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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 8, August 2017

Original Articles
903 Effect of Helianthus tuberosus Juice Mixed with Dried Bitter Melon Juice on Hypoglycemic Function in Streptozotocin-Induced Diabetic Rats
Yang Yang1, Yonghoon Kim2, and Eunhee Hwang3
1Department of Food and Nutrition, Graduate School and 3Department of Food and Nutrition, Wonkwang University; 2DoCheon Farm
910 Red Ginseng Alters Lipid Metabolism through AMPK Activation in Liver and Adipose Tissues of High-Fat Diet-Fed Mice
Ha Jin Jeong, Seung Tack Oh, Quan Feng Liu, Yura Choi, Seoungmi Lee, and Songhee Jeon
Department of Biomedical Sciences, Chonnam National University
919 Immuno-Enhancing Effect of Enzymatic Extract of Sargassum coreanum Using Crude Enzyme from Shewanella oneidensis PKA 1008
Sun-Hee Park1, Min-Ji Kim1, Go-Eun Kim1, So-Yeong Park1, Koth-Bong-Woo-Ri Kim1, Yeon-Ji Kim2, Young-Je Cho3, and Dong-Hyun Ahn1
1Department of Food Science & Technology/Institute of Food Science and 2Institute of Fisheries Sciences, Pukyong National University; 3School of Food Science of Biotechnology, Kyungpook National University
929 Component Analysis and Comparison of Biological Activities of Salvia miltiorrhiza Bunge from Different Cultivation Regions
Eun Ju Yang, Yoo Kyung Seon, Ye-Seul Seo, and Bo Yeon Shin
Food Research Center, Jeonnam Bioindustry Foundation
937 Changes in Free and Bound Forms of Bioactive Compound Profiles of Adzuki Bean with Germination
Min Young Kim1, Gwi Yeong Jang1, Nam Seok Oh1, So Yune Baek1, Kil Ho Kim1, Kyung Mi Kim2, Hongsik Kim3, Junsoo Lee1, and Heon Sang Jeong1
1Department of Food Science and Biotechnology and 3Department of Crop Science, Chungbuk National University; 2National Academy of Agricultural Science, Rural Development Administration
944 Analysis of Water Soluble Vitamin B1, B2, and B3 Contents in Korean Traditional Holiday Foods
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
952 Validation of Method Determining Coixol in Coix lachryma-jobi var. ma-yuen Roots Extract
Jin Gwan Kwon1, Changon Seo1, Yun-Hyeok Choi1, Chun Whan Choi1, Jin Kyu Kim1, Wonsik Jeong1, Ji Eun Lee1, Kyeong Hee O2, and Seong Su Hong1
1Bio-center, Gyeonggido Business and Science Accelerator; 2Hansolbio Co., Ltd.
957 Inhibitory Effect of Garlic Extract on Histamine Accumulation in Mackerel Meat
Jae-Hun Shim1, Hyun-Dong Paik2, and Si-Kyung Lee2
1Department of BioFood Science and Technology, Agrc. Livestock Graduate School, Konkuk University & National Fishery Products Quality Management Service; 2Department of Food Science and Biotechnology of Animal Resources, Konkuk University
965 Physicochemical and Textural Properties of Low-Fat Model Sausages with Different Types of Pork Skin Gelatin with or without Transglutaminase
Kyeong Hoon Lim, Chang Hoon Lee, and Koo Bok Chin
Department of Animal Science, Chonnam National University
971 Physical Properties of Pan Bread Made with Various Amounts of Squeezed Danggui Leaf (Angelica acutiloba Kitagawa) Juice
Won-Mo Kim1, Suk-Tae Oh2, Mi-Ran Song3, Kee-Hyuk Kim2,4, and Gyu-Hee Lee4
1Department of Baking & Pastry, Woosong College; 2Department of Culinary Arts and 4Culinary Science Research Center, Woosong University; 3Agricultural Technology & Extension Services, Geumsan County, Chungnam
979 Development of Cereal Product Containing -Aminobutyric Acid Producing Lactic Acid Bacteria Using Electrostatic Spray Technology
Ji-Hee Jeong, Do-Kyun An, Dong-Kyun Kim, and Kwang-Yup Kim
Division of Food and Animal Science, Chungbuk National University
986 Optimization of Fermentation Conditions for Burdock Vinegar Using Response Surface Methodology
Yi-Seul Kim and Seong-Ho Kim
Department of Food Engineering, Daegu University
997 Evaluation of Applicability of Food and Nutrition Standards for Child Care Setting in the Seoul Metropolitan Government
Hye-Min Jeon1, Kirang Kim2, Hae-Yeon Yi3, and Ji-Yun Hwang4
1Nutrition Education Major, Graduate School of Education and 4Department of Foodservice Management and Nutrition, Sangmyung University; 2Department of Food Science and Nutrition, Dankook University; 3Health Food Policy Division, Seoul Metropolitan Government
Research Notes
1012 Inhibitory Effect of Cell Differentiation against 3T3-L1 Pre-Adipocytes and Angiotensin Converting Enzyme (ACE) Activity of Ice Plant (Mesembryanthemum crystallinum)
Seung Mi Kang, Seon Jeong Kim, and Sanghae Nam
Division of Food Science, Gyeongnam National University of Science & Technology
1018 Morroniside, Loganin, and Cornin Contents and Physicochemical Properties of Commercial Sansuyu (Corni fructus) Retort Drink
Su-Jin Park1, Ji-Suk Jeong1,2, Jae-Hun Jeong3, No-Jin Park2, and Byeong-Gil Son2
1Gurye Wild Flower Institute; 2Agricultural Extension Team, Gurye-gun Agricultural Center; 3Department of Food Science Bio-Technology, Jeonnam Provincial College

  Journal of the Korean Society
of Food Science and Nutrition
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