Survey on the Lifestyle Factors, Food Habits and Dietary Nutrient Intake of College Students

Sun-Im Won, Seung-Lim Lee

Journal of The Korean Society of Food Culture :: Vol.34 No.1 pp.44-52

DOI:https://doi.org/10.7318/KJFC/2019.34.1.44 Download PDF Export Citation

Sensory and Antioxidative Characteristics of AF-343 Containing Salt-reduced Dried Bulgogi Bibimbap

Hae-Young Kim

Journal of The Korean Society of Food Culture :: Vol.34 No.1 pp.53-60

DOI:https://doi.org/10.7318/KJFC/2019.34.1.53 Download PDF Export Citation

Quality Characteristics of Dumpling Shell made with Mulberry Leaf (Morus alba Linne) Powder

In-Duck Park

Journal of The Korean Society of Food Culture :: Vol.34 No.1 pp.61-67

DOI:https://doi.org/10.7318/KJFC/2019.34.1.61 Download PDF Export Citation

Quality Changes of Smoked Duck Meat Amended with Curcuma longa L. during Storage

In Ok Lee, Hee Kyong Ro

Journal of The Korean Society of Food Culture :: Vol.34 No.1 pp.68-74

DOI:https://doi.org/10.7318/KJFC/2019.34.1.68 Download PDF Export Citation

Fermentation Characteristics and Anti-Obesity Effects of Cheonnyuncho (Oputia Humifusa) Fruit Fermented with Lactobacillus plantarum in 3T3-L1 Cells

Hye-Jung Moon, Jung-Eun Park, Youn-Soo Cha, Jong-Hyuk Park

Journal of The Korean Society of Food Culture :: Vol.34 No.1 pp.75-83

DOI:https://doi.org/10.7318/KJFC/2019.34.1.75 Download PDF Export Citation

Effects of Rutin on Anti-inflammatory in Adipocyte 3T3-L1 and Colon Cancer Cell SW-480

Suenglim Lee, Eunyoung Seo

Journal of The Korean Society of Food Culture :: Vol.34 No.1 pp.84-92

DOI:https://doi.org/10.7318/KJFC/2019.34.1.84 Download PDF Export Citation

A Literature Study on Dry-heat Cooking for Beef in Culinary Literature

Yun Hwa Lee, Jung-Kue Shin, Yeong Mi Byeon, Myeong jun Kim, Min kyung jong, soung jin Park, Jung mu song, Heajung Chung

Journal of The Korean Society of Food Culture :: Vol.33 No.6 pp.473-488

DOI:https://doi.org/10.7318/KJFC/2018.33.6.473 Download PDF Export Citation

Modernity in the Korean Diet Considering the Films during the Japanese Colonial Period

HyoJin An, Young-mee Hwang, Se-Young Oh

Journal of The Korean Society of Food Culture :: Vol.33 No.6 pp.489-500

DOI:https://doi.org/10.7318/KJFC/2018.33.6.489 Download PDF Export Citation

A Study on the Effects of K-Wave, K-Drama, K-Pop and K-Friend Preference on Korean Food Preference, Satisfaction and Repurchase Intention of International Students in Korea

Mi-Ock Lee

Journal of The Korean Society of Food Culture :: Vol.33 No.6 pp.501-511

DOI:https://doi.org/10.7318/KJFC/2018.33.6.501 Download PDF Export Citation

BMI Characteristics and Food Preference of Taeeumin and Soeumin According to Sasang Constitution Analysis Method

Hyejin Choi, Soon Mi Kim

Journal of The Korean Society of Food Culture :: Vol.33 No.6 pp.512-522

DOI:https://doi.org/10.7318/KJFC/2018.33.6.512 Download PDF Export Citation

Technological Commercialization Strategy based on Consumer Preference Analysis of Low-sodium Instant noodle Ramen

Sang Ho Oh, Choon Seong Leem

Journal of The Korean Society of Food Culture :: Vol.33 No.6 pp.523-530

DOI:https://doi.org/10.7318/KJFC/2018.33.6.523 Download PDF Export Citation

Comparison of Solo Eating Perception and Dietary Behaviors According to Gender in the Seoul and Gyonggi-do regions

Eun Jung Lee, Kyung-Ran Lee

Journal of The Korean Society of Food Culture :: Vol.33 No.6 pp.531-542

DOI:https://doi.org/10.7318/KJFC/2018.33.6.531 Download PDF Export Citation

Effects of PPL Attributes on Consumers’ Brand Awareness and Brand Credibility

Eunju Choe, Jinkyung Choi

Journal of The Korean Society of Food Culture :: Vol.33 No.6 pp.543-549

DOI:https://doi.org/10.7318/KJFC/2018.33.6.543 Download PDF Export Citation

Relationships among the Service Quality, Service Value, and Customer Satisfaction in a Fine Dining Restaurant

Min Hyuk Park

Journal of The Korean Society of Food Culture :: Vol.33 No.6 pp.550-557

DOI:https://doi.org/10.7318/KJFC/2018.33.6.550 Download PDF Export Citation

Study on Consumers’ Perception of Edible Insect Foods

Ju-Hee Jung, Bae Gyun Lim, Se-Jeong Bae

Journal of The Korean Society of Food Culture :: Vol.33 No.6 pp.558-566

DOI:https://doi.org/10.7318/KJFC/2018.33.6.558 Download PDF Export Citation

Comparison of Perception on Probiotics and Dietary Behavior according to the Probiotics Ingestion Experience

Wookyoun Cho, Ok Kyoung Yeom, Kyung-Ran Lee

Journal of The Korean Society of Food Culture :: Vol.33 No.6 pp.567-579

DOI:https://doi.org/10.7318/KJFC/2018.33.6.567 Download PDF Export Citation

Characteristics of Bread-making and Quality of Rice Bread with Different Percentages of Dietary Fiber, Enzymes and Egg

Sang Sook Kim, Hae Young Chung

Journal of The Korean Society of Food Culture :: Vol.33 No.6 pp.580-587

DOI:https://doi.org/10.7318/KJFC/2018.33.6.580 Download PDF Export Citation

Quality Characteristics of Jeung-pyun Using Dry-Milled Rice Flour Prepared from different Varieties with different Particle Sizes

Sa-Ra Park, Kyung-Mi Kim, Hee-Sun Kim, Ha-Na Ra, Gwi-Jung Han

Journal of The Korean Society of Food Culture :: Vol.33 No.6 pp.588-596

DOI:https://doi.org/10.7318/KJFC/2018.33.6.588 Download PDF Export Citation

Nutrient Components and Physicochemical Properties of Korean Sweet Potato according to Cultivars

Ha-Na Ra, Jin-Sook Kim, Gi-Chang Kim, Song-Yi Choi, Seon-Kyeong Han, Mi-Nam Chung, Kyung-Mi Kim

Journal of The Korean Society of Food Culture :: Vol.33 No.6 pp.597-607

DOI:https://doi.org/10.7318/KJFC/2018.33.6.597 Download PDF Export Citation

Children’s Purchase Behavior and Preference for High Protein Snacks according to Seasonings

Jun Young Yang, Hye In Oh, Jin A Jang, Ji Eun Oh, Nam E Kang, Mi Sook Cho

Journal of The Korean Society of Food Culture :: Vol.33 No.5 pp.403-410

DOI:https://doi.org/10.7318/KJFC/2018.33.5.403 Download PDF Export Citation