Quality Characteristics and Antioxidant Properties of Rice Cookies Amended with Hibiscus Powder

Jin-Ok Lee, Hai-Jung Chung

Journal of The Korean Society of Food Culture :: Vol.33 No.5 pp.441-447

DOI:https://doi.org/10.7318/KJFC/2018.33.5.441 Download PDF Export Citation

Effects of Addition of Mixed Gelling Agent on Quality of Peach (Prunus persica L. Batsch) Jelly

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

Journal of The Korean Society of Food Culture :: Vol.33 No.5 pp.448-453

DOI:https://doi.org/10.7318/KJFC/2018.33.5.448 Download PDF Export Citation

The Effects of α-Lipoic Acid in Adilution Solvents, Dose- and Time-dependent Manner on Cell Growth Blocking in 3T3-L1

Eunyoung Seo

Journal of The Korean Society of Food Culture :: Vol.33 No.5 pp.454-461

DOI:https://doi.org/10.7318/KJFC/2018.33.5.454 Download PDF Export Citation

WTP Estimation in Low Fat Pork Meat Consumption

Hio-Jung Shin, Saem Lee

Journal of The Korean Society of Food Culture :: Vol.33 No.4 pp.299-306

DOI:https://doi.org/10.7318/KJFC/2018.33.4.299 Download PDF Export Citation

A Study on the Food Culture in the Early Joseon Dynasty through Gyemiseo (癸未書)

Han Bok-Ryo, Kim Gwi-Young

Journal of The Korean Society of Food Culture :: Vol.33 No.4 pp.307-321

DOI:https://doi.org/10.7318/KJFC/2018.33.4.307 Download PDF Export Citation

Study of the Soonjo GichukJinchanEuigweJagyeongjeonJeongilMisu in 1829

Ha-yun Kim, Myung-Hee Kim, Ah-Hyeon Kim

Journal of The Korean Society of Food Culture :: Vol.33 No.4 pp.322-329

DOI:https://doi.org/10.7318/KJFC/2018.33.4.322 Download PDF Export Citation

Quality Characteristics and Antioxidant Activity of Chocolate with Mugunghwa (Hibiscus syriacus L.)

Mi-Jung Kim, So-Yeon Jin

Journal of The Korean Society of Food Culture :: Vol.33 No.4 pp.330-336

DOI:https://doi.org/10.7318/KJFC/2018.33.4.330 Download PDF Export Citation

Effect of Germinated Brown Rice on LPS-Induced Inflammation in Adipocytes

Mi-Young Park

Journal of The Korean Society of Food Culture :: Vol.33 No.4 pp.337-344

DOI:https://doi.org/10.7318/KJFC/2018.33.4.337 Download PDF Export Citation

Consumer Perception of GM Food: Factors that Influence Purchasing of GM Food in South Korea

Wooyoung Kim, Jinkyung Choi

Journal of The Korean Society of Food Culture :: Vol.33 No.4 pp.345-353

DOI:https://doi.org/10.7318/KJFC/2018.33.4.345 Download PDF Export Citation

Effects of Selection Attributes on Satisfaction and Relationship Retention in Yaksun Cuisine

Dae Soon Park

Journal of The Korean Society of Food Culture :: Vol.33 No.4 pp.354-362

DOI:https://doi.org/10.7318/KJFC/2018.33.4.354 Download PDF Export Citation

Study on the Acceptance Process of Milk and Dairy Products in Korea during the 19th Century and the Japanese Colonial Period (1884~1938)

HyoJin An, Se-Young Oh

Journal of The Korean Society of Food Culture :: Vol.33 No.4 pp.363-373

DOI:https://doi.org/10.7318/KJFC/2018.33.4.363 Download PDF Export Citation

Quality Characteristics of Wet Noodles added with Sword Bean Powder

Bock-Hee Park, Kyeong-Mi Koh, Eun-Raye Jeon

Journal of The Korean Society of Food Culture :: Vol.33 No.4 pp.374-381

DOI:https://doi.org/10.7318/KJFC/2018.33.4.374 Download PDF Export Citation

A Study on Royal Cuisine Reported in Sangsikbalgi in Joseon Dynasty

Eunhye Park, Myunghee Kim

Journal of The Korean Society of Food Culture :: Vol.33 No.4 pp.382-393

DOI:https://doi.org/10.7318/KJFC/2018.33.4.382 Download PDF Export Citation

Selection Attributes and Purchasing Perceptions and Attitudes of Protein Snacks According to Individual Health Lifestyle

Ji Eon Hwang, Ji Eun Oh, Mi Sook Cho

Journal of The Korean Society of Food Culture :: Vol.33 No.4 pp.394-401

DOI:https://doi.org/10.7318/KJFC/2018.33.4.394 Download PDF Export Citation

Awareness and Preference for Korean Food Products in Malaysia

Jinyi Jeong, Young Min Choi

Journal of The Korean Society of Food Culture :: Vol.33 No.3 pp.207-216

DOI:https://doi.org/10.7318/KJFC/2018.33.3.207 Download PDF Export Citation

Study on the Development of Food Tourism Products Based on the Local Food and Folktale

Mi-Hye Kim

Journal of The Korean Society of Food Culture :: Vol.33 No.3 pp.217-228

DOI:https://doi.org/10.7318/KJFC/2018.33.3.217 Download PDF Export Citation

Qualitative Exploration of the Changes at the Individual and Environmental Levels among High School Participants of the Breakfast Club

Suhyun OH, Kirang Kim, Ji-Yun Hwang

Journal of The Korean Society of Food Culture :: Vol.33 No.3 pp.229-235

DOI:https://doi.org/10.7318/KJFC/2018.33.3.229 Download PDF Export Citation

Nutritional Knowledge and Dietary Behavior of Middle School Students According to Their Mother’s Employment Status

Seong Hee Kim, Myung-Hee Kim, Mi-Kyeong Choi, Mi-Hyun Kim

Journal of The Korean Society of Food Culture :: Vol.33 No.3 pp.236-242

DOI:https://doi.org/10.7318/KJFC/2018.33.3.236 Download PDF Export Citation

Effect of Experience-Value and Color Marketing of HMR Products on Consumers’ Repurchase Intention

Doogi Kim, Jinkyung Choi

Journal of The Korean Society of Food Culture :: Vol.33 No.3 pp.243-249

DOI:https://doi.org/10.7318/KJFC/2018.33.3.243 Download PDF Export Citation

Study on the Effect of a Waiting Time Management and Menu Quality for Customer Satisfaction and Re-visit Intentions in Korean Buffet Restaurants

Jie won Guak, Ji Eun Oh, Mi Sook Cho

Journal of The Korean Society of Food Culture :: Vol.33 No.3 pp.250-260

DOI:https://doi.org/10.7318/KJFC/2018.33.3.250 Download PDF Export Citation