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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 4, April 2019

Original Articles
395 Effects of Grape Skin Extract, Anthocyanin Oligomer, on a Murine Dry Eye Model
Kuidong Kang1, Jae Gyun Jeung1, Ramsha Afzal1, Hyunpil Yang2, and Hyung Bin Hwang1
1Department of Ophthalmology, Incheon St. Marys Hospital, College of Medicine, The Catholic University of Korea, 2Technical R&D Center, Kittolife Co., Ltd.
403 Antioxidant Activity and Quality Evaluation of the Larvae of Protaetia brevitarsis after Feeding with Korean Panax ginseng
Mi-Hyun Choi, Kyoung-Hee Kim, and Hong-Sun Yook
Department of Food and Nutrition, Chungnam National University
410 Enzymatic Preparation and Antioxidant Activities of Protein Hydrolysates from Allomyrina dichotoma Larvae
Hee-Jeong Ryu, Hyun-Ji Song, and Syng-Ook Lee
Department of Food Science and Technology, Keimyung University
418 Quality Characteristics and Antioxidative Activity of Different Parts of Bitter Melon (Momordica charantia L.)
Ha Jeong Boo1, Jin-Ah Kim2, and Ji-Yeon Chun1
1Department of Food Bioengineering, Jeju National University; 2Haeallet Distribution Corporation
424 Quality Characteristics and Antioxidant Activities of Instant Rice Noodles Amended with Perilla Leaf Powder
Mi-Hyun Choi1, Kyoung-Hee Kim1, Chang-Up Choi2, and Hong-Sun Yook1
1Department of Food and Nutrition, Chungnam National University; 2Yusung Hotel
433 Quality Characteristics of Emulsified Sausages of Chicken Breast according to Different Types of Animal Fat
Hyo-Seok Moon1, Hack-Youn Kim2, and Ji-Yeon Chun1
1Department of Food Bioengineering, Jeju National University; 2Department of Animal Resource Science, Kongju National University
441 Optimization of Ultrasound-Assisted Extraction of Antioxidant Compounds from Onion Peels Using Response Surface Methodology
Huijin Heo1, Hana Lee1, Younghwa Kim2, Heon Sang Jeong1, and Junsoo Lee1
1Division of Food and Animal Sciences, Chungbuk National University; 2School of Food Biotechnology and Nutrition, Kyungsung University
447 Optimization of Deodeok (Codonopsis lanceolata) Extraction Condition Using Response Surface Methodology
Yi-Seul Kim and Seong-Ho Kim
Department of Food Engineering, Daegu University
456 Survey on Nutritional Status and Dietary Behaviors of Middle School Students in Korea Using the Nutrient Quotient (NQ) of Children for Dietary Education
Woo Kyoung Kim1, Myung Hee Kang2, and Sun Hyo Kim3
1Department of Food Science & Nutrition, Dankook University; 2Department of Food & Nutrition, Hannam University; 3Department of Technology & Home Economics Education, Kongju National University
469 Assessment of Foodservice Management Practices according to Types of Elderly Foodservice Facilities
Jung-Hwa Choi1, Dal-Hye Kim2, Eun-Hee Choi2, Min-Jae Chung2, Hye-Sang Lee3, Min-June Lee2, Hye-Ja Chang4, Kyung-Eun Lee5, and Tong-Kyung Kwak2
1Department of Food & Nutrition, Soongeui Womens 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 Womens University
482 The Effect of Food Choice Motive on Consumption Attitude, Satisfaction, and Purchase Intention for Traditional Fermented Foods in the Twenties (Mediating Effect of Attitude and Satisfaction)
Seong-Ah Kim and Wan-Soo Hong
Department of Foodservice Management and Nutrition, Sangmyung University
Research Note
494 Antioxidant Activities and Functional Components of Some Rose Flower Cultivars
Sun Young Choi1, Min Young Kim1, Yoon Jeong Lee1, Ehn-Kyoung Choi2, Yun-Bae Kim2, Junsoo Lee1, and Heon Sang Jeong1
1Department of Food Science and Biotechnology and 2College of Veterinary Medicine, Chungbuk National University

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of Food Science and Nutrition
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