Volume.37 No.6 December 2022

• Values and Concepts for the Establishment of Korean Vegetarianism

  Chae-Lin Park

  Journal of The Korean Society of Food Culture :: Vol.37 No.6 pp.467-476

  DOI:https://doi.org/10.7318/KJFC/2022.37.6.467

  Open abstract

• Research Trends in Dietary Factors Related to Obesity and Metabolic Syndrome in Koreans:

  Seung Jae Lee, Dayeon Shin, Jina Yoon, Haeng-Ran Kim, Kyeong-A Jang, Min-Sook Kang, Kyung Won Lee

  Journal of The Korean Society of Food Culture :: Vol.37 No.6 pp.477-494

  DOI:https://doi.org/10.7318/KJFC/2022.37.6.477

  Open abstract

• Analysis of Needs for Dietary Education and Program among Korean Young Adults of Single-person Household in the Metropolitan Area

  Eun-kyung Kim, Yong-seok Kwon, Jin-Young Lee, Young Hee Park, Hee Jin Jang, Dasol Kim

  Journal of The Korean Society of Food Culture :: Vol.37 No.6 pp.495-502

  DOI:https://doi.org/10.7318/KJFC/2022.37.6.495

  Open abstract

• Antiglycation and Protective Effect of Juglans regia L. in MGO-induced Renal cell Death

  Ji-Won Choi, Sang Yoon Choi, Guijae Yoo, Jinyoung Hur

  Journal of The Korean Society of Food Culture :: Vol.37 No.6 pp.503-509

  DOI:https://doi.org/10.7318/KJFC/2022.37.6.503

  Open abstract

• Quality Characteristics of Jeung-pyun Added with Rice Mash of Various Cultivars

  In-Kyoung Jung, Hyun-Sook Jung

  Journal of The Korean Society of Food Culture :: Vol.37 No.6 pp.510-518

  DOI:https://doi.org/10.7318/KJFC/2022.37.6.510

  Open abstract

• Evaluation of the Antioxidant, Anti-inflammatory, and Anti-obesity Properties and Estrogen-like Activity of Cheonggukjang According to the Fermentation Period of Four Soybean Species

  Eun-Suk Jung, Haeng-Ran Kim, Kyeong-A Jang, Mi-Kyung Seo, Han-na Chu

  Journal of The Korean Society of Food Culture :: Vol.37 No.6 pp.519-528

  DOI:https://doi.org/10.7318/KJFC/2022.37.6.519

  Open abstract

• Quality Characteristics of Madeleines Made with the Addition of Roasted Black Soybean Flour

  Jae-Eun Jeon, In-Seon Lee

  Journal of The Korean Society of Food Culture :: Vol.37 No.6 pp.529-539

  DOI:https://doi.org/10.7318/KJFC/2022.37.6.529

  Open abstract

• Comparison of Vitamin B₅ Content and True Retention in Commonly Consumed Vegetables by Different Cooking Methods

  Jin Ju Park, Arin Park, Eunji Park, Youngmin Choi

  Journal of The Korean Society of Food Culture :: Vol.37 No.6 pp.540-546

  DOI:https://doi.org/10.7318/KJFC/2022.37.6.540

  Open abstract

• Physicochemical Characteristics and Antioxidant Activity of Cereal Bars Containing Apple Pomace

  Jiye Pyeon, Yoonjeong Kim, Keum-Il Jang, Jong Youn Jeong, Younghwa Kim

  Journal of The Korean Society of Food Culture :: Vol.37 No.6 pp.547-554

  DOI:https://doi.org/10.7318/KJFC/2022.37.6.547

  Open abstract

• Quality Characteristics of Distilled Soju with Different Pretreatment of Rice

  Seung Eun Lee, Ji-Eun Kang, Bora Lim, Heui-Yun Kang

  Journal of The Korean Society of Food Culture :: Vol.37 No.6 pp.555-563

  DOI:https://doi.org/10.7318/KJFC/2022.37.6.555

  Open abstract