Effects of Adding Peach Powder on the Quality of a Peach (Prunus persica L. Batsch) Spread Premix

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

Journal of The Korean Society of Food Culture :: Vol.34 No.4 pp.449-455

DOI:https://doi.org/10.7318/KJFC/2019.34.4.449 Download PDF Export Citation

The Effects of the Different Percentages of HPMC and Enzymes on Making Rice Bread

Sang Sook Kim, Hae Young Chung

Journal of The Korean Society of Food Culture :: Vol.34 No.4 pp.456-462

DOI:https://doi.org/10.7318/KJFC/2019.34.4.456 Download PDF Export Citation

Hierarchical Value Structure of Active Seniors for Noodles: Applying Soft Laddering Technique Based on the Means-end Chain Theory

Hye-In Oh, Ga-Hyun Kim, Ji-Eun Oh, Mi-Sook Cho

Journal of The Korean Society of Food Culture :: Vol.34 No.4 pp.463-473

DOI:https://doi.org/10.7318/KJFC/2019.34.4.463 Download PDF Export Citation

Evaluation of Dietary Quality and Nutritional Status based on Nutrition Quotient and Health Functional Food Intake in the Korea Elderly

Minju Gham, Mihyang Um, Seunghee Kye

Journal of The Korean Society of Food Culture :: Vol.34 No.4 pp.474-485

DOI:https://doi.org/10.7318/KJFC/2019.34.4.474 Download PDF Export Citation

A Study on the Relationship Between Metabolic Syndrome and the Number of Work Hours Based on Data from the 6th Korea National Health and Nutrition Examination Survey (2015)

Kyoung Yun Kim, Hyunji Shin, Jung-Mi Yun

Journal of The Korean Society of Food Culture :: Vol.34 No.4 pp.486-494

DOI:https://doi.org/10.7318/KJFC/2019.34.4.486 Download PDF Export Citation

Journal of The Korean Society of Food Culture :: Vol.34 No.4 pp.495-502

DOI:https://doi.org/10.7318/KJFC/2019.34.4.495 Download PDF Export Citation

Study on the Consumption Status of Beans and the Soybean Food Culture in the Mid-Joseon Period According to Shamirok

Mi-Hye Kim

Journal of The Korean Society of Food Culture :: Vol.34 No.3 pp.241-254

DOI:https://doi.org/10.7318/KJFC/2019.34.3.241 Download PDF Export Citation

A Study of North Korea’s Dietary Life through Joseon Nyeoseong

Eun Kyoung Choi, Mi Sook Cho

Journal of The Korean Society of Food Culture :: Vol.34 No.3 pp.255-267

DOI:https://doi.org/10.7318/KJFC/2019.34.3.255 Download PDF Export Citation

A Study on the Relationship between the Korean Wave, Preference and Recognition of Korean Cuisine among Chinese

Do Hyun Jeon

Journal of The Korean Society of Food Culture :: Vol.34 No.3 pp.268-276

DOI:https://doi.org/10.7318/KJFC/2019.34.3.268 Download PDF Export Citation

The Analysis of segmented Group Characteristics about Beer Customer’s Purchase Motivation

Ha-Na Min, Youn-a Kim, Youngji Heo

Journal of The Korean Society of Food Culture :: Vol.34 No.3 pp.277-283

DOI:https://doi.org/10.7318/KJFC/2019.34.3.277 Download PDF Export Citation

Study on the Eating Out Behavior of Middle School Students

Ye-Seul Na, Eun-Raye Jeon, Lan-Hee Jung

Journal of The Korean Society of Food Culture :: Vol.34 No.3 pp.284-295

DOI:https://doi.org/10.7318/KJFC/2019.34.3.284 Download PDF Export Citation

Comparative Study on the Korean and Chinese Consumers’ Preference for Processed Foods using Korean Pears

Seo Eun Park, Young Seo Kim, Ji Eun Oh, Mi Sook Cho

Journal of The Korean Society of Food Culture :: Vol.34 No.3 pp.296-307

DOI:https://doi.org/10.7318/KJFC/2019.34.3.296 Download PDF Export Citation

Analysis of Service Quality Attributes in the CVS Premium Packed Meal Products Based on the Kano Model

Seung Hee Baek, Bumjun Lee

Journal of The Korean Society of Food Culture :: Vol.34 No.3 pp.308-315

DOI:https://doi.org/10.7318/KJFC/2019.34.3.308 Download PDF Export Citation

A Study on Dietary Behaviors and Nutritional Knowledge Related Sodium Intake of High School Students in Incheon

Ji-Hye Kim, Myung-Hee Kim, Mi-Kyeong Choi, Mi-Hyun Kim

Journal of The Korean Society of Food Culture :: Vol.34 No.3 pp.316-324

DOI:https://doi.org/10.7318/KJFC/2019.34.3.316 Download PDF Export Citation

A Qualitative Study of the Adaptation Process of Dietary Education Program for Marriage Immigrant Women using the Normalization Process Theory

In Seon Kim, Ji-Yun Hwang

Journal of The Korean Society of Food Culture :: Vol.34 No.3 pp.325-333

DOI:https://doi.org/10.7318/KJFC/2019.34.3.325 Download PDF Export Citation

Effect of Rice Varieties on the Quality of Dry Milled Rice Flour and Jeolpyeon

Kyung-Mi Kim, Hee-sun Kim, Ha-Na Ra, Ha-Yun Kim, Gwi-Jung Han

Journal of The Korean Society of Food Culture :: Vol.34 No.3 pp.334-342

DOI:https://doi.org/10.7318/KJFC/2019.34.3.334 Download PDF Export Citation

Quality Characteristics of Acorn Bread added with Milk

Jeong-Mee Kim, Jung-Im Joo

Journal of The Korean Society of Food Culture :: Vol.34 No.3 pp.343-352

DOI:https://doi.org/10.7318/KJFC/2019.34.3.343 Download PDF Export Citation

Optimization of the Fermentation Period of Lightly Salted Oiji (Traditional Korean Cucumber Pickles)

Gumjung Kim, Jiwon Yang, Kyunghee Lee

Journal of The Korean Society of Food Culture :: Vol.34 No.3 pp.353-360

DOI:https://doi.org/10.7318/KJFC/2019.34.3.353 Download PDF Export Citation

Optimization of Maca (Lepidium meyenii) Extraction for Natural Beverage Development using Enzyme Treatment

Jeong-Ah Kim, Moo-Hyeog Im

Journal of The Korean Society of Food Culture :: Vol.34 No.3 pp.361-368

DOI:https://doi.org/10.7318/KJFC/2019.34.3.361 Download PDF Export Citation

Comprehensive Study on the Origins and Changes in Kimchi Recipe

Chae-Lin Park

Journal of The Korean Society of Food Culture :: Vol.34 No.2 pp.93-111

DOI:https://doi.org/10.7318/KJFC/2019.34.2.93 Download PDF Export Citation