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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 45 Number 5, May 2016


Original Articles
     
625 Protective Effects of Ethanol Extract of Allium hookeri Root on Acute Alcohol-Induced Intoxication in ICR Mice
Hae-Young Kang, Cho-Eun Lee, and Sun-Yung Ly
Department of Food and Nutrition, Chungnam National University
     
634 Effect of Mulberry Extract Complex on Degenerative Arthritis In Vivo Models
Hua Li1, Sat-Byul Yun1, So Hee Shin1, and Jong-Moon Jeong2
1Research Center of Ben's Lab Co., Ltd.; 2Department of Life Science, The University of Suwon
     
642 Physiological Activities and Inhibitory Effect of Extracts of Cynanchi wilfordii Radix and Perilla sikokiana against Cell Differentiation in 3T3-L1 Adipocytes
Seon Jeong Kim1, Seung Mi Kang1, Keon Hee Ko1,2, and Sanghae Nam1
1Division of Food Science, Gyeongnam National University of Science & Technology; 2Gyeongnam Oriental Medicinal Herb Institute
     
651 Antioxidant and Anti-Adipogenic Activities of Bread Containing Corn Silk, Job's Tears, Lentinus edodes, and Apple Peel in 3T3-L1 Preadipocytes
Chang Won Lee1, Yong Il Park1, Soo-Hyun Kim2, Heekyung Lim3, and Mi Ja Chung3
1Department of Biotechnology, The Catholic University of Korea; 2Guwoon Food & Research Institute; 3Department of Food Science and Nutrition, Gwangju University
     
664 Effects of Poly-Gamma Glutamate Contents Cheonggukjang on Osteoblast Differentiation
Ki Ho Lee1, Mi-Ok Sim1, Yong Su Song2, Ho Kyung Jung1, Ji-Hun Jang1, Min-Suk Kim1,3, Tae Mook Kim1, Hyo Eun Lee1, Byeong-Kwan An1, and Won Seok Jung1
1Traditional Korean Medicine Research Team, National Development Institute of Korean Medicine; 2Heanam Natural Farming Association Cooperation; 3Department of Pathology, College of Korean Medicine, Wonkwang University
     
671 Inhibitory Effects of Spinach, Cabbage, and Onion Extracts on Growth of Cancer Cells
Hae-Nim Lee, Seong-Ah Shin, Gang-Sik Choo, Hyeong-Jin Kim, Young-Seok Park, Sang-Ki Kim, and Ji-Youn Jung
Department of Companion and Laboratory Animal Science, Kongju National University
     
680 Assessment of Validation Method for Bioactive Contents of Fermented Soybean Extracts by Bioconversion and Their Antioxidant Activities
Tae-Dong Jung1, Gi-Hae Shin1, Jae-Min Kim1, Ji-Won Oh1, Sun-Il Choi1, Jin-Ha Lee1, Sang Jong Lee2, In Young Heo2, Seon Ju Park2, Hyun Tae Kim3, Beom Kyu Kang3, and Ok-Hwan Lee1
1Department of Food Science and Biotechnology, Kangwon National University; 2STR Biotech Co., LTD.; 3Department of Functional Crop, National Institute of Crop Science, RDA
     
690 Characterization of Styela clava Tunic after Alkaline Treatment
Min Jung Kim1,2, Won Baek Kim1, Ji Hoe Hwang1, Suae Kim1, Bo Ram Kim1, Kyoung Yoon Koo1, Hong Joo Son3, Dae Youn Hwang4, Young Jin Jung4, and Heeseob Lee1
1Department of Food Science and Nutrition, and Kimchi Research Institute, 3Department of Life Science and Environment Biochemistry, and 4Department of Biomaterials Science, Pusan National University; 2Busan Regional Office of Food and Drug Safety
     
696 Tricin and Tricin 4'-O-(Threo-¥â-Guaiacylglyceryl) Ether Contents of Rice Hull (Oryza sativa L.) with Heat Treatment and Germination
Nara Yoon1, Gwi Yeong Jang1, Yoon Jeong Lee1, Meishan Li1, Min Young Kim1, Hyun Young Kim2, Junsoo Lee1, and Heon Sang Jeong1
1Department of Food Science and Biotechnology, Chungbuk National University; 2Division of Rice and Winter Cereal Crop, National Institute of Crop Science, Rural Development Administration
     
702 Changes in Biological Qualities of Soy Grits Cheonggukjang by Fermentation with ¥â-Glucosidase-Producing Bacillus Strains
Kyung Ha Lee, Hye Sun Choi, Kyung A Hwang, and Jin Song
Functional Food & Nutrition Division, National Academy of Agricultural Science, RDA
     
711 Quality Characteristics of Castella with Panax ginseng Sprout Powder
Ki-Ppum Kim, Kyoung-Hee Kim, and Hong-Sun Yook
Department of Food & Nutrition, Chungnam National University
     
717 Quality Characteristics of Madeleine Added with Organic Ginseng (Panax ginseng C. A. Meyer) Leaf
Ki-Ppum Kim, Kyoung-Hee Kim, and Hong-Sun Yook
Department of Food & Nutrition, Chungnam National University
     
723 Characteristics of Omegisul with Seeweeds (Sargassum fulvellum and Hizikia fusiformis) and Their Qualities
Seung-Shick Shin, He-Ran Lim, Dong-Bum Shin, and Sung-Soo Park
Department of Food Nutrition, Jeju National University
     
731 Development of Chicken Nuggets Added with Wheat Fiber
Hack-Youn Kim and Gye-Woong Kim
Department of Animal Resource Science, Kongju National University
     
736 Inhibition of Bacillus cereus in Cheonggukjang Fermented with Bacillus Starters with Antimicrobial Activities
Jae Yong Lee1, Jae Min Shim1, Xiaoming Liu1, Zhuang Yao1, Kang Wook Lee1, Kye Man Cho2, Gyoung Min Kim3, Jung-Hye Shin3, Jong-Sang Kim4, and Jeong Hwan Kim1,5
1Division of Applied Life Science (BK21 Plus), Graduate School and 5Institute of Agriculture and Life Science, Gyeongsang National University; 2Department of Food Science, Gyeongnam National University of Science and Technology; 3Namhae Garlic Research Institute; 4School of Food Science and Biotechnology (BK21 Plus), Kyungpook National University
     
746 Investigation of Food Safety Knowledge, Attitudes, and Behavior for Analyzing Food Safety Risk Factors in the Elderly
Jung-Hwa Choi1, Yoon-Jin Lee2, Eun-Sil Lee2, Hye-Sang Lee3, Hye-Ja Chang4, Kyung-Eun Lee5, Na-Young Yi6, and Tong-Kyung Kwak2
1Department of Food & Nutrition, Soongeui Women's 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 Women's University; 6Department of Food Science & Nutrition, Daejeon University
     
757 Study on the Salt and Sodium Content of Middle School Lunch Meals in Gyeongsangbuk-do Area £­Focus on Application of ¡®SamSam Foodservice¡¯£­
So-Young Park and Kyung-A Lee
Department of Food and Nutrition, Catholic University of Daegu
     
Research Notes
     
765 Comparison Study of Three Varieties of Red Peppers in Terms of Total Polyphenol, Total Flavonoid Contents, and Antioxidant Activities
Eui-Baek Byun1, Woo-Young Park2, Dong-Hyun Ahn3, Yung-Choon Yoo4, Chulhwan Park5, Beom-Su Jang1, Won-Jong Park2, Eui-Hong Byun2, and Nak-Yun Sung2
1Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute; 2Department of Food Science and Technology, Kongju National University; 3Department of Food Science and Technology/Institute of Food Science, Pukyong National University; 4Department of microbiology, College of Medicine, Konyang University; 5Department of Chemical Engineering, Kwangwoon University
     
771 Analysis of Vitamin E in Agricultural Processed Foods in Korea
Yeaji Park1, Jeehye Sung1, Youngmin Choi2, Youngwha Kim3, Myunghee Kim4, Heon Sang Jeong1, and Junsoo Lee1
1Department of Food Science and Biotechnology, Chungbuk National University; 2Department of Agrofood Resources, Rural Development Administration; 3School of Food Biotechnology and Nutrition, Kyungsung University; 4Department Food Science and Technology, Yeungnam University
     
778 Preparation of Sea Urchin Skeleton Film Containing Robinia pseudoacacia Flower Extract
Hyun-Ju Yang and Kyung Bin Song
Department of Food Science and Technology, Chungnam National University
     
Notice
     
782 Erratum: Addition of Acknowledgement (Vol 45(4))

     
 
 

 
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