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Journal of the East Asian Society of Dietary Life - Vol. 28 , No. 1

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1. p. 1 Investigation of Traditional Dining Space as a Food History Study

Il Gwon Kim
DOI: https://doi.org/10.17495/easdl.2018.2.28.1.1

2. p. 15 The Flavor Characteristics of Rice Makgeolli and Wheat Flour Makgeolli by Heat Treatment

Jeong-Sil Choi, You-Deok Park, Hyeon-Soo Kim, Seok-Tae Jeong
DOI: https://doi.org/10.17495/easdl.2018.2.28.1.15

3. p. 24 Bioconversion of Soybean Isoflavone during Soymilk Fermentation with Weissella cibaria JP0072 isolated from Kimchi

Jae-Yong Park
DOI: https://doi.org/10.17495/easdl.2018.2.28.1.24

4. p. 31 Nutritional Components and Antioxidant Activities of Sea Buckthron ( Hippophae rhamnoides L.) Leaf and Berry Extracts

So-Young Lee, Jong-Yun Shon, Kun-Og Kang
DOI: https://doi.org/10.17495/easdl.2018.2.28.1.31

5. p. 40 Correlation between Antioxidant Compounds and Activities of ‘ Hibiscus sabdariffa ’ Teas from Different Origins

Hyeongyeol Yun, Sujin Lim, Hyunjeong Park, Youngjae Shin
DOI: https://doi.org/10.17495/easdl.2018.2.28.1.40

6. p. 47 Anti-Colitis Effects of Mulberry Root Bark and Mulberry Twig Extracts in High Protein Diet Fed Mice

Xuelei Cui, Eunyeong Ahn, Eunjung Kim
DOI: https://doi.org/10.17495/easdl.2018.2.28.1.47

7. p. 56 A Study of Byung-Gwa-Ryu (Korean Rice Cake and Cookie) in 「 WonHeng Ulmyo Jeongri Euigwae 」

Eun-hye Park, Myunghee Kim
DOI: https://doi.org/10.17495/easdl.2018.2.28.1.56

8. p. 66 Effects of a Practice Program for Low-Salt Meals on Infant Foodservices : Focusing on Infant Foodservices registered in Center for Children's Foodservice Management in Busan Metropolitan City

Chae-Young Jo, Jin-Suk Han
DOI: https://doi.org/10.17495/easdl.2018.2.28.1.66

9. p. 76 A Study on the Quality of Elderly Dietary Services by Different Levels of Nutrition Knowledge of the Visiting Long-Term Care Provider

Eun-Young Choi, Eun-Kyung Jung, Nami Joo
DOI: https://doi.org/10.17495/easdl.2018.2.28.1.76

10. p. 88 Optimization of Vitamin D₂ Production using Enoki Mushroom Powder and the Preparation of Doenjang using the Powder

Byung-Young Ahn
DOI: https://doi.org/10.17495/easdl.2018.2.28.1.88

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