Korean Journal of Food and Cookery Science

Korean Journal of Food and Cookery Science

Korean Journal of Food and Cookery Science

• Frequency : issued six times a year

• ISSN : 2287-1780 (print)

• ISSN : 2287-1772 (online)

• Tel: +82-70-4244-8126 Fax: +82-2-6974-1627E-mail: kfcs11@hanmail.net.

• Editor-in-Chief : Meera Kweon

Journal Search

Current Issue

Current Issue
Quality Characteristics of Fresh Pasta Noodles Supplemented with Black Rice Powder
흑미분말을 첨가한 생 파스타면의 품질특성

이인철 In Cheol Lee , 윤혜현 Hye Hyun Yoon

37(4) 253-261, 2021

DOI:10.9724/kfcs.2021.37.4.253

Effect of the Addition of Bee Pollen on the Antioxidant Activity and Oxidation Stability of Wheat Flour-Puff Yeot-gangjeong during Storage
화분첨가가 밀엿강정의 항산화 활성과 저장 중 산화안정성에 미치는 영향

이지예 Jiyea Lee , 서정희 Jeonghee Surh

37(4) 262-272, 2021

DOI:10.9724/kfcs.2021.37.4.262

Quality Characteristics of Tteokbokki Tteok Treated with Citric Acid and Lactic Acid Bacteria During the Storage Periods
구연산 침지와 유산균 발효 처리 떡볶이 떡의 저장기간에 따른 품질 특성

최해연 Hae-yeon Choi , 고은성 Eun-Seong Go , 김진성 Jin-seong Kim , 우혜은 Hye-Eun Woo , 최진희 Jin-hee Choi , 박종대 Jong-dae Park , 성정민 Jung-min Sung

37(4) 273-280, 2021

DOI:10.9724/kfcs.2021.37.4.273

Effect of the Addition of Water Extracts from Carrot Powder or Wheat Flour on the Thermal Oxidation Stability of Soybean Oil
당근분말 및 밀가루 물 추출물 첨가가 콩기름의 가열산화에 미치는 영향

이지예 Jiyea Lee , 서정희 Jeonghee Surh

37(4) 281-288, 2021

DOI:10.9724/kfcs.2021.37.4.281

Quality Characteristics and Antioxidant Activities of Konjac Jelly with the Addition of Premature Mandarin Peel Powder
풋귤껍질 분말을 첨가한 곤약젤리의 품질 및 항산화활성

최문희 Mun-Hee Choi , 김명현 Myung-hyun Kim , 한영실 Young-sil Han

37(4) 289-298, 2021

DOI:10.9724/kfcs.2021.37.4.289

Quality Characteristics of Sponge Cake with Aquafaba as an Egg Replacer
달걀대체재 Aquafaba를 첨가한 스펀지케이크의 품질특성

오지윤 Ji Yun Oh , 윤혜현 Hye Hyun Yoon

37(4) 299-307, 2021

DOI:10.9724/kfcs.2021.37.4.299

Antioxidant Activities and Quality Characteristics of Cookies with Added Glehnia littoralis Powder
방풍나물 분말을 첨가한 쿠키의 항산화활성 및 품질특성

우혜은 Hye-Eun Woo , 최진희 Jin-hee Choi

37(4) 308-317, 2021

DOI:10.9724/kfcs.2021.37.4.308

Antioxidant Activity and Quality Characteristics of Konjac Jelly with the Addition of Crataegus Pinnatifida Bunge Powder
산사 분말을 첨가한 곤약젤리의 항산화 활성 및 품질특성

오영진주 YingJinZhu Wu , 김명현 Myung-hyun Kim , 한영실 Young-sil Han

37(4) 318-327, 2021

DOI:10.9724/kfcs.2021.37.4.318

Implications of Global Sustainable Food Education Practices by School Levels
해외 지속가능한 식생활교육의 학교급별 사례 분석과 방향 탐색

김정원 Jeong-weon Kim

37(4) 328-339, 2021

DOI:10.9724/kfcs.2021.37.4.328

A Survey on the Perception and Behavior of Dietary Management of Caregivers in Elderly Welfare Facility in Jecheon
제천시 노인복지시설 요양보호사의 식생활관리 인식과 행동 조사

김혜민 Hye Min Kim , 심혜진 Hye Jin Sim , 민성희 Sung Hee Min

37(4) 340-348, 2021

DOI:10.9724/kfcs.2021.37.4.340