Volume.34 No.6 December 2019

• Analysis of Regional Food Specialities Status in Korea during the Japanese colonial period through 『Specialities of Joseon (朝鮮の特産)』

  Gyung-Hee Cha

  Journal of The Korean Society of Food Culture :: Vol.34 No.6 pp.651-670

  DOI:https://doi.org/10.7318/KJFC/2019.34.6.651

  Open abstract

• Study on the Historical Genealogy of Bulgogi

  Kyou-Jin Lee

  Journal of The Korean Society of Food Culture :: Vol.34 No.6 pp.671-682

  DOI:https://doi.org/10.7318/KJFC/2019.34.6.671

  Open abstract

• Study on the Dietary Behaviors of Some University Students in Gangwon-do using the Adult Nutrient Quotient (NQ) and Effect of Dietary Education

  Young-Jin Choi

  Journal of The Korean Society of Food Culture :: Vol.34 No.6 pp.683-696

  DOI:https://doi.org/10.7318/KJFC/2019.34.6.683

  Open abstract

• Consumption Behaviors and Selective Attributes of Home Meal Replacement in Middle-aged Adults according to Gender

  So Hyun Park, Mi Ae Bae, So Hee Han, Young Deok Seo, Kyung Ja Chang

  Journal of The Korean Society of Food Culture :: Vol.34 No.6 pp.697-706

  DOI:https://doi.org/10.7318/KJFC/2019.34.6.697

  Open abstract

• Nutrient Consumption of Children from Lunch at Child Day Care Centers and Kindergartens

  Jeong-Sook Bae, Kyung-Eun Lee

  Journal of The Korean Society of Food Culture :: Vol.34 No.6 pp.707-718

  DOI:https://doi.org/10.7318/KJFC/2019.34.6.707

  Open abstract

• Investigation of the Relative Importance and Optimal Utility on Choice Attributes of Fermented Milk

  Moon-kyung Park

  Journal of The Korean Society of Food Culture :: Vol.34 No.6 pp.719-725

  DOI:https://doi.org/10.7318/KJFC/2019.34.6.719

  Open abstract

• Evaluation of Dietary Behaviors and Dietary Quality of High School Students in Incheon according to Breakfast Skipping

  Lee Hyun Jung, Eun-Mi Kim, Mi-Hyun Kim

  Journal of The Korean Society of Food Culture :: Vol.34 No.6 pp.726-738

  DOI:https://doi.org/10.7318/KJFC/2019.34.6.726

  Open abstract

• Effect of Offering Eco-Friendly Fashion Items on Consumers’ Perceived Image of Stores and Intention to Purchase Food in a Hybrid Cafe Setting

  Suyoun Kim, Jihyun Yoon

  Journal of The Korean Society of Food Culture :: Vol.34 No.6 pp.739-747

  DOI:https://doi.org/10.7318/KJFC/2019.34.6.739

  Open abstract

• Analysis on the Difference of Dietary Intake Behavior in Subjects with/without Various Types of Dyslipidemia from the Seventh (2016) Korea National Health and Nutrition Examination Survey (KNHANES)

  Inhwa Han, Min Young Chong

  Journal of The Korean Society of Food Culture :: Vol.34 No.6 pp.748-760

  DOI:https://doi.org/10.7318/KJFC/2019.34.6.748

  Open abstract

• Comparison of Sodium Contents in Nutrition Facts and Sodium Contents of HMR products by Salinity Meter and Mohr Method

  Soon Mi Kim, Hee Ok Pak

  Journal of The Korean Society of Food Culture :: Vol.34 No.6 pp.761-770

  DOI:https://doi.org/10.7318/KJFC/2019.34.6.761

  Open abstract

• Effect of Temperature Deviation on the Water-holding Capacity, Tenderness, Lipid Oxidation, and Color Stability of Korean Hanwoo (韓牛) Beef during Long-term Aging

  Sun Moon Kang, Dalrae Ahn, Pil-Nam Seong, Jin-Hyoung Kim, Soohyun Cho, Beom-Young Park, Yunseok Kim

  Journal of The Korean Society of Food Culture :: Vol.34 No.6 pp.771-778

  DOI:https://doi.org/10.7318/KJFC/2019.34.6.771

  Open abstract

• Optimization of the High-Pressure Condition for Rice Protein Extracting Using Response Surface Methodology (RSM)

  Ha-Na Ra, Sa-Ra Park, Ha-Yun Kim, Yong-Sik Cho, Kyung-Mi Kim

  Journal of The Korean Society of Food Culture :: Vol.34 No.6 pp.779-784

  DOI:https://doi.org/10.7318/KJFC/2019.34.6.779

  Open abstract

• Changes in Nutritional Composition of Gryllus bimaculatus Fermented by Bacillus sp. and Mycelium of Basidiomycetes

  Hyun Wook Jang, Ji Ho Choi, Shin Young Park, Bo Ram Park

  Journal of The Korean Society of Food Culture :: Vol.34 No.6 pp.785-792

  DOI:https://doi.org/10.7318/KJFC/2019.34.6.785

  Open abstract

• Physicochemical and Antioxidative Properties of Sponge Cake with Added Melissa officinalis

  Eunkyung Kim, Name Kang, Yein Park, Haeyoung Kim

  Journal of The Korean Society of Food Culture :: Vol.34 No.6 pp.793-800

  DOI:https://doi.org/10.7318/KJFC/2019.34.6.793

  Open abstract

• Toxicity Assessment of Abeliophyllum distichum Nakai Ethanol Extract Orally Administered to Sprague-Dawley Rats for Two Consecutive Weeks

  Soon Bok Kwon

  Journal of The Korean Society of Food Culture :: Vol.34 No.6 pp.801-809

  DOI:https://doi.org/10.7318/KJFC/2019.34.6.801

  Open abstract