Volume.36 No.5 October 2021

• Effect of Consumers’ Perceived Creating Shared Value on Purchasing Behavior of Non-timber Forest Products in Jeongeup City, Korea

  Ji eun Oh, Kyung Won Lee, Name Kang, Mi Sook Cho, Yeseul Na

  Journal of The Korean Society of Food Culture :: Vol.36 No.5 pp.421-429

  DOI:https://doi.org/10.7318/KJFC/2021.36.5.421

  Open abstract

• Awareness of Vegetarian-based Food (aquafaba) and Vegetarian Restaurant according to the Food Consumption Value of Vegetarians

  Ha Young Kim, Seung Gyun Choi, Sang Jin Kang, Weon Sun Shin, Youn Young Shim, Martin J.T. Reaney, Ji Hye Kim, Jea Youl Cho, Wan Soo Hong

  Journal of The Korean Society of Food Culture :: Vol.36 No.5 pp.430-440

  DOI:https://doi.org/10.7318/KJFC/2021.36.5.430

  Open abstract

• Consumer Needs for HMR Product Development of Chinese Elderly Consumers

  Sang-Myung Nam, Wan-Soo Hong

  Journal of The Korean Society of Food Culture :: Vol.36 No.5 pp.441-454

  DOI:https://doi.org/10.7318/KJFC/2021.36.5.441

  Open abstract

• Nutritional Status of Young Adults by Food Security Level: Analysis of Data from the Korea National Health and Nutrition Examination Survey (2008-2018)

  Eun-kyung Kim, Se-Na Kim, Yong-seok Kwon, Young Hee Park, Jin-Young Lee

  Journal of The Korean Society of Food Culture :: Vol.36 No.5 pp.455-463

  DOI:https://doi.org/10.7318/KJFC/2021.36.5.455

  Open abstract

• Analysis of Nutrient Intake Status of Adult Men in Areas with High Levels of Fine Dust Pollution: Korea National Health and Nutrition Examination Survey (2013-2017)

  Da-Som Yu, Nam E Kang, Se-Eun Jang, Yoon Sin Oh

  Journal of The Korean Society of Food Culture :: Vol.36 No.5 pp.464-473

  DOI:https://doi.org/10.7318/KJFC/2021.36.5.464

  Open abstract

• Major Food Groups and Dishes Contributing to Sugar Intake in Korea: Korea National Health and Nutrition Examination Survey 2016-2018

  Yeseung Jeong, Hyunju Lee, Jieun Oh, Yuri Kim

  Journal of The Korean Society of Food Culture :: Vol.36 No.5 pp.474-483

  DOI:https://doi.org/10.7318/KJFC/2021.36.5.474

  Open abstract

• Comparison of Physicochemical Properties of Hard and Floury Type Rice Flour by Dry Heat Treatment

  Hee Nam Jung

  Journal of The Korean Society of Food Culture :: Vol.36 No.5 pp.484-491

  DOI:https://doi.org/10.7318/KJFC/2021.36.5.484

  Open abstract

• Effects of the Substitution of Wet-Milled Rice Flour for Wheat Flour on the Physicochemical Properties and Acceptability of Yellow Layer Cake

  Ji-Young Kim, Jae-Eun Jeon, In-Seon Lee

  Journal of The Korean Society of Food Culture :: Vol.36 No.5 pp.492-501

  DOI:https://doi.org/10.7318/KJFC/2021.36.5.492

  Open abstract

• Water-soluble Vitamin Content in Dishes Containing Meat and Seafood

  Minguen Jin, Byung Hee Kim, Min-Hee Kim, Sung Won Yoon, Younghwa Kim

  Journal of The Korean Society of Food Culture :: Vol.36 No.5 pp.502-511

  DOI:https://doi.org/10.7318/KJFC/2021.36.5.502

  Open abstract

• Effect of Blanching Conditions on Qualities and Nutritional Characteristics of Sweet pumpkin

  Jin-Hee Choi, Hye-Eun Woo, Jong-Dae Park, Jung-Min Sung

  Journal of The Korean Society of Food Culture :: Vol.36 No.5 pp.512-521

  DOI:https://doi.org/10.7318/KJFC/2021.36.5.512

  Open abstract

• Antioxidant and Antidiabetic Activities of Extracts from Quercus serrata Thunb and Q. acutissima Carruther

  Ji-Hye Chu, Jin-Hee Choi

  Journal of The Korean Society of Food Culture :: Vol.36 No.5 pp.522-529

  DOI:https://doi.org/10.7318/KJFC/2021.36.5.522

  Open abstract