Volume.31 No.6 December 2016

• A Study for the Inheritance Food Case of the Head Family in Gyeonggi-do

  Mi-Hye Kim, Hae-Kyung Chung

  Journal of The Korean Society of Food Culture :: Vol.31 No.6 pp.515-540

  DOI:https://doi.org/10.7318/KJFC/2016.31.6.515

  Open abstract

• Study on Use of Mung Bean Porridge Reported in Daily Records of Royal Secretariat of Joseon Dynasty

  Joo Young Park, Hyang Young Lee, Jin Chul Lee, Sang Woo Ahn

  Journal of The Korean Society of Food Culture :: Vol.31 No.6 pp.541-553

  DOI:https://doi.org/10.7318/KJFC/2016.31.6.541

  Open abstract

• Study on Foods of 「Jusikbangmun」from National Central Library Possession in the late Period of Joseon Dynasty

  Young-Jin Choi

  Journal of The Korean Society of Food Culture :: Vol.31 No.6 pp.554-572

  DOI:https://doi.org/10.7318/KJFC/2016.31.6.554

  Open abstract

• Study on Food Sanitation Knowledge Levels and Practices of Open-kitchen Food Handlers in Seoul

  Su Jin Park, Kyung Hee Kim

  Journal of The Korean Society of Food Culture :: Vol.31 No.6 pp.573-586

  DOI:https://doi.org/10.7318/KJFC/2016.31.6.573

  Open abstract

• Study on Health Consciousness and Eating Habits of Workers at Deluxe Hotels in Seoul and Gyonggi-do regions

  Jae Joong Kim, Eun Jung Lee, Kyung-Ran Lee

  Journal of The Korean Society of Food Culture :: Vol.31 No.6 pp.587-596

  DOI:https://doi.org/10.7318/KJFC/2016.31.6.587

  Open abstract

• Quality Characteristics of Lotus Root Tea added with Gardenia jasminoides Powder and Rubus coreanus Miquel Powder

  Suj-Jin Jo, Ji-Eun Lee, Jeong-Ok Rho

  Journal of The Korean Society of Food Culture :: Vol.31 No.6 pp.597-604

  DOI:https://doi.org/10.7318/KJFC/2016.31.6.597

  Open abstract

• Changes in Color and Textural Properties of Acorn Bread According to Added Amount of Soymilk

  Jeong-Mee Kim, Gye-Soon Yoon, Jung Im Joo

  Journal of The Korean Society of Food Culture :: Vol.31 No.6 pp.605-615

  DOI:https://doi.org/10.7318/KJFC/2016.31.6.605

  Open abstract

• Quality Characteristics of Dried Noodle Prepared with doenjang Powder

  Bock-Hee Park, Kyeong-Mi Koh, Min-hye Cha, Sol Kim, Eun-Raye Jeon

  Journal of The Korean Society of Food Culture :: Vol.31 No.6 pp.616-623

  DOI:https://doi.org/10.7318/KJFC/2016.31.6.616

  Open abstract

• Sensory Properties and Drivers of Liking for Pizza Crust

  Jisun Lee, Sungsoo Ahn, Lana Chung

  Journal of The Korean Society of Food Culture :: Vol.31 No.6 pp.624-633

  DOI:https://doi.org/10.7318/KJFC/2016.31.6.624

  Open abstract

• Effect of Pallet-unit MAP Treatment on Freshness Extension of Spring Chinese Cabbage

  Young-Joo Lee, Hye-Ok Lee, Ji-Young Kim, Byeong-Sam Kim

  Journal of The Korean Society of Food Culture :: Vol.31 No.6 pp.634-642

  DOI:https://doi.org/10.7318/KJFC/2016.31.6.634

  Open abstract

• Physico-chemical Properties of Fermented Soybean Roasted on Different Roasting Conditions

  Min jung You, Nam-Soon Choi

  Journal of The Korean Society of Food Culture :: Vol.31 No.6 pp.643-651

  DOI:https://doi.org/10.7318/KJFC/2016.31.6.643

  Open abstract

• Nutrition Knowledge, Dietary Attitudes, and Dietary Behaviors by Gender of High School Students in Incheon

  Zolzaya Erdenebileg, So Hyun Park, Su Ji Park, Kyung Ja Chang

  Journal of The Korean Society of Food Culture :: Vol.31 No.6 pp.652-660

  DOI:https://doi.org/10.7318/KJFC/2016.31.6.652

  Open abstract

• Analysis of Food and Nutrition Information of Diet-related Programs in Comprehensive

  Soon Mi Kim, Sunyong Lee

  Journal of The Korean Society of Food Culture :: Vol.31 No.6 pp.661-674

  DOI:https://doi.org/10.7318/KJFC/2016.31.6.661

  Open abstract

• Perception of Food Allergy Labeling System of School Foodservice in Female Middle School Students in Incheon Area

  Duck Hwa Kim, So Hyun Park, Min Hye Do, Kyung Ja Chang

  Journal of The Korean Society of Food Culture :: Vol.31 No.6 pp.675-681

  DOI:https://doi.org/10.7318/KJFC/2016.31.6.675

  Open abstract