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Current Issue
Volume 47 Number 11, November 2018


Original Articles
     
1059 Improved Effects of Fermented Stockfish of Alaska Pollack Skin (FSAP H-, ) on Adiposity and Serum Lipids Levels in High Fat-Induced Obese Mouse
Min-Suk Lee and Soon Ah Kang
Department of Convergence Science and Technology, Graduate School of Venture and Institute of Health Industry, Hoseo University
     
1069 Immunomodulatory Activity of Platycodon grandiflorum, Codonopsis lanceolata, and Adenophora triphylla Extracts in Macrophage Cells
Eun-Hye Kim, Ji Young Gwak, and Mi Ja Chung
Department of Food Science and Nutrition, Gwangju University
     
1076 Antioxidant Activity of Fermented Kaempferia parviflora and Inhibitory Action against Tyrosinase and Elastase
Mi-Hyun Choi, Kyoung-Hee Kim, and Hong-Sun Yook
Department of Food and Nutrition, Chungnam National University
     
1085 Anti-Oxidant and Inhibitory Activities on Elastase, Collagenase, Hyaluronidase, and -Glucosidase of Cedrela sinensis Fruits
Su-Bin Lim1, Myung-Uk Kim2, Eun-Ho Lee1, Ye-Jin Kim1, Eun-Bi Cho1, Kyeung-Il Park3, In-Kyu Kang4, and Young-Je Cho1
1School of Food Science & Biotechnology and 4Department of Horticultural Science, Kyungpook National University; 2Gyeongbuk Institute for Marine Bio-Industry; 3Department of Horticulture and Life Science, Yeungnam University
     
1093 Anti-Oxidative, Health Functional, and Beauty Food Activities of Extract from Newly Bred Ruby S Apple (Malus pumila Mill.) Peel
Eun-Ho Lee1, Ye-Jin Kim1, Soon-Il Kwon2, Jeong-Hee Kim2, In-Kyu Kang3, Hee-Young Jung4, Kyeung-Il Park5, and Young-Je Cho1
1School of Food Science & Biotechnology/Food & Bio-Industry Research Institute, 3Department of Horticultural Science, and 4School of Applied Biosciences, Kyungpook National University; 2Apple Research Institute, National Institute of Horticultural and Herbal Science, Rural Development Administration; 5Department of Horticulture & Life Science, Yeungnam University
     
1103 Whitening and Anti-Wrinkle Effects of Glehnia Radix Leaf Extracts according to Extraction Solvent
Yul Ri Gu1, Sun Won Kim2, and Joo-Heon Hong1
1Department of Food Science and Technology, Catholic University of Daegu; 2Uljin Agricultural Technology Center
     
1112 Preparation of Subcritical Water Extract with Improved Physiological Activity of Styela clava
Min-Ji Jo, Ji-Kyoung Han, Su-Chang Sung, and Seung-Cheol Lee
Division of Food, Nutrition and Biotechnology, Kyungnam University
     
1118 Hydrolytic Properties of Algae Oil and DAG-Rich Algae Oil Using pH-Stat and Multi-Step In Vitro Digestion Models
Hyeon-Jun Chang, Bo-Ram Na, and Jeung-Hee Lee
Department of Food and Nutrition, Daegu University
     
1128 Effects of Acetic Acid Fermentation on Contents of Bioactive Components in Soy-Koji Vinegar Brewed from Monascus-Fermented Soybeans
Ji-Young Hwang and Young-Hee Pyo
Department of Food and Nutrition, Sungshin Womens University
     
1136 Propanoic Acid Analysis by Acetone Extraction from Bread
Ji-Hyun Hwang1, Dae-Yong Shin2, and Chang-Hwan Oh1
1School of Food and Nutrition Science for Bioindustry, Semyung University; 2Quality Control Department, Filltech Aerosol
     
1144 Physicochemical Properties and Taste Measurement Using an Electronic Sensor in Wasabia koreana Nakai
Hoe-Sung Kim1, Seongmin Woo2, and Eui-Cheol Shin1
1Department of Food Science, Gyeongnam National University of Science and Technology; 2HANJU Industry
     
1153 Quality Characteristics of Oil and Defatted Powder from Allomyrina dichotoma Larvae
Hyun-Wook Jang1, Song-Yi Choi1, Han-Seok Choi2, Sin-Yeong Park1, Seok-Tae Jeong1, Soo-Hwan Yeo1, and Bo-Ram Park1
1Department of Agrofood Resources, National Academy of Agricultural Science, RDA; 2Department of Agriculture & Fisheries Processing, Korea National College of Agriculture and Fisheries
     
1159 Quality Characteristics of Whole Soybean Meju Doenjang Prepared with Addition Times and Starter Contents
Eun Ji Jeong1, Hyang-Sik Yoon1, Ik Jei Kim1, Seong Taek Hong1, So-Young Kim2, Na Young Gil2, Nam Soo Han3, and Hyun-Ju Eom1
1Chungcheongbukdo Agricultural Research and Extension Services; 2Department of Agro-Food Resources, NAAS, RDA; 3Department of Food Science and Biotechnology, Chungbuk National University
     
1169 Consumer Acceptability of Blended Tea with Korean Fermented Tea and Herbs
JI Hyun Kim1, Dong Young Shin2, Kap Seong Choi3, and Soon Sil Chun1
1Department of Food & Nutrition, 2Department of Development in Oriental Medicine Resources, 3Department of Food Science and Technology, Sunchon National University
     
Research Notes
     
1178 Nutritional Compositions and Antioxidant Activities of Frequently Consumed Mushrooms in Korea
Kyeongmin Lee1, Ung Sim2, Youngmin Choi3, and Junsoo Lee2
1Graduate School of Agricultural Science, Hokkaido University; 2Division of Food and Animal Sciences, Chungbuk National University; 3Department of Agrofood Resources, National Institute of Agricultural Science
     
1185 Quality Characteristics of Commercial Semisolid Type Yogurt in Korea
Ju In Won, Ji Hyun Lee, Hye In Park, Yeo Ul Cho, In Duck Choi, Seuk Ki Lee, Hye Young Park, Ji Young Park, Sea Kwan Oh, Sang Ik Han, and Hye Sun Choi
Crop Post-Harvest Technology Division, Department of Central Area Crop Science, National Institute of Crop Science, RDA
     
1191 Characterization of Edible Oil Containing Wasabi during Frying Process
Hoe-Sung Kim1, Da-Som Kim1, Jookyeong Lee1, Seong Jun Hong1, Jin-Ju Cho1, Seongmin Woo2, and Eui-Cheol Shin1
1Department of Food Science, Gyeongnam National University of Science and Technology; 2HANJU Industry
     
 
 
 
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