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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 48 Number 2, February 2019

149 Research Trends on Quality Characteristics and Physiological Functions of Korean Traditional Makgeolli (Korean Rice Wine): A Literature Review
Mi-Kyeong Kim and Sung-Soo Park
Department of Food Science & Nutrition, Jeju National University
Original Articles
161 Ameliorating Effect of Trigonella foenum-graecum Seed Extract on Andropause Symptoms via Increased Testosterone
Hyungkeun Kim1,2, Kyumin Cha1, Donghyeon Kim1, Hyungjoong Kim1, Nayeon Koo1, and Sung-Hoon Oh3
1BTC Corporation; 2Department of Applied Life Science, The Graduate School, Yonsei University; 3Department of Food Science & Bio Technology, Shin Ansan University
170 Effects of Sulgidduk Added with Pine Needle Juice on the Body Fat and Antioxidant Metabolism in High-Fat Induced Obese Rats
Jae-Hee Park, So-Yoon Kim, Yunjung Lee, and Eunju Park
Department of Food and Nutrition, Kyungnam University
179 Effect of Lactobacillus acidophilus YT1 on Serum Lipid and Bone Formation in Ovariectomized Rats
Minhee Lee1, Jeong Moon Yun2, Soo-Jeung Park1, Da Kyung Kim1, and Ok Kyung Kim3
1Research Institute of Medical Nutrition and 2Graduate School of East-West Medical Science, Kyung Hee University; 3Division of Food and Nutrition, Chonnam National University
189 Hepatoprotective Effect of Chrysanthemum zawadskii Extract (CZE) in Experimentally Induced Liver Damage Model In Vitro and In Vivo
Yong Sang Kim, Seul Ki Kim, Da-Ae Kwon, Hyun Kyu Kim, and Hak Sung Lee
Food Science R&D Center, Kolmar BNH Co., Ltd.
198 Protective Effect of Gardenia Fruit Ethanol Extract in HCl/Ethanol-Induced Acute Gastritis
Soo Hyun Kim1, Jin A Lee1, Ah Reum Lee2, Mi-Rae Shin1, Hae-Jin Park3, and Seong-Soo Roh1
1Department of Herbology, College of Korean Medicine and 3Faculty of Herbal Cuisine and Nutrition, Daegu Haany University; 2Department of Beauty Design, Hosan University
206 Effect of Green Lipped Mussel Extract Oil Complex (Gwanjeolpalpal) on Monosodium Iodoacetate-Induced Osteoarthritis in Animal Model
Se Haeng Cho
Yonsei Medical Clinic
215 Effects of Zingiber mioga Extract (FSH-ZM) on Moisturizing, Wrinkle Improvement and Whitening Activity in Skin Cells
Soo-Jeung Park1, Minhee Lee1, Jeong-Moon Yun1, Dakyung Kim1, and Yoo-Hyun Lee2
1Research Institute of Medical Nutrition, Kyung Hee University; 2Department of Food Science and Nutrition, The University of Suwon
223 Physicochemical and Antioxidant Activity Changes during Storage of Green Coffee Beans according to Temperature and Relative Humidity
Inyong Kim1 and Yoonhwa Jeong1,2
1Research Center for Industrialization of Natural Nutraceuticals and 2Department of Food Science and Nutrition, Dankook University
231 Effect of Jejuกฏs Tartary Buckwheat (Fagopyrum tataricum) on Antioxidative Activity and Physicochemical Properties of Chicken Meat Emulsion-Type Sausage
Ji Eun Hyun1, Hack-Youn Kim2, and Ji-Yeon Chun1
1Department of Food Bioengineering, Jeju National University; 2Department of Animal Resource Science, Kongju National University
237 Preparation of Microencapsulated Savory Powders from Hydrolysates of Soy Sauce Residue
Yong-Jun Cha, Wenfeng Wang, Hwayeong Seok, and Changheon Lee
Department of Food and Nutrition, Changwon National University
245 Changes in the Characteristics and Isoflavone Content of Soybean on Different Varieties and Processing Methods
Hyun Kyung Jeong, Dae Hyoung Lee, Jae Soon Seo, Seon Yi Won, Heui Yun Kang, and Jeong-Hyun Chi
Gyeonggi-do Agricultural Research Extension Services
253 Quality Characteristics of White Pan Bread Added with Tenebrio molitor Powder
Yookyong Kim1, Inyong Kim2, and Yoonhwa Jeong1,2
1Food Science and Nutrition Information and 2Research Center for Industrialization of Natural Nutraceuticals, Dankook University
260 Quality Characteristics of Pork Patties Added with Soybean-Curd Residues
Shin-Youn Joo1, Dong Won Seo2, and Hae-Yeon Choi3
1Department of Food Science and Nutrition, Daejin University; 2Food Analysis Center, Korea Food Research Institute; 3Department of Food Service Management and Nutrition, Kongju National University
268 Microbiological Quality Assessment of Kimbab with Applied HACCP
Tae-Hyeong Kim and Hyun-Joo Bae
Department of Food and Nutrition, Daegu University
Research Notes
276 Antioxidant Activities and Whitening Effects of Ethanol Extract from Panax ginseng Sprout Powder
Sung-Jin Park
Department of Tourism Food Service Cuisine/Research Institute of Biomaterial, Hallym Polytechnic University
282 Screening for Substances with Synergistic Anti-Inflammatory Effects in Combination with Fermented Platycodon grandiflorum Extracts in LPS-Stimulated RAW264.7 Cells
Hee Won Song1, Soyeon Lee1, Eun Hye Han1, Heui Jong Yu2, and Mi Kyung Lim1
1R&D Center, Koreaeundan Co.; 2R&D Center, SKbioland Co., Ltd.
290 Physicochemical Properties of the Processed Water Generated During Red Bean Paste Preparation
Yeon-Ji Lee1, Won-Suk Kim2, You-Jin Jeon3, and Yong-Tae Kim1
1Department of Food Science and Biotechnology, Kunsan National University; 2Major in Pharmaceutical Engineering, Division of Bioindustry, Silla University; 3Department of Marine Life Sciences, Jeju National University

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