Journal Archive

Journal of the East Asian Society of Dietary Life - Vol. 25 , No. 4

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1. p. 549 Study on Ritual Food Bulcheonwi 's Commercialization of Andong Kwon Clans of Choongjae Kwonbeol 's Head Family

Mi-Hye Kim, Hae-Kyung Chung
DOI: https://doi.org/10.17495/easdl.2015.8.25.4.549

2. p. 565 Awareness Survey on Korean Traditional Festival Food of North Korean Defectors Living in South Korea

Mi-Kyeong Choi, Myo-Jung Kim, Myung-Hwa Kang
DOI: https://doi.org/10.17495/easdl.2015.8.25.4.565

3. p. 574 Specialized Research on Food Culture of Main Family in Chung-Buk through In-Depth Interview

Mi-Hye Kim, Jung-In Han, Hae-Kyung Chung
DOI: https://doi.org/10.17495/easdl.2015.8.25.4.574

4. p. 594 Acculturation, Food Intake and Dietary Behaviors of Chinese College Students in Busan by Residential Period

Fangfang Song, Mi Jeong Kim
DOI: https://doi.org/10.17495/easdl.2015.8.25.4.594

5. p. 607 Survey of Young Consumers to Develop Fish & Seaweed Spread for Healthy Diet using High Pressure Processing

Ji-Young Shin, Yoo Kyeong Kim
DOI: https://doi.org/10.17495/easdl.2015.8.25.4.607

6. p. 616 Perception of Nutritional Education and Status of Nutrition Knowledge in Elementary School Students in Chungnam Area

Jin Young Park, Je-Hyuk Lee, Myung Hee Kim
DOI: https://doi.org/10.17495/easdl.2015.8.25.4.616

7. p. 631 Comparison of Health Status and Mini Nutritional Assessment according to Self-esteem of Elderly in Care Hospital

Eun-mi Kim, Jin Kwon
DOI: https://doi.org/10.17495/easdl.2015.8.25.4.631

8. p. 643 Effect of Mulberry Leaf( Morus alba Linne) Powder Addition on Quality of Yukwa

Jae-Sil Seo
DOI: https://doi.org/10.17495/easdl.2015.8.25.4.643

9. p. 651 Quality Characteristics of Ground Pork Meat containing Hot Water Extract from Dandelion ( Taraxacum officinale )

Young-Joon Choi, Kyung-Sook Park, In-Chul Jung
DOI: https://doi.org/10.17495/easdl.2015.8.25.4.651

10. p. 660 Sensory Characteristics of Purple-fleshed Sweet Potato Jam with Varying Sugar Contents

Ye Rim Kim, Ki Yeon Shim, Ji Hyun Yoon, Soo Yeon Choi, Eunmi Koh
DOI: https://doi.org/10.17495/easdl.2015.8.25.4.660

11. p. 667 Antioxidant Capacities and Inhibitory Activity on Angiotension Converting Enzyme of Dried Lotus Root by Different Pretreatment

Jin-Sook Kim, Dong-Ju Hwang, Eun-Jung Kang, Kyung-Mi Kim, Song-Yi Choi, Gi-Chang Kim
DOI: https://doi.org/10.17495/easdl.2015.8.25.4.667

12. p. 672 Antioxidant Activity and Quality Characteristics of Rice Cookies added Kalopanax pictus Leaf Powder

Eun Ji Lee, So-Yeon Jin
DOI: https://doi.org/10.17495/easdl.2015.8.25.4.672

13. p. 681 Physicochemical Quality of Functional Gluten-Free Noodles added with Nondigestible Maltodextrin

Seung-Woo Nam, Eun Kim, Meera Kim
DOI: https://doi.org/10.17495/easdl.2015.8.25.4.681

14. p. 691 Analysis of Levels of Risk Perception using Psychometric Paradigm and Factors Affecting Concerns about Food Risk Elements of Housewives in Daegu

Hyochung Kim, Jin-Young Han, Meera Kim
DOI: https://doi.org/10.17495/easdl.2015.8.25.4.691

15. p. 703 Satisfaction with Children's Foodservice Facilities about Program at Center for Children’s Foodservice Management in Seoul : Difference between Associate Members and Regular Members

Yoon-Jae Yeoh, Sooyoun Kwon, Serin Go, Jiyoon Kim
DOI: https://doi.org/10.17495/easdl.2015.8.25.4.703

16. p. 710 Factors related to School Food Waste in High School Students in Gyeongnam

Seo-Young Park, Ye-Ji Choi, Sung-Hee Kim
DOI: https://doi.org/10.17495/easdl.2015.8.25.4.710

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