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Current Issue
Volume 48 Number 1, January 2019


Original Articles
     
1 Effect of Aronia Extract on the Lymphatic Absorption of Cholesterol and Fat in Rats
Soyoon Ju, Juyeon Kim, and Sang Kyu Noh
Department of Food and Nutrition, Changwon National University
     
8 Anti-Obesity Effects of Combined Extracts of Terminalia chebula and Phyllanthus emblica (FBF-TC) in Matured 3T3-L1 Adipocytes and High Fat Diet-Induced Obese Mice
Soo-Jeung Park, Minhee Lee, Jeong-Moon Yun, Dakyung Kim, and Hyunjung Lim
Research Institute of Medical Nutrition, Kyung Hee University
     
18 Effects of Lamb Placenta on UVB-Induced Decrease in Skin Hydration
Soo-Jeung Park1, Minhee Lee1, Jeong-Moon Yun1, Dakyung Kim1, and Ok-Kyung Kim2
1Research Institute of Medical Nutrition, Kyung Hee University; 2Division of Food and Nutrition and Research Institute for Human Ecology, Chonnam National University
     
24 Protective Effect of Fingerroot Ethanol Extract and Its Water Fraction against UVB-Induced Skin Photoaging in Human Skin Fibroblasts
Dasom Yeon1, Hana Lee1, Jinhee Song1, Jinwoo Yang1, 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
     
32 Antioxidant Activities of Peucedanum japonicum Thunberg Root Extracts
Hyunhwa Lim1, Inyong Kim2, and Yoonhwa Jeong1,2
1Department of Food Science and Nutrition and 2Research Center for Industrialization of Natural Neutralization, Dankook University
     
40 Antioxidant Activity of Suaeda japonica Makino Sprout Extracts
Inyong Kim1, Seokgeun Ji1, and Yoonhwa Jeong1,2
1Research Center for Industrialization of Natural Neutralization and 2Department of Food Science and Nutrition, Dankook Universoty
     
49 Antioxidant Activity of Fractions and Subfractions of Red Rice Bran
Hyun-Il Jeon, Geun-Seoup Song, and Young-Soo Kim
Department of Food Science and Technology, Chonbuk National University
     
56 Antioxidant and ACE Inhibitory Activities of Japanese Spanish Mackerel (Scomberomorus niphonius) Hydrolysates
Dahyun Baek1, Inyong Kim2, and Yoonhwa Jeong1,2
1Department of Food Science and Nutrition and 2Research Center for Industrialization of Natural Neutralization, Dankook University
     
64 Antioxidant Activities and Quality Characteristics of Chocolate Containing Chopi (Zanthoxylum piperitum DC.) Leaf Powder
Young-Min Kim and Young-Sil Han
Department of Food and Nutrition, Sookmyung Women¡¯s University
     
73 Principle Component Analysis of Reaction Flavor Compounds Generated in the Hydrolysate of Soy Sauce Residue
Yong-Jun Cha, Wenfeng Wang, Jin Hyeon Kim, and Hwayeong Seok
Department of Food and Nutrition, Changwon National University
     
83 Study of Demands on New Home Meal Replacement Products for Active Silver
Young-Sook Park, Min-Ji Kim, Bo-Mi Park, Sun-Bin Kim, and Weon-Sun Shin
Department of Food and Nutrition, Hanyang University
     
97 Analysis of Online Food Purchase Behavior and Factors Determining Online Purchases by Adult Consumers
Hyochung Kim1 and Meera Kim2
1Department of Consumer & Family Studies, Inje University; 2Department of Food Science & Nutrition, Kyungpook National University
     
109 Importance-Performance Analysis (IPA) of University Foodservice Quality by Customer Group according to the Foodservice Satisfaction and Customer Loyalty
Kyung-A Lee1 and Eun-Soon Lyu2
1Department of Food and Nutrition, Catholic University of Daegu; 2Department of Food Science & Nutrition, Pukyong National University
     
120 An Importance-Satisfaction Analysis of Selection Attributes of Home Meal Replacement for Consumers in Taiwan
Hyun-Sook Lee and Wan Soo Hong
Department of Foodservice Management and Nutrition, Sangmyung University
     
132 Survey on the Customer Satisfaction of Restaurant in the Highway Service Area and HACCP Recognition
Tae-Hyeong Kim and Hyun-Joo Bae
Department of Food and Nutrition, Daegu University
     
139 A Comparative Study of Food Safety Climate Perceptions among Hotel Cooking Staff
Kyung-Cheon Min and Wan-Soo Hong
Department of Foodservice Management and Nutrition, Sangmyung University
     
 
 
 
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of Food Science and Nutrition
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