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Current Issue
Volume 49 Number 4, April 2020

Original Articles
323 Antioxidant and Anti-Diabetic Activities of Ethanol Extracts of Cereal Grains and Legumes
Hana Lee1, Myeongnam Yu1, Hyun-Joo Kim2, Jeehye Sung3, Heon Sang Jeong1, and Junsoo Lee1
1Division of Food and Animal Sciences, Chungbuk National University; 2Crop Post-harvest Technology Division, Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration; 3Department of Food Science and Biotechnology, Andong National University
329 Antioxidant Activities of Natural Preservatives and Effects on Microbiological Characteristics of Grain Products
Kyung Hyun Im, Geum Ju Mun, Sang Ho Woo, Chul Kim, and Ho Lee
Research and Development Center, BST Inc.
335 Analysis of Water-Soluble Vitamins Contents in Commercial Seasonings and Sauces
Ahyeong Jeon and Younghwa Kim
School of Food Biotechnology and Nutrition, Kyungsung University
344 Analysis of Aromatic Compounds of Enteromorpha prolifera Using Electronic Nose and GC/MS
Seung Yeon Baek1, Sung Yoo Youn2, Jae Soon Oh2, Sung Wok Oh3, Da Hee Kim1, Su Jin Kim1, and Mee Ree Kim1
1Department of Food & Nutrition, Chungnam National University; 2J Flavors & Fragrances; 3CENTUMTECH
356 Comparison of Physicochemical and Sensory Properties of Bean Sprout and Peanut Sprout Extracts, Subsequent to Roasting
Seong Jun Hong1, Jin-Ju Cho1, 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 Food Research Institute, CJ CheilJedang
370 Phycocyanin Extraction from Spirulina platensis Using Enzymes
Gi Yeon Bae1, Dong Ouk Noh2, and Hyung Joo Suh1
1Department of Integrated Biomedical and Life Science, Graduate School, Korea University; 2Department of Food Service and Nutrition, Kaya University
377 Physicochemical Properties of Macaron Supplemented with Peanut (Arachis hypogaea L.) Powder
Young Mi Park, Su Jin Kim, Da Hee Kim, and Mee Ree Kim
Department of Food and Nutrition, Chungnam National University
385 Microbial Diversity Comparison between Korean, Japanese, and Chinese Post-Fermented Tea (Chungtaejeon, Awabancha, and Puerh tea)
Byung-Hyuk Kim1,2, Jong-Ok Jang2, Jung-Bok Lee1, Sangwook Koh2, and Doo-Gyung Moon2
1Kyochon Research & Innovation Center, Kyochon F&B Co., Ltd.; 2Agricultural Research Institute for Climate Change, National Institute of Horticultural and Herbal Science, RDA
394 Eating Behavior and Convenience Store Food Consumption Behavior of Millennial Male Single-Person Household Based on Food-Related Lifestyle
Jisun Lee1, Min-Sun Moon2, and SuYoun Lim2
1College of Science and Technology, Kookmin University; 2Corporate Venturing Team, Samyang Group
Research Notes
405 Comparison of Physicochemical Properties and Antioxidant Activity of Dried Mackerel Treated with Extracts of Edible Plants (Green Tea, Lotus Leaf, and Pine Needle)
Bo-Sub Kim, Boung-Jun Oh, and Hae-in Lee
Mokpo Marine Food-Industry Research Center
412 Changes in Free Amino Acids, -Glucan, and Volatile Components of Sprout Soybeans Fermented with Irpex lacteus Mycelia
In Won Kim and Yong-Suk Kim
Department of Food Science and Technology, Jeonbuk National University
419 Textural Properties of Moisture Supply and Nutrient Supplement Jelly Products Marketed in Korea
Dongryeol Lee and Byoungseung Yoo
Department of Food Science and Biotechnology, Dongguk University-Seoul
423 Erratum: Acknowledgement Correction(Vol 46(6))

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of Food Science and Nutrition
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