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Current Issue
Volume 47 Number 5, May 2018


Original Articles
     
503 Effects of Coumarin Derivatives on Visceral Fat Mass and Lipid Metabolism in Ovariectomized Mice
Ju Ri Ham and Mi-Kyung Lee
Department of Food and Nutrition, Sunchon National University
     
512 Effects of Cudrania tricuspidata Leaf Extract on Gluten Sensitivity
Shin-Ae Kim1, Yong-Wook Shin2, and In-Ah Lee1
1Department of Chemistry, Kunsan National University; 2Department of Agronomy & Medicinal Plant Resources, Gyeongnam National University of Science and Technology
     
519 Antioxidant Activity and Neuroprotective Effect of Root Bark of Morus alba L. Extract against Hydrogen Peroxide-Induced Cytotoxicity in PC12 Cells
So Hyeon You1, Miran Jang1, and Gun-Hee Kim1,2
1Plant Resources Research Institute and 2Department of Food and Nutrition, Duksung Women¡¯s University
     
528 Purification and Chemical Properties of Complement System-Activating Polysaccharides from the Leaf of Panax ginseng C.A. Meyer
Purification and Chemical Properties of Complement System-Activating Polysaccharides from the Leaf of Panax ginseng C.A. Meyer
Kwang-Soon Shin
     
536 Quality Characteristics and Functional Evaluation of Cheonggukjang Added with Orostachys japonicus
Hyun-Il Jun1, HyeonHwa Oh1, Dong-Sun Ga1, Seung-Wha Jo2, Eun-Jung Yim2, 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)
     
543 Process Optimization of Methanol Extract from Maca Leaves and Its Physicochemical Properties
Yun-Kyung Lee and Yoon Hyuk Chang
Department of Food and Nutrition, Kyung Hee University
     
550 Establishment and Validation of an Optimized Analytical Method for Sodium Copper Chlorophyllin in Food Using HPLC and LC/MS
Hee Sun Chong1, Hyeon Il Park1, Sung Ryun Cho1, Tokutaro Yamaguchi1, Ok Kyung Lee1, Ju-Hee Park2, Chan Lee2, Gun-Young Lee3, Sang Soon Yun3, Ho-Soo Lim3, and Hee-Jae Suh1
1Department of Food Science, Sun Moon University; 2Advanced Food Safety Research Group, BrainKorea21 Plus, Department of Food Science and Technology, Chung-Ang University; 3Food Additives and Packaging Division, National Institute of Food and Drug Safety Evaluation
     
559 Physicochemical and Textural Properties of Emulsified Sausage with Potato Starch and Transglutaminase
Kyeong Hoon Lim and Koo Bok Chin
Department of Animal Science, Chonnam National University
     
565 Effects of Gluten on the Physicochemical and Textural Properties of Low-Fat/Emulsified Sausages Induced by Transglutaminase
Kyeong Hoon Lim and Koo Bok Chin
Department of Animal Science, Chonnam National University
     
572 Manufacture of Dried Button Mushroom Powder Granule by Using Fluidized Bed Granulator
Myung-Gon Shin
School of Culinary Nutrition, Woosong University
     
579 Comparative Study on the Quality Characteristics of White Bread Using California Raisin, Sultana, and Zante Currants Starter
Young-Mo Kim
Department of Food and Nutrition, Gwangju Health University
     
589 Effect of Daycare Center Directors¡¯ Protection Motivation on Their Menu Management Intention: Child Protection Aspect
Soo-Hyun Jang and Eunju Yoon
Department of Food Science & Nutrition, Dong-A University
     
Research Note
     
599 Increased Anti-Inflammatory Effects of Processed Curly Dock (Rumex crispus L.) in Ex Vivo LPS-Induced Mice Splenocytes
Eui-Seong Park1, Gyl-Hoon Song1, Seung-Min Lee1, Tae-Young Kim2, and Kun-Young Park3
1Department of Food and Nutrition, Yonsei University; 2Ga Hwa Welfood Co.; 3Department of Food Science and Biotechnology, Cha University
     
 
 
 
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of Food Science and Nutrition
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