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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 4, April 2017


Original Articles
     
401 Inhibition of Differentiation and Anti-Adipogenetic Effect of the Salvia plebeia R. Br. Ethanol Extract in Murine Adipocytes, 3T3-L1 Cells
Sung-Ok Kim1, Mi-Ryeo Kim2, Kyung-A Hwang3, No-Jin Park4, and Ji-Suk Jeong4
1Department of Food Science & Biotechnology (Nutrition), Kyungsung University; 2Department of Herbal Pharmacology, College of Korean Medicine, Daegu Hanny University; 3Department of Agrofood Resources, National Academy of Agricultural Sciences, Rural Development Administration; 4Wild Flower Institute of Gurye-gun Agricultural Center
     
409 Anti-Inflammatory Effects of 1,2,3,4,6-Penta-O-Galloyl-¥â-D-Glucose in LPS-Stimulated Macrophages
Hee Won Lee1, Ye Rim Kang1, Min Seo Bae1, and Yoon Hee Kim1,2
1Department of Food and Nutrition, College of Engineering and 2Research Institute of Anti-Aging, Daegu University
     
417 Ethanol Extract from Cnidium monnieri (L.) Cusson Induces G1 Cell Cycle Arrest by Regulating Akt/GSK-3¥â/p53 Signaling Pathways in AGS Gastric Cancer Cells
Eun Gyeong Lim1, Eun Ji Kim1, Bo Min Kim1, Sang-Yong Kim2, Sung Ho Ha3, and Young Min Kim1
1Department of Biological Sciences and Biotechnology and 3Department Chemical Engineering, Hannam University; 2Department of Food Science & Bio Technology, Shinansan University
     
426 Antioxidant and Physiological Activities of Water and Ethanol Extracts of Diverse Parts of Welsh Onion
Inhwa Han and Ji-Hyun Kim
Department of Food and Nutrition, Kwangju Women¡¯s University
     
435 Enzymatic Preparation and Antioxidant Activities of Protein Hydrolysates from Tenebrio molitor Larvae (Mealworm)
Mi-Hee Yu, Hyo-Seon Lee, Hye-Rin Cho, and Syng-Ook Lee
Department of Food Science and Technology, Keimyung University
     
442 Physicochemical Characteristics and Antioxidant Effects of Cooked Rice-Added Foxtail Millet according to Cooking Method
Kyung Ha Lee1, Hyun-Joo Kim1, Mi-Jung Kim1, Jee Yeon Ko2, Seuk Ki Lee1, Hye Young Park1, Eun-Yeong Sim1, Dong-Hwa Cho1, Sea Kwan Oh1, and Koan Sik Woo1
1Department of Central Area Crop Science and 2Department of Southern Area Crop Science, National Institute of Crop Science, Rural Development Administration
     
450 Antimicrobial Activity of Black Garlic Pomace Extract and Its Application to Cleansing of Fresh Spinach Leaves for Microbial Control
Ji Hoon Kang1, Hyeon Jeong Son1, Sea Cheol Min2, Deog Hwan Oh3, and Kyung Bin Song1
1Department of Food Science and Technology, Chungnam National University; 2Department of Food Science and Technology, Seoul Women¡¯s University; 3Department of Food Science and Biotechnology, Kangwon National University
     
459 Development and Validation of Analytical Method for Determination of Biphenyl Analysis in Foods
Jung-Bok Kim, Myung-Chul Kim, Sung-Woan Song, and Jae-Wook Shin
Korea Advanced Food Research Institute
     
465 Effects on Quality Characteristics of Extruded Meat Analog by Addition of Tuna Sawdust
Sung Young Cho and Gi-Hyung Ryu
Department of Food Science and Technology, Kongju National University
     
473 Effects of Gluten and Moisture Contents on Texturization of Extruded Soy Protein Isolate
Ji-Hoon Park, Apapan Chatpaisarn, and Gi-Hyung Ryu
Department of Food Science and Technology, Kongju National University
     
481 Quality Changes in Kiwifruit Wines during Fermentation and Aging with Different Yeasts
Hyun-Jeong Oh1 and Sang-Bin Lim2
1Biotechnology Regional Innovation Center and 2Department of Food Bioengineering, Jeju National University
     
490 Safety Evaluation of Ethanol Extract from Unripe Fruit of Bitter Melon (Momordica Charantia L.) in Sprague-Dawley Rats
Hyeon Yeol Ryu1, Somin Lee1, Kyu Sup Ahn1, Yeon Yong1, Hye Jin Kim1, Seong-Eun Kim2, Hak Sung Lee2, Su-Young Hong2, Hyun-Kyu Kim2, In Guk Hwang3, and Kyung Seuk Song1
1General Toxicity Evaluation Center, Bio Convergence Technology Laboratory, Korea Conformity Laboratories (KCL); 2Nutraceutical Food R&D Center, KolmarBNH Co., Ltd.; 3Department of Agrofood Resources, National Academy of Agricultural Science, Rural Development Administration
     
501 Changes in Nutrient Contents of Children¡¯s Favorite Foods after Policy Implementation on Energy-Dense and Nutrient-Poor Foods in Korea
Hyungjun Kim1, Youngmi Lee2, Jihyun Yoon1,3, and So-young Kim4
1Department of Food and Nutrition and 3Research Institute of Human Ecology, Seoul National University; 2Department of Food and Nutrition, Myongji University; 4Department of Food Science and Nutrition, Soonchunhyang University
     
513 Relationship between Intake of Milk and Milk Products and Bone Health by Sex and Age-Group in Koreans £­Using Data from the Korea National Health and Nutrition Examination Survey 2008¢¦2011
Sang Woo Baek1, Heon Ok Lee1, Hyun Ja Kim2, Eun Sook Won3, Young Sik Ha3, Yong Kook Shin3, and Ae Son Om1
1Department of Food and Nutrition, College of Human Ecology, Hanyang University; 2Department of Food and Nutrition, College of Life Science, Gangneung-Wonju National University; 3R&D Center, Seoul Dairy Cooperative
     
Research Notes
     
523 Effects of Extracts of Five Species of Korean Native Forest Plants on Lipid Accumulation and Reactive Oxygen Species Production during Differentiation of 3T3-L1 Preadipocytes
Sun-Il Choi1, Jong Seok Lee2, Sarah Lee2, Hye Jin Lee2, Joohong Yeo2, Bong-Yeon Cho1, Jin-Ha Lee1, Jae-Min Kim1, Tae-Dong Jung1, Seung-Hyun Choi1, Jong-Yea Kim1, Suk-Nam Kang3, and Ok-Hwan Lee1
1Department of Food Science and Biotechnology, Kangwon National University; 2Biological and Genetic Resources Assessment Division, National Institute of Biological Resources; 3Department of Animal Resource, Daegu University
     
529 Nutritional Components and Physicochemical Properties of Lipids Extracted from Forest Resources
Mi-So Kim1, Joon Hyung Park2, Ho-Jeong Lim1, Da-Som Kim1, Hoe-Sung Kim1, Kyoung-Tae Lee2, Yong Bae Park2, and Eui-Cheol Shin1
1Department of Food Science, Gyeongnam National University of Science and Technology; 2Southern Forest Resources Research Center, National Institute of Forest Science
     
 
 

 
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