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Journal of the Korean Society of Food Culture最新文献

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Sensory Characteristics of Chilled Buckwheat Noodle Soup (mulnaengmyun) 冰鲜荞麦面汤的感官特性
Journal of the Korean Society of Food Culture Pub Date : 2016-10-30 DOI: 10.7318/KJFC/2016.31.5.506
Hyun-Jee Kim, Seo-Jin Chung, Mi-ran Kim, Jae‐Hee Hong
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引用次数: 1
Quality Properties of Fish Paste Containing Capsosiphon fulvescens Powder 含水仙粉鱼膏的质量特性研究
Journal of the Korean Society of Food Culture Pub Date : 2016-08-30 DOI: 10.7318/KJFC/2016.31.4.357
I. Park
{"title":"Quality Properties of Fish Paste Containing Capsosiphon fulvescens Powder","authors":"I. Park","doi":"10.7318/KJFC/2016.31.4.357","DOIUrl":"https://doi.org/10.7318/KJFC/2016.31.4.357","url":null,"abstract":"","PeriodicalId":398830,"journal":{"name":"Journal of the Korean Society of Food Culture","volume":"5 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2016-08-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114910146","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
Analytical Review of Royal Sakmangdalye Cuisine in Sakmangdalye-deungnok 萨克曼达利-登诺克皇家萨克曼达利料理分析述评
Journal of the Korean Society of Food Culture Pub Date : 2016-08-30 DOI: 10.7318/KJFC/2016.31.4.300
Soyoung Lee, Bok-Ryo Han
{"title":"Analytical Review of Royal Sakmangdalye Cuisine in Sakmangdalye-deungnok","authors":"Soyoung Lee, Bok-Ryo Han","doi":"10.7318/KJFC/2016.31.4.300","DOIUrl":"https://doi.org/10.7318/KJFC/2016.31.4.300","url":null,"abstract":"","PeriodicalId":398830,"journal":{"name":"Journal of the Korean Society of Food Culture","volume":"16 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2016-08-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128220944","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
Wine Gustative Assessment Gap Analysis of College Student Wine Consumers and Wine Experts 大学生葡萄酒消费者与葡萄酒专家的葡萄酒味觉评价差距分析
Journal of the Korean Society of Food Culture Pub Date : 2016-08-30 DOI: 10.7318/KJFC/2016.31.4.364
Hyunji Do
{"title":"Wine Gustative Assessment Gap Analysis of College Student Wine Consumers and Wine Experts","authors":"Hyunji Do","doi":"10.7318/KJFC/2016.31.4.364","DOIUrl":"https://doi.org/10.7318/KJFC/2016.31.4.364","url":null,"abstract":"","PeriodicalId":398830,"journal":{"name":"Journal of the Korean Society of Food Culture","volume":"31 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2016-08-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130314529","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
Comparative Analysis of Contents of Nogajae’s「Jusikbangmun」 and Its Different Version 野甲载《居屋门》及其不同版本内容的比较分析
Journal of the Korean Society of Food Culture Pub Date : 2016-08-30 DOI: 10.7318/KJFC/2016.31.4.269
Gyung-Hee Cha
{"title":"Comparative Analysis of Contents of Nogajae’s「Jusikbangmun」 and Its Different Version","authors":"Gyung-Hee Cha","doi":"10.7318/KJFC/2016.31.4.269","DOIUrl":"https://doi.org/10.7318/KJFC/2016.31.4.269","url":null,"abstract":"","PeriodicalId":398830,"journal":{"name":"Journal of the Korean Society of Food Culture","volume":"569 ","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2016-08-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114089745","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
Perception and Preference for Korean Food among Chinese Students Residing in Korea and China 中韩两国中国留学生对韩国食品的认知与偏好
Journal of the Korean Society of Food Culture Pub Date : 2016-08-30 DOI: 10.7318/KJFC/2016.31.4.261
Suhyeun Cho, Jae-Hee Kim, Myung-Hee Kim, Won-Jong Lee, Eun-kyung Kim
{"title":"Perception and Preference for Korean Food among Chinese Students Residing in Korea and China","authors":"Suhyeun Cho, Jae-Hee Kim, Myung-Hee Kim, Won-Jong Lee, Eun-kyung Kim","doi":"10.7318/KJFC/2016.31.4.261","DOIUrl":"https://doi.org/10.7318/KJFC/2016.31.4.261","url":null,"abstract":"","PeriodicalId":398830,"journal":{"name":"Journal of the Korean Society of Food Culture","volume":"49 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2016-08-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124758709","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
Analysis on Efficiency of Food Material Distributors and Food Service Companies by DEA 食品原料分销商与食品服务公司效率的DEA分析
Journal of the Korean Society of Food Culture Pub Date : 2016-08-30 DOI: 10.7318/KJFC/2016.31.4.339
Ha-Na Min, S. Kim, Kyu-Wan Choi
{"title":"Analysis on Efficiency of Food Material Distributors and Food Service Companies by DEA","authors":"Ha-Na Min, S. Kim, Kyu-Wan Choi","doi":"10.7318/KJFC/2016.31.4.339","DOIUrl":"https://doi.org/10.7318/KJFC/2016.31.4.339","url":null,"abstract":"With the interest on operational efficiency due to the rapid growth of food material distribution industry and food service industry, the study adopts DEA (Data Envelopment Analysis) model and examines to measure the technological, pure technical and scale efficiency those companies engaging in the food material distribution and food service business. As a result of analysis, the companies operating integrated business have relatively higher efficiency than those operating only food material distribution or food service companies while the result indicates that three efficiencies don’t have significant difference depending on whether affiliated companies or not. In the results from the measuring by DEA.","PeriodicalId":398830,"journal":{"name":"Journal of the Korean Society of Food Culture","volume":"5 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2016-08-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129316028","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
Study on Dasik’s Recipe of Jong-Ga (Head Family) in Gyeongbuk Area 庆北地区钟家(宗室)大食方的研究
Journal of the Korean Society of Food Culture Pub Date : 2016-08-30 DOI: 10.7318/KJFC/2016.31.4.325
Mo-ra Park, Bo-ram Kim, Gwi-Young Kim
{"title":"Study on Dasik’s Recipe of Jong-Ga (Head Family) in Gyeongbuk Area","authors":"Mo-ra Park, Bo-ram Kim, Gwi-Young Kim","doi":"10.7318/KJFC/2016.31.4.325","DOIUrl":"https://doi.org/10.7318/KJFC/2016.31.4.325","url":null,"abstract":"","PeriodicalId":398830,"journal":{"name":"Journal of the Korean Society of Food Culture","volume":"16 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2016-08-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123773473","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 Trends and Contents of Ancestral Ritual Foods of Korean Jong-ga 韩国钟家祭祀食品的趋势及内容分析
Journal of the Korean Society of Food Culture Pub Date : 2016-08-30 DOI: 10.7318/KJFC/2016.31.4.286
Changhyeon Lee, Young Hwan Kim, Youngji Hwang, H. Kim
{"title":"Analysis of Trends and Contents of Ancestral Ritual Foods of Korean Jong-ga","authors":"Changhyeon Lee, Young Hwan Kim, Youngji Hwang, H. Kim","doi":"10.7318/KJFC/2016.31.4.286","DOIUrl":"https://doi.org/10.7318/KJFC/2016.31.4.286","url":null,"abstract":"","PeriodicalId":398830,"journal":{"name":"Journal of the Korean Society of Food Culture","volume":"19 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2016-08-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123177496","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
Comparison of Nutrient Intake and Health Indices by the Intake of Noodles 食用面条对营养摄入和健康指标的影响
Journal of the Korean Society of Food Culture Pub Date : 2016-08-30 DOI: 10.7318/KJFC/2016.31.4.373
Juhyeon Kim, Y. Yang
{"title":"Comparison of Nutrient Intake and Health Indices by the Intake of Noodles","authors":"Juhyeon Kim, Y. Yang","doi":"10.7318/KJFC/2016.31.4.373","DOIUrl":"https://doi.org/10.7318/KJFC/2016.31.4.373","url":null,"abstract":"","PeriodicalId":398830,"journal":{"name":"Journal of the Korean Society of Food Culture","volume":"31 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2016-08-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130903837","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
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