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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 12, December 2018


Original Articles
     
1201 Anti-Diabetic and Anti-Inflammatory Effects of Antirrhinum majus L. Extract in High Fat Diet-Fed Mice
Mi Jang, Young-Hee Park, In-Guk Hwang, Byung-Soon Hwang, Ji-Young Kim, and Gi-Chang Kim
Functional Food Division, National Institute of Agricultural Science, Rural Development Administration
     
1210 Cholesterol and Visceral Fat Lowering Effects of Combined Lactic Acid Bacteria (Lactobacillus casei WK3, Enterococcus faecium WK5, Bifidobacterium longum WK9, and Lactobacillus plantarum K-1) in High Fat Diet-Fed C57BL/6J Mice
Ho-Eun Park1, Kyung-Hyo Do1, Jin-Woong Jeong2, Yong-Hyun Jung2, and Wan-Kyu Lee1
1College of Veterinary Medicine, Chungbuk National University; 2Biorhythm Co., Ltd.
     
1217 Effects of Aronia melanocarpa Extracts on Menopause Symptoms in Ovariectomized Rats
A Ram Kang, Kyung Im Jung, and Mihyang Kim
Department of Food and Nutrition, Silla University
     
1225 Attenuating Effects of Lactobacillus acidophilus YT1 on Menopausal Symptoms in Ovariectomized Rats
Eun Yeong Lim1,2, Jae Goo Kim1, Sun Young Jung1,2, Eun-Ji Song1,2, So-Young Lee1,2, Hee Soon Shin1,2, Young-Do Nam1,2, and Yun Tai Kim1,2
1Research Division of Food Functionality, Korea Food Research Institute; 2Department of Food Biotechnology, Korea University of Science and Technology
     
1234 Antioxidant Activities of Rumex crispus L. Root Extracts and Fractions
Inyong Kim1, Jiyeon Lee2, and Yoonhwa Jeong1,2
1Research Center for Industrialization of Natural Nutraceuticals, and 2Department of Food Science and Nutrition, Dankook University
     
1242 Antioxidant Activities and Physicochemical Property of Butter Morning Bread Added with Dried Laver
Seung Yeon Baek, Son Bong Kim, and Mee Ree Kim
Department of Food & Nutrition, Chungnam National University
     
1251 Quality Characteristics and Functionality of Yogurt Added with Momordica charantia L.
Suin Park, Saerom Lee, and Misook Kim
Department of Food Science and Nutrition, Dankook University
     
1259 Antioxidant Properties, -Carotene and Vitamin E of Different Varieties of Brown and White Rice
Induck Choi1, Koan-Sik Woo1, Hye-Sun Choi1, Seuk-Ki Lee1, Jiyoung Park1, Areum Chun1, Sang-Ik Han1, Dong-Soo Choi2, and Jiyeon Chun3
1Crop Post-harvest Technology Division, National Institute of Crop Science, RDA; 2Post-harvest Engineering Division, National Institute of Agricultural Science; 3Department of Food Science & Technology, Sunchon National University
     
1268 Effects of Germination on the Physicochemical Properties, In Vitro Starch Digestibility, and Antioxidative Activity of White Quinoa (Chenopodium quinoa Willd.)
Hye-Kyung Goh and Young-Tack Lee
Department of Food Science and Biotechnology, Gachon University
     
1274 Characterization of Flavonoids from Used Parts of Prickly Pear (Opuntia ficus-indica var. saboten) and Dragon Fruit (Hylocereus undatus) Using UPLC-DAD-QToF/MS
Seon-Hye Lee1, Heon-Woong Kim1, Min-Ki Lee1, Gelila Asamenew1, Young Jin Kim1, Suji Lee1, Youn-Soo Cha2, Seon Mi Yoo1, and Jung-Bong Kim1
1National Institute of Agricultural Sciences, Rural Development Administration; 2Department of Food Science and Human Nutrition, Chonbuk National University
     
1284 Profiles of Phenolic Acid Derivatives from Tuberous Roots of Yacon (Smallanthus sonchifolius) Using UPLC-DAD-QToF/MS
Min-Ki Lee1, Heon-Woong Kim1, Seon-Hye Lee1, Gelila Asamenew1, Young Jin Kim1, Suji Lee1, Hyun-Ah Jung2, Seon Mi Yoo1, and Jung-Bong Kim1
1National Institute of Agricultural Sciences, Rural Development Administration; 2Department of Food Science and Human Nutrition, Chonbuk National University
     
1294 Optimal Conditions of Reaction Flavor for Making Savory Sauce from Hydrolysates of Soy Sauce Residue
Yong-Jun Cha and Wenfeng Wang
Department of Food and Nutrition, Changwon National University
     
1301 Quality and Physicochemical Characteristics with Different Seeding Periods of Sprout-Soybean Cultivar Cultivated in the North-Central Region
Gun Ho Jung, Hyun-Joo Kim, Ji Hae Lee, Byong Won Lee, Yu Young Lee, Sung Kook Kim, Byoung Kyu Lee, and Koan Sik Woo
Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration
     
1312 Physicochemical Properties of Weaning Food Using Roasting-Treated Cereals and Granule-Treated Vegetables
Yun-Kyung Lee1, Jun-Young Park1, Hyowon Bae2, A Reum Jung2, and Yoon Hyuk Chang1
1Department of Food and Nutrition, and Bionanocomposite Research Center, Kyung Hee University; 2Gimpo Agricultural Food Corporation
     
1320 Quality Characteristics of White Bread Using Hot-Air-Dried Leek Powder
Young-Mo Kim
Department of Food and Nutrition, Gwangju Health University
     
1327 Study on the Intake Attitudes and Educational Needs of Sugars among Middle School Students in Gongju City of Chungnam Province
Hyun Ju Kim and Sun Hyo Kim
Department of Technology and Home Economics Education, Kongju National University
     
Research Notes
     
1338 Evaluation of Biological Activities of Fermented Schisandra chinensis Extracts by Streptococcus thermophilus
Kyung-A Hwang1, Yu-Jin Hwang1, Hye-Jeong Hwang1, In-Guk Hwang1, and Young Jun Kim2
1Department of Agrofood Resources, National Institute of Agricultural Sciences, RDA; 2Department of Food and Biotechnology, Korea University
     
1344 Comparison of Monacolin K and Antioxidant Components of Red Yeast Rice Produced by Germinated Brown Rice Using Normal and Processing Rice Cultivars
Hyun Ah Oh, Min Young Kim, Yoon Jeong Lee, Myeong Seob Song, Junsoo Lee, and Heon Sang Jeong
Department of Food Science and Biotechnology, Chungbuk National University
     
 
 

 
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