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Current Issue
Volume 49 Number 8, August 2020


Original Articles
     
781 Antioxidant Activity and Hepatoprotective Effect of Methanol Extracts from Vegetable Sprouts Commonly Consumed in Korea
Jaeeun Yu1, Taekyoung Jeong1, Youngmin Choi2, Sang Hoon Lee2, Hana Lee1, Heon Sang Jeong1, and Junsoo Lee1
1Division of Food and Animal Sciences, Chungbuk National University 2Food and Nutrition Division, Department of Agrofood Resources, National Institute of Agricultural Sciences
     
788 Anti-Aging Effects of Antirrhinum majus L. Extract on UVB-Induced Human Skin Fibroblasts
Mi Jang, Inguk Hwang, Haeju Kang, Byungsoon Hwang, and Gichang Kim
Department of Agrifood Resources, National Institute of Agricultural Sciences, Korea
     
796 Inhibitory Effects of Isoderrone on Platelet Aggregation through Regulation of Cyclic Nucleotides
Jung-Hae Shin
Department of Biomedical Laboratory Science, Catholic Kwandong University
     
803 Quality Characteristics and Functional Evaluation of Sikhye Fermented by Lactic Acid Bacteria
Byung-min Oh1, Hyun-Il Jun1, HyeonHwa Oh1, Seung-Wha Jo2, Do-Youn Jeong2, Young-Soo Kim1, and Geun-Seoup Song1
1Department of Food Science and Technology, Chonbuk National University 2Microbial Institute for Fermentation Industry (MIFI)
     
814 Vitamin B1, B2, and B3 Contents of Grape Cultivated in Korea
Jinsoo Jeon1, Haeun Joo1, Sang Hoon Lee2, Young Min Choi2, and Myoung-Gun Choung1
1Department of Herbal Medicine Resource, Kangwon National University 2Department Agrofood Resources, National Academy of Agricultural Sciences, Rural Development Administration
     
822 Comparison of Extraction Methods for the Determination of Vitamin B1 and B3 in Foods
Jimin Yoon1, Naeun Kim1, Ahyeong Jeon1, Jihyun Kwon1, Sang-Hoon Lee2, Youngmin Choi2, Junsoo Lee3, and Younghwa Kim1
1School of Food Biotechnology and Nutrition, Kyungsung University 2Functional Food and Nutrition Division, National Academy of Agricultural Sciences, Rural Development Administration 3Division of Food and Animal Sciences, Chungbuk National University
     
829 A Study on Fragrance Characteristics of Washed Processed Coffee and Natural Processed Coffee Using GC-IMS (Gas Chromatograph-Ion Mobility Spectrometer) Electronic Nose
Sang-Yoon Moon and Mee-Ree Kim
Department of Food & Nutrition, Chungnam National University
     
836 Determination of Chlorogenic Acids Content in Vegetables, Root and Tuber Crops by LC-MS/MS
Ji-Eun Ryu, Woon-Ho Kim, Ho-Jeong Bae, You-Jung Jung, Young-Ju Choi, Kyeong-Eun Moon, Jong-Chul Choi, Kyung-Suk Chae, Jin-Hee Lee, Young-Sook Do, Ok-Kyung Choi, and Mi-Hye Yoon
Anyang Agricultural and Fishery Products Inspection Center, Gyeonggi Province Institute of Health and Environment
     
848 Determination of Agricultural Pesticides in Raw Material of Milk with High Performance Liquid Chromatography and Tandem Mass Spectrometry
Yu Gyeong Han, Young Nae Choi, Gyeong Won Kang, Jung Nyen Kim, and Jung Bok Kim
Korea Advanced Food Research Institute
     
855 Quality Characteristics of White Bread Added with Psyllium Husk Powder
So Hean Jeon and Mee Ree Kim
Department of Food & Nutrition, Chungnam National University
     
866 Drying Carrot Slices by Combined Infrared and Hot Air Dryer and Molecular Press Dehydration Method
Ji Eun Hyun1, Ha-Young Kim1, Han-Sang Kim2, and Ji-Yeon Chun1
1Department of Food Bioengineering, Jeju National University, 2JEUS
     
876 Optimization for Making Rice Pan Bread by Addition of Processed Rice Flour
Ki-Hong Yoon1, Won-Mo Kim2, and Gyu-Hee Lee1
1Department of Food Science & Biotechnology, Woosong University 2Department of Baking & Pastry, Woosong College
     
883 Quality Characteristics and Shelf-Life Establishment of Tteokbokki Tteok Added with Sikhye Fermented by Lactic Acid Bacteria
Hyun-Il Jun1, Byung-min Oh1, HyeonHwa Oh1, Do-Youn Jeong2, Young-Soo Kim1, and Geun-Seoup Song1
1Department of Food Science and Technology, Chonbuk National University, 2Microbial Institute for Fermentation Industry (MIFI)
     
Research Notes
     
893 Hypoglycemic and Hypolipidemic Effects of HMR (Home Meal Replacement) with Nondigestible Maltodextrin in C57BL/KsJ-db/db Mice
So-Yeon Ko1*, Ha-Rim Kim1*, Seon-Young Kim1, Jong-Un Choi2, Anna Yu2, and Ji-Young Yoon1
1Jeonju AgroBio-Materials Institute 2Hanwoomul Co., Ltd.
     
900 Characterization of Antioxidant Constituents from Perilla Cake
Gyeong Han Jeong1, Yun Hee Jeong1, Jung Ho Nam2, and Tae Hoon Kim1
1Department of Food Science and Biotechnology, Daegu University 2Dongbang Food Co., Ltd.
     
 
 
 
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of Food Science and Nutrition
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