Print ISSN 1226-3311   Online ISSN 2288-5978
 
 
 
About Journal
   
Editorial Board

Articles
   
Advanced Search


About KFN
   
KFN Contact Information

CONTACT US
  Tel: +82-51-866-3694  
Fax: +82-51-866-3695
E-mail: kfn2@kfn.or.kr

 
If you are visiting our web site for the first time, please read “Instructions for Authors” before submitting your manuscript.

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 4, April 2018


Review
     
373 Research Trend in Traditional Fermented Foods Focused on Health Functional Evaluation
Eun-Gyung Mun1, Bohkyung Kim1, Eun-Young Kim2, Hae-Jeung Lee3, Young Kim4, Yongsoon Park2, and Youn-Soo Cha1
1Department of Food Science and Human Nutrition, Chonbuk National University; 2Department of Food and Nutrition, Hanyang University; 3Department of Food & Nutrition, Gachon University; 4National Institute of Agricultural Sciences, Rural Development Administration
     
Original Articles
     
387 Inhibitory Properties of Gracilaria textorii Ethanol Extract on the Inflammatory Immune Response
Min-Ji Kim1, Koth-Bong-Woo-Ri Kim2, Mi-Ran Jang3, Moo-Hyeog Im4, Young-Je Cho5, and Dong-Hyun Ahn1
1Department of Food Science and Technology/Institute of Food Science and 2Institute of Fisheries Sciences, Pukyong National University; 3Novel Food Division, Food Safety Evaluation Department, National Institute of Food and Drug Safety Evaluation, Ministry of Food and Drug Safety; 4Department of Food Science and Biotechnology, Daegu University; 5School of Food Science and Technology, Kyungpook National University
     
395 Inhibitory Effect of Compound Isolated from Green Tea Seeds on Candida albicans
Ye-Seul Seo and Eun Ju Yang
Food Research Center, Jeonnam Bioindustry Foundation
     
403 Composition of Phenolic Compounds and Antioxidant Activities of Subcritical Water Extracts of Onion Skin
Dong-Shin Kim and Sang-Bin Lim
Department of Food Bioengineering, Jeju National University
     
414 Antioxidant Activity and Development of Cosmetic Materials of Solvent Extracts from Kaempferia parviflora
Mi-Hyun Choi, Kyoung-Hee Kim, and Hong-Sun Yook
Department of Food and Nutrition, Chungnam National University
     
422 Physicochemical Characteristics of Sorghum according toVariety and Seeding Period
Gun Ho Jung, Sung Kook Kim, Jae Eun Lee, and Koan Sik Woo
Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration
     
429 Analyses of Cholesterol, Retinol, -Carotene, and Vitamin E Contents in Regional Food of South Korea
Sun-Hye Park, Wonju Song, and Jiyeon Chun
Department of Food Science and Technology, Sunchon National University
     
440 Comparison of Moisture Content and Drip Amount between Domestic and Imported Frozen Tricholoma matsutake and Sarcodon aspratus
So-Mang Kim1, Kyeong-Je Kim2, A-Ro Jo1, Jun-Ki Park1, Cheon-Ho Jo3, Kisung Kwon3, and Jung-Beom Kim1
1Department of Food Science and Technology, Sunchon National University; 2Jangheung Research Institute for Mushroom Industry; 3Ministry of Food and Drug Safety
     
447 Comparison of Sensory and Nutritional Characterizations between Sea-Reared and Freshwater Sturgeons Acipenser oxyrinchus
Ki Ho Nam1, Yeon-Kye Kim1, Sun Young Park2,3, Kyung Don Lee2,3, Jang Woo Cha2,3, Gyeong Jin Lee4, and Jin-Soo Kim2,3
1Food Safety and Processing Research Division, National Institute of Fisheries Science; 2Department of Seafood and Aquaculture Science/Institute of Marine Industry and 3Research Center for Industrial Development of Seafood, Gyeongsang National University; 4Gyeongsangnam-do Fisheries Technique Institute Goseong Branch
     
455 Comparison of Taste, Odor, and Texture Characterizations between Rack-and-Bag and Suspended Cultured Pacific Oysters Crassostrea gigas
Sun Young Park1,2, Do Youb Kim1,2, Jeong-Mee Lee3, and Jin-Soo Kim1,2
1Department of Seafood and Aquaculture Science/Institute of Marine Industry and 2Research Center for Industrial Development of Seafood, Gyeongsang National University; 3Fisheries Resources Research Institute
     
462 Changes in Quality Characteristics in the Normal and Etteum Doraji (Platycodon grandiflorum) by Heat Treatment
Myeong Seob Song1, Min Young Kim1, Gwi Young Jang2, Yoon Jeong Lee1, Li Meishan1, Hyunah Oh1, Junsoo Lee1, and Heon Sang Jeong1
1Department of Food Science and Biotechnology, Chungbuk National University; 2Department of Herbal Crop Research, NIHHS, RDA
     
468 Quality Characteristics of Sourdough Bread with Apple Whole Wheat Flour Sour Starter
Young-Mo Kim
Department of Food and Nutrition, Gwangju Health University
     
476 Effects of Mealworm Content and Extrusion Process on Quality Characteristics of Extruded Rice Flour Infant Food
Na Yeong Kim and Gi-Hyung Ryu
Department of Food Science and Technology, Kongju National University
     
485 Effects of Barrel Temperature and Addition of Corn Starch on Physical Properties of Extruded Soy Protein Isolate
Bon-Yeob Gu and Gi-Hyung Ryu
Department of Food Science and Technology, Kongju National University
     
492 Status of Meals at Workplaces of Korean Adults and Differences in Meal Characteristics according to Meal Procurement Places: Analysis of the 2015 Korea National Health and Nutrition Examination Survey
Mi-Kyung Choi
Faculty of Food & Health Sciences, Keimyung University
     
 
 

 
  Journal of the Korean Society
of Food Science and Nutrition
  Copyright 2013 by The Korean Society of Food Science and Nutrition. All rights reserved.
#1010, 993, Jungang-daero, Busanjin-gu, Busan 47209, Korea
E-mail: kfn2@kfn.or.kr  Tel: +82 51 866 3694  Fax: +82 51 866 3695