Volume.29 No.6 December 2014

• Development of Mosim Dining Table’s Menu for Head House of Suwon Baek Clan and Injaegong Group in Jeonju

  Mi-Hye Kim, Hae-Kyung Chung

  Journal of The Korean Society of Food Culture :: Vol.29 No.6 pp.477-487

  DOI:https://doi.org/10.7318/KJFC/2014.29.6.477

  Open abstract

• Research of Head Family and Ancestral Ritual Food’s Conception Perceived by the Different Age Groups

  Mi-Hye Kim, Hae-Kyung Chung

  Journal of The Korean Society of Food Culture :: Vol.29 No.6 pp.488-498

  DOI:https://doi.org/10.7318/KJFC/2014.29.6.488

  Open abstract

• Food Culture of Koryo Dynasty from the Viewpoint of Marine relics of Taean Mado shipwrecks No. 1 and No. 2

  Kyung-Hee Koh

  Journal of The Korean Society of Food Culture :: Vol.29 No.6 pp.499-510

  DOI:https://doi.org/10.7318/KJFC/2014.29.6.499

  Open abstract

• The Study on Dietary Behavior and Health Related Behaviors of Self Perceived Sodium Intake Groups

  Juhyeon Kim, Hei-Ryeo Yoon, Nam-E Kang

  Journal of The Korean Society of Food Culture :: Vol.29 No.6 pp.511-518

  DOI:https://doi.org/10.7318/KJFC/2014.29.6.511

  Open abstract

• A Study on the Consumption Behaviour of Coffee Product according to Monthly Income in Franchised Coffee Shop’s Consumer

  Young-Wook Kim, Wan-Gu Song, Yeon-Jung Lee

  Journal of The Korean Society of Food Culture :: Vol.29 No.6 pp.519-527

  DOI:https://doi.org/10.7318/KJFC/2014.29.6.519

  Open abstract

• Relationships among Recognition, Preference, and Purchasing Characteristics for Local Agricultural Products and Festival Satisfaction of Changnyeong Area

  Yong Jun Cha, Eun Sil Her

  Journal of The Korean Society of Food Culture :: Vol.29 No.6 pp.528-538

  DOI:https://doi.org/10.7318/KJFC/2014.29.6.528

  Open abstract

• A Study of Perception on the MSG Usage and Self Recognized MSG Symptom Complex After Eating Out

  Up Sik Kim, Hyun Chung Chang, Myung Joo Han

  Journal of The Korean Society of Food Culture :: Vol.29 No.6 pp.539-548

  DOI:https://doi.org/10.7318/KJFC/2014.29.6.539

  Open abstract

• A Study on Consumer Satisfaction, Recommendation Intention, and Revisit Intention According to the Selection Attributes of Large Specialized Coffee Shops in Busan

  Kyung-Hee Kim

  Journal of The Korean Society of Food Culture :: Vol.29 No.6 pp.549-556

  DOI:https://doi.org/10.7318/KJFC/2014.29.6.549

  Open abstract

• A Comparison Between Consumers’ Perceptions of Korean and US Quality Certification Marks for Agricultural Products

  Misun Park, BumJun Lee, Sunny Ham, Hanju Lee

  Journal of The Korean Society of Food Culture :: Vol.29 No.6 pp.557-566

  DOI:https://doi.org/10.7318/KJFC/2014.29.6.557

  Open abstract

• Cross-cultural Investigation on Chinese and Korean Consumers’ Reasons for Liking and Disliking for Bulgogi Using Check-all-that-apply Questionnaire

  Nam-E Kang, Su-Kyung Jo, Soh Min Lee, Kwang-Ok Kim

  Journal of The Korean Society of Food Culture :: Vol.29 No.6 pp.567-576

  DOI:https://doi.org/10.7318/KJFC/2014.29.6.567

  Open abstract

• Perception of School Foodservice Using of Environmentally Friendly Agricultural Products of Elementary School Parents in Jeonnam

  Hee-Sook Cho, Kyung-Hee Kim

  Journal of The Korean Society of Food Culture :: Vol.29 No.6 pp.577-584

  DOI:https://doi.org/10.7318/KJFC/2014.29.6.577

  Open abstract

• Effects of Physical Environment on Risk Perception in Customers at Raw-fish Restaurants

  Tae-Hwan Yoon

  Journal of The Korean Society of Food Culture :: Vol.29 No.6 pp.585-592

  DOI:https://doi.org/10.7318/KJFC/2014.29.6.585

  Open abstract

• The Impact of Brand Diversification on Firm Performance: A Study Restaurant Firms

  Ha-Na Min, In-Jung Kim, Kyu-Wan Choi

  Journal of The Korean Society of Food Culture :: Vol.29 No.6 pp.593-598

  DOI:https://doi.org/10.7318/KJFC/2014.29.6.593

  Open abstract

• Changes in Isoflavones Contents and Germination Characteristics of Germinated Soybeans [Glycine max.] under Light Condition

  Seon-Jeong Choi, Ung-Kyu Choi

  Journal of The Korean Society of Food Culture :: Vol.29 No.6 pp.599-604

  DOI:https://doi.org/10.7318/KJFC/2014.29.6.599

  Open abstract

• Quality Characteristics of Sulgidduk Added with Makgeolli

  Eun Kyoung Shim, Hyun Jeong Kim, Su Jin Lee, Mee Ree Kim

  Journal of The Korean Society of Food Culture :: Vol.29 No.6 pp.605-614

  DOI:https://doi.org/10.7318/KJFC/2014.29.6.605

  Open abstract

• Antioxidant Activities and Quality Characteristics Sulgidduk Prepared with Yangha Buds (Zingiber Miogar R)

  Hyun-Ju Lee, Naruyah- Woo, Ae-Jung Kim

  Journal of The Korean Society of Food Culture :: Vol.29 No.6 pp.615-622

  DOI:https://doi.org/10.7318/KJFC/2014.29.6.615

  Open abstract

• Optimization of Muffin with Dropwort Powder Using Response Surface Methodology

  Geum-Soon Park, Ji-Young Kim

  Journal of The Korean Society of Food Culture :: Vol.29 No.6 pp.623-636

  DOI:https://doi.org/10.7318/KJFC/2014.29.6.623

  Open abstract

• Physicochemical Properties and Consumer Acceptability of Commercial Gang-jeong

  Ji-Hye Ryu, Yong-Suk Kwon, Kyoung-Mi Kim, Jin-Young Lee

  Journal of The Korean Society of Food Culture :: Vol.29 No.6 pp.637-647

  DOI:https://doi.org/10.7318/KJFC/2014.29.6.637

  Open abstract

• Associations of Eating Habits with Obesity and Nutrition Knowledge for Middle and High School Adolescents in Shanghai and Heze China

  Yang Song, Hyo-Jin Ahn, Ji-Hye Choi, Se-Young Oh

  Journal of The Korean Society of Food Culture :: Vol.29 No.6 pp.648-658

  DOI:https://doi.org/10.7318/KJFC/2014.29.6.648

  Open abstract

• Analysis of Nutritional Index of Frequently Consumed Fruits in South Korea

  Ji-Hyun Ryu, Jung-Eun Yim, Hyunjung Lim, Ryowon Choue

  Journal of The Korean Society of Food Culture :: Vol.29 No.6 pp.659-667

  DOI:https://doi.org/10.7318/KJFC/2014.29.6.659

  Open abstract

• Obesity Rate and Nutrient Intakes of 20- to 69-year-old Women Living in Rural Kampong Spue Province in Cambodia

  Young-Nam Kim, Hye Hyun Lee, Eun Jin Kang, Keum Jee Kang, Gun-Hee Kim

  Journal of The Korean Society of Food Culture :: Vol.29 No.6 pp.668-676

  DOI:https://doi.org/10.7318/KJFC/2014.29.6.668

  Open abstract