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Journal of the Korean Society of Food Science and Nutrition (J Korean Soc Food Sci Nutr) is the official journal published and distributed monthly by the Korean Society of Food Science and Nutrition. This journal aims to promote and encourage the advancement of the field of food science and nutrition including nutraceuticals and functional foods, community nutrition, clinical nutrition, foodservice management, food sanitation, food processing, food chemistry, and food microbiology.
The journal is indexed in SCOPUS, Chemical Abstracts, Google Scholar, National Discovery for Science Leaders (NDSL), and Korea Citation Index (KCI).

Current Issue
Volume 48 Number 6, June 2019

Original Articles
605 Effects of Germinated Soy Germ Extract on Ovariectomy-Induced Memory Loss, Obesity, and Osteoporosis in Rats
Hyun Cheol Jeong1, Woo-Duck Seo2, Min-Kyu Yun1, Min Young Kwon1, Sung-Jin Lee1, Seung Hun Lee1, Heui-Jong Yu1, Sik-Won Choi2, Sun Lim Kim2, Sung-Hoon Oh3, and Johann Sohn1
1Bio R&D Center, SK Bioland Co., Ltd.; 2National Institute of Crop Science, Rural Development Administration; 3Department of Food Science & Bio Technology, Shin Ansan University
613 Anti-Inflammatory and Neuroprotective Effects of Opuntia ficus-indica var. saboten Alone or Combined with Vitamin C
Ju Yeon Kim and Mi Kyung Lim
R&D Center, Koreaeundan Co.
622 Antioxidant and Antibacterial Activity of Premature Mandarin
Mi-Hyun Choi, Kyoung-Hee Kim, and Hong-Sun Yook
Department of Food and Nutrition, Chungnam National University
630 Quality Characteristics and Biological Activities of Jeolpyeon Added with Rice Bran
Seung Hyeon Jeon1, Min Ju Jung1, Kang Hyun Chung1, Jin-A Yoon2, and Jeung Hee An2
1Department of Food Science and Technology, Seoul National University of Science & Technology; 2Department of Food and Nutrition, KC University
640 Safety and Nutritional Evaluation of Gryllus bimaculatus according to Pre-Treatments
Jung-Ae Lee1 and Ae-Jung Kim2
1Department of Alternative Medicine and 2The Graduate School of Alternative Medicine, Kyonggi University
649 Oxidative Stability, Physicochemical, and Sensory Characteristics of Vegetable Oils at Their Induction Periods
Mi So Kim, Da-Som Kim, Jin-Ju Cho, Seong Jun Hong, Chang Guk Boo, and Eui-Cheol Shin
Department of Food Science, Gyeongnam National University of Science and Technology
661 Effects of Yam (Dioscorea japonica) Powder Addition on Characteristics of the Hearth Bread
Suk-Tae Oh1, Won-Mo Kim2, Kee-Hyuk Kim1,3, and Gyu-Hee Lee3
1Department of Culinary Arts and 3Culinary Science Research Center, Woosong University; 2Department of Baking & Pastry, Woosong College
668 Preparation and Characterization of Convenience Food Applying a Softening Process for Elderly
Se-Rin Kim, Jae-En Lee, and Jung-Ah Han
Department of Food and Nutrition, Sangmyung University
675 Comparison of Dietary Habit, Nutritional Knowledge, and Nutrient Intakes of Married Vietnamese Immigrant Women according to Participation in Nutrition-Plus Program
Mee-Young Joe1 and Ji-Yun Hwang2
1Foodservice Management Lab, Symbiotic Life Tech Research Institute, Yonsei University; 2Department of Food and Nutrition, Sangmyung University
Research Notes
686 Immunostimulatory Effect of Wild-Cultivated Ginseng Extract via the Increase in Phagocytosis and Cytokine Secretions in RAW264.7 Macrophages
Jae In Jung1, Jung Mi Kim2, Hee Sung Kim2, Hyung Seo Kim2, and Eun Ji Kim1
1Center for Efficacy Assessment and Development of Functional Foods and Drugs, Hallym University; 2Research Institute, Daoom Food and Care Ltd.
692 Preparation of Edible Films Based on Hyacinth Bean Starch
Su-Kyoung Baek and Kyung Bin Song
Department of Food Science and Technology, Chungnam National University

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of Food Science and Nutrition
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