Volume.38 No.6 December 2023

• Recognition and Use of Nutrition Labeling According to Age Groups of Housewives in Siheung, Gyeonggi Province

  Keum-Ok Lee, Wookyoun Cho

  Journal of The Korean Society of Food Culture :: Vol.38 No.6 pp.373-380

  DOI:https://doi.org/10.7318/KJFC/2023.38.6.373

  Open abstract

• Dietary Habits and Factors Associated with Depression in Yangpyeong-gun Elderly

  Hee Jung Park, Jae Young Lee, Wookyoun Cho

  Journal of The Korean Society of Food Culture :: Vol.38 No.6 pp.381-391

  DOI:https://doi.org/10.7318/KJFC/2023.38.6.381

  Open abstract

• Dietary Changes among Adults Living Alone during the COVID-19 Pandemic in the Republic of Korea

  Jungmi Kim, Youngmin Nam, Sung Ok Kwon, Cho-il Kim, Jihyun Yoon

  Journal of The Korean Society of Food Culture :: Vol.38 No.6 pp.392-401

  DOI:https://doi.org/10.7318/KJFC/2023.38.6.392

  Open abstract

• Importance-Performance Analysis of Restaurant Meal Replacement (RMR) Selection Attributes According to Food Involvement Type

  Seung Gyun Choi, Wan Soo Hong

  Journal of The Korean Society of Food Culture :: Vol.38 No.6 pp.402-414

  DOI:https://doi.org/10.7318/KJFC/2023.38.6.402

  Open abstract

• IPA and Purchasing Behavior Analysis on the Consumption Values of Rice Cakes

  Min Sung Kim, Hee Reong Choi, Chun Young Sohn, Wan Soo Hong

  Journal of The Korean Society of Food Culture :: Vol.38 No.6 pp.415-424

  DOI:https://doi.org/10.7318/KJFC/2023.38.6.415

  Open abstract

• Quality Characteristics, Bioactive Compound Content, and Antioxidant Activity of Butter Cookies Supplemented with Burdock Powder

  Eun-Sun Hwang, Yejin Kim

  Journal of The Korean Society of Food Culture :: Vol.38 No.6 pp.425-433

  DOI:https://doi.org/10.7318/KJFC/2023.38.6.425

  Open abstract

• Effect of Blanching Treatment on Quality Characteristics and Antioxidant Activity of Beetroots

  Hae Yeon Choi, Soo Bin Kim, Eun Seong Go, Ji Hye Chu, Hee-Kyung Jeon, Jin Hee Choi

  Journal of The Korean Society of Food Culture :: Vol.38 No.6 pp.434-441

  DOI:https://doi.org/10.7318/KJFC/2023.38.6.434

  Open abstract

• Effects of Enzyme Treatment and Skin Contact Time on the Characteristics of Dae-hong Peach Wine

  Bora Lim, Dahye Kim, Ji-Eun Kang, Gui-Jeong Han, Seok-Tae Jeong, Chan-Woo Kim

  Journal of The Korean Society of Food Culture :: Vol.38 No.6 pp.442-455

  DOI:https://doi.org/10.7318/KJFC/2023.38.6.442

  Open abstract

• Functional Components and Antioxidant Effects of Rice Bran by Fermentation Time

  Bokkun Yoon, Eunshim Son

  Journal of The Korean Society of Food Culture :: Vol.38 No.6 pp.456-464

  DOI:https://doi.org/10.7318/KJFC/2023.38.6.456

  Open abstract

• Quality Characteristics of Convenient Chicken Porridge Made with Fresh Ginseng Powder

  Hye-Min Ha, In-Seon Lee

  Journal of The Korean Society of Food Culture :: Vol.38 No.6 pp.465-476

  DOI:https://doi.org/10.7318/KJFC/2023.38.6.465

  Open abstract