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

Etymology of Kimchi: Philological Approach and Historical Perspective

Doo-Hyeon Paek

Journal of The Korean Society of Food Culture :: Vol.34 No.2 pp.112-128

DOI:https://doi.org/10.7318/KJFC/2019.34.2.112 Download PDF Export Citation

Modernization and Kimchi culture

Jeong Won Kang, Ju Young An, Ha Yan Lee, Hak Rak Choi

Journal of The Korean Society of Food Culture :: Vol.34 No.2 pp.129-141

DOI:https://doi.org/10.7318/KJFC/2019.34.2.129 Download PDF Export Citation

Kimchi and Its Functionality

Kun-Young Park, Geun-Hye Hong

Journal of The Korean Society of Food Culture :: Vol.34 No.2 pp.142-158

DOI:https://doi.org/10.7318/KJFC/2019.34.2.142 Download PDF Export Citation

A Study on the Differences of Kimchi Consumption according to Household Characteristics

Sung Hoon Park

Journal of The Korean Society of Food Culture :: Vol.34 No.2 pp.159-167

DOI:https://doi.org/10.7318/KJFC/2019.34.2.159 Download PDF Export Citation

Analysis of the Consumer’s Intentions and Effects on the Introduction of Kimchi into a Geographical Indication System in Major Export Markets

Ki-Hwan Park, Hong-Seok Seo, Sung-Chul Shin

Journal of The Korean Society of Food Culture :: Vol.34 No.2 pp.168-175

DOI:https://doi.org/10.7318/KJFC/2019.34.2.168 Download PDF Export Citation

Perception and Purchasing Behavior for Kimchi among Chinese Individuals

Sung-Hee Park, Mi-Ai Lee, Hye-Young Seo

Journal of The Korean Society of Food Culture :: Vol.34 No.2 pp.176-183

DOI:https://doi.org/10.7318/KJFC/2019.34.2.176 Download PDF Export Citation

A Study of Method for Spreading Kimchi Culture in European Countries Based on Local Food Culture

Yong-min Kwon, Young-ju Ko, Chang-hyeon Lee, Chae-Lin Park

Journal of The Korean Society of Food Culture :: Vol.34 No.2 pp.184-200

DOI:https://doi.org/10.7318/KJFC/2019.34.2.184 Download PDF Export Citation

Diversity and Role of Yeast on Kimchi Fermentation

Seong Eun Kang, Mi Ju Kim, Tae Woon Kim

Journal of The Korean Society of Food Culture :: Vol.34 No.2 pp.201-207

DOI:https://doi.org/10.7318/KJFC/2019.34.2.201 Download PDF Export Citation

Strain-specific Detection of kimchi Starter Leuconostoc mesenteroides WiKim33 using Multiplex PCR

Moeun Lee, Jung Hee Song, Ji Min Park, Ji Yoon Chang

Journal of The Korean Society of Food Culture :: Vol.34 No.2 pp.208-216

DOI:https://doi.org/10.7318/KJFC/2019.34.2.208 Download PDF Export Citation

Comparison of Mcrobial and Physicochemical Properties between pogi kimchi and mat kimchi

Eun Woo Moon, Su-Yeon Kim, Yun-Mi Dang, Boyeon Park, Eun Jin Park, Hye Yeon Song, Jisu Yang, So Ra Yoon, Hye-Young Seo, Ji-Hyoung Ha

Journal of The Korean Society of Food Culture :: Vol.34 No.2 pp.217-223

DOI:https://doi.org/10.7318/KJFC/2019.34.2.217 Download PDF Export Citation

Seasonal Change in the Quality Characteristics of Commercial Kimchi

Jae Yong Lee, Seon Hwa Cheon, Su-Ji Kim, Hee-Min Lee, Hae-Won Lee, Su-Yeon You, So Ra Yoon, In Min Hwang, Ji-Hye Jung, Sung Hyun Kim

Journal of The Korean Society of Food Culture :: Vol.34 No.2 pp.224-232

DOI:https://doi.org/10.7318/KJFC/2019.34.2.224 Download PDF Export Citation

Critical review on Active Technologies to Regulate the Levels of Carbon Dioxide and Oxygen for Kimchi Packaging

Suyeon Jeong, Hyun-Gyu Lee, Jung-Soo Lee, SeungRan Yoo

Journal of The Korean Society of Food Culture :: Vol.34 No.2 pp.233-239

DOI:https://doi.org/10.7318/KJFC/2019.34.2.233 Download PDF Export Citation

Appearance and Diffusion of Aguijjim (아귀찜)

Kyou-Jin Lee

Journal of The Korean Society of Food Culture :: Vol.34 No.1 pp.1-13

DOI:https://doi.org/10.7318/KJFC/2019.34.1.1 Download PDF Export Citation

Effects of ‘Dietary Education for Children’s Health UP’ on the Changes in Knowledge, Attitudes, and Practice of Nutrition and Food Safety in 5^th Grade Elementary School Students in Incheon

Mi Ae Bae, So Hyun Park, So Hee Han, Jeong Hee Chin, Kyung Ja Chang

Journal of The Korean Society of Food Culture :: Vol.34 No.1 pp.14-22

DOI:https://doi.org/10.7318/KJFC/2019.34.1.14 Download PDF Export Citation

Life Cycle-based Dietary Guidelines for Koreans

Suyoun Kim, Kana Asano, Soh-Yoon Yun, Geumyang Lee, Boyoung Hur, Jihyun Yoon

Journal of The Korean Society of Food Culture :: Vol.34 No.1 pp.23-33

DOI:https://doi.org/10.7318/KJFC/2019.34.1.23 Download PDF Export Citation

Development and Evaluation of Nutritional Education Program on Nutrition Labeling for Adults

Mi-Hyun Kim, Jee-Young Yeon

Journal of The Korean Society of Food Culture :: Vol.34 No.1 pp.34-43

DOI:https://doi.org/10.7318/KJFC/2019.34.1.34 Download PDF Export Citation