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 Download PDF Export Citation

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 Download PDF Export Citation

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 Download PDF Export Citation

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 Download PDF Export Citation

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 Download PDF Export Citation

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 Download PDF Export Citation

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 Download PDF Export Citation

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 Download PDF Export Citation

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 Download PDF Export Citation

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 Download PDF Export Citation

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 Download PDF Export Citation

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 Download PDF Export Citation

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 Download PDF Export Citation

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 Download PDF Export Citation

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 Download PDF Export Citation