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

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

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

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

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 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

Effect of Sugar Content on Quality Characteristics of Mushrooms (Pleurotus eryngii) jangachi

Eun-Raye Jeon, Lan-Hee Jung

Journal of The Korean Society of Food Culture :: Vol.33 No.5 pp.434-440

DOI:https://doi.org/10.7318/KJFC/2018.33.5.434 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

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

Quality Characteristics of Dumpling Shell Containing Boehmeria nivea Powder

In-Duck Park

Journal of The Korean Society of Food Culture :: Vol.33 No.3 pp.268-275

DOI:https://doi.org/10.7318/KJFC/2018.33.3.268 Download PDF Export Citation

Quality Characteristics and Antioxidant Activities of Traditional Korean Rice Wine, Makgeolli, Fermented with Etteum Bell Flower Root Variety in Platycodon grandiflorum

Yeon-Jin Lee, Gwang-In Byun, So-Yeon Jin

Journal of The Korean Society of Food Culture :: Vol.33 No.2 pp.133-141

DOI:https://doi.org/10.7318/KJFC/2018.33.2.133 Download PDF Export Citation

Quality Characteristics of Functional Dasik Prepared with Mixture of Freeze-dried Mealworm (Tenebrio molitor) Powder and Dried Pollack Powder

Mi-Sook Kang, Min-Ju Kim, Mung-Ryun Han, Seung-Mee Shin, Ae-Jung Kim

Journal of The Korean Society of Food Culture :: Vol.33 No.1 pp.48-54

DOI:https://doi.org/10.7318/KJFC/2018.33.1.48 Download PDF Export Citation

Quality Characteristics of Oat Bread with Wild Carrot (Daucus carota L.) Powder

Sun-Ye Park, Ae-Jung Kim, Myung-Ryun Han

Journal of The Korean Society of Food Culture :: Vol.33 No.1 pp.55-61

DOI:https://doi.org/10.7318/KJFC/KJFC/2018.33.1.55 Download PDF Export Citation

Quality Characteristics of Waffles Containing Added Coconut Extract

Sat-Byul Kim, Kyung-Hee Lee

Journal of The Korean Society of Food Culture :: Vol.33 No.1 pp.70-77

DOI:https://doi.org/10.7318/KJFC/2018.33.1.70 Download PDF Export Citation

Quality Characteristics of Cookies containing Mulberry Leaf (Morus alba Linne) Powder

In-Duck Park

Journal of The Korean Society of Food Culture :: Vol.32 No.6 pp.558-565

DOI:https://doi.org/10.7318/KJFC/2017.32.6.558 Download PDF Export Citation

Quality Characteristics of Julpyun with Added Beet Powder

Seng-Hye Ko, Hyun-Chul Jeong

Journal of The Korean Society of Food Culture :: Vol.32 No.6 pp.576-582

DOI:https://doi.org/10.7318/KJFC/2017.32.6.576 Download PDF Export Citation

Quality Characteristics of Salad Dressing Added with Acaiberry Powder

Jeong-In Choi, Hai-Jung Chung

Journal of The Korean Society of Food Culture :: Vol.32 No.5 pp.446-452

DOI:https://doi.org/10.7318/KJFC/2017.32.5.446 Download PDF Export Citation

Antioxidant Activity and Quality Characteristics of Hibiscus syriacus Cultivars Powders

Mi-Jung Kim, So-Yeon Jin

Journal of The Korean Society of Food Culture :: Vol.32 No.4 pp.295-302

DOI:https://doi.org/10.7318/KJFC/2017.32.4.295 Download PDF Export Citation

Quality Characteristics of Jeung-pyun Added with Purple Sweet Potato

Eunsil Choi, Lana Chung

Journal of The Korean Society of Food Culture :: Vol.32 No.4 pp.323-331

DOI:https://doi.org/10.7318/KJFC/2017.32.4.323 Download PDF Export Citation

Quality Characteristics of Spring Kimchi Cabbage by Storage Conditions and Period

Sun-Duk Cho, Hye-Yeol Bang, Eunhyang Kim, SoHyeon You, Byeong-Sam Kim, Gun-Hee Kim

Journal of The Korean Society of Food Culture :: Vol.32 No.3 pp.227-234

DOI:https://doi.org/10.7318/KJFC/2017.32.3.227 Download PDF Export Citation