Quality Characteristics of Sponge Cakes made with Air Potato (Dioscorea bulbifera) Powder

Myunghyun Kim

Journal of The Korean Society of Food Culture :: Vol.37 No.4 pp.354-362

DOI:https://doi.org/10.7318/KJFC/2022.37.4.354 Download PDF Export Citation

A Study on the Dietary Behaviors and Nutritional Statuses of Children with Galactosemia in Korea

Hye Ji Seo, Yeseung Jeong, Yuri Kim, Jieun Oh

Journal of The Korean Society of Food Culture :: Vol.37 No.4 pp.363-375

DOI:https://doi.org/10.7318/KJFC/2022.37.4.363 Download PDF Export Citation

Correlation between Korean Food Pattern Index (K_diet-index) and Metabolic Disease

Hye Jeong Yang, Min Jung Kim, Haeng Jeon Hur, Dai Ja Jang, Ga-Hee Shin, Myung-Sunny Kim

Journal of The Korean Society of Food Culture :: Vol.37 No.4 pp.376-384

DOI:https://doi.org/10.7318/KJFC/2022.37.4.376 Download PDF Export Citation

Expanding Research Topics in Foodservice and Restaurant Management: Rethinking Two Decades Bibliometrics in the Journal of the Korean Society of Food Culture

Kyungsoo Han, Haeyoung Lee, Sunhwa Shin, Insuk Chai

Journal of The Korean Society of Food Culture :: Vol.37 No.3 pp.179-195

DOI:https://doi.org/10.7318/KJFC/2022.37.3.179 Download PDF Export Citation

A study on the Trend of Researches in Food and Culture

Kyou-Jin Lee, Se-Eun Jang, Yoon Sin Oh

Journal of The Korean Society of Food Culture :: Vol.37 No.3 pp.196-212

DOI:https://doi.org/10.7318/KJFC/2022.37.3.196 Download PDF Export Citation

Protein Consumption Market Trends in Korea: Focusing on Meat, Fishery, and Plant-based Protein Foods

Seonghwan Cho, Jooyoung Kim, Eunjin Lee, Junghoon Moon, Haram Eom

Journal of The Korean Society of Food Culture :: Vol.37 No.3 pp.213-238

DOI:https://doi.org/10.7318/KJFC/2022.37.3.213 Download PDF Export Citation

Quantitative Descriptive Analysis and Acceptance Test of Low-salted Sauerkraut (fermented cabbage)

Hye-In Ji, Da-Mee Kim

Journal of The Korean Society of Food Culture :: Vol.37 No.3 pp.239-247

DOI:https://doi.org/10.7318/KJFC/2022.37.3.239 Download PDF Export Citation

Inhibitory Effect of Fermented Spanish Extract on Inorganic phosphate-induced Vascular Calcification in ex vivo Aortic Rings

Sang Hee Lee, Sun Mi Hong, Mi Jeong

Journal of The Korean Society of Food Culture :: Vol.37 No.3 pp.248-255

DOI:https://doi.org/10.7318/KJFC/2022.37.3.248 Download PDF Export Citation

Body Image Distortion and Related Factors among Female Adolescents in Korea

Nak-Young Chung, Senghee Kye

Journal of The Korean Society of Food Culture :: Vol.37 No.3 pp.256-264

DOI:https://doi.org/10.7318/KJFC/2022.37.3.256 Download PDF Export Citation

Changes in the Health Behaviors and Eating Habits of University Students Due to the COVID-19 Pandemic

Jihyun Kim, Yoosun Chung, Hae Ok Jung, Seunghee Kye

Journal of The Korean Society of Food Culture :: Vol.37 No.3 pp.265-277

DOI:https://doi.org/10.7318/KJFC/2022.37.3.265 Download PDF Export Citation

Perception and Choice Attribute of Vegetarians and Omnivores toward Plant-based Foods

Ga-Hyun Kim, Jieun Oh, Mi-Sook Cho

Journal of The Korean Society of Food Culture :: Vol.37 No.2 pp.99-108

DOI:https://doi.org/10.7318/KJFC/2022.37.2.99 Download PDF Export Citation

Comparison of Meal Skipping, Snacking, and Body Weight Perceptions among Urban College Students: On-Campus Living Alone vs. Off-Campus Living with Parents in New York, USA

Sung Eun Choi, Yuju Lee

Journal of The Korean Society of Food Culture :: Vol.37 No.2 pp.109-118

DOI:https://doi.org/10.7318/KJFC/2022.37.2.109 Download PDF Export Citation

The Transition of Masan’s Restaurant Business from 1960s to 1980s

Kyou-Jin Lee

Journal of The Korean Society of Food Culture :: Vol.37 No.2 pp.119-132

DOI:https://doi.org/10.7318/KJFC/2022.37.2.119 Download PDF Export Citation

Drivers for Liking Korean Traditional Drinks

Solji Lee, Lana Chung

Journal of The Korean Society of Food Culture :: Vol.37 No.2 pp.133-142

DOI:https://doi.org/10.7318/KJFC/2022.37.2.133 Download PDF Export Citation

Perception and Demand of Primary Caregivers and Clinical Experts for the Dietary Management of Children with Galactosemia in Korea

Seojeong Yim, Hyeji Seo, Yuri Kim, Jieun Oh

Journal of The Korean Society of Food Culture :: Vol.37 No.2 pp.143-152

DOI:https://doi.org/10.7318/KJFC/2022.37.2.143 Download PDF Export Citation

Quality Characteristics and Antioxidant Activities of Carrots Based on Pretreatment Conditions

Jin-Hee Choi, Ji-Hye Chu, Hye-Sook Ryu

Journal of The Korean Society of Food Culture :: Vol.37 No.2 pp.153-161

DOI:https://doi.org/10.7318/KJFC/2022.37.2.153 Download PDF Export Citation

Antioxidant Activity and Quality Characteristics of Muffins Prepared with the Addition of Cirsium nipponicum Powder

Joo Young Jeon, Myung Hyun Kim, Young Sil Han

Journal of The Korean Society of Food Culture :: Vol.37 No.2 pp.162-170

DOI:https://doi.org/10.7318/KJFC/2022.37.2.162 Download PDF Export Citation

Evaluation of the Nutritional Composition and Quality Traits of Rabbit Meat

Jeong Ah Lee, Suk Han Jung, Kuk-Hwan Seol, Hyoun-Wook Kim, Soohyun Cho, Sun Moon Kang

Journal of The Korean Society of Food Culture :: Vol.37 No.2 pp.171-177

DOI:https://doi.org/10.7318/KJFC/2022.37.2.171 Download PDF Export Citation

Changes in School Foodservice during COVID-19 Pandemic Lockdown based on Focus Group Interviews

Mirim Ji, Mihyang Um, Seunghee Kye

Journal of The Korean Society of Food Culture :: Vol.37 No.1 pp.1-12

DOI:https://doi.org/10.7318/KJFC/2022.37.1.1 Download PDF Export Citation

Comparative study of Byung-Kwa-Ryu (Korean rice cake and cookie) in the late Joseon Dynasty

Seungmin Lee, Hei-Ryeo Yoon

Journal of The Korean Society of Food Culture :: Vol.37 No.1 pp.13-25

DOI:https://doi.org/10.7318/KJFC/2022.37.1.13 Download PDF Export Citation