간행물
韓國食生活文化學會誌 KCI 등재 한국식생활문화학회지 Journal of The Korean Society of Food Culture
- 발행기관 한국식생활문화학회
- 자료유형 학술지
- 간기 격월간
- ISSN 1225-7060 (Print)2288-7148 (Online)
- 수록기간 1986 ~ 2026
- 주제분류 자연과학 > 생활과학 자연과학 분류의 다른 간행물
- 십진분류KDC 594DDC 641
권호리스트/논문검색
제41권 제2호 (2026년 4월) 9건
1.
2026.04
구독 인증기관 무료, 개인회원 유료
Jeotgal, a traditional Korean salt-fermented food, has received insufficient research attention in its early stages because of the limited historical records before the Joseon period. This study explored ancient jeotgal culture by analyzing archaeological evidence from Baekje (Pungnap Toseong) and Silla (Wolseong district and Anapji). The findings revealed a highly organized system of production, distribution, and ritual use. At the Baekje site, various fish species were stored in large glazed vessels within underground royal facilities, suggesting large-scale, fermentation-based preservation. In Silla, Anapji wooden tablets (mokgan) document systematic management, including detailed production information. Regarding the terminology, Silla’s own words (Idu notation) ‘Josa (助史)’ used alongside ‘Hae (醢)’ identified jeotgal as a distinct food category, while the records of ‘Jusu-Josa (猪水助史)’ indicated that liquid-type jeotgal had already emerged as an independent product. Furthermore, the records of jeotgal transported from coastal areas to the capital revealed a state-led supply chain. Finally, fish remains in royal tombs, and ritual sites suggest that jeotgal had a significant ceremonial function beyond daily consumption. These results show that in ancient Korean society, jeotgal was strategically managed and integrated into the royal administrative and ritual systems.
4,000원
2.
2026.04
구독 인증기관 무료, 개인회원 유료
This study explores cross-national differences in consumer perception structures of a global bakery franchise by analyzing online review texts. For Paris Baguette, reviews from the United States, Canada, France, and Singapore were collected on Google Maps to understand how customers in different cultural contexts evaluate their experiences. Latent Dirichlet Allocation (LDA) was used to identify key experience-related topics in the reviews, and the proportions of these topics were compared across countries to identify similarities and differences in consumer perceptions. Then, Ordinary Least Squares (OLS) regression analyzed how topic prevalence affected overall ratings, while quadrant analysis identified country-specific managerial priorities. The results reveal both shared and unique evaluation patterns. Perceptions of staff hospitality were found to be universal criteria, whereas France emphasized product quality and Singapore paid more attention to the store environment. Negative service experiences were associated with significant declines in ratings, underscoring the importance of service management. By combining text mining with quantitative analysis, this study provides evidence for data-driven localization strategies and offers practical insights for managing customer experience in global foodservice franchises.
4,200원
3.
2026.04
구독 인증기관 무료, 개인회원 유료
This study compared the use of health functional foods (HFF) by household composition—specifically the presence of minor children—and identified the factors associated with the level of purchase using data from the Food Consumption Behavior Survey 2023 by the Korea Rural Economic Institute. The responses from 3,176 household food purchasers were analyzed, using complex-sample design weights. The primary food purchasers in households with minors (HM) were characterized by a higher proportion of females and purchasers in their 40s–50s, whereas households without minors (HNM) were more often 1–2-person adult households with older purchasers. Both groups reported high rates of home cooking, but HM had a higher shopping frequency. HFF purchases were largely self-initiated rather than gift-driven. The motivations of HFF purchase differed by household type: HM more frequently reported growth/development, learning enhancement, and disease prevention, while HNM emphasized fatigue recovery, health promotion, and disease treatment. The non-use of HFF was most commonly attributed to the lack of perceived needs; information deficits were more salient in HM, whereas cost concerns were stronger in HNM. The average use was 2.2 products per household, with vitamins/minerals, probiotics, omega-3 fatty acids, and ginseng most common. Logistic regression analysis showed that income, interest in health, purchasing method, and product variety were significant predictors of increased HFF spending in HNM, but the explanatory power of the model was not statistically significant in HM. These findings suggest that consumer education and communication strategies regarding HFF should be tailored to the household life cycle and emphasize their safe use, particularly for HM.
4,300원
4.
2026.04
구독 인증기관 무료, 개인회원 유료
This study analyzed routine visiting inspection records collected from 2023 to 2025 to examine the distribution and temporal patterns of sanitation and safety inspection scores in child and youth foodservice facilities. Two hundred and seventy-four inspection records from 23 institutions that participated continuously over three years were included. The total score was converted to a 100-point scale, and the changes according to the year and inspection round, as well as the adherence across six domains, were evaluated. A linear mixed model showed that the year, inspection round, and their interaction were statistically significant. The inspection scores showed an increasing pattern across repeated visits within each year, but the starting level and the magnitude of the change differed according to the year. Domain-level analysis suggested that raw material use and storage control exhibited greater variability across institutions. These findings suggest that the inspection scores may reflect the operational conditions and features of the measurement process, contributing to the variability across institutions and over time. This study provides descriptive evidence on the temporal patterns of inspection scores based on the routine operational data.
4,000원
5.
2026.04
구독 인증기관 무료, 개인회원 유료
Purpose: This study evaluated the quality characteristics, sensory attributes, and consumer acceptance of fresh pasta with rice bran powder—a nutrient-rich by-product with antioxidant benefits—to determine its potential as a functional ingredient. Methods: Pasta was prepared by substituting semolina and wheat flour with rice bran powder at 0% (CON), 5% (RP5), 10% (RP10), 20% (RP20), and 30% (RP30). The physicochemical properties (moisture, pH, water absorption, color, and texture) and sensory evaluations (attribute difference and acceptance tests) were conducted. Results: The moisture content, pH, water absorption, lightness, and yellowness of cooked pasta decreased significantly, whereas the redness increased as the rice bran powder levels were increased (p < 0.001). Texture analysis showed that in fresh pasta, hardness and gumminess increased due to fiber-induced structural reinforcement, whereas the springiness decreased. In cooked pasta, however, the hardness, springiness, and chewiness decreased significantly (p < 0.001) as the rice bran powder disrupted the gluten network; cohesiveness was similar in all groups. In the sensory evaluation, although the control group excelled in appearance and texture, RP5 achieved the highest scores in flavor, taste, and overall acceptance, while RP30 received the lowest ratings. Conclusion: Incorporating 5% rice bran powder improved the functionality while maintaining desirable sensory quality, suggesting its potential as an effective strategy for upcycling high-value food by-products.
4,000원
6.
2026.04
구독 인증기관 무료, 개인회원 유료
This study examined the structural and physicochemical properties of fermented green rice flour prepared using different multi-strain lactic acid bacteria. Fermentation induced surface erosion, pore formation, and starch granule aggregation, resulting in rougher particle surfaces and changes in the particle size distribution. All samples retained an A-type crystalline pattern, but differences in peak intensity were observed among treatments. Fourier transform infrared spectroscopy revealed changes in the peak intensity and shape without major shifts in the functional group positions. The fermented samples exhibited higher lightness and lower redness and yellowness than the control. The water absorption index increased after fermentation, but the water solubility index decreased. Amylogram analysis showed that the fermented samples had higher pasting onset temperatures and lower peak viscosities than the control. In back extrusion analysis, YM1 showed the highest firmness and consistency, while all fermented samples exhibited lower cohesiveness and resistance to flow than the control. These results suggest that multi-strain fermentation can effectively modify the structural and physicochemical characteristics of green rice flour, supporting its potential as a functional food ingredient.
4,200원
7.
2026.04
구독 인증기관 무료, 개인회원 유료
This study examined the physicochemical properties of rice varieties with different amylose contents, including Kanto 504, Goami, Chucheong and Baekjinju. The grain dimensions ranged from 4.69-6.56 mm in length and 1.80-1.93 mm in width, with weights of 19.71-21.60 mg. Baekjinju showed the highest L and b values, whereas Kanto 504 showed the highest a value. The moisture, ash, lipid, protein, and crude fiber contents ranged from 14.51-17.88%, 0.41-0.49%, 0.43-1.47%, 5.52-7.98%, and 0.25-0.35%, respectively. The amylose content was highest in Goami 27.34% and Kanto 504 26.33%, and lowest in Baekjinju 9.31%. The water absorption index and water solubility index ranged from 1.19 to 1.25 and from 1.18% to 3.68%, respectively. All samples exhibited a typical A-type crystalline pattern, and the crystallinity decreased with increasing amylose content. Amylogram analysis showed that Kanto 504 had the highest pasting temperature, peak viscosity, viscosity at 50°C, and setback, whereas the breakdown was highest in Baekjinju and lowest in Goami. Differential scanning calorimetry revealed gelatinization temperatures of 53.62-78.78°C, and gelatinization enthalpy (ΔH) was higher in low-amylose varieties.
4,000원
8.
2026.04
구독 인증기관 무료, 개인회원 유료
This study evaluated the safety of a water extract prepared from the roots of Asparagus officinalis L. (asparagus root extract, ARE) for its potential use as a food or functional material. Acute oral toxicity and a standard genotoxicity battery were conducted according to internationally accepted guidelines. In the acute oral toxicity study, female Sprague-Dawley rats received a single oral dose of ARE at 300 or 2,000 mg/kg body weight. No treatment-related mortality, clinical signs, suppression of body weight gain, or gross pathological findings were observed. In the bacterial reverse mutation assay, ARE did not induce any biologically relevant increase in revertant colonies in histidine-requiring Salmonella typhimurium tester strains (TA98, TA100, TA1535, and TA1537) or in Escherichia coli WP2uvrA, up to 5,000 μg/plate, with or without metabolic activation. In addition, ARE did not increase the number of structural or numerical chromosomal aberrations in Chinese hamster lung (CHL/IU) cells or the frequency of micronucleated polychromatic erythrocytes in male Institute of Cancer Research (ICR) mice, and no bone marrow toxicity was observed. These findings suggest that ARE showed low toxicity under the tested conditions and was not associated with acute oral toxicity or genotoxicity under the present experimental conditions.
4,000원
9.
2026.04
구독 인증기관 무료, 개인회원 유료
β-Glucan is a biologically active polysaccharide widely found in fungi, yeast, cereals, and algae, attracting attention for its immunomodulatory, antitumor, antioxidant, and metabolic regulatory effects. However, its extraction efficiency and physicochemical properties vary significantly depending on its source and structural characteristics, highlighting the need for efficient and standardized extraction processes for industrial applications. This review categorizes β-glucan extraction methods into four groups based on technological advancement and operational principles: conventional, assisted, advanced, and emerging methods. Conventional methods (hot-water, alkaline, and acid extraction) are widely used due to their simplicity and scalability but are limited by low efficiency and structural degradation. Assisted methods, including ultrasound, microwave, and enzyme-assisted extraction, improve extraction efficiency and reduce processing time. Advanced techniques such as supercritical fluid and subcritical water extraction enhance selectivity while preserving functional properties, whereas emerging methods, including deep eutectic solvents and pulsed electric fields, offer environmentally friendly alternatives. Sparassis crispa, containing over 40% β-glucan (dry basis), is a promising resource due to its highly branched β-(1→3)/(1→6) structure and strong biological activity. However, its high viscosity and gel-forming properties pose challenges in extraction and processing. Future research should focus on optimized extraction and purification processes and standardized quality evaluation systems for effective utilization.
4,200원
