Effect of Different Slaughter Weights on Meat Quality, Fatty Acids and Flavor Component of Korean Woori Black Pig Loin and Belly

Van-Ba Hoa, Dong-Heon Song, Kuk-Hwan Seol, Sun-Moon Kang, Yun-Seok Kim, Ye-Jin Min, Soo-Hyun Cho

Journal of The Korean Society of Food Culture :: Vol.36 No.4 pp.362-372

DOI:https://doi.org/10.7318/KJFC/2021.36.4.362 Download PDF Export Citation

Antioxidant Activity and Quality Characteristics of Rice cookies Prepared with Maca (Lepidium Meyenii) Powder

Jin-Seong Kim, Jin-Hee Choi

Journal of The Korean Society of Food Culture :: Vol.36 No.4 pp.382-391

DOI:https://doi.org/10.7318/KJFC/2021.36.4.382 Download PDF Export Citation

Quality Characteristics of Tteokbokki Tteok after Ethanol and Heat Moisture Treatments During the Storage Periods

Hae-Yeon Choi, Jin-Seong Kim, Eun-Seong Go, Hye-Eun Woo, Jong-Dae Park, Jung-Min Sung

Journal of The Korean Society of Food Culture :: Vol.36 No.3 pp.325-332

DOI:https://doi.org/10.7318/KJFC/2021.36.3.325 Download PDF Export Citation

Trends and Prospects of Microalgae used for Food

Ho Seok Kwak, Ji Soo Kim, Ja Hyun Lee, Dong Eun Sung

Journal of The Korean Society of Food Culture :: Vol.36 No.1 pp.66-75

DOI:https://doi.org/10.7318/KJFC/2021.36.1.66 Download PDF Export Citation

Quality Characteristics and Antioxidant Activity of Puree Made with Plums Stored at Low Temperatures

Myeongbin Park, Samuel Park, Chaeeun Yeo, Keono Kim, Ik-Jo Chun, Young-Eun Cho, Jeehye Sung

Journal of The Korean Society of Food Culture :: Vol.36 No.1 pp.84-91

DOI:https://doi.org/10.7318/KJFC/2021.36.1.84 Download PDF Export Citation

Association between Demographic Factors and Sodium Intake, and Health-related Quality of Life: A Focus on Adults residing in Gyeongju Areas

Seung-Woo Lee, Ji-Yun Hwang, In Seon Kim, Sujin Lee, Kyungsik Jeong, Kwang-Pil Ko, Younghwa Beak

Journal of The Korean Society of Food Culture :: Vol.36 No.1 pp.121-129

DOI:https://doi.org/10.7318/KJFC/2021.36.1.121 Download PDF Export Citation

Quality Changes in Jicama (Pachyrhizus erosus) Pickle Due to Variations in Soaking Solution Temperature During Storage

Hyun Sook Jung, Hee Nam Jung

Journal of The Korean Society of Food Culture :: Vol.35 No.6 pp.582-589

DOI:https://doi.org/10.7318/KJFC/2020.35.6.582 Download PDF Export Citation

Effect of Acidulant Treatment on the Quality and Storage Period of Topokkidduck

Ha-Na Ra, Yong-Sik Cho, Young Hwang, Hyun-Wook Jang, Kyung-Mi Kim

Journal of The Korean Society of Food Culture :: Vol.35 No.6 pp.613-618

DOI:https://doi.org/10.7318/KJFC/2020.35.6.613 Download PDF Export Citation

Evaluation of Dietary Behaviors and Dietary Quality of High School Students in Incheon according to Breakfast Skipping

Lee Hyun Jung, Eun-Mi Kim, Mi-Hyun Kim

Journal of The Korean Society of Food Culture :: Vol.34 No.6 pp.726-738

DOI:https://doi.org/10.7318/KJFC/2019.34.6.726 Download PDF Export Citation

Physicochemical and Antioxidative Properties of Sponge Cake with Added Melissa officinalis

Eunkyung Kim, Name Kang, Yein Park, Haeyoung Kim

Journal of The Korean Society of Food Culture :: Vol.34 No.6 pp.793-800

DOI:https://doi.org/10.7318/KJFC/2019.34.6.793 Download PDF Export Citation

Analysis of the Importance-Satisfaction of the Grape Selection Attributes by Grape Consumption Level

Seung Gyun Choi, Tae Young Kim, Soo Min Kim, Jin Kyoung Paik, Hee Ryong Choi, Tae In Kim, Wan Soo Hong

Journal of The Korean Society of Food Culture :: Vol.34 No.5 pp.595-603

DOI:https://doi.org/10.7318/KJFC/2019.34.5.595 Download PDF Export Citation

Effects of Adding Glutinous Barley Flour on Quality Characteristics of Yakgwa

Ha-Na Ra, In-Seon Lee

Journal of The Korean Society of Food Culture :: Vol.34 No.5 pp.604-611

DOI:https://doi.org/10.7318/KJFC/2019.34.5.604 Download PDF Export Citation

Quality Characteristics and Antioxidant Activity of Cookies Made with Black Carrot Powder

Mi Ra Cho, Hai-Jung Chung

Journal of The Korean Society of Food Culture :: Vol.34 No.5 pp.612-619

DOI:https://doi.org/10.7318/KJFC/2019.34.5.612 Download PDF Export Citation

Quality Characteristics of Low-sodium Oiji (Traditional Korean Cucumber Pickles) based on Addition of Glasswort Powder

Gumjung Kim, Jiwon Yang, Kyunghee Lee

Journal of The Korean Society of Food Culture :: Vol.34 No.5 pp.620-628

DOI:https://doi.org/10.7318/KJFC/2019.34.5.620 Download PDF Export Citation

Nutritional Quality of Breakfast among Korean School-Aged Children and Adolescents Depending on Eating Together as a Family: Based on the Data from the 2013-2014 Korea National Health and Nutrition Survey

Jeongmin Hong, Meeyoung Kim, Jihyun Yoon, So-young Kim

Journal of The Korean Society of Food Culture :: Vol.34 No.4 pp.378-388

DOI:https://doi.org/10.7318/KJFC/2019.34.4.378 Download PDF Export Citation

A Study on the Service Quality of Management Consulting of Traditional Korean Markets and This Affects the Management’s Performance

Sang Hoon An, Mi Ra Park, Yong Chul Lee

Journal of The Korean Society of Food Culture :: Vol.34 No.4 pp.401-410

DOI:https://doi.org/10.7318/KJFC/2019.34.4.401 Download PDF Export Citation

Quality Characteristics of Low Salt, Low Sodium Oiji (Traditional Korean Cucumber Pickles) by the Addition of Sea Tangle Powder

Gumjung Kim, Jiwon Yang, Kyunghee Lee

Journal of The Korean Society of Food Culture :: Vol.34 No.4 pp.440-448

DOI:https://doi.org/10.7318/KJFC/2019.34.4.440 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

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

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