Planning of Tangible and Intangible Foodservice Product Using Systematic Quality Function Deployment (QFD) Technique of the Dumpling Restaurant

Ji Eun Oh, Mi Sook Cho

Journal of The Korean Society of Food Culture :: Vol.33 No.2 pp.199-205

DOI:https://doi.org/10.7318/KJFC/2018.33.2.199 Download PDF Export Citation

Sustainable Meal Practices of Middle Aged Women at Home According to Their Lifestyles

Hye-Ja Chang

Journal of The Korean Society of Food Culture :: Vol.33 No.1 pp.1-10

DOI:https://doi.org/10.7318/KJFC/2018.33.1.1 Download PDF Export Citation

The Relationship between Coping Style for Stress and Emotional Eating Behavior by Gender Difference

Sanghee Lee

Journal of The Korean Society of Food Culture :: Vol.33 No.1 pp.11-17

DOI:https://doi.org/10.7318/KJFC/2018.33.1.11 Download PDF Export Citation

Study on the Sweet Taste Perception, Perception of Sugar Reduction, and Utilization of Nutrition Labeling according to the Awareness of the Self-perceived Sugar Intake Reduction of University Students in Chungbuk Area

Jee-Young Yeon

Journal of The Korean Society of Food Culture :: Vol.33 No.1 pp.18-25

DOI:https://doi.org/10.7318/KJFC/10.7318/KJFC/2018.33.1.18 Download PDF Export Citation

Impact of Job Characteristics of Employees on Quality of Work Life in Hospital Contract Foodservice

Ki Oak Hong

Journal of The Korean Society of Food Culture :: Vol.33 No.1 pp.26-35

DOI:https://doi.org/10.7318/KJFC/2018.33.1.26 Download PDF Export Citation

Quality Characteristics of Tongue Sole (Cynoglossus semilaevis) Jangajji with Different Types of Gochujang during Low Temperature Storage

In Seon Lee, Geum Ok Park

Journal of The Korean Society of Food Culture :: Vol.33 No.1 pp.36-47

DOI:https://doi.org/10.7318/KJFC/2018.33.1.36 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

Antioxidative and Physical Characteristics of Rice Germ added Sweet Pumpkin Rice Snack for Infants

Xiubao Wu, Eunkyung Kim, Kunyoung Choi, Haeyoung Kim

Journal of The Korean Society of Food Culture :: Vol.33 No.1 pp.62-69

DOI:https://doi.org/10.7318/KJFC/KJFC/2018.33.1.62 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

Antioxidant Activities of Burdock Root (Arctium lappa L.) with Various Heat Treatment Conditions

Mi-Young Park, Ye-Oak Park, Young-Hyun Park

Journal of The Korean Society of Food Culture :: Vol.33 No.1 pp.78-85

DOI:https://doi.org/10.7318/KJFC/2018.33.1.78 Download PDF Export Citation

Phenolic Compounds from Antioxidant Plant Materials and their Protective Effect on PC12 cells

SoHyeon You, Gun-Hee Kim

Journal of The Korean Society of Food Culture :: Vol.33 No.1 pp.86-94

DOI:https://doi.org/10.7318/KJFC/2018.33.1.86 Download PDF Export Citation

The Study on Dietary Patterns of Korean food and the Level of Proper Eating Habits According to the Recognition of the Kimchi Cooking Method

Juhyeon Kim

Journal of The Korean Society of Food Culture :: Vol.32 No.6 pp.465-475

DOI:https://doi.org/10.7318/KJFC/2017.32.6.465 Download PDF Export Citation

Recognition, Image, Preference, Attributes, Satisfaction and Reuse Intention for Korean Food by Local Vietnamese

Mi Ock Lee

Journal of The Korean Society of Food Culture :: Vol.32 No.6 pp.476-486

DOI:https://doi.org/10.7318/KJFC/2017.32.6.476 Download PDF Export Citation

A Study on Radio Cooking Program in Korea during the Japanese Colonial Period

Kyou-Jin Lee

Journal of The Korean Society of Food Culture :: Vol.32 No.6 pp.487-497

DOI:https://doi.org/10.7318/KJFC/2017.32.6.487 Download PDF Export Citation

Significance and Content of 「Bongjeopyoram」Based on the Cookbook of Jongga in Hangeul

Bok-Ryo Han, Hae-Kyung Chung, Lana Chung, So-Young Lee

Journal of The Korean Society of Food Culture :: Vol.32 No.6 pp.498-512

DOI:https://doi.org/10.7318/KJFC/2017.32.6.498 Download PDF Export Citation

Development of the Contents of the Guideline for Dietitians’ Knowledge, Attitudes and Practices (KAP) for Sustainable Management at School Foodservice

Na-Young Yi

Journal of The Korean Society of Food Culture :: Vol.32 No.6 pp.513-526

DOI:https://doi.org/10.7318/KJFC/2017.32.6.513 Download PDF Export Citation

Qualitative Analysis of the Usage Characteristics of Domestic Fine Dining Restaurant

Hyun-Wook Do

Journal of The Korean Society of Food Culture :: Vol.32 No.6 pp.527-533

DOI:https://doi.org/10.7318/KJFC/2017.32.6.527 Download PDF Export Citation

Foodservices Satisfaction and Food Preference According to the Types and Cooking methods of the Elderly with Dementia in a Geriatric Hospital

Mi Ae Bae, Min Ji Kim, Kyung Ja Chang

Journal of The Korean Society of Food Culture :: Vol.32 No.6 pp.534-548

DOI:https://doi.org/10.7318/KJFC/2017.32.6.534 Download PDF Export Citation

Effects of Coffee Shop Brand Attributes and Price Fairness on the Purchasing Behavior

Mi Sun Choi, Ju Hee Jung, Ye Young Kim

Journal of The Korean Society of Food Culture :: Vol.32 No.6 pp.549-557

DOI:https://doi.org/10.7318/KJFC/2017.32.6.549 Download PDF Export Citation