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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 11, November 2016


Original Articles
     
1533 Anti-Stress Effect of Punica granatum L. Extract against Sleep Deprivation-Induced Impairment
Ju-Ryun Na1,2, Sunoh Kim1, Ara Jo3, Donghyuck Bae3, Kyo-Nyeo Oh3, Yong Jae Kim2, Yoo-Hyun Lee4, and Woojin Jun2
1Bioresources and Technology; 2Division of Food and Nutrition, Chonnam National University; 3Jeonnam Institute of Natural Resources Research; 4Department of Food Science and Nutrition, The University of Suwon
     
1544 Calcium Bioavailability and Antiosteoporotic Effects of Cheonggukjang Containing High Poly-Gamma Glutamate Contents
Mu-Jin Lee1,2, Ho-Kyung Jung1,2, Mi-Ok Sim1, Ji-Hun Jang1, Tae-Mook Kim1, Hyun-Joo Lee1, Ki-Ho Lee1, Byeong-Kwan An1, Jung-Hee Cho1, Min-Cheol Jang3, Ju-Hyun Yong3, Jong-Choon Kim2, and Hyun-Woo Cho1
1Division of Tradition Korean Medicine Research, National Development Institute of Korean Medicine; 2College of Veterinary Medicine BK21 Plus Project Team, Chonnam National University; 3Heanam Natural Farming Association Corporation
     
1552 Onion Beverages Improve Amyloid ¥â Peptide-Induced Cognitive Defects via Up-Regulation of Cholinergic Activity and Neuroprotection
Seon Kyeong Park1, Jong Min Kim1, Jin Yong Kang1, Jeong Su Ha1, Du Sang Lee1, Ah-Na Kim1, Sung-Gil Choi1, Uk Lee2, and Ho Jin Heo1
1Division of Applied Life Science (BK21 Plus), Institute of Agriculture and Life Science, Gyeongsang National University; 2Division of Special Purpose Trees, National Institute of Forest Science
     
1564 Effect of High Purity ¥â-1.3/1.6-Glucan on Macrophages, Natural Killer Cells, and T Cell-Mediated Factors
Hanol Kwon1, Minhee Lee1, Soo-Jeung Park1, Dasom Lee1, Hyesook Kim2, and Jeongmin Lee1
1Department of Medical Nutrition and 2Department of Medicine, Kyung Hee University
     
1571 Effects of Peanut Sprout (Arachis hypogaea L.) Extract on Partial Androgen Deficiency in Aging Males (PADAM)
Heami Sung1,2, Ji-Hyang Wee1, Hyun Jung Jung1, Yoon Hee Kim3, Joo Myeng Moon3, and Woojin Jun2
1Food Research Center, Jeonnam Bioindustry Foundation; 2Division of Food and Nutrition, Chonnam National University; 3BTC Corporation Ltd.
     
1580 Antioxidative and Neuroprotective Effects of Extract and Fractions from Adenophora triphylla
Mi Ja Chung1, Sanghyun Lee2, Yong Il Park3, and Ki Han Kwon1
1Department of Food Science and Nutrition, Gwangju University; 2Department of Integrative Plant Science, Chung-Ang University; 3Department of Biotechnology, The Catholic University of Korea
     
1589 Induction of Apoptosis and Inhibition of Growth in Human Gastric Cancer by Piperine
Seong-Ah Shin1, Hae-Nim Lee1, Gang-Sik Choo1, So-Jung Kim2, Hyeong-Jin Kim1, Young-Seok Park1, Byung-Kwon Park1, Byeong-Soo Kim1, Sang-Ki Kim1, Hu-Jang Lee3, and Ji-Youn Jung1
1Department of Companion and Laboratory Animal Science, Kongju National University; 2Department of Program in Cell Biology and Genetics, College of Medicine, Chungbuk National University; 3Institute of Animal Medicine, College of Veterinary Medicine, Gyeongsang National University
     
1595 Anti-Inflammatory Effects of Oenanthe javanica Ethanol Extract and Its Fraction on LPS-Induced Inflammation Response
Ji-Hun Jang1, Hyun-Woo Cho1, Bo-Young Lee2, Kang-Yeol Yu2, and Ji-Young Yoon2
1National Development Institute of Korean Medicine; 2Jeonju AgroBio-Materials Institute
     
1604 Validation of Method Determining Marmesin in Broussonetia kazinoki Extract
Jin Gwan Kwon1, Changon Seo1, Seong Su Hong1, Dong-Wan Seo2, Joa Sub Oh2, and Jin Kyu Kim1
1Gyeonggi Institute of Science & Technology Promotion; 2College of Pharmacy, Dankook University
     
1610 Inhibitory Effects of Ethanolic Extracts from Aster glehni on Xanthine Oxidase and Content Determination of Bioactive Components Using HPLC-UV
Dong Hyeon Kang1,2, Eun Hye Han3, Changbae Jin1, and Hyoung Ja Kim1
1Molecular Recognition Research Center, Korea Institute of Science and Technology; 2College of Pharmacy, Kyung Hee University; 3R&D Center, Koreaeundan Co., Ltd.
     
1617 Antioxidant Activities of Different Parts of Sparassis crispa Depending on Extraction Temperature
Da-Som Lee, Kyoung-Hee Kim, and Hong-Sun Yook
Department of Food and Nutrition, Chungnam National University
     
1623 Preparation and Evaluation of Physiological Activity of White Bread Containing Korean Blue Mussel
Min-Ji Jo, Yun-Ah Kim, and Seung-Cheol Lee
Department of Food, Nutrition and Biotechnology, Kyungnam University
     
1630 Quality Characteristics and Antioxidant Activities of Sikhye Added with Artemisia capillaris Extracts
Keum Ja Song1 and Eun-Sun Hwang1,2
1Department of Nutrition and Culinary Science, Hankyong National University; 2Korean Food Global Center, Hankyong National University
     
1638 Quality Characteristics of Kimchi according to Garlic Content during Fermentation
Yun-Jeong Choi, Ye-Seul Hwang, Sung Wook Hong, and Mi-Ai Lee
World Institute of Kimchi
     
1649 Study on Body Mass Index (BMI), Dietary Intake Attitudes, and Nutrient Intake Status according to Sugar-Containing Food Intake Frequency of College Students in Gyeonggi-do
Sun-Choung Ahn1 and Yoon-Sun Kim2
1Division of Food Science & Culinary Arts, College of Natural Sciences, Shin Han University; 2Department of Home Economics Education, College of Education, Kangwon National University
     
1658 Korean and Chinese Consumers¡¯ Preferences for Sous-Vide Cooked Jabchae according to Sauce Mixing Proportion
Yeo Jin Jeon, Jin A Jang, Ji Eun Oh, Kyung Hyun Sohn, and Mi Sook Cho
Department of Nutritional Science & Food Management, Ewha Womans University
     
1673 Contribution of Customer Orientation to Emotional Labor and Customer-Related Social Stressors in School Foodservice Employees £­Focus on Daegu and Gyeongbuk Provinces£­
Kyung-A Lee1 and Chang-Goo Heo2
1Department of Food & Nutrition and 2Department of Psychology, Catholic University of Daegu
     
Research Notes
     
1681 Antioxidant Compounds and Antioxidant Activities of Methanolic Extracts from Milling Fractions of Oat
Hyeonmi Ham1, Koan Sik Woo1, Ji-Young Park1, Byongwon Lee1, Hye Sun Choi1, Yong-Hwan Choi1, Junsoo Lee2, and Yu-Young Lee1
1Department of Central Area, National Institute of Crop Science, Rural Development Administration; 2Department of Food and Animal Sciences, Chungbuk National University
     
1685 Comparison of Organic Acid Contents and Xanthine Oxidase Inhibitory Activities of Commercial Fruit Juices and Vinegars
Ji-Young Hwang and Young-Hee Pyo
Department of Food and Nutrition, Sungshin Women's University
     
1691 Comparison of Antioxidant Activities of Rice Bran Extracts by Different Extraction Methods
Hyeonmi Ham1, Koan Sik Woo1, Yu-Young Lee1, Ji-Young Park1, Byongwon Lee1, Yong-Hwan Choi1, In-Hwan Kim2, and Junsoo Lee3
1Department of Central Area, National Institute of Crop Science, Rural Development Administration; 2Department of Food and Nutrition, Korea University; 3Department of Food and Animal Sciences, Chungbuk National University
     
1696 Combined Treatment of Acorn Pomace Extract, Fumaric Acid, and Mild Heat for Inactivation of Microorganisms on Red Chard
Shin-Min Park and Kyung Bin Song
Department of Food Science and Technology, Chungnam National University
     
 
 

 
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