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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 48 Number 12, December 2019


Original Articles
     
1317 Effect of Rice Bran Supplementation on Endurance Exercise Capacity in Mice
Shintae Kim1, Jeongjin Park1,2, Kyungmi Kim3, and Woojin Jun1,2
1Division of Food and Nutrition and 2Research Institute for Human Ecology, Chonnam National University; 3Department of Biofood Analysis, Korea Bio Polytechnic
     
1323 Chrysophanol Suppressed the Level of Pro-Inflammatory Cytokines Induced by LPS in Raw 264.7 Macrophage Cells
Yanni Pan1, Eui-Seong Park2, Geun Hye Hong1, Yaung-Iee Lim1, and Kun-Young Park1
1Department of Food Science and Biotechnology, Cha University; 2Department of Food and Nutrition, Yonsei University
     
1330 Protective Roles of Polysaccharides Extracted from Cudrania tricuspidata Fruits in Macrophages
Eui-Baek Byun1, Kwangwook Kim2, Nam-Soon Oh2, Won-Jong Park2, Sang-Hyun Park2, Woo Sik Kim1, Ha-Yeon Song1, Jeong Moo Han1, and Eui-Hong Byun2
1Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute; 2Department of Food Science and Technology, Kongju National University
     
1337 Antioxidant Activity and Functional Components of Germinated Oats according to the Sprout Length
MiJin Kim1, SangBum Kim1, Ae-jin Choi1, Yu Young Lee2, and Jeong Sook Choe1
1Department of Agrofood Resources, National Academy of Agricultural Science and 2Department of Central Area, National Institute of Crop Science, Rural Development Administration
     
1345 Analysis of the Functional Components and Various Biological Activities of Korean Medicinal Herbs
Seong Ik Park1,2, Hee Young Hwang1, Jong-Sik Kim2, and Seung Woo Park1
1Gyeongsangbuk-do Institute of Health & Environment; 2Department of Biological Sciences and Biotechnology, Andong National University
     
1352 Comparison of Antioxidant Activity between Black Elephant Garlic (Allium ampeloprasum) and Black Normal Garlic (Allium sativum L.)
Dam Kim, Kyoung-Hee Kim, and Hong-Sun Yook
Department of Food and Nutrition, Chungnam National University
     
1359 Water-Soluble Vitamin and GABA Contents of Brown Rice Affected by Germination
Beom-Gyun Jeong1, Hyun-Gyu Moon2, and Jiyeon Chun2
1Suncheon Research Center for Natural Medicines; 2Department of Food Science and Technology, Sunchon National University
     
1366 Biotin Analysis in Selected Agricultural Foods Consumed in Korea
Jihyun Kwon1, Sang-hoon Lee2, Youngmin Choi2, and Younghwa Kim1
1School of Food Biotechnology & Nutrition, Kyungsung University; 2Food and Nutrition Division, National Institute of Agricultural Sciences
     
1373 Physicochemical Properties and Antioxidant Activities of MacaronsAdded with Enteromorpha prolifera Powder
Seung Yeon Baek, Xueting Sha, Mee Hyun Hwang, and Mee Ree Kim
Department of Food & Nutrition, Chungnam National University
     
1383 Quality Characteristics of Reduced-Salt Pork Sausages Using Fresh and Frozen Pre-Rigor Muscle
Geon Ho Kim and Koo Bok Chin
Department of Animal Science, Chonnam National University
     
1391 Quality Characteristics of Red Yeast Rice according to Three Varieties of Rice and Fermentation Periods
Gi Hoon Park1, Ji Won Park1, Sun Young Choi1, Chae Young Hong1, Jeong Hyun Seo1, Tae Su Kang2, Junsoo Lee1, and Heon Sang Jeong1
1Department of Food Science and Biotechnology, Chungbuk National University; 2Department of Culinary and Baking, Chungbuk Provincial College of Science & Technology
     
1397 Comparison of the Quality Properties and Identification of Acetic Acid Bacteria for Aronia Vinegar
Hyun-Ju Eom1, Hyang-Sik Yoon1, Nu Ri Kwon1, Yeon-Jeong Jeong1, Youngho Kim1, Seong Taek Hong1, and Nam Soo Han2
1Chungcheongbukdo Agricultural Research and Extension Services; 2Department of Food Science and Biotechnology, Chungbuk National University
     
1405 Effects of Extrusion Variables and Die Configuration on Physicochemical Characteristics of Texturized Soy Protein Isolate
Bon-Yeob Gu and Gi-Hyung Ryu
Department of Food Science and Technology and Food and Feed Extrusion Research Center, Kongju National University
     
1412 Development of Predictive Models and Comparison of Pathogenic and Non-Pathogenic Vibrio parahaemolyticus Behavior in Korean Oysters
Ju Young Lim1, Ha Yeon Jo1, Hye Jin Moon1, Jong Kyung Lee2, and Ki Sun Yoon1
1Department of Food and Nutrition, Kyung Hee University; 2Department of Food and Nutrition, Hanyang Womens University
     
1421 Association between Cognitive Function and Food Intake of Hospitalized Patients over Aged 50 Years in Gwangju
Seul-ki Ha1, Kyoung Yun Kim2, and Jung-Mi Yun2
1Major in Nutrition Education, Graduation School of Education and 2Department of Food and Nutrition, Chonnam National University
     
1431 Current Practices and Tailoring Strategies of Foodservice Programs for Vulnerable Older Adults in Seoul
Sol-bee Sung and Kyung-Eun Lee
Major of Food & Nutrition, Seoul Womens University
     
Research Notes
     
1440 Anti-Pancreatic Cancer Effect of 1,2,3,4,6-Penta-O-galloyl--D-glucose in PANC-1 through Inhibition of CD44
Min-Seo Bae1, Eun-Young Kim1, and Yoon Hee Kim1,2,3
1Department of Food and Nutrition, 2Research Institute of Anti-Aging, and 3Institute of Industrial and Technology, Daegu University
     
1447 Antioxidant Activities of Ethiopian Coffea arabica cv. Heirloom Coffee Extracts with Different Roasting Conditions
Eunkyung Kim1, Ka-Young Song2, Yosub Kim2,3, Inyong Kim2, Hea-Yeon Yun2, Jung-Hun Ha2,3, Ki-Young Kim1, and Yoonhwa Jeong2,3
1Department of Food Service Industry Management, Graduate School of Tourism Business Management, Kyonggi University; 2Research Center for Industrialization of Natural Neutralizationd and 3Department of Food Science and Nutrition, Dankook University
     
1453 Antioxidant Activities of El Salvadoran Coffea arabica cv. Bourbon Coffee Extracts with Different Roasting Conditions
Ka-Young Song1, Eunkyung Kim2, Nayeon Kim1,3, Yosub Kim1,3, Seunghyup Lee1,3, Inyong Kim1, Jung Hun Ha1,3, Ki-Young Kim2, and Yoonhwa Jeong1,3
1Research Center for Industrialization of Natural Neutralization and 3Department of Food Science and Nutrition, Dankook University; 2Department of Food Service Industry Management, Graduate School of Tourism Business Management, Kyonggi University
     
Notice
     
1459 Retraction: Characteristics and optimization of Platycodon grandiflorum root concentrate stick products with fermented Platycodon grandiflorum root extracts by lactic acid bacteria

     
 
 

 
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