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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 47 Number 8, August 2018

Original Articles
771 Comparison of the Nutritional Compositions and Antioxidant Properties ofKorean and Imported Whole Wheat (Triticum aestivum L.)
Hye-Lim Jang1, Seo-Yeon Park1, Jong-Hun Lee1, Bo Min Kim1, Sang Hoon Lee2, and Jin-Sik Nam1,3
1Food Analysis Research Center and 3Department of Food and Nutrition, Suwon WomenĄŻs University; 2Department of Agrofood resources, National Institute of Agricultural Sciences, RDA
780 Effects of High Hydrostatic Pressure and Ultrafiltration Treatment on Physiological Activities of Germinated Black Soybeans
Min Young Kim1, Yoon Jeong Lee1, Myeong Seob Song1, Hyunah Oh1, Gwi Yeong Jang2, Kyung Mi Kim3, Junsoo Lee1, and Heon Sang Jeong1
1Department of Food Science and Biotechnology, Chungbuk National University; 2National Institute of Horticultural and Herbal Science and; 3National Academy of Agricultural Science, Rural Development Administration
786 Quality and Antioxidant Activity of Custard Cream Premix with Aronia melanocarpa
Dong Hyeon Kim, Ji Hyun Kim, and Soon Sil Chun
Department of Food & Nutrition, Sunchon National University
795 Comparison of Flavonoid Glycosides from Korean and French Wines Using UPLC-DAD-QToF/MS
Heon-Woong Kim1, Min-Ki Lee1, Seon-Hye Lee1, Young Jin Kim1, Gelila Asamenew1, Brett Yoon2, Seon Mi Yoo1, and Jung-Bong Kim1
1National Institute of Agricultural Sciences, Rural Development Administration; 2Wine Korea Co.
804 Quality and Physicochemical Characteristics of Soybean with Variety and Different Seeding Periods
Ji Hae Lee, Hyun-Joo Kim, Byong Won Lee, Yu Young Lee, Yong Hee Jeon, Byoung Kyu Lee, and Koan Sik Woo
Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration
813 Influence of Ethanol Concentration and Organic Acids on Conversion of Ginsenoside Rg1
Gwi Yeong Jang1, Min Young Kim2, Yoon Jeong Lee2, Sang Hoon Lee3, In Guk Hwang3, Jehun Choi1, Yu Su Shin1, Junsoo Lee2, and Heon Sang Jeong2
1Department of Herbal Crop Research, National Institute of Horticultural and Herbal Science and 3Department of Agrofood Resources, National Institute of Agricultural Sciences, Rural Development Administration; 2Department of Food Science and Biotechnology, Chungbuk National University
820 Quality Characteristics of Dough and Bread Added with Extruded Rice Flour and Cacao (Theobroma cacao L.) Beans
Ju-Yeon Park1, Young-Ho Kim2, and Gi-Hyung Ryu1
1Department of Food Science and Technology, Kongju National University; 2Department of Baking Technology, Hyejeon College
828 Comparison of Quality Characteristics of Jeungpyeon Fermented with Saccharomyces cerevisiae and Leuconostoc mesenteroides by Potato Addition
Sujin Oh, Hyeji Lim, Youngseung Lee, and Misook Kim
Department of Food Science and Nutrition, Dankook University
838 Evaluation of Effectiveness of Food Safety Education Program Based on Social Cognitive Theory for Elderly in the Middle Class
Jung-Hwa Choi1, Hyo-E Yoo2, Harim Chung2, Hye-Sang Lee3, Min-June Lee2, Hye-Ja Chang4, Kyung-Eun Lee5, Na-Young Yi6, and Tong-Kyung Kwak2
1Department of Food & Nutrition, Soongeui WomenĄŻs College; 2Department of Food & Nutrition, Yonsei University; 3Department of Food & Nutrition, Andong University; 4Department of Food Science & Nutrition, Dankook University; 5Department of Food & Nutrition, Seoul WomenĄŻs University; 6Department of Food & Nutrition, Daejeon University
847 Differences in Health Behaviors and Indicators among Restaurant Personnel: Comparing Restaurant Owners and Employees in One District in Seoul
Sukyoung Jung1, Seorim Kim2, Eunhi Song3, Taik Gun Hwang3, and Sohyun Park2
1Department of Health Care Policy Research, Korea Institute for Health and Social Affairs; 2Department of Food Science and Nutrition, Hallym University; 3Guro Public Health Center
Research Note
857 Catechin Contents of Green Tea Produced in Korea
Byung Soon Hwang, Yun Sook Jeong, Sung Min Oh, Gi-Chang Kim, Yong Sik Cho, and In Guk Hwang
Department of Agrofood Resources, National Academy of Agricultural Sciences,Rural Development Administration

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