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Current Issue

Journal of the East Asian Society of Dietary Life - Vol. 36, No. 3
1. p. 129 Effect of Fermented Blueberry Byproducts on Body Fat Reduction and Weight Management in Companion Dogs
Sun-Hwa Hong
DOI: https://doi.org/10.17495/easdl.2026.6.36.3.129

2. p. 142 Nutritional Evaluation of Domestic and International Gluten-Free Products According to the Alternative Ingredients Used
Su-Ryeon Han, Mi-Kyeong Choi
DOI: https://doi.org/10.17495/easdl.2026.6.36.3.142

3. p. 150 Quality Characteristics and Crude Fiber Content of Financier Prepared with the Addition of Brassica oleracea var. viridis L. Powder
Do-Hui Kim, Soo-Rin Ahn, Jae-Min Lee, Kyung-Ok Shin
DOI: https://doi.org/10.17495/easdl.2026.6.36.3.150

4. p. 161 Comparative Analysis and Reduction Strategies for Salt and Sugar Content in Commercial and Low-Sodium Side Dishes
Ji-Won Ma, Kwang-Nam Choi, Hyun-Joo Bae
DOI: https://doi.org/10.17495/easdl.2026.6.36.3.161

5. p. 172 Physicochemical Properties of Hamburger Buns Prepared with Different Levels of Baromi2 Powder
Ja-Young Hwang, Sun-Mee Lee
DOI: https://doi.org/10.17495/easdl.2026.6.36.3.172

6. p. 179 Quality Characteristics of Jicho-gwahaju (Korean Traditional Fortified Rice Wine) According to the Addition Timing of Lithospermum erythrorhizon -Infused Distilled Spirit
Soon-Woo Choi, So-Yeon Jin
DOI: https://doi.org/10.17495/easdl.2026.6.36.3.179

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