Print ISSN 1226-3311   Online ISSN 2288-5978
 
 
 
About Journal
   
Editorial Board

Articles
   
Advanced Search


About KFN
   
KFN Contact Information

CONTACT US
  Tel: +82-51-866-3694  
Fax: +82-51-866-3695
E-mail: kfn2@kfn.or.kr

 
If you are visiting our web site for the first time, please read “Instructions for Authors” before submitting your manuscript.

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 7, July 2020


Original Articles
     
653 Anti-Atopic Effect of DNCB-Induced Mouse in Chondrus canaliculatus Ethanol Extracts
Woo-Sin Kang1, So-Mi Jeong2, Si-Hyeong Ryu1, Xiaotong Xu1, Ji-Eun Lee1, and Dong-Hyun Ahn1
1Department of Food Science & Technology/Institute of Food Science and 2Institute of Fisheries Sciences, Pukyong National University
     
659 Inhibitory Effect of the Extract of Cheonggukjang Fermented with Bacillus amyloliquefaciens SCGB 1 on LPS-Induced Inflammation and Inflammatory Diseases
So Yeon Kim1*, Kyung Bok Lee2,3*, Young Ho Cho4, Do Youn Jeong5, Hee Jong Yang5, Myeong Seon Ryu5, and Yung Choon Yoo1,3
1Department of Microbiology, College of Medicine, 2Department of Biochemistry, College of Medicine, 3Myunggok Medical Research Institute, and 4Department of Pharmaceutics & Biotechnology, College of Medical Engineering, Konyang University 5Microbial Institute for Fermentation Industry (MIFI)
     
668 Anti-Cancer Effect of 1,2,3,4,6-Penta-O-Galloyl--D-Glucose in B16-F0, Mouse Melanoma
Seong Uk Lee1 and Yoon Hee Kim2,3
1Department of Lifescience and 2Department of Food and Nutrition, Daegu University, 3Research Institute of Anti-aging, Daegu University
     
677 Study on Marine Pectin Extraction and Its Antioxidant Activities from 14 Marine Algae under Different Extraction Solvents
Kyoung-Ah Lee1,2, Woon Yong Choi1, Gun-Hoo Park1,3, Younsik Jeong1, Areumi Park1, Yeonji Lee1, and Do-Hyung Kang1,2
1Jeju Marine Research Center, Korea Institute of Ocean Science and Technology (KIOST) 2Department of Ocean Science, University of Science and Technology (UST) 3Department of Cell Biology and Anatomy, New York Medical College
     
686 Physicochemical Properties and Antioxidant Activities of Raw Noodle Added with Enteromorpha prolifera
Da Hee Kim, Su Jin Kim, Seung Yeon Baek, and Mee Ree Kim
Department of Food & Nutrition, Chungnam National University
     
695 Physicochemical Properties and Antioxidant Activities of Butter Cookies Added with Enteromorpha prolifera
Su Jin Kim, Da Hee Kim, Seung Yeon Baek, and Mee Ree Kim
Department of Food & Nutrition, Chungnam National University
     
704 Comparison between Asiatic Jasmine and White-Flower Asian Jasmine in Quality Characteristics during the Parching Process
Jin-Ju Cho1, Seong Jun Hong1, Chang Guk Boo1, Moon Yeon Youn1, Seung-Min Lee2, and Eui-Cheol Shin1
1Department of Food Science, Gyeongnam National University of Science and Technology 2CJ CheilJedang, CJ Food Research Institute
     
716 Discrimination of Red Pepper Powder (Capsicum annuum L.) with Added Seeds Using Inorganic Element and Fatty Acid Profiles in Combination with Canonical Discriminant Analysis
Eunji Choi1*, Jihyun Hwang1*, Dongwon Lee2, Heeju Jun1, Jin A Yoon3, Hyang Sook Chun4, Sangdoo Ahn2, and Byung Hee Kim1
1Department of Food and Nutrition, Sookmyung Womens University 2Department of Chemistry and 4Department of Food Science & Technology, Chung-Ang University 3Department of Food and Nutrition, KC University
     
729 Effects of Chicken, Pork, Beef, and Beef Crust on the Home Meal Replacement (HMR) Stock
Kyu-Min Kang, Sol-Hee Lee, and Hack-Youn Kim
Department of Animal Resources Science, Kongju National University
     
735 Influence of Selection Attributes for HMR on 50+ Generations Satisfaction and Repurchase Intention
Chorong Baek and Minsun Jeon
Department of Food and Nutrition, Chungnam National University
     
743 Importance-Satisfaction and Usage of University Foodservice among Undergraduate Students in Gwangju Area
Young-Mi Kim1 and In-Seon Lee2
1Major in Nutrition Education, Graduate School of Education and 2Major in Food and Nutrition, Kunsan National University
     
Research Notes
     
754 Effect of Hot Water Extract of Salvia plebeia R. on the
Jinseop Shin1*, Jeongjin Park1,2*, and Woojin Jun1,2
1Division of Food and Nutrition and 2Research Institute for Human Ecology,
     
759 Effects of Freeze and Hot-Air Drying Methods on Contents of Physicochemical Components and Antioxidant Activities of Eruca sativa Mill.
Hee-Kyoung Son1*, Yoonhwa Jeong1,2*, and Jung-Heun Ha1,2
1Research Center for Industrialization of Natural Neutraceuticals and 2Department of Food Science and Nutrition, Dankook University
     
768 Comparison of Oxidative Stability between Flax Seed Oil and Hemp Seed Oi
Gill-Woong Jang, Eun-Ji Yu, Sun-Il Choi, Xionggao Han, Xiao Men, Hee-Yeon Kwon, Ye-Eun Choi, Sang-Jin Yoon, and Ok-Hwan Lee
Department of Food Science and Biotechnology, Kangwon National University
     
774 Optimization of Preparation Conditions for Liposome Containing Ginsenoside Re by Response Surface Methodology
Hyeon-Ho Chang1*, Eui-Seok Lee1*, Bong-Seok Bae2, and Soon-Taek Hong1
1Department of Food Science and Technology, College of Agriculture and Life Sciences, Chungnam National University 2Analysis and Research Team, KGC Research & Development Center, Korea Ginseng Corp.
     
 
 

 
  Journal of the Korean Society
of Food Science and Nutrition
  Copyright 2013 by The Korean Society of Food Science and Nutrition. All rights reserved.
#1010, 993, Jungang-daero, Busanjin-gu, Busan 47209, Korea
E-mail: kfn2@kfn.or.kr  Tel: +82 51 866 3694  Fax: +82 51 866 3695