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Journal of the Korean Society of Food Culture最新文献

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Physico-chemical Properties of Fermented Soybean Roasted on Different Roasting Conditions 不同焙烧条件下发酵大豆的理化性质
Journal of the Korean Society of Food Culture Pub Date : 2016-12-30 DOI: 10.7318/KJFC/2016.31.6.643
M. You, Nam-Soon Choi
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引用次数: 0
Study on Use of Mung Bean Porridge Reported in Daily Records of Royal Secretariat of Joseon Dynasty 《朝鲜宫廷书记处日报》记载的绿豆粥的使用研究
Journal of the Korean Society of Food Culture Pub Date : 2016-12-30 DOI: 10.7318/KJFC/2016.31.6.541
Joo-Young Park, H. Lee, J. Lee, Sangwoo Ahn
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引用次数: 0
Quality Characteristics of Lotus Root Tea added with Gardenia jasminoides Powder and Rubus coreanus Miquel Powder 栀子花粉和山茱萸粉对莲藕茶品质的影响
Journal of the Korean Society of Food Culture Pub Date : 2016-12-30 DOI: 10.7318/KJFC/2016.31.6.597
Suj-Jin Jo, Ji-Eun Lee, Jeong-Ok Rho
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引用次数: 2
Nutrition Knowledge, Dietary Attitudes, and Dietary Behaviors by Gender of High School Students in Incheon 仁川市高中生营养知识、饮食态度与饮食行为的性别差异
Journal of the Korean Society of Food Culture Pub Date : 2016-12-30 DOI: 10.7318/KJFC/2016.31.6.652
Zolzaya Erdenebileg, So Hyun Park, Su Ji Park, K. Chang
{"title":"Nutrition Knowledge, Dietary Attitudes, and Dietary Behaviors by Gender of High School Students in Incheon","authors":"Zolzaya Erdenebileg, So Hyun Park, Su Ji Park, K. Chang","doi":"10.7318/KJFC/2016.31.6.652","DOIUrl":"https://doi.org/10.7318/KJFC/2016.31.6.652","url":null,"abstract":"","PeriodicalId":398830,"journal":{"name":"Journal of the Korean Society of Food Culture","volume":"12 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2016-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128626723","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 3
Study on Food Sanitation Knowledge Levels and Practices of Open-kitchen Food Handlers in Seoul 首尔市开放式厨房食品处理人员食品卫生知识水平与行为研究
Journal of the Korean Society of Food Culture Pub Date : 2016-12-30 DOI: 10.7318/KJFC/2016.31.6.573
S. Park, Kyung-hee Kim
{"title":"Study on Food Sanitation Knowledge Levels and Practices of Open-kitchen Food Handlers in Seoul","authors":"S. Park, Kyung-hee Kim","doi":"10.7318/KJFC/2016.31.6.573","DOIUrl":"https://doi.org/10.7318/KJFC/2016.31.6.573","url":null,"abstract":"","PeriodicalId":398830,"journal":{"name":"Journal of the Korean Society of Food Culture","volume":"12 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2016-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128250266","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Effect of Pallet-unit MAP Treatment on Freshness Extension of Spring Chinese Cabbage 托盘单元MAP处理对大白菜保鲜效果的影响
Journal of the Korean Society of Food Culture Pub Date : 2016-12-30 DOI: 10.7318/KJFC/2016.31.6.634
Young Joo Lee, Hye-Ok Lee, Jiyoung Kim, Byeong-sam Kim
{"title":"Effect of Pallet-unit MAP Treatment on Freshness Extension of Spring Chinese Cabbage","authors":"Young Joo Lee, Hye-Ok Lee, Jiyoung Kim, Byeong-sam Kim","doi":"10.7318/KJFC/2016.31.6.634","DOIUrl":"https://doi.org/10.7318/KJFC/2016.31.6.634","url":null,"abstract":"","PeriodicalId":398830,"journal":{"name":"Journal of the Korean Society of Food Culture","volume":"17 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2016-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114763576","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 1
Perception of Food Allergy Labeling System of School Foodservice in Female Middle School Students in Incheon Area 仁川地区女中学生对学校餐饮食物过敏标签制度的认知
Journal of the Korean Society of Food Culture Pub Date : 2016-12-30 DOI: 10.7318/KJFC/2016.31.6.675
Duck hwa Kim, So Hyun Park, Min Hye Do, K. Chang
{"title":"Perception of Food Allergy Labeling System of School Foodservice in Female Middle School Students in Incheon Area","authors":"Duck hwa Kim, So Hyun Park, Min Hye Do, K. Chang","doi":"10.7318/KJFC/2016.31.6.675","DOIUrl":"https://doi.org/10.7318/KJFC/2016.31.6.675","url":null,"abstract":"","PeriodicalId":398830,"journal":{"name":"Journal of the Korean Society of Food Culture","volume":"33 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2016-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132014264","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 2
A Study for the Inheritance Food Case of the Head Family in Gyeonggi-do 京畿道宗族遗传食物案例研究
Journal of the Korean Society of Food Culture Pub Date : 2016-12-30 DOI: 10.7318/KJFC/2016.31.6.515
Mi-hye Kim, Haekyung Chung
{"title":"A Study for the Inheritance Food Case of the Head Family in Gyeonggi-do","authors":"Mi-hye Kim, Haekyung Chung","doi":"10.7318/KJFC/2016.31.6.515","DOIUrl":"https://doi.org/10.7318/KJFC/2016.31.6.515","url":null,"abstract":"","PeriodicalId":398830,"journal":{"name":"Journal of the Korean Society of Food Culture","volume":"6 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2016-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125321692","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 1
Changes in Color and Textural Properties of Acorn Bread According to Added Amount of Soymilk 豆浆添加量对橡子面包色泽和质地的影响
Journal of the Korean Society of Food Culture Pub Date : 2016-12-30 DOI: 10.7318/KJFC/2016.31.6.605
Jeong-Mee Kim, Gye-Soon Yoon, J. Joo
{"title":"Changes in Color and Textural Properties of Acorn Bread According to Added Amount of Soymilk","authors":"Jeong-Mee Kim, Gye-Soon Yoon, J. Joo","doi":"10.7318/KJFC/2016.31.6.605","DOIUrl":"https://doi.org/10.7318/KJFC/2016.31.6.605","url":null,"abstract":"","PeriodicalId":398830,"journal":{"name":"Journal of the Korean Society of Food Culture","volume":"35 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2016-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"117081424","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Analysis of Metabolite and Sensory Evaluation on Kunrak, for Reproduced Manufacturing from Old Literature of 「Imwonsibyukji」 《临门寺记》古文献再造用昆曲代谢物分析及感官评价
Journal of the Korean Society of Food Culture Pub Date : 2016-10-30 DOI: 10.7318/KJFC/2016.31.5.489
Jin-Kyoung Jung, Sunhyun Park, Young-Sook Han, Sang-Dong Lim, M. Lee
{"title":"Analysis of Metabolite and Sensory Evaluation on Kunrak, for Reproduced Manufacturing from Old Literature of 「Imwonsibyukji」","authors":"Jin-Kyoung Jung, Sunhyun Park, Young-Sook Han, Sang-Dong Lim, M. Lee","doi":"10.7318/KJFC/2016.31.5.489","DOIUrl":"https://doi.org/10.7318/KJFC/2016.31.5.489","url":null,"abstract":"","PeriodicalId":398830,"journal":{"name":"Journal of the Korean Society of Food Culture","volume":"330 1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2016-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123194785","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
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