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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 10, October 2017

Original Articles
1151 Effects of Fermented Sparassis crispa Stipe Extract Supplemented Diet on the Immune Responses of Philippines Eel, Anguilla bicolor
Eun-Ju Kim1, Seung-Ho Seo1, Seong-Eun Park1, Min-Soo Kang2, and Hong-Seok Son1
1School of Korean Medicine, Dongshin University; 2Ziaquafarm Co., Ltd.
1158 Antioxidative Activities and Whitening Effects of Ethanol Extract from Crataegus pinnatifida Bunge Fruit
Sung-Jin Park1, Sung-Pil Kwon2, and Young-Ah Rha3
1Department of Tourism Food Service Cuisine/Research Institute of Biomaterial, Hallym Polytechnic University; 2JNPharm LLC.; 3Department of Food Technology and Services, Eulji Univrsity
1164 Enzymatic Preparation and Antioxidant Activities of Protein Hydrolysates from Protaetia brevitarsis Larvae
Hyo-Seon Lee, Hee-Jeong Ryu, Hyeon-Ji Song, and Syng-Ook Lee
Department of Food Science and Technology, Keimyung University
1171 Functional Components of Barley Bran with Different Particle Sizes and Cultivars
So Yune Baek1, Yoon Jeong Lee1, Gwi Young Jang1, Min Young Kim1, Nam Seok Oh1, Mi Ja Lee2, Hyun Young Kim2, Jun Soo Lee1, and Heon Sang Jeong1
1Department of Food Science and Biotechnology, Chungbuk National University; 2Department of Crop Foundation Division, National Institute of Crop Science
1178 Effect of Heated-Kimchi Addition on the Physicochemical Characteristics and Antioxidant Activity of Gratin
Taejoon Kim and Jeonghee Surh
Department of Food and Nutrition, Kangwon National University
1186 Quantitative Analysis of Vitamin B5 and B6 Using High Performance Liquid Chromatography
Gi-Ppeum Kim1, Young-Sun Hwang1,2, and Myoung-Gun Choung1
1Department of Herbal Medicine Resource, Kangwon National University; 2Department of Biology, University of Texas-Arlington
1195 Effect of Cooking Methods on Elemental Composition of Pumpkin (Cucurbitaceae spp.)
Young Shin Hong and Kyong Su Kim
Department of Food and Nutrition, Chosun University
1205 Change of Hydrolysis Rate on Hydrogenated Palm Kernel Oil and Shea Butter Blendings Using In Vitro Digestion System
Hyeon-Hwa Lee, Jung-Ah Shin, and Ki-Teak Lee
Department of Food Science and Technology, Chungnam National University
1216 Isolation and Characterization of Acetic Acid Bacteria for Producing ¡°Makgeolli Seed-Vinegar¡±
Hye-Bin Lee1, Hyeonhwa Oh1, Do-Youn Jeong2, Hyun-Il Jun1, Geun-Seoup Song1, and Young-Soo Kim1
1Department of Food Science and Technology, Chonbuk National University; 2Microbial Institute for Fermentation Industry (MIFI)
1225 Microbial Safety and Quality of Fresh Carrot Juice Prepared with Different Environmentally-Friendly Washing Methods
Sang-Wook Lim1, Da-Jeong Choe1, Min-Jung Kang1, Jong-Hyun Kim1, Myo-Jeong Kim2, and Min-Ju Kim1
1Bio-Food Research Center, Hurom Co., Ltd.; 2Department of Food and Life Science, Inje University
1234 Study on BMI, Dietary Behavior, and Nutrient Intake Status According to Frequency of Breakfast Intake in Female College Students in Chuncheon Area
Yoon-Sun Kim and Bok-Ran Kim
Department of Home Economics Education, College of Education, Kangwon National University
1243 Effects of Nutrition Education Program Based on Social Cognitive Theory for Low Sodium Consumption among Housewives Living in Certain Regions of Seoul
Jae Yeon Baek1, Hae-Yeon Yi2, Ji-Yun Hwang3, and Kirang Kim4
1Nutrition Education Major, Graduate School of Education and 4Department of Food Science and Nutrition, Dankook University; 2Food Policy Division, Health for All Bureau, Seoul Metropolitan Government; 3Department of Foodservice Management and Nutrition, Sangmyung University
Research Notes
1253 Comparisons of Properties, In Vitro Anti-Mutagenicity, and Anti-Cancer Effects of Short-Term Fermented Soybean Foods (Chungkukjang, Shuidouchi, and Natto)
Xin Zhao1, Jaehyun Ju2, and Kun-Young Park1,2
1Chongqing Collaborative Innovation Center of Functional Food, Chongqing University of Education; 2Department of Food Science and Biotechnology, Cha University
1258 Changes in Fat-Soluble Components (Fatty Acids, Vitamin A, and Vitamin E) of Different Parts of Chicken by Different Cooking Methods
Seo-Yeon Park1, Hye-Lim Jang1, Jong-Hun Lee1, Myung-Jin Hwang1, Junsoo Lee2, Youngmin Choi3, Sang Hoon Lee3, Jingbong Hwang4, Dongwon Seo4, and Jin-Sik Nam1,5
1Food Analysis Research Center and 5Department of Food and Nutrition, Suwon Women¡¯s University; 2Department of Food Science and Biotechnology, Chungbuk National University; 3Functional Food & Nutrition Division, National Institute of Agricultural Science, RDA; 4Department of Food Analysis, Korea Food Research Institute
1265 Effects of Combined Treatment of Clove Bud Essential Oil and Mild Heat on Inactivation of Escherichia coli O157:H7 Inoculated onto Red Oak Leaves
Su-Jong Park, Jun-Beom Park, Ji-Hoon Kang, and Kyung Bin Song
Department of Food Science and Technology, Chungnam National University

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