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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 47 Number 6, June 2018

Original Articles
605 Effect of Cell Wall Degrading Enzyme Treatment on the Phenolic Content and Antioxidant Activity of Brown Rice
Dong-Hwa Cho1, Seuk-Ki Lee1, Jiyoung Park1, Hye-Young Park1, Hye-Sun Choi1, Induck Choi1, Sang-Ik Han1, Hyun-Jung Chung2, Duyun Jeong2, and Sea-Kwan Oh1
1Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration; 2Department of Food and Nutrition, Chonnam National University
612 Physicochemical and Antioxidant Characteristics of Hot Water Extracts on Pre-Treatment Conditions of Burdock (Arctium lappa L.)
Yi-Seul Kim and Seong-Ho Kim
Department of Food Engineering, Daegu University
620 Comparison of Food Components in Enzymatic Oyster Hydrolysates according to the Processing Conditions
Su-Seon Lee1, Nam-Gil Kim2, and Yeung Joon Choi3
1Innovative Technology Lab Co., Ltd.; 2Department of Aquaculture and Life Science/Institute of Marine Industry and 3Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University
629 Physicochemical and Sensory Characteristics of Pan Bread Made with Various Squeezed Perilla Leaf Juice Amounts during Storage
Won-Mo Kim1, Suk-Tae Oh2, Kee-Hyuk Kim2,3, and Gyu-Hee Lee3
1Department of Baking & Pastry, Woosong College; 2Department of Culinary Arts and 3Culinary Science Research Center, Woosong University
638 Storage Characteristics and Retrogradation Properties of Sulgidduk Added with Almond Powder
Seung Yeon Baek1, Chang Up Choi2, and Mee Ree Kim1
1Department of Food & Nutrition, Chungnam National University; 2Yusung Hotel
649 Effect of Food-Related Lifestyle on Beverage Selection Attributes of Adolescents
Su Mi You1, Se Eun Ahn1, Hye In Oh1, and Ji Eun Oh2
1Department of Nutritional Sciences and Food Management and 2College of Science and Industry Convergence, Ewha Womans University
Research Notes
657 Effects of Sunsik Added Stachys sieboldii Miq. on Lipid Improvement in Rats Fed a High Fat-Cholesterol Diet
Jae-Ran Kang1, Min-Jung Kang1, Hee-Wook Byun2, Ji-Hye Park2, Dong-Il Kim3, Sang-Yong Chung3, and Jung-Hye Shin1
1Namhae Garlic Research Institute; 2Division of Applied Life Science, Graduate School, Gyeongsang National University; 3Dongui-Chosukjam Farming Association Corporation
664 Protective Effects of Ethanol Extracts from Selected Food Materials against UVB-Induced Damage in Human Skin Fibroblast (Hs68) Cells
Hana Lee1, Jong Min Lee2, Sung Moon Hong2, Na Young Kim3, Seok Jun Son3, Young Jae Jeong3, Hyun-Sun Lee3, and Junsoo Lee1
1Division of Food and Animal Sciences, Chungbuk National University; 2R&D Department, Megacos Ltd.; 3Technical Support Department, Agency for Korea National Food Cluster
669 Effect of Heat Treatment on the Quality and Antioxidant Activity of Leached Artemisia capillaris Thunb. Beverage Product
Myoung Lae Cho1, Jong Seok Lee2, Min-Kyung Kim3, Hye-Young Shin3, Sarah Lee2, Byung-Jik Kim2, Joohong Yeo2, and Jong-Yea Kim3
1National Development Institute of Korea Medicine; 2National Institute of Biological Resources; 3Department of Food Science and Biotechnology, Kangwon National University
675 Change in Vitamin E and K Contents and True Retention of Cereal and Legume by Cooking
Ung Sim1, Seongeung Lee1, Sang Hoon Lee2, Youngmin Choi2, and Junsoo Lee1
1Division of Food and Animal Sciences, Chungbuk National University; 2Food and Nutrition Division, Department of Agrofood Resources, National Institute of Agricultural Sciences
682 Evaluation of Quality Characteristics of Rice to Select Suitable Cultivars for Sediment
Koan Sik Woo, Byong Won Lee, Jihae Lee, Yu-Young Lee, Yong Hee Jeon, Byoungkyu Lee, and Hyun-Joo Kim
Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration

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of Food Science and Nutrition
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