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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 2, February 2017


Original Articles
     
153 Effects of Chronic Sleep Fragmentation and Diet Restriction on Appetite-Regulating Hormones and Cardiometabolic Indicators
Nuri Jun and Inkyung Baik
Department of Foods and Nutrition, College of Natural Sciences, Kookmin University
     
161 Protective Effect of Perilla frutescens Extract against Oxidative Stress-Induced Cell Death in a Staurosporine-Differentiated Retinal Ganglion Cell Line
Bo Kyung Lee1, Lira Choe1, Ji In Lee2, Doo Yi Lee2, Sun-Young Chang1,3, So Hee Kim1,3, and Yi-Sook Jung1,3
1College of Pharmacy and 3Research Institute of Pharmaceutical Sciences and Technology, Ajou University; 2Farm Herbnara
     
169 Effect of Tartary Buckwheat Sprout on Non-Alcoholic Fatty Liver Disease through Anti-Histone Acetyltransferase Activity
Jin-Taek Hwang1,2, Tae Gyu Nam1, Min-Yu Chung1, Jae Ho Park1,2, and Hyo-Kyoung Choi1
1Korea Food Research Institute; 2Korea University of Science & Technology
     
177 Quality Characteristics and Antioxidant Activities of Yaksik Containing Various Amount of Turmeric (Curcuma longa L.) Powder
Sook Hee Min1 and Eun-Sun Hwang1,2
1Department of Nutrition and Culinary Science and 2Korean Foods Global Center, Hankyong National University
     
185 Nutritional and Functional Properties of Water Extracts from Achyranthes japonica Nakai-Rice Pilsner Byproducts
So-Hyeong Oh, Beom-Gyun Jeong, and Jiyeon Chun
Department of Food Science and Technology, Sunchon National University
     
196 Comparison of Antioxidant Activities and Quality Characteristics between Domestic Diploid Variety and Tetraploid ¡®Etteum¡¯ Variety in Platycodon grandiflorum
Da Kyung Kang, Eun Ji Kim, Ye Ji Park, Tae Jung Kim, and Mee Ree Kim
Department of Food & Nutrition, Chungnam National University
     
202 Antioxidant Activities and Quality Characteristics of Cookies Added with Aged Black Chestnut Inner Shell
Eunjung Son, So Young Park, and Mee Ree Kim
Department of Food & Nutrition, Chungnam National University
     
210 Identification of Flavonoids from Extracts of Opuntia ficus-indica var. saboten and Content Determination of Marker Components Using HPLC-PDA
Seungbae Park1, Dong Hyeon Kang2,3, Changbae Jin2, and Hyoung Ja Kim2
1Department of Chemistry, Ulsan National Institute of Science and Technology; 2Molecular Recognition Research Center, Korea Institute of Science and Technology; 3College of Pharmacy, Kyung Hee University
     
220 Effects of Extraction Method on Anserine, Protein, and Iron Contents of Salmon (Oncorhynchus keta) Extracts
Hye-Ok Min1, In-Myoung Park2, and Ho-Su Song3
1Busan Regional Office of Food and Drug Safety; 2Department of Oriental Cuisine and Culinary Arts and 3Department of Western Cuisine and Culinary Arts, Youngsan University
     
229 Quality Characteristics and Reduced Sugar Conditions of Yanggaeng Prepared with Steamed Liriopis Tuber Extract Using Response Surface Methodology
Chanyoung Park, So Hae Park, Won Baek Kim, Ji Hoe Hwang, and Heeseob Lee
Department of Food Science and Nutrition, Pusan National University
     
237 Reduction in Concentrations of N-Nitrosodimethylamine and Its Precursors in Kimchi by Lactic Acid Bacteria
Sang-Hyun Kim1, Sung Hyun Kim2, Kyung Hun Kang3, Jeong Gyun Kim3, Nak-Ju Sung4,5, Heekyung Lim6, and Mi Ja Chung6
1College of Veterinary Medicine, Gyeongsang National University; 2World Institute of Kimchi; 3Department of Seafood Science and Technology, Institute of Marine Industry, 4Department of Food Science and Nutrition, and 5Research Institute of Natural Science, Gyeongsang National University; 6Department of Food Science and Nutrition, Gwangju University
     
244 Analysis and Risk Assessment of N-Nitrosodimethylamine and Its Precursor Concentrations in Korean Commercial Kimchi
Kyung Hun Kang1, Sung Hyun Kim2, Sang-Hyun Kim3, Jeong Gyun Kim1, Nak-Ju Sung4,5, Heekyung Lim6, 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
     
251 Patient Satisfaction and Perception on Nutritional Counseling Services Quality
Ki Bo Choi1, Song Mi Lee2, Seung Min Lee3, Eun Lee4, Mi Sun Park5, Yoo Kyoung Park6, Jin A Cha7, and Eun Soon Lyu1
1Department of Food Science and Nutrition, Pukyong National University; 2Department of Nutrition and Dietetics, Severance Hospital; 3Department of Food & Nutrition, Sungshin Women¡¯s University; 4Department of Health Care Center, Konkuk University Medical Center; 5Department of Food and Nutrition Care, Seoul National University Hospital; 6Department of Medical Nutrition, Kyung Hee National University; 7Department of Korean Cuisine, Jeonju University
     
259 Relationship between Foodservice Satisfaction and Customer Loyalty of University Dormitory Foodservice in Gyeongsangbuk-do Area
Kyung-A Lee1, So-Young Park1, and Eun-Soon Lyu2
1Department of Food and Nutrition, Catholic University of Daegu; 2Department of Food Science & Nutrition, Pukyong National University
     
Research Notes
     
267 In Vitro and In Vivo Effects of Piceatannol and Resveratrol on Glucose Control and TLR4-NF-¥êB Pathway
Hee Jae Lee1, Hae-Jeung Lee2, and Soo Jin Yang1
1Department of Food and Nutrition, Seoul Women¡¯s University; 2Department of Food and Nutrition, Gachon University
     
273 Quality Characteristics and Antioxidant Properties of Cookies Supplemented with Taraxacum coreanum Powder
Yeong Mi Lee, Hyeong Sik Shin, and Jun Ho Lee
Department of Food Engineering, Daegu University
     
 
 

 
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of Food Science and Nutrition
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