Volume.32 No.6 December 2017

• The Study on Dietary Patterns of Korean food and the Level of Proper Eating Habits According to the Recognition of the Kimchi Cooking Method

  Juhyeon Kim

  Journal of The Korean Society of Food Culture :: Vol.32 No.6 pp.465-475

  DOI:https://doi.org/10.7318/KJFC/2017.32.6.465

  Open abstract

• Recognition, Image, Preference, Attributes, Satisfaction and Reuse Intention for Korean Food by Local Vietnamese

  Mi Ock Lee

  Journal of The Korean Society of Food Culture :: Vol.32 No.6 pp.476-486

  DOI:https://doi.org/10.7318/KJFC/2017.32.6.476

  Open abstract

• A Study on Radio Cooking Program in Korea during the Japanese Colonial Period

  Kyou-Jin Lee

  Journal of The Korean Society of Food Culture :: Vol.32 No.6 pp.487-497

  DOI:https://doi.org/10.7318/KJFC/2017.32.6.487

  Open abstract

• Significance and Content of 「Bongjeopyoram」Based on the Cookbook of Jongga in Hangeul

  Bok-Ryo Han, Hae-Kyung Chung, Lana Chung, So-Young Lee

  Journal of The Korean Society of Food Culture :: Vol.32 No.6 pp.498-512

  DOI:https://doi.org/10.7318/KJFC/2017.32.6.498

  Open abstract

• Development of the Contents of the Guideline for Dietitians’ Knowledge, Attitudes and Practices (KAP) for Sustainable Management at School Foodservice

  Na-Young Yi

  Journal of The Korean Society of Food Culture :: Vol.32 No.6 pp.513-526

  DOI:https://doi.org/10.7318/KJFC/2017.32.6.513

  Open abstract

• Qualitative Analysis of the Usage Characteristics of Domestic Fine Dining Restaurant

  Hyun-Wook Do

  Journal of The Korean Society of Food Culture :: Vol.32 No.6 pp.527-533

  DOI:https://doi.org/10.7318/KJFC/2017.32.6.527

  Open abstract

• Foodservices Satisfaction and Food Preference According to the Types and Cooking methods of the Elderly with Dementia in a Geriatric Hospital

  Mi Ae Bae, Min Ji Kim, Kyung Ja Chang

  Journal of The Korean Society of Food Culture :: Vol.32 No.6 pp.534-548

  DOI:https://doi.org/10.7318/KJFC/2017.32.6.534

  Open abstract

• Effects of Coffee Shop Brand Attributes and Price Fairness on the Purchasing Behavior

  Mi Sun Choi, Ju Hee Jung, Ye Young Kim

  Journal of The Korean Society of Food Culture :: Vol.32 No.6 pp.549-557

  DOI:https://doi.org/10.7318/KJFC/2017.32.6.549

  Open abstract

• Quality Characteristics of Cookies containing Mulberry Leaf (Morus alba Linne) Powder

  In-Duck Park

  Journal of The Korean Society of Food Culture :: Vol.32 No.6 pp.558-565

  DOI:https://doi.org/10.7318/KJFC/2017.32.6.558

  Open abstract

• Development of Lentil Cheonggukjang Fermented by Bacillus subtilis Isolated from Traditional Soy Sauce

  Yeon Jeong Lee, Na Young Kim, Up Sik Kim, Myung Joo Han

  Journal of The Korean Society of Food Culture :: Vol.32 No.6 pp.566-575

  DOI:https://doi.org/10.7318/KJFC/2017.32.6.566

  Open abstract

• Quality Characteristics of Julpyun with Added Beet Powder

  Seng-Hye Ko, Hyun-Chul Jeong

  Journal of The Korean Society of Food Culture :: Vol.32 No.6 pp.576-582

  DOI:https://doi.org/10.7318/KJFC/2017.32.6.576

  Open abstract

• Antioxidant and Neuronal Cell Protective Effects of Eugenia caryophyllata Thunb. by Extraction Solvent

  Hee-Kyung Oh

  Journal of The Korean Society of Food Culture :: Vol.32 No.6 pp.583-588

  DOI:https://doi.org/10.7318/KJFC/2017.32.6.583

  Open abstract