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Journal of the East Asian Society of Dietary Life - Vol. 31, No. 1

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1. p. 1 Picky Eating and Factors Affecting Food Acceptance

Jae Eun Shim
DOI: https://doi.org/10.17495/easdl.2021.2.31.1.1

2. p. 14 Effect of Nutrition Education on Reduced Sugar Intake in Elementary School Students

Young-Mi Seo, Ok-Jin Park, Min-June Lee
DOI: https://doi.org/10.17495/easdl.2021.2.31.1.14

3. p. 26 Quality Characteristics and Optimization of Ginger Pear Jam Prepared with Sugar, Pectin, and Citric Acid, Using the Response Surface Methodology

Ji Eun Lee, Se Young Park, Hyeon Hee Yu, Jeong Ok Rho
DOI: https://doi.org/10.17495/easdl.2021.2.31.1.26

4. p. 36 Comparisons of the Physicochemical Characteristics, Antioxidant Properties, and Consumer Acceptance of Greek-Style Yogurt Enhanced with Black Tea Syrup Instead of Sugar Syrup

Ji-Won Yang, Il Sook Choi
DOI: https://doi.org/10.17495/easdl.2021.2.31.1.36

5. p. 50 Phenolic Composition, Phenolic Content, and Antioxidant Activity of Doenjang Added with Root Vegetables Powder

Hyun-Young Paek, Eun Jung Kwak
DOI: https://doi.org/10.17495/easdl.2021.2.31.1.50

6. p. 61 Relationship among Green Tea, Nutrient Intake, and Skin Health in Female University Students

Yun-Jung Jung
DOI: https://doi.org/10.17495/easdl.2021.2.31.1.61

7. p. 72 Antioxidant Activities and Quality Characteristics of Sulgidduck with Added Lemongrass ( Cymbopogon citratus ) Powder

Hyeon-Jeong Kim, Myung-Hyun Kim, Young-Sil Han
DOI: https://doi.org/10.17495/easdl.2021.2.31.1.72

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