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Journal of the East Asian Society of Dietary Life - Vol. 27, No. 2

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1. p. 97 Quality Characteristics and Antioxidant Activity of Pan Bread with Green Coffee Bean Powder

Jin Young Park, Seung Seok Yoo
DOI: https://doi.org/10.17495/easdl.2017.4.27.2.97

2. p. 104 Study on Perception of Weight Control and Patterns of Diet/Low-Calorie Food Consumption according to Weight Status in Adult Women

Chae-Jeong Han
DOI: https://doi.org/10.17495/easdl.2017.4.27.2.104

3. p. 114 Quality Characteristics of Yakgwa added with Ethanol Extract from Black Lentil ( Lens culinaris )

Ji-Yeon Oh, Ki Hyeon Sim
DOI: https://doi.org/10.17495/easdl.2017.4.27.2.114

4. p. 124 Preferences of Commercial Elderly-Friendly Foods among Elderly People at Senior Welfare Centers in Seoul

Hyo-Hyun Jang, Seung-Joo Lee
DOI: https://doi.org/10.17495/easdl.2017.4.27.2.124

5. p. 137 Study on Necessity of Updating Nutritional Standards for School Lunch Programs in Korea

Meeyoung Kim, So-young Kim, Jihyun Yoon
DOI: https://doi.org/10.17495/easdl.2017.4.27.2.137

6. p. 148 Quality Characteristics and Antioxidant Activities of Cookies added with Gochujang

Do-Yeon Kim, Seung-Seok Yoo
DOI: https://doi.org/10.17495/easdl.2017.4.27.2.147

7. p. 159 Quality Characteristics of Yakju fermented with Paddy Rice ( Byeo ) Nuruk Yakju

Jin-Ah Jeon, Min-Seong Kim, Jae-Yoon Ko, Seok-Tae Jeong
DOI: https://doi.org/10.17495/easdl.2017.4.27.2.159

8. p. 168 Status of Recognition, Effort, and Satisfaction of Customers on Low-Sodium Diet in Industry Foodservice

Sang Jin Yoon, Kun Og Kang
DOI: https://doi.org/10.17495/easdl.2017.4.27.2.168

9. p. 176 Association of Total Sugars Intake with Nutrient Density and Obesity Degree in Elementary School Students in Chungnam

Se-Yune Kim, Mi-Hyun Kim, Myung-Hwa Kang, Mi-Kyeong Choi
DOI: https://doi.org/10.17495/easdl.2017.4.27.2.176

10. p. 185 Qualitative Consumer Preference Studies on Korean-style Kimchi in Chinese Living in Korea

Mi-Ai Lee, Yun-Jeong Choi, Mina K. Kim
DOI: https://doi.org/10.17495/easdl.2017.4.27.2.185

11. p. 194 Physicochemical Characteristics and Oxidative Stabilities of Defatted Mealworm Powders under Different Manufacturing Conditions

Yang-Ju Son, Ja-Young Hwang
DOI: https://doi.org/10.17495/easdl.2017.4.27.2.194

12. p. 204 Effect of TV Restaurant Review Program Attributes on Food Service Consumer’s Empathy, Attitude, and Visit Intentions

Jin Lee, Hyo Sil Yoon, Hye Hyun Yoon
DOI: https://doi.org/10.17495/easdl.2017.4.27.2.204

13. p. 215 Consumption of Alcoholic Beverages and Perception of Korean Cheongju

Jin-Ah Jeon, Jae-Yoon Ko, Seok-Tae Jeong
DOI: https://doi.org/10.17495/easdl.2017.4.27.2.215

14. p. 223 Study on Korean Fermented Sauce applied to Western Cuisine- Focused on Red Pepper Paste, Soybean Paste, Soy Sauce and Vinegar -

Jihyung Kim, Eunyi Yoo
DOI: https://doi.org/10.17495/easdl.2017.4.27.2.223

15. p. 235 Antioxidant Activity and Inhibition Activity against α-Glucosidase and PTP1B of Chrysanthemum indicum L. Extract and Fractions

Sung-Woo Hwang, Hoon-Yeon Lee, Ji-Yun Cha, Bo-Ram Kim, Min Park, Bo-Ri Lee, Kwang- Hyun Moon, Jeong-Ho Lee, Dae-Geun Kim, Wook Kim, Kyoung-Ok Jeong, Young-Mi Lee
DOI: https://doi.org/10.17495/easdl.2017.4.27.2.235

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