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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, and Korea Citation Index (KCI).

Current Issue
Volume 49 Number 12, December 2020

Original Articles
1301 Inhibitory Effect of Yacon Leaf Extract on the Metabolic Syndrome Induced by a High Fructose Diet in Rats
Hyun Wook Jang1, So-Yeon Go2, Mi Hyun Hong2, and Young-Eun Lee2,3
1Department of Agrofood Resources, National Institute of Agricultural Science, Rural Development Administration 2Department of Convergence Technology for Food Industry, Wonkwang University
1309 Immuno-Enhancing and Anticancer Effects of Sweet Potato Peel-Based Plant Mixture
In-Seon Jeong1, Kyeong Sun Kang2, Eun-Hye Kim2, Seung Man Park1, and Mi Ja Chung2
1Hyundai F&B Co., Ltd. 2Department of Food Science and Nutrition, Gwangju University
1319 Hypolipidemic Effect of Omega-3 Fatty Acids in 3T3-L1 Preadipocytes via Inhibition of Histone Acetyltransferase Activity
Sangwon Chung, Jung Su Han, and Min-Yu Chung
Research Division of Food Functionality, Korea Food Research Institute
1328 Hepatoprotective Effects of Willow (Salix koreensis ANDERSS.) Branch Extracts against Cytotoxicity Induced by tert-Butyl Hydroperoxide in Human Hepatoma Cells
Soyoung Kim, Jinwoo Min, and Heecheol Kang
Biomaterials Research Center, GFC Life Science Co., Ltd.
1335 Effect of Banana (Musa acuminate Colla) Peel Extract on the Anti-Adipogenic Activity in 3T3-L1 Adipocytes
Ryeong-Hyeon Kim, Seung-Cheol Lee, and Gyo-Nam Kim
School of Bioconvergence, Kyungnam University
1342 Physiological Activities of Two New Sweet Persimmon Cultivars, Areumnuri and Hongchu
Ji-Young Son1,2, Yeo-Ok Park1, Ji-Hae Park1, Hae-Suk Yoon1, Dong-Uk Lee2, Hye-Won Park2, and Seung-Cheol Lee2
1Sweet Persimmon Research Institute, Gyeongsangnam-do Agricultural Research and Extension Services, 2School of Bioconvergence, Kyungnam University
1349 Physicochemical Properties, Functional Components, and Physiological Activities of Sorghum Cultivars
Hyun-Joo Kim1, Koan Sik Woo2, Jin Young Lee1, Myeong Eun Choe3, Haelim Lee1, Yu-Young Lee1, Byong Won Lee1, Mihyang Kim1, and Moon Suk Kang1
1Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration, 2Research Policy Bureau, Rural Development Administration 3Department of Southern Area Crop Science, National Institute of Crop Science, Rural Development Administration
1357 Quality Characteristics and Antioxidant Activities of Macaron Added with Black Sesame
Su Jin Kim, Da Hee Kim, Seong Yeon Baek, Young Mi Park, and Mee Ree Kim
Department of Food & Nutrition, Chungnam National University
1366 Quality Characteristics of Yakju Fermented with Pretreated Nuruk
Dae Hyoung Lee, Jae Soon Seo, Tai Moon Ha, Yong Seon Lee, and Chang Hui Cho
Gyeonggi-do Agricultural Research Extension Services
1377 The Study on the Difference of Blood Level of HDL-Cholesterol by Obesity and Health Behavior from the Seventh (2016) Korea National Health and Nutrition Examination Survey
Inhwa Han and Min Young Chong
Department of Food and Nutrition, Kwangju Womens University
1389 Analysis of Research Trends in the Field of Food Science and Nutrition Published in North Korean Journals
Jae-Hee Park1, Duck Soon An2, Gyo-Nam Kim2, Sun-Uk Choi2, and Eunju Park1
1Department of Food and Nutrition, 2School of Cosmetics and Food Development, Kyungnam University
Research Notes
1400 Filtered Coffee Lowers Intestinal Cholesterol and Fat Absorption in Rats
Juyeon Kim, SoYoon Ju, and Sang Kyu Noh
Department of Food and Nutrition, Interdisciplinary Program in Senior Human Ecology, Changwon National University
1407 Quality Characteristics of Wintering Radishes Produced in Jeju Island Using E-Nose, E-Tongue, and GC-MSD Approach
Chang Guk Boo1, Seong Jun Hong1, Youngseung Lee2, Sung-Soo Park3, and Eui-Cheol Shin1,4
1Department of Food Science, 4Institute for Food Sensory & Cognitive Science, Gyeongnam National University of Science and Technology 2Department of Food Science and Nutrition, Dankook University 3Department of Food Science & Nutrition, Jeju National University

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