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Journal of the East Asian Society of Dietary Life - Vol. 30 , No. 1

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1. p. 1 A Literature Review Study on Chronic Changes in Yukgaejang

Soon-Ah Choi, Bokyung Ryu, Lana Chung
DOI: https://doi.org/10.17495/easdl.2020.2.30.1.1

2. p. 20 Effects of Food Experience Factors (4Es) on Experience Satisfaction and Festival Performance of Jeollabuk-do Culture and Tourism Festival

Mijin Lee, Soohyun Kim
DOI: https://doi.org/10.17495/easdl.2020.2.30.1.20

3. p. 35 Evaluation of the Physiological Activity of Lentinula edodes Extract by Extrusion

Tae Woo Kim, Jae Cheon Im, Hye Rim Lee, Gwkang Seok Choi
DOI: https://doi.org/10.17495/easdl.2020.2.30.1.35

4. p. 42 Quality Characteristics and Antioxidant Activities of Ganache Containing Doenjang Powder

Joon Hwa Yoon, Seo I Baek, Da Hee Kim, Mee Ree Kim
DOI: https://doi.org/10.17495/easdl.2020.2.30.1.42

5. p. 51 Quality Characteristics of Grape Varieties for Making Wine

Eun-Jung Bae, Chan-Woo Kim, Bo-Ra Lim, Gi-Yun Gang, Youn-Young Her, Young-Sik Park, Seok-Tae Jeong
DOI: https://doi.org/10.17495/easdl.2020.2.30.1.51

6. p. 59 Quality Characteristics of Macarons Made with Pumpkin Seed Powder

Su Ji Hong, Hye Hyun Yoon
DOI: https://doi.org/10.17495/easdl.2020.2.30.1.59

7. p. 66 Quality Changes of Sausages Added with Pigment Extracted from Purple Sweet Potatoes during Storage

Nam-rye Lee
DOI: https://doi.org/10.17495/easdl.2020.2.30.1.66

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