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Journal Archive

Journal of the East Asian Society of Dietary Life - Vol. 25 , No. 2

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1. p. 203 Consumer Preference of Broiled Eel added with Bokbunja Teriyaki Sauce in Korean and Japanese

Ki-Hyub Sung
DOI: https://doi.org/10.17495/easdl.2015.4.25.2.203

2. p. 213 Dietary Habits and Satisfaction of School Foodservice by High School Type in Chungnam Area

Myung-Hee Kim, Su-Mi Lim, Jee-Young Yeon
DOI: https://doi.org/10.17495/easdl.2015.4.25.2.213

3. p. 223 Intake Behavior Regarding Beverages according to Dietary Lifestyles of University Students

Hyochung Kim, Meera Kim
DOI: https://doi.org/10.17495/easdl.2015.4.25.2.223

4. p. 234 Factors related to Korean Dietary Adaptation in Chinese Female Marriage Immigrants living in the Seoul Metropolitan Area

Kana Asano, Jihyun Yoon, Si-Hyun Ryu
DOI: https://doi.org/10.17495/easdl.2015.4.25.2.234

5. p. 246 Evaluation of Obesity and Nutritional Status by Age among Low-income Women aged over 20 : Using Data from the Fourth Korea National Health and Nutrition Examination Survey

Hee-Kyung Jang
DOI: https://doi.org/10.17495/easdl.2015.4.25.2.246

6. p. 261 Effect of In Vitro Antioxidant Properties and Extract of Corn Husk on Serum Lipids in Mice

Kyung-Ok Shin, Yong-Hwan Kim, Ki-Won Lee, Kyung-Soon Choi
DOI: https://doi.org/10.17495/easdl.2015.4.25.2.261

7. p. 270 Anti-diabetic and Anti-oxidative Activities of Extracts from Crataegus pinnatifida

Sang-Myeoung Nam, Il-Jun Kang, Mee-Hye Shin
DOI: https://doi.org/10.17495/easdl.2015.4.25.2.270

8. p. 278 Effects of Chunggukjang and Greentea-Chunggukjang on Lipid Profile and Antioxidative Enzyme Activity of Liver Tissue in Growing Rats Fed Cholesterol

Yun-Jung Jung, Mi-Ja Choi
DOI: https://doi.org/10.17495/easdl.2015.4.25.2.278

9. p. 287 Functional Composition and Antioxidant Activity of Eel Teriyaki Sauce with Bokbunja ( Rubus coreanus Miquel)

Ki-Hyub Sung, Chang-Ho Chung
DOI: https://doi.org/10.17495/easdl.2015.4.25.2.287

10. p. 300 Quality Characteristics of Dried Noodle containing Capsosiphon fulvescens Powder

Bock-Hee Park, Mi-Jin You, Hee-Sook Cho
DOI: https://doi.org/10.17495/easdl.2015.4.25.2.300

11. p. 309 Determination of Ethyl Carbamate in Commercial and Homemade Maesilju

Dayeon Ryu, Eunmi Koh
DOI: https://doi.org/10.17495/easdl.2015.4.25.2.309

12. p. 316 Quality Characteristics of Heunmi (Brown Waxy Rice)- Ssuck (Mugwort)- Injeolmi

Kun-Jong Lee, Bong-Soon Choi
DOI: https://doi.org/10.17495/easdl.2015.4.25.2.316

13. p. 326 Analysis of Free Sugar, Organic Acid and Free Amino Acid in Commercial Makjang

So Hean Jeon, Hye Lyun Jeon, Hyun-Jeong Kim, Su-Jin Lee, Bo-Dam Lee, Mee Ree Kim
DOI: https://doi.org/10.17495/easdl.2015.4.25.2.326

14. p. 333 Quality Characteristics of White Pan Bread added with Red Wine

Seon-Ho Lee, Jong-Ho Bae
DOI: https://doi.org/10.17495/easdl.2015.4.25.2.333

15. p. 340 Dietary Habits and the Perception and Intake of Health Functional Foods in Male Office Workers by Age

Yun Hwa Hong, Eun Hee Lee, Hyun Sook Lim, Jong Hee Chyun
DOI: https://doi.org/10.17495/easdl.2015.4.25.2.340

16. p. 352 Status of Meal Serving and Nutritional Quality of Foods Served for Children at Community Child Centers in Korea

Sooyoun Kwon, Yoonjae Yeoh
DOI: https://doi.org/10.17495/easdl.2015.4.25.2.352

17. p. 363 Effect and Interrelationship of Evaluation System in Employee’s Job Satisfaction at Deluxe Hotel Kitchen

Jung-Ho Lee, Kun-Og Kang
DOI: https://doi.org/10.17495/easdl.2015.4.25.2.363

18. p. 372 Study on Development and Evaluation of Nutritional Education Program for Preschool Children in Association with Center for Children's Foodservice Management, Childcare Facilities and Home

Chae-Young Jo, Ji-Hyeon Kim, Jin-Suk Han
DOI: https://doi.org/10.17495/easdl.2015.4.25.2.372

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