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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 46 Number 9, September 2017


Original Articles
     
1027 Immunomodulatory Effects of an Extract from Pinus koraiensis Cone Peel in LP-BM5 Murine Leukemia Viruses-Induced Murine Acquired Immune Deficiency Syndrome
Seong Pil Kim1, Han Ol Kwon2,3, Yejin Ha2, Seok Hyun Heo4, and Jeongmin Lee2,5
1Department of Gerontology, 2Department of Medical Nutrition, and 5Research Institute of Medical Nutrition, Kyung Hee University; 3Korea Ginseng Research Institute, Korea Ginseng Corporation; 4Korea Health Supplements Association
     
1035 Effects of Freeze-Dried Garlic Powder on Lipid Improvement in Rats Fed a High Fat-Cholesterol Diet
Jae-Ran Kang, Min-Jung Kang, Hee-Wook Byun, and Jung-Hye Shin
Namhae Garlic Research Institute
     
1045 Genotoxicity Studies on Corn Silk Extract Containing High Maysin
Ae Wha Ha1, Hyeon Jung Kang2, Sun Lim Kim3, Myung Hwan Kim4, and Woo Kyoung Kim1
1Department of Food Science and Nutrition and 4Department of Food Engineering, Dankook University; 2Crop Foundation Division and 3Crop Post-Harvest Technology Division, National Institute of Crop Science, Rural Development Administration
     
1053 Anti-Inflammatory and Anti-Oxidative Effect of Pinus koraiensis Cone Shell Extracts
Joong Hyun Jin1, Han Ol Kwon2,3, Yejin Ha2, Seok Hyun Heo4, and Jeongmin Lee2,5
1Department of Gerontology, 2Department of Medical Nutrition, and 5Research Institute of Medical Nutrition, Kyung Hee University; 3Korea Ginseng Research Institute, Korea Ginseng Corporation; 4Korea Health Supplements Association
     
1061 Physicochemical Properties and Protective Effects of Corni fructus Treated with Pressurized-Steam against H2O2-Induced Cytotoxicity on L132 Cells
Hye-Mi Park and Joo-Heon Hong
Department of Food Science and Technology, Catholic University of Daegu
     
1071 Analysis of Enhancement Effect and Attachment Ability of Beneficial Intestinal Microflora in Puffed Grain Foods Using Confocal Laser Scanning Microscopy
Myeong-Kyo Jeong1, Do-Geon Oh1, Oh-Sung Kwon2, Jun-Young Jeong2, Ym-Shik Lee3, and Kwang-Yup Kim1
1Division of Food and Animal Science, Chungbuk National University; 2GD&Y Co., Ltd.; 3Ministry of Food and Drug Safety
     
1081 Processing of Functional Porridge with Optimal Mixture Ratio of Mulberry Leaf Powder and Mulberry Fruit Powder
You-Jin Kim1, Min-Ju Kim1, Hyun-Bok Kim2, Jung-Dae Lim3, and Ae-Jung Kim1
1The Graduate School of Alternative Medicine, Kyonggi University; 2National Institute of Agricultural Sciences, RDA; 3Department of Herbal Medicine Resource, Kangwon National University
     
1091 Modification and Validation of Analytical Method for Oxypaeoniflorin and Paeoniflorin in Moutan Cortex Radicis Extract
Seung-Hyun Choi1, Chang-Kil Yoo2, Ji-Hyun Hwang3, Gi-Bbeum Lee3, Young-Jin Lee2, Boo-Yong Lee3, and Ok-Hwan Lee1
1Department of Food Science and Biotechnology, Kangwon National University; 2Graduate School of Integrative Medicine and 3Department of Food Science and Biotechnology, CHA University
     
1097 Use of Real-Time PCR and Internal Standard Addition Method for Identifying Mixed Ratio of Chicken Meat in Sausages
Namrye Lee, Jae-Young Joo, and Yong-Heon Yeo
Combat Material Center, Defence Agency for Technology and Quality
     
1106 Quality Characteristics of Baked Yakgwa Containing Different Amounts of Perilla frutescens Powder
Su In Kim1, Jin Seon Lee2, and Da Kyung Son2
1Department of Korean Cuisine and 2Department of Agro-Bio & Food Industry, Jeonju University
     
1114 Isolation and Characterization of Bacillus spp. with High-Level Productivity of Poly--Glutamic Acid
SangHyeob Sim1, Hong-Jin Park1, HyeonHwa Oh1, Do-Youn Jeong2, Geun-Seoup Song1, and Young-Soo Kim1
1Department of Food Science and Technology, Chonbuk National University; 2Microbial Institute for Fermentation Industry (MIFI)
     
1122 Enzymatic Synthesis of Ethyl Butyrate Using Ester Synthetase Derived from Banana Peel and Pineapple Peel
Ki-Hong Yoon1, Kee-huck Kim2,3, and Gyu-Hee Lee3
1Department of Food Science & Biotechnology, 2Department of Culinary Arts, and 3Culinary Science Research Center, Woosong University
     
1128 Caffeinated Food Consumption Patterns and Level among High School Students in Yongin Region
Eun Jeong Park and Seong Yeong Kim
Nutrition Education, Graduate School of Education, Kyonggi University
     
Research Notes
     
1137 Anti-Visceral Obesity Effect of Apios americana Medikus in Diet-Induced Obese Mice
Ra-Yeong Choi1, Jin Lee1, Hyo-Seon Ryu1, Ju Ri Ham1, Seok-Kyu Park1, Myung-Joo Kim2, and Mi-Kyung Lee1,3
1Department of Food & Nutrition, Sunchon National University; 2Department of Bakery & Barista, Suseong College; 3Suncheon Research Center for Natural Medicines
     
1143 Comparison of Quantitative Structure-Activity Relationship and Chemical Antioxidant Activity of -Carotene and Lycopene and Their Protective Effects on Intracellular Oxidative Stress
Sun Young Park1, Hana Jung2, Changho Jhin3, Keum Taek Hwang1, and Ho-Kyung Kwak2
1Department of Food and Nutrition, and Research Institute of Human Ecology, Seoul National University; 2Department of Human Ecology, Korea National Open University; 3Convergence Research Center for Smart Farm Solution, Korea Institute of Science and Technology (KIST) Gangneung Institute
     
 
 

 
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of Food Science and Nutrition
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