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Current Issue
Volume 46 Number 11, November 2017


Original Articles
     
1271 Antioxidant and Anti-Inflammatory Effects of Kamisipjeondaebotang in RAW 264.7 Cells
Jeong-Ho Myung and Myung-Sun Lee
Department of Health and Beauty, Daejeon University
     
1278 Allium tuberosum Reverses PCSK9-Mediated LDLR Degradation by Inhibition of HNF1
Hyo-Kyoung Choi, Hyo Jin Kim, Jin-Taek Hwang, and Min-Yu Chung
Korea Food Research Institute
     
1286 Protective Effect of 3,5-Dicaffeoylquinic Acid Isolated from Ligularia fischeri against Oxidative Damage in HepG2 Cells
Sun-Young Park, Gur-Yoo Kim, and Jin-Woo Jhoo
Animal Products and Food Science Program, College of Animal Life Sciences, Kangwon National University
     
1293 Antioxidant Enzyme Activity and Anti-Adipogenic Effects of(-)-Epigallocatechin-3-Gallate in 3T3-L1 Cells
Younghwa Kim
School of Food Biotechnology and Nutrition, Kyungsung University
     
1300 Immunomodulating Effect of Extract of Cheonggukjang Fermented with Bacillus amyloliquefaciens (SRCM100730) on RAW 264.7 Macrophages
Seung Bin Choo1, Hui Yang1, Do-Yuon Jeong2, Seong-Yeop Jeong2, Myeong Seon Ryu2, Kwang-Hoon Oh3, and Yung Choon Yoo1
1Department of Microbiology, College of Medicine, Konyang University; 2Microbial Institute for Fermentation Industry (MIFI); 3Department of Physical Education, College of Education, Kongju National University
     
1308 Inhibitory Activities of Digestive Enzymes and Antioxidant Activities of Fermented Beverages Using Momordica charantia L.
Suin Park, Seoungsoon Yeo, Youngseung Lee, Yoonhwa Jeong, and Misook Kim
Department of Food Science and Nutrition/ARC, Natural Nutraceuticals Industrialization Research Center, Dankook University
     
1316 Quality and Antioxidant Characteristics of Roasted Maize Tea according to Cultivation Period and Variety
Ji Hae Lee1, Hyun-Joo Kim1, Mi Jung Kim2, Gun-Ho Jung1, Byong Won Lee1, Byoung Kyu Lee1, and Koan Sik Woo1
1Department of Central Area Crop Science, National Institute of Crop Science and 2Research Policy Bureau, Rural Development Administration
     
1327 Physicochemical Properties and Antioxidant Activity of Extruded Rice Flour with Various Cacao (Theobroma cacao L.) Bean Content
Ju-Yeon Park1, Young-Ho Kim2, and Gi-Hyung Ryu1
1Department of Food Science and Technology, Kongju National University; 2Department of Baking Technology, Hyejeon College
     
1336 Comparison of Physicochemical Properties of Local Commercial Rice Brands
Ok Ja Choi1, Won Yong Jang2, Chi Young Song2, Mi Young Lee2, and Ki Hoon Shim1
1Department of Food & Cooking Science, Sunchon National University; 2Cuchen
     
1343 Lutein, -Carotene, and Polyphenol Contents of Sweet Potato Leaves under Different Extraction Conditions
Meishan Li1, Gwi Yeong Jang1, Sang Hoon Lee1, Se Gu Hwang2, Hyun Man Sin2, Hong Sig Kim3, Junsoo Lee1, and Heon Sang Jeong1
1Department of Food Science and Biotechnology and 3Department of Crop Science, Chungbuk National University; 2Department Crop Science, Chungbuk Agricultural Research and Extension Service
     
1350 Comparison of Nutrient Content and Retention Rate among ChuichungCucumber, White Dadagi Cucumber, and Yellowish Overripe Cucumber according to Different Cooking Methods
Honggyun Kim1 and Heajung Chung2
1Department of Food Science and Biotechnology of Animal Resources, Konkuk University; 2Department of Korean Cuisine, Jeonju University
     
1358 Quality Characteristics of Muffins Added with Fucoidan Red Yeast (Monascus purpureus) Rice Powder
Young Ju Choi1, Kyung Ha Choi1, Mi Hwa Park1, Mi Hwang Kim1, Chang Suk Kong1, Se Won Kim2, and Kyung Im Jung1
1Department of Food and Nutrition, College of Medical Life Sciences, Silla University; 2Babijoa
     
1366 Quality Properties of Omija Beverage Based on the Storage Container and Storage Temperature
Eun Young Choi1, Jin-Hyeon Yu2, and Hui Jeong An3
1Department of Nutrition and Cooking amd 3Food Industry Research Institute, Gyeongbuk College; 2Department of Food and Cookery Science, Shinhan university
     
1373 Quality Characteristics and Optimization of Fish-Meat Noodle Formulation Added with Olive Flounder (Paralichthys olivaceus) Using Response Surface Methodology
Jung Hwan Oh1, Hyung Kwang Kim2, Ga Hyun Yu1, Kyong Im Jung1, Se Jong Kim2, Jun Mo Jung2, Ji Hyeon Cheon2, Fatih Karadeniz1,3, and Chang-Suk Kong1
1Department of Food and Nutrition, College of Medical and Life Science and 3Marine Biotechnology Center for Pharmaceuticals and Foods, College of Medical and Life Science, Silla University; 2Ever Blue Sea Co., Ltd.
     
1386 Characteristics and Optimization of Platycodon grandiflorum Root Concentrate Stick Products with Fermented Platycodon grandiflorum Root Extracts by Lactic Acid Bacteria
Ka Soon Lee1, Bong Jae Seong1, Sun Ick Kim1, Moo Geun Jee1, Shin Young Park2, Jung Sik Mun3, Mi Ja Kil3, Eun Soo Doh4, and Hyun Ho Kim1
1Ginseng & Medicinal Plant Research Institute, Chungnam Agricultural Research & Institute; 2Fermented Food Science Division, National Institute of Agricultural Science, Rural Development Administration; 3Chunnyeon-Hongsam Co., Ltd.; 4Department of Herbal Pharmaceutical Science, Joongbu University
     
1397 Effects of School Attendance Policy on Breakfast Eating, Sleep, and Physical Activity in Middle School Students
Ha Na Kim and Seong Yeong Kim
Nutrition Education, Graduate School of Education, Kyonggi University
     
Research Notes
     
1408 Antioxidant Activities and Protective Effects of Hot Water Extract from Curcuma longa L. on Oxidative Stress-Induced C2C12 Myoblasts
Hye-Jin Jeong1, Shintae Kim1, Jeongjin Park1,2, Ki Hong Kim3, Kyungmi Kim4, and Woojin Jun1,2
1Division of Food and Nutrition and 2Research Institute for Human Ecology, Chonnam National University; 3Jeonnam Institute for Regional Program Evaluation; 4Department of Biofood Analysis, Korea Polytechnic Colleges
     
1414 Degraded Products Induced by Gamma-Irradiation of Mangiferin with Anti-Diabetic Complication Effects
Gyeong Han Jeong and Tae Hoon Kim
Department of Food Science and Biotechnology, Daegu University
     
 
 
 
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