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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 8, August 2016

Original Articles
1083 Effects of Herbal Mixture Extracts Containing Angelica gigas Nakai and Cuscuta chinensis Lam. on Menopausal Symptoms in Ovariectomized Rats
Suji Kim1, Byung-Hyun Jang1, Seo-Hyuk Chang1, Hee Kang2, Ki-Moon Park1, Duk Kyun Ahn3, Soohyun Kim4, Sunmi Kim4, Daebang Seo4, Song Seok Shin4, and Kye Won Park1
1Department of Food Science and Biotechnology, Sungkyunkwan University; 2Graduate School of East-West Medical Science, Kyung Hee University; 3Korea Herb Clinical Research Center; 4Beauty Food Research Team, Amorepacific Inc.
1090 Anti-Inflammatory Effect of Ethanol Extract from Grateloupia crispata on Lipopolysaccharide-Induced Inflammatory Responses in RAW 264.7 Cells and Mice Ears
Nan-Young Bae1, Min-Ji Kim1, Koth-Bong Woo-Ri Kim2, Sun-Hee Park1, Mi-Ran Jang3, and Dong-Hyun Ahn1
1Department of Food Science & Technology/Institute of Food Science and 2Institute of Fisheries Sciences, Pukyong National University; 3Health Functional Food Policy Division, Ministry of Food and Drug Safety
1099 Immunomodulatory Activity of Crude Polysaccharide Separated from Cudrania tricuspidata Leaf
Eui-Baek Byun1, Beom-Su Jang1, Nak-Yun Sung2, and Eui-Hong Byun2
1Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute; 2Department of Food Science and Technology, Kongju National University
1107 Effect of Acacia catechu Extract on 3T3-L1 Preadipocyte Differentiation
Dong-Gyu Kim1, Min Jung Kang1, Hwa Jin Suh2, Oh Oun Kwon2, and Jung Hye Shin1
1Namhae Garlic Research Institute; 2Gyeongbuk Natural Color Institute
1114 Food Components and Antioxidant Activities of Dried Jerusalem Artichoke with White and Purple Colors
Bok-Mi Jung and Tai-Sun Shin
Division of Food and Nutrition, Chonnam National University
1122 Comparison of Bioactive Constituents and Biological Activities of Aronia, Blackcurrant, and Maquiberry
Hai-Jung Chung
Department of Food Science and Nutrition, Daejin University
1130 Quality and Antioxidant Properties of Tofu Coagulated with ¡®Tsugaru¡¯ Apple (Malus domestica Borkh) Juice
Dong-Ho Kim1, Kyeong-Nam Hong1, Yeo-Kyeong Lim1, Seung-Hyeon Cha1, Ji-Eun Ryu1, Jin-Ho Cho2, Dae-Il Kim3, Do-Il Yoo4, and Keum-Il Jang1
1Department of Food Science and Biotechnology, 2Department of Animal Science, 3Department of Horticultural Science, and 4Department of Agricultural Economics, Chungbuk National University
1138 Estimated Daily Intake of Aluminum from Platycodon grandiflorum A. De Candolle
Sung-Dan Kim, Hee-Jin Ham, Ji-Hun Jung, Eun-Soon Lee, Hyun-Kyung Lee, Hee-Sun Kim, Jib-Ho Lee, In-Sil Yu, and Kweon Jung
Seoul Metropolitan Government Research Institute of Public Health and Environment
1147 Development of Tteokgalbi Added with Pig Skin Gelatine Powder
Han-Gyul Jeong and Hack-Youn Kim
Department of Animal Resource Science, Kongju National University
1153 Moisture Adsorption Preventative Effect of Fermented Red Ginseng Extract Spherical Granules by Using Hydrophobic Compounds
Myung-Gon Shin
Department of Food Science & Biotechnology, Woosong University
1162 Optimization of Extraction of Marker Compounds from Red Ginsengs by Accelerated Solvent Extraction Using Response Surface Methodology
Eun Ok Kim, Jiu Liang Xu, and Byung Hun Um
Functional Food Center, Korea Institute of Science and Technology (KIST) Gangneung Institute
1170 Effects of Screw Speed, Moisture Content, and Die Temperature on Texturization of Extruded Soy Protein Isolate
Ji Hoon Park, Dae Il Kang, and Gi Hyung Ryu
Department of Food Science and Technology, Kongju National University
1177 Estimation of Amount and Frequency of Consumption of 50 Domestic Livestock and Processed Livestock Products
Jin Hwa Park1, Joon Il Cho2, In Sun Joo2, Jin Jae Heo3, and Ki Sun Yoon1
1Department of Food and Nutrition, Kyung Hee University; 2Food Microbiology Division, National Institute of Food and Drug Safety Evaluation, Ministry of Food & Drug Safety; 3Gallup Korea
1192 Sensory Drivers of Sliced Raw Fish in Korea: Case Study on Flounder (Paralichthys olivaceus) and Rockfish (Sebastes schlegeli)
Jeong-Min Ko, Se-Wook Oh, and Jae-Hee Hong
Department Food and Nutrition, Kookmin University
Research Notes
1202 Anti-Obesity Effect of Eriobotrya japonica Leaves Extract on Obese Mice Induced by High-Fat Diet
Somi Lee1,2, Moonyoung Park1, Ok Kyung Kim3, Jeongmin Lee3, and Woojin Jun2
1Fruit Research Institute (Jeollanamdo Agricultural Research & Extension Service); 2Department Food and Nutrition, Chonnam National University; 3Department of Medical Nutrition and Research Institute of Medical Nutrition, Kyung Hee University
1208 Chlorogenic Acid Isomers from Sorbus commixta of Ulleung Island Origin and Their Inhibitory Effects against Advanced Glycation End Product (AGE) Formation and Radical Scavenging Activity
Tae Hoon Kim
Department of Food Science and Biotechnology, Daegu University
1214 Comparison of Antioxidant Components and Antioxidant Activities of Colored Rice Varieties (Oryza sativa L.) Cultivated in Southern Plain
Ji-Young Park1, Hyeonmi Ham1, Sang-Ik Han2, Sung-Hwan Oh2, You Chun Song2, Jun Hyeon Cho2, Yeon-jae Hur2, Yu-Young Lee1, Byung-Won Lee1, and Yong Hwan Choi1
1Crop Post-Harvest Technology Research Division and 2Paddy Crop Research Division, NICS, RDA
1221 Effect of Cooking Methods on S-Allyl-L-Cysteine Content of Garlic
Sang Hoon Lee, Yun Sook Jeong, Kyung-A Hwang, Jin Song, Geon Min Noh, and In Guk Hwang
Department of Agrofood Resources, National Academy of Agricultural Sciences, Rural Development Administration
1227 Bactericidal Effect of Electrolyzed Activated Water Prepared at Different Water Temperatures on Gram-Positive and Gram-Negative Bacteria
Jeong Min Lee1, Hyun-Jung Chung2, and Woo Suk Bang1
1Department of Food and Nutrition, Yeungnam University; 2Department of Food and Nutrition, Inha University
1233 Combined Treatment of Chlorine Dioxide Gas, Mild Heat, and Fumaric Acid on Inactivation of Listeria monocytogenes and Quality of Citrus unshiu Marc. during Storage
Hyun Gyu Kim1, Sea Cheol Min2, Deog Hwan Oh3, Ja Jun Koo4, and Kyung Bin Song1
1Department of Food Science and Technology, Chungnam National University; 2Department of Food Science and Technology, Seoul Women's University; 3Department of Food Science and Biotechnology, Kangwon National University; 4Eco Biotech

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