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Current Issue
Volume 47 Number 1, January 2018


Original Articles
     
1 Immunomodulatory Effects of Arginine-Fructose-Glucose Enriched Extracts of Red Ginseng
Sun Hee Hyun, Young Sook Kim, Jong Won Lee, Chang-Kyun Han, Park Min Seon, and Seung-Ho So
Laboratory of Fundamental Research, Korea Ginseng Corporation
     
7 Inhibitory Activities of Extracts from Hypericum ascyron L. on Biological Enzymes
Eun-Ho Lee1, Myung-Uk Kim2, In-Kyu Kang3, Kyeung-Il Park4, and Young-Je Cho1
1School of Food Science & Biotechnology/Food & Bio-Industry Research Institute and 3Department of Horticultural Science, Kyungpook National University; 2Gyeongbuk Institute for Marin Bio-industry; 4Department of Horticulture & Life Science, Yeungnam University
     
15 Cytoprotective Effect of Water Extract of Vitis amurensis Root against Oxidative Stress in HaCaT Human Keratinocytes
Eun Ok Choi1,2, Da Hye Kwon1,2, Hyun Hwang-Bo1,2, Jin-Woo Jeong1,2, Won Sok Nam3, Youn Hee Lee3, Hye Kyung Yang3, Hye Jin Hwang2,4, Byung Woo Kim2,5, Seung Hun Lee3, and Yung Hyun Choi1,2
1Open Laboratory for Muscular & Skeletal Disease Control and Department of Biochemistry, Dongeui University College of Korean Medicine; 2Anti-Aging Research Center and Blue Bio Industry RIC, 4Department of Food and Nutrition, College of Nursing, Healthcare Sciences & Human Ecology, and 5Biopharmaceutical Engineering Major, Division of Applied Bioengineering, College of Engineering, Dongeui University; 3CANA Co., Ltd.
     
24 Neuroprotective Effects of Bread Containing Aster scaber Thunb. and Stachys sieboldii Miq. against Ethanol- or H2O2-Induced Neuronal Cell Death
Seoung Ju Kim1, Sanghyun Lee2, Si Eun Park1, Ju Sung Lee2, and Mi Ja Chung1
1Department of Food Science and Nutrition, Gwangju University; 2Department of Integrative Plant Science, Chung-Ang University
     
32 Analysis of Biological Activities and Functional Components in Fermented Gastrodia elata Blume by Lactobacillus
Hyo-Nam Song1 and Myoung-Su Park2
1School of Food & Nutrition Science of Bioindustry, Semyung University; 2Department of Food and Nutrition, Gunsan University
     
39 Quality Characteristics and Antioxidant Activity of Chocolate Containing Chinese Artichoke (Stachys Sieboldii Miq.) Powder
Sung Hyun Choi and Eun-Sun Hwang
Department of Nutrition and Culinary Science, Hankyong National University
     
46 Quality Comparison of Natural Fermented Vinegars Manufactured with Different Raw Materials
Yeon-Ok Park
Department of Food and Nutrition, Songwon University
     
55 Quality Characteristics of Seomaeyaksuk (Artemisia argyi H.) Vinegar Using a Three-Step Continuous Fermentation Method
Jeong Yeon Shin1, Ji Hyeon Shin2, Min Jung Kang2, Jae Ran Kang2, Jin Sang Choi1, Weon Teak Seo1, and Jung Hye Shin2
1Department of Food Technology, Gyeongnam National University of Science and Technology; 2Namhae Garlic Research Institute
     
65 Perception Analysis of Korean-Style Food Menus for Kids according to Mothers¡¯ Food-Related Lifestyle Types: Focus on Chinese and Vietnamese
A Young Kim1 and Min A Lee2
1Korea Food Research Institute; 2Department of Food and Nutrition, Kookmin University
     
Research Notes
     
77 Effect of Barley Sprout (Hordeum vulgare L.) Water Extracts on Blood Flow Improvement In Vitro
Minhee Lee1, Dakyung Kim1, Soo-Jeung Park1, Dasom Lee1, Dabin Choi2, Byung-kuk Choi2, Ki Man Kim2, and Jeongmin Lee1,3
1Department of Medical Nutrition and 3Research Institute of Medical Nutrition, Kyung Hee University; 2Serom Co., Ltd.
     
83 Comparison of Physiological Activities of Flammulina velutipes according to Solvent Extractions
Woo-Haeng Lee1, So-Ra Han2, Sang-Cheol Yu2, and Tae-Jin Oh1,2,3
1Department of BT-Convergent Pharmaceutical Engineering, 2Department of Life Science and Biochemical Engineering, and 3Genome-based BioIT Convergence Institute, Sunmoon University
     
90 Changes in Mycelial Growth and Antioxidant Activities of Basidiomycetous Strains Added with Hydrolysates of Spent Coffee Grounds as a Substrate
Nam-Soon Oh1,2, Nak-Yun Sung1, Eui-Hong Byun1,2, Yi-Eun Kim1, Eun-Ji Cho1, and Chul-Hwan Oh3
1Department of Food Science and Technology and 2Food Science Research Institute, Kongju National University; 3Korea National College of Agriculture and Fisheries
     
96 Study on Contents of Vitamin D in Frequently Consumed Foods
Yong-Xie Jin1, Su-Hui Park1, Hye Kyung Han1, Mi Ran Yang1, Ae-Jin Choi2, Sang Hoon Lee1, and Youngmin Choi1
1Food & Nutrition Division and 2Functional Food & Nutrition Division, Department Agrofood Resources, National Institute of Agricultural Sciences, Rural Development Administration (RDA)
     
102 Isolation of ¥á-Glucosidase Inhibitory Constituents from Plasma-Treated Phloridzin
Gyeong Han Jeong, Yun Hee Jeong, and Tae Hoon Kim
Department of Food Science and Biotechnology, Daegu University
     
107 Flavor and Taste Properties of Fermented Soybeans with Mycelia of Tricholoma matsutake and Bacillus sp.
Da Som Kim, Hoe Sung Kim, Weon Taek Seo, and Eui-Cheol Shin
Department of Food Science, Gyeongnam National University of Science and Technology
     
 
 
 
  Journal of the Korean Society
of Food Science and Nutrition
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