Intention to Purchase Korean Food

  Jinyi Jeong, Young Min Choi

  Journal of The Korean Society of Food Culture :: Vol.34 No.5 pp.543-552

  DOI:https://doi.org/10.7318/KJFC/2019.34.5.543

  Open abstract

• A Study on the Adaptation of Korean diet and Utilization of University Foodservice According to the Nationality of International Students in Busan

  Kyung Hee Hong, Hyun Sook Lee

  Journal of The Korean Society of Food Culture :: Vol.34 No.5 pp.553-566

  DOI:https://doi.org/10.7318/KJFC/2019.34.5.553

  Open abstract

• The Influence of Marketing Linkage to the Performance of a Coffee Company on the Satisfaction and Intention of Purchasing Companies

  Zhu Qing Xia, Ji Eun Min

  Journal of The Korean Society of Food Culture :: Vol.34 No.5 pp.567-576

  DOI:https://doi.org/10.7318/KJFC/2019.34.5.567

  Open abstract

• Evaluation of the Effects of Dietary Education Projects at Childcare Centers

  Eugene Shim, Yoon Kyoung Yang, Juhyeon Kim

  Journal of The Korean Society of Food Culture :: Vol.34 No.5 pp.577-586

  DOI:https://doi.org/10.7318/KJFC/2019.34.5.577

  Open abstract

• Dietary Habit and Unbalanced Diet Status of Young Children by Age

  You-Mi Jung

  Journal of The Korean Society of Food Culture :: Vol.34 No.5 pp.587-594

  DOI:https://doi.org/10.7318/KJFC/2019.34.5.587

  Open abstract

• Analysis of the Importance-Satisfaction of the Grape Selection Attributes by Grape Consumption Level

  Seung Gyun Choi, Tae Young Kim, Soo Min Kim, Jin Kyoung Paik, Hee Ryong Choi, Tae In Kim, Wan Soo Hong

  Journal of The Korean Society of Food Culture :: Vol.34 No.5 pp.595-603

  DOI:https://doi.org/10.7318/KJFC/2019.34.5.595

  Open abstract

• Effects of Adding Glutinous Barley Flour on Quality Characteristics of Yakgwa

  Ha-Na Ra, In-Seon Lee

  Journal of The Korean Society of Food Culture :: Vol.34 No.5 pp.604-611

  DOI:https://doi.org/10.7318/KJFC/2019.34.5.604

  Open abstract

• Quality Characteristics and Antioxidant Activity of Cookies Made with Black Carrot Powder

  Mi Ra Cho, Hai-Jung Chung

  Journal of The Korean Society of Food Culture :: Vol.34 No.5 pp.612-619

  DOI:https://doi.org/10.7318/KJFC/2019.34.5.612

  Open abstract

• Quality Characteristics of Low-sodium Oiji (Traditional Korean Cucumber Pickles) based on Addition of Glasswort Powder

  Gumjung Kim, Jiwon Yang, Kyunghee Lee

  Journal of The Korean Society of Food Culture :: Vol.34 No.5 pp.620-628

  DOI:https://doi.org/10.7318/KJFC/2019.34.5.620

  Open abstract

• Effects of Adding Green Grape Juice on Quality Characteristics of Konjak Jelly

  Jae-Eun Jeon, In-Seon Lee

  Journal of The Korean Society of Food Culture :: Vol.34 No.5 pp.629-636

  DOI:https://doi.org/10.7318/KJFC/2019.34.5.629

  Open abstract

• Optimization of the Manufacturing Process for Mandarin Dry Chip Using Response Surface Methodology (RSM)

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

  Journal of The Korean Society of Food Culture :: Vol.34 No.5 pp.637-644

  DOI:https://doi.org/10.7318/KJFC/2019.34.5.637

  Open abstract

• The Skin-Related Biological Activities of Aerially Extract of Oenothera lamarckiana

  Ji Yeong Yang, Jin Woo Kim, Pyeongjae Lee

  Journal of The Korean Society of Food Culture :: Vol.34 No.5 pp.645-650

  DOI:https://doi.org/10.7318/KJFC/2019.34.5.645

  Open abstract