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Current Issue
Volume 49 Number 7, July 2020


Original Articles
     
653 Anti-Atopic Effect of DNCB-Induced Mouse in Chondrus canaliculatus Ethanol Extracts
Woo-Sin Kang1, So-Mi Jeong2, Si-Hyeong Ryu1, Xiaotong Xu1, Ji-Eun Lee1, and Dong-Hyun Ahn1
1Department of Food Science & Technology/Institute of Food Science and 2Institute of Fisheries Sciences, Pukyong National University
     
659 Inhibitory Effect of the Extract of Cheonggukjang Fermented with Bacillus amyloliquefaciens SCGB 1 on LPS-Induced Inflammation and Inflammatory Diseases
So Yeon Kim1*, Kyung Bok Lee2,3*, Young Ho Cho4, Do Youn Jeong5, Hee Jong Yang5, Myeong Seon Ryu5, and Yung Choon Yoo1,3
1Department of Microbiology, College of Medicine, 2Department of Biochemistry, College of Medicine, 3Myunggok Medical Research Institute, and 4Department of Pharmaceutics & Biotechnology, College of Medical Engineering, Konyang University 5Microbial Institute for Fermentation Industry (MIFI)
     
668 Anti-Cancer Effect of 1,2,3,4,6-Penta-O-Galloyl--D-Glucose in B16-F0, Mouse Melanoma
Seong Uk Lee1 and Yoon Hee Kim2,3
1Department of Lifescience and 2Department of Food and Nutrition, Daegu University, 3Research Institute of Anti-aging, Daegu University
     
677 Study on Marine Pectin Extraction and Its Antioxidant Activities from 14 Marine Algae under Different Extraction Solvents
Kyoung-Ah Lee1,2, Woon Yong Choi1, Gun-Hoo Park1,3, Younsik Jeong1, Areumi Park1, Yeonji Lee1, and Do-Hyung Kang1,2
1Jeju Marine Research Center, Korea Institute of Ocean Science and Technology (KIOST) 2Department of Ocean Science, University of Science and Technology (UST) 3Department of Cell Biology and Anatomy, New York Medical College
     
686 Physicochemical Properties and Antioxidant Activities of Raw Noodle Added with Enteromorpha prolifera
Da Hee Kim, Su Jin Kim, Seung Yeon Baek, and Mee Ree Kim
Department of Food & Nutrition, Chungnam National University
     
695 Physicochemical Properties and Antioxidant Activities of Butter Cookies Added with Enteromorpha prolifera
Su Jin Kim, Da Hee Kim, Seung Yeon Baek, and Mee Ree Kim
Department of Food & Nutrition, Chungnam National University
     
704 Comparison between Asiatic Jasmine and White-Flower Asian Jasmine in Quality Characteristics during the Parching Process
Jin-Ju Cho1, Seong Jun Hong1, Chang Guk Boo1, Moon Yeon Youn1, Seung-Min Lee2, and Eui-Cheol Shin1
1Department of Food Science, Gyeongnam National University of Science and Technology 2CJ CheilJedang, CJ Food Research Institute
     
 
 
 
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of Food Science and Nutrition
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