Physicochemical Properties of Soybean Curd Residue Powder by Different Soybean and Drying Methods

Eun Ji Kim, Hee Nam Jung

Journal of The Korean Society of Food Culture :: Vol.38 No.5 pp.356-364

DOI:https://doi.org/10.7318/KJFC/2023.38.5.356 Download PDF Export Citation

Ipomoea aquatic Extracts (IAE) Attenuated Microglial Inflammation via Nrf2 Signaling

Jiwon Choi, Sang Yoon Choi, Jinyoung Hur

Journal of The Korean Society of Food Culture :: Vol.38 No.5 pp.365-372

DOI:https://doi.org/10.7318/KJFC/2023.38.5.365 Download PDF Export Citation

Personalized Diet in the Era of the 4th Industrial Revolution

Soo-Hyun Park, Jae-Ho Park

Journal of The Korean Society of Food Culture :: Vol.38 No.4 pp.185-190

DOI:https://doi.org/10.7318/KJFC/2023.38.4.185 Download PDF Export Citation

Definition, Consumer Awareness, and Utilization of By-products from Food Supply Chain

Jung-In Kim, Seung-hyeon Jeong, Min-jae Kim, Yea-won Oh, Do-Kyun Kim, Sung Nim Han

Journal of The Korean Society of Food Culture :: Vol.38 No.4 pp.191-202

DOI:https://doi.org/10.7318/KJFC/2023.38.4.191 Download PDF Export Citation

Evaluation of Accuracy and Adequacy of kimchi Information in Major Foreign Online Encyclopedias

Sung Hoon Park, Chang Hyeon Lee

Journal of The Korean Society of Food Culture :: Vol.38 No.4 pp.203-216

DOI:https://doi.org/10.7318/KJFC/2023.38.4.203 Download PDF Export Citation

A Study on the Effects of Caregivers’ YouTube Food Content Viewing on their Children’s Health Status

Seojeong Yim, Mi Sook Cho, Jieun Oh

Journal of The Korean Society of Food Culture :: Vol.38 No.4 pp.217-223

DOI:https://doi.org/10.7318/KJFC/2023.38.4.217 Download PDF Export Citation

Qualitative Exploration of Dietary Characteristics and Changes in Taste and Smell in Post-Surgical Gastric Cancer Patients

Nara Yun, Junghyun Bae, Gibum Song, Sunhyang Kwon, Miyoung Kim, Jae-Hee Hong

Journal of The Korean Society of Food Culture :: Vol.38 No.4 pp.224-238

DOI:https://doi.org/10.7318/KJFC/2023.38.4.224 Download PDF Export Citation

Participation Intentions in Environmental Initiatives within Restaurant Social Media Communities: Exploring the Influence of Reward Types and the Moderating Effect of Social Media Participation Level

Yoon Jung Jang

Journal of The Korean Society of Food Culture :: Vol.38 No.4 pp.239-245

DOI:https://doi.org/10.7318/KJFC/2023.38.4.239 Download PDF Export Citation

A Study of Meal Kit Purchase Intention Using the Extended Theory of Planned Behavior (ETPB): Moderating Effect of Consumer Awareness on ESG Management

Yuting Han, Jieun Oh, Mi-sook Cho

Journal of The Korean Society of Food Culture :: Vol.38 No.4 pp.246-257

DOI:https://doi.org/10.7318/KJFC/2023.38.4.246 Download PDF Export Citation

Nutrition Literacy Levels and Influencing Factors among Korean Adults

Min-Iee Cho, Seunghee Kye

Journal of The Korean Society of Food Culture :: Vol.38 No.4 pp.258-269

DOI:https://doi.org/10.7318/KJFC/2023.38.4.258 Download PDF Export Citation

Association between Dietary Quality Based on the Korean Healthy Eating Index and Nonalcoholic Fatty Liver Disease in Korean Adult Women: Using Data from the Sixth (2013-2015) Korea National Health and Nutrition Examination Survey

Mi Hyun Kim

Journal of The Korean Society of Food Culture :: Vol.38 No.4 pp.270-282

DOI:https://doi.org/10.7318/KJFC/2023.38.4.270 Download PDF Export Citation

A Study on a Perception and Promotion Plan for Employees to Increase the Consumption of Low-Sodium Foods Using Importance Performance Analysis (IPA)

Jimin Lim, Suah Moon, Ga Eun Yeo, Eui Su Kim, Yuri Kim, Ji Eun Oh

Journal of The Korean Society of Food Culture :: Vol.38 No.3 pp.129-142

DOI:https://doi.org/10.7318/KJFC/2023.38.3.129 Download PDF Export Citation

A Study on the Perception of MZ Generation Consumers on HMR using Local Food

Jong-Youn Rha, Yunsun Chun, Jihye Kim

Journal of The Korean Society of Food Culture :: Vol.38 No.3 pp.143-153

DOI:https://doi.org/10.7318/KJFC/2023.38.3.143 Download PDF Export Citation

Awareness and Consumption Behavior of Vegetarians and Omnivores on Plant-based dairy alternatives

Mirae Shin, Jieun Oh, Mi-Sook Cho

Journal of The Korean Society of Food Culture :: Vol.38 No.3 pp.154-162

DOI:https://doi.org/10.7318/KJFC/2023.38.3.154 Download PDF Export Citation

Analysis of the Response of School Food Service Operations to the COVID-19 Pandemic in 2020-2021

Jin-Uk Kwon, Hae-Lim Cho, Chang-Geun Lee, Seo-Jin Kim, Hae-Young Lee, Soo-Youn Kim

Journal of The Korean Society of Food Culture :: Vol.38 No.3 pp.163-175

DOI:https://doi.org/10.7318/KJFC/2023.38.3.163 Download PDF Export Citation

Anti-inflammation Effect of Cyrtomium fortunei J.Sm. Extracts in Lipopolysaccharides-induced Microglia BV2 Cell

Jiwon Choi, Shintae Kim, Sang Yoon Choi, Inwook Choi, Jinyoung Hur

Journal of The Korean Society of Food Culture :: Vol.38 No.3 pp.176-183

DOI:https://doi.org/10.7318/KJFC/2023.38.3.176 Download PDF Export Citation

Consumer Perceptions Related to “Delivery food” Using Big Data: Comparison before and after the outbreak of COVID-19

Choon Mi Han, Jin Kyoung Paik, Gye Yeoun Jeoung, Wan Soo Hong

Journal of The Korean Society of Food Culture :: Vol.38 No.2 pp.73-82

DOI:https://doi.org/10.7318/KJFC/2023.38.2.73 Download PDF Export Citation

Content Analysis of Previous Research to Examine Categorization and Methodology of Korean Food History Studies

Chae-Lin Park

Journal of The Korean Society of Food Culture :: Vol.38 No.2 pp.83-98

DOI:https://doi.org/10.7318/KJFC/2023.38.2.83 Download PDF Export Citation

Altered Perception of Industrial Food Service Quality before and after COVID-19: Focus on Customers in the Seoul·Gyeonggi area

Eun-Young Kim, Young Woo Lee, Jinyoung Lee

Journal of The Korean Society of Food Culture :: Vol.38 No.2 pp.99-111

DOI:https://doi.org/10.7318/KJFC/2023.38.2.99 Download PDF Export Citation

Comparative Analysis of Antioxidant Activity of Korean Seaweeds Extracts

Kyong Kim, Kyung Ha Lee, Hye Won Yang, Chae Hyeon Woo, Woo-Hyuk Jung, Eun-Young Park, Yoon Sin Oh

Journal of The Korean Society of Food Culture :: Vol.38 No.2 pp.112-118

DOI:https://doi.org/10.7318/KJFC/2023.38.2.112 Download PDF Export Citation