Volume.33 No.6 December 2018

• A Literature Study on Dry-heat Cooking for Beef in Culinary Literature

  Yun Hwa Lee, Jung-Kue Shin, Yeong Mi Byeon, Myeong jun Kim, Min kyung jong, soung jin Park, Jung mu song, Heajung Chung

  Journal of The Korean Society of Food Culture :: Vol.33 No.6 pp.473-488

  DOI:https://doi.org/10.7318/KJFC/2018.33.6.473

  Open abstract

• Modernity in the Korean Diet Considering the Films during the Japanese Colonial Period

  HyoJin An, Young-mee Hwang, Se-Young Oh

  Journal of The Korean Society of Food Culture :: Vol.33 No.6 pp.489-500

  DOI:https://doi.org/10.7318/KJFC/2018.33.6.489

  Open abstract

• A Study on the Effects of K-Wave, K-Drama, K-Pop and K-Friend Preference on Korean Food Preference, Satisfaction and Repurchase Intention of International Students in Korea

  Mi-Ock Lee

  Journal of The Korean Society of Food Culture :: Vol.33 No.6 pp.501-511

  DOI:https://doi.org/10.7318/KJFC/2018.33.6.501

  Open abstract

• BMI Characteristics and Food Preference of Taeeumin and Soeumin According to Sasang Constitution Analysis Method

  Hyejin Choi, Soon Mi Kim

  Journal of The Korean Society of Food Culture :: Vol.33 No.6 pp.512-522

  DOI:https://doi.org/10.7318/KJFC/2018.33.6.512

  Open abstract

• Technological Commercialization Strategy based on Consumer Preference Analysis of Low-sodium Instant noodle Ramen

  Sang Ho Oh, Choon Seong Leem

  Journal of The Korean Society of Food Culture :: Vol.33 No.6 pp.523-530

  DOI:https://doi.org/10.7318/KJFC/2018.33.6.523

  Open abstract

• Comparison of Solo Eating Perception and Dietary Behaviors According to Gender in the Seoul and Gyonggi-do regions

  Eun Jung Lee, Kyung-Ran Lee

  Journal of The Korean Society of Food Culture :: Vol.33 No.6 pp.531-542

  DOI:https://doi.org/10.7318/KJFC/2018.33.6.531

  Open abstract

• Effects of PPL Attributes on Consumers’ Brand Awareness and Brand Credibility

  Eunju Choe, Jinkyung Choi

  Journal of The Korean Society of Food Culture :: Vol.33 No.6 pp.543-549

  DOI:https://doi.org/10.7318/KJFC/2018.33.6.543

  Open abstract

• Relationships among the Service Quality, Service Value, and Customer Satisfaction in a Fine Dining Restaurant

  Min Hyuk Park

  Journal of The Korean Society of Food Culture :: Vol.33 No.6 pp.550-557

  DOI:https://doi.org/10.7318/KJFC/2018.33.6.550

  Open abstract

• Study on Consumers’ Perception of Edible Insect Foods

  Ju-Hee Jung, Bae Gyun Lim, Se-Jeong Bae

  Journal of The Korean Society of Food Culture :: Vol.33 No.6 pp.558-566

  DOI:https://doi.org/10.7318/KJFC/2018.33.6.558

  Open abstract

• Comparison of Perception on Probiotics and Dietary Behavior according to the Probiotics Ingestion Experience

  Wookyoun Cho, Ok Kyoung Yeom, Kyung-Ran Lee

  Journal of The Korean Society of Food Culture :: Vol.33 No.6 pp.567-579

  DOI:https://doi.org/10.7318/KJFC/2018.33.6.567

  Open abstract

• Characteristics of Bread-making and Quality of Rice Bread with Different Percentages of Dietary Fiber, Enzymes and Egg

  Sang Sook Kim, Hae Young Chung

  Journal of The Korean Society of Food Culture :: Vol.33 No.6 pp.580-587

  DOI:https://doi.org/10.7318/KJFC/2018.33.6.580

  Open abstract

• Quality Characteristics of Jeung-pyun Using Dry-Milled Rice Flour Prepared from different Varieties with different Particle Sizes

  Sa-Ra Park, Kyung-Mi Kim, Hee-Sun Kim, Ha-Na Ra, Gwi-Jung Han

  Journal of The Korean Society of Food Culture :: Vol.33 No.6 pp.588-596

  DOI:https://doi.org/10.7318/KJFC/2018.33.6.588

  Open abstract

• Nutrient Components and Physicochemical Properties of Korean Sweet Potato according to Cultivars

  Ha-Na Ra, Jin-Sook Kim, Gi-Chang Kim, Song-Yi Choi, Seon-Kyeong Han, Mi-Nam Chung, Kyung-Mi Kim

  Journal of The Korean Society of Food Culture :: Vol.33 No.6 pp.597-607

  DOI:https://doi.org/10.7318/KJFC/2018.33.6.597

  Open abstract