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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 3, March 2018


Original Articles
     
235 Inhibitory Effect of Skate Skin Collagen on Hepatic Lipid Accumulation through Regulation of Lipid Metabolism
Hyun-Jung Lee1, Minji Woo1, Yeong Ok Song1, and Jeong Sook Noh2
1Department of Food Science and Nutrition & Kimchi Research Institute, Pusan National University; 2Department of Food Science and Nutrition, Tongmyong University
     
243 Comparison of Phenolic Compounds and Antioxidant Properties of Sweet Potato (Ipomoea batatas (L.) Lam) according to Variety and Moist Heat Cooking
Bo-Young Seo1, Ji-Sang Kim2, and Eunju Park2
1Department of Food and Nutrition, Changshin University; 2Department of Food and Nutrition, Kyungnam University
     
253 Physicochemical Characteristics and Physiological Activity of Bitter Melon (Momordica charantia L.) from Different Regions
Jae-Ran Kang, Min-Jung Kang, Gyeong-Wha Kim, and Jung-Hye Shin
Namhae Garlic Research Institute
     
263 Antioxidant Effects of Fractional Extracts from Strawberry (Fragaria ananassa var. ¡®Seolhyang¡¯) Leaves
Da-Som Lee, Kyoung-Hee Kim, and Hong-Sun Yook
Department of Food & Nutrition, Chungnam National University
     
271 Cosmetic Effects of the Fractional Extracts from Strawberry (Fragaria ananassa var. ¡®Seolhyang¡¯) Leaf
Da-Som Lee, Kyoung-Hee Kim, and Hong-Sun Yook
Department of Food & Nutrition, Chungnam National University
     
279 Analysis and Structural Characterization of a Palatinose Converted from Sucrose by Biotransformation
Hye-Ryung Park1, Sue Jung Lee1, Su Bin Im1, Hoon Kim2, Jae Hwan Kim3, and Kwang-Soon Shin1
1Department of Food Science and Biotechnology, Kyonggi University; 2Institute for Biomaterials, Korea University; 3Neo Cremar Co., Ltd.
     
288 Effect of Germination and Roasting Treatment on the Quality and Physicochemical Characteristics of Cowpea Flour
Ji Hae Lee, Hyun-Joo Kim, Byong Won Lee, Yu Young Lee, Byoung Kyu Lee, and Koan Sik Woo
Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration
     
298 Effect of Cooking Methods on Quality and Physicochemical Characteristics of Cooked-Rice Supplemented with Different Amounts of Colored Rice
Koan Sik Woo, Hyun-Joo Kim, Dong-Hwa Cho, Seuk Ki Lee, Hye Young Park, Eun-Yeong Sim, Choon Ki Lee, Yong Hee Jeon, and Sea Kwan Oh
Crop Post-harvest Technology Division, Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration
     
309 Physiochemical Characteristics according to the Roasting Conditions and Grinding Grade for the Development of Drip Type Red Ginseng
Bong Jae Seong1, Sun Ick Kim1, Moo Geun Jee1, Soo Dong Kim1, A Reum Kwon1, Hyun Ho Kim1, Yun Gu Hwang2, and Ka Soon Lee1
1Ginseng & Medicinal Plant Research Institute, Chungnam Agricultural Research & Institute; 2SMNANOBIO Co., Ltd.
     
320 Development and Property Evaluation of Naengmyeon Broth with Tomatoes and Traditional Medicinal Herbs
Ja Min Kim1, Min Seon Song2, Kyung Soo Lee3, and Kyung Young Yoon1
1Department of Food and Nutrition and 2Department of Nutrition Management, Graduate School of Environment & Public Health Studies, Yeungnam University; 3School of Tourism & Food Service, Division of Food, Beverage & Culinary Arts, Yeungnam University College
     
328 Analysis of Consumption Status of Calcium with Related Factors in a Korean Population: Based on Data from the 2013¡­2015 Korean National Health and Nutritional Examination Survey (KNHANES)
Ja-Eun Hur1, Jae Hee Park2, Yuri Kim2, Hyekyeong Kim3, Minsoo Lee4, Jung-Hyun Kim5, and Kwang Suk Ko2
1Graduate School of Converging Clinical & Public Health, 2Department of Nutritional Science and Food Management, 3Department of Health Convergence, and 4Department of Computer Science & Engineering, Ewha Womans University; 5Department of Physical Education, Chung-Ang University
     
337 Analysis of Foodservice Value System Using the Consumer Behavior Survey for Food 2016
Mi-Kyung Choi
Faculty of Food & Health Sciences, Keimyung University
     
Research Notes
     
347 Oral Glucose and Maltose Tolerance Test and Inhibition Effect of ¥á-Glucosidase of Ecklonia cava Extract (Seapolynol) and Dieckol
Hui-Jeon Jeon1, Sung Ho Kim2, and Boo-Yong Lee1
1Department of Food Science and Biotechnology, College of Life Science, CHA University; 2Botamedi, Inc.
     
352 Isolation of Degraded Products of Rutin Induced by Gamma-Irradiation and Evaluation of Tyrosinase Inhibitory Effects
Gyeong Han Jeong, Yun Hee Jeong, and Tae Hoon Kim
Department of Food Science and Biotechnology, Daegu University
     
357 Comparison of Free Amino Acids, Anserine, and Carnosine Contents of Beef according to the Country of Origin and Marbling Score
Ha Na Kwon1 and Chang Bon Choi2
1Department of Food and Nutrition and 2Department of Medical Biotechnology, Yeungnam University
     
363 Changes in Physicochemical and Antioxidative Properties of Cynanchi wilfordii Radix after a Roasting Treatment
Da-Som Kim, Hoe-Sung Kim, Seong Jun Hong, Jin-Ju Cho, and Eui-Cheol Shin
Department of Food Science, Gyeongnam National University of Science and Technology
     
 
 

 
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