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Journal of the East Asian Society of Dietary Life - Vol. 34, No. 1

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1. p. 1 γ-Aminobutyric Acid-producing Lactic Acid Bacteria from Kimchi : Potential Psychobiotics

Jae-Yong Park
DOI: https://doi.org/10.17495/easdl.2024.2.34.1.1

2. p. 10 Comparison of Acceptance of Meat Alternative Wanja and Meat Wanja Using Eye-Tracking Method

Hyeyun Kang, Lana Chung
DOI: https://doi.org/10.17495/easdl.2024.2.34.1.10

3. p. 20 Quality Characteristics of Tofu with Shiitake ( Lentinus edodes ) Powder

Sohyun Kim, Hye Hyun Yoon
DOI: https://doi.org/10.17495/easdl.2024.2.34.1.20

4. p. 30 Nutritional Function, Antioxidant Activity and Stimulating Effect of Alpinia galanga Extract

Su-Jin Park, Hak-Gyoon Bae, Kyung-Ok Shin
DOI: https://doi.org/10.17495/easdl.2024.2.34.1.30

5. p. 39 Development of Protein Enhanced Diet for Socially Vulnerable Elderly

Jihye Hong, Hyung-Geun Jeon, Seulgi Kim, Gitae Park
DOI: https://doi.org/10.17495/easdl.2024.2.34.1.39

6. p. 55 An Investigation of the Relative Importance of the Selection Attributes of Red Ginseng Coffee by Conjoint Analysis

Yun-Hui Jeong, Young-Jik Ahn
DOI: https://doi.org/10.17495/easdl.2024.2.34.1.55

7. p. 68 Effect of Extraction Time on the Antioxidant and Protein Enzyme Activities of Kyenegum ( Galli stomachichum corium )

Soo-A Lee, Ju-Hyeon Park, Woo-Deung Sim, Seung-Myeong Seo, Mi-Sook Kim, Tae-Eon Kim, Gyo-Nam Kim, Ji-Hwan Hwang
DOI: https://doi.org/10.17495/easdl.2024.2.34.1.68

8. p. 77 Quality Characteristics of Staple Breads Based on Baking Methods

Eun-Hee Doo
DOI: https://doi.org/10.17495/easdl.2024.2.34.1.77

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