Physicochemical Characteristics of the Organically Grown Blueberry

Min-Sun Chang, Ae-Rang Lee, Moon-Cheol Jeong, Gun-Hee Kim

Journal of The Korean Society of Food Culture :: Vol.30 No.4 pp.463-467

DOI:https://doi.org/10.7318/KJFC/2015.30.4.463 Download PDF Export Citation

Quality Characteristics of Cookies Containing Ligularia fischeri Powder

In-Duck Park

Journal of The Korean Society of Food Culture :: Vol.30 No.2 pp.206-212

DOI:https://doi.org/10.7318/KJFC/2015.30.2.206 Download PDF Export Citation

Study on Quality Characteristics of Fish Paste Containing cheonggukjang Powder

Bock-Hee Park, Hee-Sook Cho, Seoung-Hee Park

Journal of The Korean Society of Food Culture :: Vol.30 No.2 pp.213-219

DOI:https://doi.org/10.7318/KJFC/2015.30.2.213 Download PDF Export Citation

Quality Characteristics of Jook Prepared with Hericium erinaceum Powder

Bock-Hee Park, Gyong-Mi Ko, Eun-Raye Jeon

Journal of The Korean Society of Food Culture :: Vol.30 No.2 pp.227-232

DOI:https://doi.org/10.7318/KJFC/2015.30.2.227 Download PDF Export Citation

Antioxidant Activities and Quality Characteristics Sulgidduk Prepared with Yangha Buds (Zingiber Miogar R)

Hyun-Ju Lee, Naruyah- Woo, Ae-Jung Kim

Journal of The Korean Society of Food Culture :: Vol.29 No.6 pp.615-622

DOI:https://doi.org/10.7318/KJFC/2014.29.6.615 Download PDF Export Citation

Analysis of Nutritional Index of Frequently Consumed Fruits in South Korea

Ji-Hyun Ryu, Jung-Eun Yim, Hyunjung Lim, Ryowon Choue

Journal of The Korean Society of Food Culture :: Vol.29 No.6 pp.659-667

DOI:https://doi.org/10.7318/KJFC/2014.29.6.659 Download PDF Export Citation

Quality Properties of Fish Paste Containing Green Laver Powder

Hee-Sook Cho, Kyung-Hee Kim

Journal of The Korean Society of Food Culture :: Vol.29 No.5 pp.421-427

DOI:https://doi.org/10.7318/KJFC/2014.29.5.421 Download PDF Export Citation

Quality Characteristics of Yukwa Added with Various Sugar Alcohols

Mi Hye Lee, Myung Suk Oh

Journal of The Korean Society of Food Culture :: Vol.29 No.5 pp.428-436

DOI:https://doi.org/10.7318/KJFC/2014.29.5.428 Download PDF Export Citation

Quality Characteristics Of Noodles Made From Domestic Korean Wheat Flour Containing Cactus Chounnyuncho (Opuntia humifusa) Powder

Kyung Tae Kim, Kyung Seok Lee, Young Hwan Rho, Ki Young Lee

Journal of The Korean Society of Food Culture :: Vol.29 No.5 pp.437-443

DOI:https://doi.org/10.7318/KJFC/2014.29.5.437 Download PDF Export Citation

Quality Characteristics of Mandupi Added with Curcuma aromatica Powder

Bock-Hee Park, Sung-A An, Hee-Sook Cho

Journal of The Korean Society of Food Culture :: Vol.29 No.4 pp.348-354

DOI:https://doi.org/10.7318/KJFC/2014.29.4.348 Download PDF Export Citation

Antioxidant Effect of Taraxacum officinale on Quality Characteristics of Yukwa containing Taraxacum officinale during Storage

Kyung-Mi Kim, Young-Eun Chang, Jae-Joon Lee, Hee-Kyung Oh

Journal of The Korean Society of Food Culture :: Vol.29 No.3 pp.270-277

DOI:https://doi.org/10.7318/KJFC/2014.29.3.270 Download PDF Export Citation

Monitoring of Wine Quality by using Environmentally friendly Tomato Concentrate and Commercial Wines

Seul Lee, Hey-Kyung Moon, Su-Won Lee, Jae-Nam Moon, Dong-Hwan Kim, Gwi-Young Kim

Journal of The Korean Society of Food Culture :: Vol.29 No.3 pp.278-285

DOI:https://doi.org/10.7318/KJFC/2014.29.3.278 Download PDF Export Citation

Growth of Lactic Acid Bacteria and Quality Characteristics of Baechu Kimchi Prepared with Various Salts and Concentration

Da-Mee Kim, Kyung-Hee Kim

Journal of The Korean Society of Food Culture :: Vol.29 No.3 pp.286-297

DOI:https://doi.org/10.7318/KJFC/2014.29.3.286 Download PDF Export Citation

Study on the Quality Characteristics of Steamed Bread Using Bamboo and Lotus Leaf Powder

Seong-Yun Hwang, Kum-Ja Oh, Kun-Og Kang

Journal of The Korean Society of Food Culture :: Vol.29 No.3 pp.298-306

DOI:https://doi.org/10.7318/KJFC/2014.29.3.298 Download PDF Export Citation

Quality Properties of Barley Kochujang Added wih Germinated Barley Powder

Jae-Sil Seo, In-Duck Park

Journal of The Korean Society of Food Culture :: Vol.29 No.2 pp.187-194

DOI:https://doi.org/10.7318/KJFC/2014.29.2.187 Download PDF Export Citation

Effects of Helianthus tuberosus Powder on the Quality Characteristics and Antioxidant Activity of Rice Sponge Cakes

Mee-Kyoung Kim, Eun-Ju Lee, Kyung-Hee Kim

Journal of The Korean Society of Food Culture :: Vol.29 No.2 pp.195-204

DOI:https://doi.org/10.7318/KJFC/2014.29.2.195 Download PDF Export Citation

Quality Characteristics of Dried Noodles Added with Ligularia fischeri Powder

Bock Hee Park, Ha Mi Joo, Hee Sook Cho

Journal of The Korean Society of Food Culture :: Vol.29 No.2 pp.205-211

DOI:https://doi.org/10.7318/KJFC/2014.29.2.205 Download PDF Export Citation

Antioxidant Activity and Quality Characteristics of Mung Bean Starch Gel Prepared with Ginkgo Nut Powder

Shin-Youn Joo, Hae-Yeon Choi

Journal of The Korean Society of Food Culture :: Vol.29 No.1 pp.84-90

DOI:https://doi.org/10.7318/KJFC/2014.29.1.084 Download PDF Export Citation

Quality Characteristics of Sponge Cake with Added Lotus Leaf Powder

Young-Kwang Song^*

Journal of The Korean Society of Food Culture :: Vol.28 No.6 pp.651-656

DOI:https://doi.org/10.7318/KJFC/2013.28.6.651 Download PDF Export Citation

Quality Characteristics of Fish Paste Containing Lagocephalus lunaris Powder

In-Duck Park^*

Journal of The Korean Society of Food Culture :: Vol.28 No.6 pp.657-663

DOI:https://doi.org/10.7318/KJFC/2013.28.6.657 Download PDF Export Citation