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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 9, September 2016

Original Articles
1239 Effect of Pumpkin, Corn Silk, Adzuki Bean, and Their Mixture on Weight Control and Antioxidant Activities in High Fat Diet-Induced Obesity Rats
Jae-Hee Park, Eunji Lee, and Eunju Park
Department of Food, Nutrition and Biotechnology, Kyungnam University
1249 Inhibitory Activities of Water Extracts of Black Ginseng on HCl/Ethanol- Induced Acute Gastritis through Anti-Oxidant Effect
Min Yeong Kim1, O Jun Kwon2, Jeong Sook Noh3, and Seong-Soo Roh1
1College of Korean Medicine, Daegu Haany University; 2Gyeongbuk Regional Industry Evaluation, Daegyeong Institute for Regional Program Evaluation; 3Department of Food Science and Nutrition, Tongmyong University
1257 Apoptosis-Induced Effects of Extract from Artemisia annua Linné by Modulating Akt/mTOR/GSK-3 Signal Pathway in AGS Human Gastric Carcinoma Cells
Eun Ji Kim1, Guen Tae Kim1, Bo Min Kim1, Eun Gyeong Lim1, Sang-Yong Kim2, and Young Min Kim1
1Department of Biological Science and Biotechnology, College of Life Science and Nano Technology, Hannam University; 2Department of Food Science & Bio Technology, Shinansan University
1265 Antioxidative Components and Anti-Oralmicrobial Effect of Bamboo (Phyllostachys nigra var. henonis Stapf) Leaves
Kyung Lan Park1, Sung Tae Kang2, Min Ju Kim2, and Hee Kyung Oh3
1Department of Hotel Culinary Art and 3Department of Food and Nutrition, Jangan University; 2Department of Food Science and Technology, Seoul National University of Science and Technology
1273 Eleutherosides Extraction from Acanthopanax sessiliflorus Seeman and Eleutherococcus senticosus Maxim Using an Enzymatic Process
Na-Ri Kim1, Jong-Soon Park2, Deuk-Sik Lee2,3, and Jae-Hoon Shim1
1Department of Food Science and Nutrition, Hallym University; 2Life Science Institute, Well-being LS Co., Ltd.; 3Department of Food Service and Nutrition, Hanzhong University
1279 Physicochemical and Sensory Characteristics of Hydrolyzed Vegetable Protein Manufactured by Various Enzyme Reaction Order of Defatted Soybean Meal
Myung-Gon Shin1 and Gyu-Hee Lee2
1Department of Food Science & Biotechnology and 2Culinary Science Research Center, Woosong University
1285 Effects of pH, Electrolyte Concentrations, and Alginate Molecular Weights on Surface Hydrophobicity of Soy Protein Isolates
Yeong-Seon Lim and Byung-Jin Yoo
Department of Food and Nutrition, Gangnung-Wonju National University
1293 Nutritional Components and Physicochemical Properties of Hulled and Naked Oat Flours according to Particle Sizes
Yu-Jin Lee1, Jin-Sook Kim2, Kyung-Mi Kim2, Song-Yi Choi2, and Gi-Chang Kim2
1KIST Gangneung Institute of Natural Products; 2Agro-Food Resources, National Academy of Agricultural Science, Rural Development Administration
1302 Effects of Amount and Type of Jeotgal, a Traditional Korean Salted and Fermented Seafood, on N-Nitrosodimethylamine Formation during Storage of Kimchi
Kyung Hun Kang1, Sung Hyun Kim2, Sang-Hyun Kim3, Jeong Gyun Kim1, Nak-Ju Sung4,5, Soo-Jung Lee4, and Mi Ja Chung6
1Department of Seafood Science and Technology, Institute of Marine Industry, 3College of Veterinary Medicine, 4Department of Food Science and Nutrition, and 5Research Institute of Natural Science, Gyeongsang National University; 2World Institute of Kimchi; 6Department of Food Science and Nutrition, Gwangju University
1310 Quality and Digestibility Characteristics of Rice Cake with Germinated Brown Waxy Rice
Min-Ji Kim1, Su-Jin Lee2, Young-Hee Choi2, Dong-Hwa Son3, and Hyun-Jung Chung1
1Division of Food and Nutrition and Research Institute for Human Ecology, Chonnam National University; 2Department of Hotel Cuisine and 3Department of Bakery & Barista, Suseong College
1316 Effect of Low Temperature Storage on Proteolytic and Antioxidant Activities of Fresh Pineapple and Kiwi Juices Extracted by Slow-Speed Masticating Household Juicer
Shin-Young Park1, Min-Ju Kim2, Ji-In Park1, Jung-In Kim1, and Myo-Jeong Kim1
1Department of Food and Life Science, Inje University; 2Bio-Food Research Center, Hurom Co., Ltd.
1324 Effects of Hydrocolloids on Quality Characteristics of Bread with Rice Flour
Yang-Hoon Kim1, Jeong-Hoon Lee2, and Si-Kyung Lee2
1Department of BioFood Sci. & Technol., Agri. Livestock Graduate School and 2Department of Bioresources and Food Science, Konkuk University
1333 Development of Restructured Chicken Thigh Jerky Added with Red Pepper Seed Powder
Jeong-Ah Lee and Hack-Youn Kim
Department of Animal Resource Science, Kongju National University
1338 Quality Characteristics of Noodles Added with Red Lentil Powder
Dan-Bi Bae, Kyoung-Hee Kim, and Hong-Sun Yook
Department of Food & Nutrition, Chungnam National University
1344 Effect of Edible Coating on Hygroscopicity and Quality Characteristics of Freeze-Dried Korean Traditional Actinidia (Actinidia arguta) Cultivars Snack
Ah-Na Kim1, Seul-Ah So1, Chan-Yang Park1, Kyo-Yeon Lee1, M. Shafiur Rahman1, and Sung-Gil Choi2
1Division of Applied Life Science and 2Division of Food Science and Technology (Institute of Agriculture and Life Sciences), Gyeongsang National University
1351 Extraction Yield and Anti-Yeast Activity of Extract from Green Tea Seeds by Pretreatment and Extraction Conditions
Eun Ju Yang, Yoo Kyung Seon, and Ji-Hyang Wee
Food Research Center, Jeonnam Bioindustry Foundation
1358 Far Infrared Drying Characteristics of Seasoned Red Pepper Sauce Dried by Heated Air
Byeong Hyo Cho1, Jung Hyun Lee2, Tae Hwan Kang3, Hee Sook Lee4, and Chung Su Han1
1Department of Biosystems Engineering, Chungbuk National University; 2Laboratory of Agricultural and Food Process Engineering, Hokkaido University; 3Major in Bio-Industry Mechanical Engineering, Kongju National University; 4Department of Consumer Studies, Chungbuk National University
1366 Food Safety and Nutrition Education Program for Elderly and Assessment of Program Effectiveness Based on Health Belief Model
Jung-Hwa Choi1, Eun-Sil Lee2, Yoon-Jin Lee2, Hye-Sang Lee3, Hye-Ja Chang4, Kyung-Eun Lee5, Na-Young Yi6, Yoon Ahn5, and Tong-Kyung Kwak2
1Department of Food & Nutrition, Soongeui Women's College; 2Department of Food & Nutrition, Yonsei University; 3Department of Food & Nutrition, Andong University; 4Department of Food Science & Nutrition, Dankook University; 5Department of Food & Nutrition, Seoul Women's University; 6Department of Food Science & Nutrition, Daejeon University
1375 Current State of Consumption of Yaksun (Medicinal) Food and Medicinal Food Education Participation Intentions by Food-Related Lifestyle
Yeon-Mi Song1 and Mi-Na Jo2
1Graduate School of Hotel & Tourism and 2Division of Hotel & Tourism, The University of Suwon
Research Note
1385 Evaluation of Radical Scavenging and -Glucosidase Inhibitory Effects of Gallic Acid Reactants Using Polyphenol Oxidase
Yun Hee Jeong and Tae Hoon Kim
Department of Food Science and Biotechnology, Daegu University

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