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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 1, January 2017

Original Articles
1 In Vitro and In Vivo Anti-Oxidative and Anti-Inflammatory Activities of Acer tegmentosum Maxim Extracts
Cho-Eun Lee, Hyeon-Hee Jeong, Jin-Ah Cho, and Sun Yung Ly
Department of Food and Nutrition, Chungnam National University
10 Effects of Mixed Scutellaria baicalensis Extracts as Natural Preservative on Efficacy and Storage of Lactic Acid-Fermented Garlic Extract
Hee-Seop Lee1, Sun-Jin Lee2, Johann Sohn2, Heui-Jong Yu2, and Hong-Yon Cho1
1Department of Food and Biotechnology, Korea University; 2Food R&D Center, SKbioland Co., Ltd.
18 Antioxidant and Anti-Inflammatory Activities of Crude Extract and Solvent Fractions of Allium hookeri
Yong-Bum Lee, Young-Min Ham, Seon-A Yoon, Dae-Ju Oh, Sang-Mok Song, In-Choel Hong, Si Taek Lee, Ho Bong Hyun, Chang-Suk Kim, and Weon-Jong Yoon
Jeju Biodiversity Research Institute (JBRI), Jeju Technopark (JTP)
26 Immune-Enhancing Effects of Polysaccharides Isolated from Phellinus linteus Mycelium on Mori ramulus
Hye-Mi Park and Joo-Heon Hong
Department of Food Science and Technology, Catholic University of Daegu
34 Inhibitory Effects of Myelophycus simplex Papenfuss Methanol Extract on Melanogenesis in B16F10 Melanoma Cells
Hyang Suk Kim1, Ji Min Cheon2, Da Hye Kwon1, Eun Ok Choi1, Min Ju Kim3, Yung Hyun Choi4,6, Byung Woo Kim5,6, and Hye Jin Hwang2,6
1Anti-aging Research Center, 2Department of Food and Nutrition, 4Department of Oriental Medicine, 5Department of Life Science and Biotechnology, and 6Blue Bio Industry RIC, Dong-Eui University; 3Lioele Cosmetic Co., Ltd.
39 Determination of Glycyrrhizic Acid Content and Anti-Diabetic Effect of Glycyrrhiza uralensis Depending on Cultivation Region
Da Eun Jang, Jin Song, In Guk Hwang, Sang Hoon Lee, Jeong-Sook Choe, and Kyung-A Hwang
Functional Food & Nutrition Division, National Academy of Agricultural Science, Rural Development Administration
46 Comparison of Anti-Oxidative Activities of Gamma-Irradiated Aralia continentalis Extracts for Long-Term Storage of Oriental Medicine
Hye-Jin Park, Eun-Jin Hong, Shin-Hyub Hong, and Young-Je Cho
School of Food Science & Biotechnology/Food & Bio-Industry Research Institute, Kyungpook National University
56 -Glucan Contents and Antioxidant Capacities of Water and Ethanol Extracts from Ganoderma lucidum Depending on pH Value
Joo-Young Kim1, Sang-Han Lee1, and Shin-Kyo Chung1,2
1School of Food Science and Biotechnology and 2Food and Bio-industry Research Institute, Kyungpook National University
61 Quality Characteristics and Antioxidant Activities of Sulgidduk (Rice Cake) Added with Chia (Salvia hispanica L.) Seed Powder
Hyeonbin O1, Byung Bum Choi2, and Young-Soon Kim1
1Department of Food and Nutrition, Korea University; 2Major in Food and Nutrition, Division of Food Science & Culinary Arts, Shinhan University
68 Antioxidative Capacities of Stachys sieboldii MIQ and Ginseng Powders and Their Effects on Quality Characteristics of Cookies
Bo-Ram Na and Jeung-Hee Lee
Department of Food and Nutrition, Daegu University
77 Quality Characteristics of Crackers with Tomato Concentrate
Ki-Ppum Kim1, Kyoung-Hee Kim1, Young Shik Kim2, and Hong-Sun Yook1
1Department of Food and Nutrition, Chungnam National University; 2Department of Plant and Food Science, Sangmyung University
83 Quality Characteristics of Jelly Using Fresh Puree of Sansuyu (Corni Fructus)
Ji-Suk Jeong1,2, Su-Jin Park1, and Byeong-Gil Son2
1Gurye Wild Flower Institute; 2Agricultural Extension Team, Gurye-gun Agricultural Center
92 Quality Characteristics and Consumer Perception of Dacquoise with Rice Bran Dietary Fiber
Kyung Hun Yeom1, Dong Joo Bing1, Sung Hyun Kim2, Kap Seong Choi3, and Soon Sil Chun1
1Department of Food & Nutrition and 3Department of Food Science and Technology, Sunchon National University; 2Department of Hotel Culinary Arts & Bakery, Gyeongnam Provincial Namhea College
100 Quality Characteristics of Got Mul-Kimchi during Storage by Type of Kimchi Containers Using Plastic Ark Shell
Bok-Mi Jung1, Hee-Joong Shin2, and Hyung-Rak Kim3
1Division of Food and Nutrition, Chonnam National University; 2Dreamlime Co., Ltd.; 3Department of Food Science and Nutrition, Pukyong National University
108 Characterization of Fermented Mulberry Leaf Using Bacillus subtilis
Seung-Ho Seo1, Seong-Eun Park1, Eun-Ju Kim1, Dohgun Oh2, and Hong-Seok Son1
1School of Korean Medicine, Dongshin University; 2Unibio Corporation
115 Evaluation on the Consumer Preference of Low-Sodium Korean Food
Goun Boo1, Jae-Eun Paik2, and Hyun-Joo Bae1
1Department of Food and Nutrition, Daegu University; 2Department of Food and Nutrition, Bucheon University
123 Importance-Satisfaction and Usage of Traditional Market Foods of Undergraduate Students in Jeonbuk Area
In-Seon Lee
Major in Food and Nutrition, Kunsan National University
132 Effects of Job Characteristics on Job Burnout and Engagement in School Foodservice Dietitians in Busan Area
Eun-Soon Lyu1 and Kyung-A Lee2
1Department of Food Science & Nutrition, Pukyong National University; 2Department of Food & Nutrition, Catholic University of Daegu
Research Notes
140 Physicochemical Properties and Antioxidant Activities of High-Sugar Fermented Pinus koraiensis Cone Extract
Ki-Hyo Jang and Jeonghee Surh
Department of Food and Nutrition, Kangwon National University
146 Quality Variation of Domestic Wheat Compared to Imported Wheat Depending on Harvest Year
Han Sub Kwak1, Tae Jong Kim2, Eun Young Joo2, Jang Hun Cha2, Ah Jin Kim2, Mi Jeong Kim1, and Sang Sook Kim1
1Research Group of Cognition and Sensory Perception, Korea Food Research Institute; 2Food Ingredient R&D Center, CJ Cheiljedang

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