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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 12, December 2016


Original Articles
     
1701 Anti-Obesity Effect of Pine Cone (Pinus koraiensis) Supercritical Extract in High-Fat Diet-Induced Obese Mice
Dasom Lee1, Minhee Lee1, Hyesook Kim2, Tuk-Rai Jeong3, Hyun-Pil Yang3, Heo Seok Hyun4, and Jeongmin Lee1,5
1Department of Medical Nutrition and 2Department of East-West Medicine, and 5Research Institute of Medical Nutrition, Kyung Hee University; 3Kitto Life Co., Ltd.; 4Korea Health Supplements Association
     
1708 Extract from Artemisia annua Linné Induces Apoptosis through the Mitochondrial Signaling Pathway in HepG2 Cells
Bo Min Kim1, Guen Tae Kim1, Eun Ji Kim1, Eun Gyeong Lim1, Sang-Yong Kim2, and Young Min Kim1
1Department of Biological Science and Biotechnology, College of Life Science and Nano Technology, Hannam University; 2Department of Food Science & Bio Technology, Shinansan University
     
1717 Probiotic Effects of Lactobacillus plantarum Strains Isolated from Kimchi
Xue-Mei Lee1, Hyun Ah Lee2, Meera Kweon1, Eui-Seong Park3, and Kun-Young Park4
1Department of Food Science and Nutrition, Pusan National University; 2Department of Oral Microbiology, School of Dentistry, Pusan National University; 3Department of Food and Nutrition, Yonsei University; 4Department of Food Science and Biotechnology, Cha University
     
1725 Antioxidant Compounds and Activities of Methanolic Extracts from Steam-Dried Allium hookeri Root
Hyun-Il Jun1, Jae-Heon Yang2, Geun-Seoup Song1, and Young-Soo Kim1
1Department of Food Science and Technology and 2Center for Healthcare Technology Development, Chonbuk National University
     
1732 Biochemical Components and Physiological Activities of Ice Plant (Mesembryanthemum crystallinum)
Seungmi Kang, Seonjeong Kim, Suhyun Ha, Changryul Lee, and Sanghae Nam
Division of Food Science, Gyeongnam National University of Science & Technology
     
1740 Effects of Quality Characteristics and Antioxidant Activity of Korean Cultivated Wild Ginseng Extract
Kyoung-Myoung Kang1, Jin-Young Lee1, Myung-Uk Kim2, and Shin-Ho Lee3
1R&D Center, WITHNATURE Co., Ltd.; 2Gyeongbuk Institute for Marine Bio-Industry; 3Department of Food Science & Technology, Catholic University of Daegu
     
1747 Nutritive and Antioxidative Properties of Eggplant by Cooking Conditions
Hyun-Jung Ko, Tian Yu Sun, and Jung-Ah Han
Department of Foodservice Management and Nutrition, Sangmyung University
     
1755 Studies on Volatile Flavor Compounds of Soy Sauce Residue
Yong-Jun Cha1, Wenfeng Wang1, and Ha-Ram Cha2
1Department of Food and Nutrition, Changwon National University; 2McWhorter School of Pharmacy, Samford University
     
1762 Effect of Degree of Milling on Physicochemical Properties of Rice Flour and Rice Noodles
Lan-Sook Lee, Chang-Hee Kim, Eun-Ji Choi, Jung-Min Sung, Hyun-Wook Choi, Yun-Sang Choi, Jun-Seok Kum, and Jong-Dae Park
Korea Food Research Institute
     
1769 Increase in Anti-Oxidant Components and Reduction of Off-Flavors on Radish Leaf Extracts by Extrusion Process
Nak-Yun Sung1, Woo-Young Park1, Yi-Eun Kim1, Eun-Ji Cho1, Hayeon Song1, Hyeong-Kwang Jun2, Jae-Nam Park3, Mi-Hwan Kim1, Gi-Hyung Ryu1, and Eui-Hong Byun1
1Department of Food Science and Technology, Kongju National University; 2Hanbit Food; 3Department of Food and Nutrition, Songwon University
     
1776 Influence of Sulfur Fertilization on Quality Characteristics and Antioxidant Activities of Onions during Storage at 4C
Hyeri Jo and Jeonghee Surh
Department of Food and Nutrition, Kangwon National University
     
1784 Effects of Cooking Methods with Different Heat Intensities on Antioxidant Activity and Physicochemical Properties of Garlic
Hyeri Jo and Jeonghee Surh
Department of Food and Nutrition, Kangwon National University
     
1792 Effects of Pumpkin (Cucurbita moschata Duch.) Leaf Powder on Quality Characteristics, Antioxidant Activities, and Retarding Retrogradation by Shelf-Life of Sulgidduck (Rice Cake)
Ka-Young Song, Hyeonbin O, Yangyang Zhang, Ki Youeng Joung, and Young-Soon Kim
Department of Food and Nutrition, Korea University
     
1799 Quality Characteristics and Antioxidant Activity of Espresso Coffee Prepared with Green Bean Fermented by Lactic Acid Bacteria
Dong-Ho Kim, Soo-Ji Yeon, and Keum-Il Jang
Division of Food and Animal Sciences, Chungbuk National University
     
1808 Quality Characteristics of Gat Kimchi Added with Cheonnyuncho Water Extract during Cold Storage
Bok-Mi Jung1 and Kyung-Ah Han2
1Division of Food and Nutrition/Human Ecology Research Institute and 2Department of Material and Biochemical Engineering, Chonnam National University
     
1816 Quality Characteristics of Madeleine Added with Lentil (Lens culinaris) Powder
Dan-Bi Bae, Kyoung-Hee Kim, and Hong-Sun Yook
Department of Food & Nutrition, Chungnam National University
     
1823 Quality Characteristics and Consumer Acceptability of Brownies with Rice Bran Dietary Fiber
Kyung Hun Yeom1, Ji Hyun Kim1, Jee Hyun Lee2, In Hyu Bae3, and Soon Sil Chun1
1Department of Food & Nutrition, Sunchon National University; 2Department of Food Science and Nutrition, Pusan National University; 3Department of Animal Science and Technology, Sunchon National University
     
1830 Evaluation of Perception and Foodservice Satisfaction of Free School Meals by Elementary School Students in Busan
Eun Ryung Jang1, Hee Sun Choi2, and Eun Soon Lyu3
1Graduate School of Education and 3Department of Food Science and Nutrition, Pukyong National University; 2Department of Food Science and Nutrition, Dong-A University
     
Research Note
     
1838 Bioactivity and Cytotoxicity of Kombucha Fermented with Extracts from Green Tea and Citrus Peel
Seung-Shick Shin, Hye-Myoung Ko, Chung-I Kim, and Sung-Soo Park
Department of Food Science & Nutrition, Jeju National University
     
Notices
     
1843 Erratum: Headline Correction(Vol 45(10))

     
1844 Erratum: Authorship Correction(Vol 45(11))

     
 
 

 
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