Volume.32 No.6 December 2019

• A Study of Effects of Suaeda glauca (Bunge) Bunge Extract and Its Fractions

  Kwang-Soo Lee, Kyung-Sook Park

  The Korean Journal of Food And Nutrition :: Vol.32 No.6 pp.581-588

  DOI:https://doi.org/10.9799/ksfan.2019.32.6.581

  Open abstract

• Comparison of the Nutritional Composition for Bokkeumbap Products in High-Frequency Processed Foods in the Republic of Korea

  Ui-Hwan Jung, Seung-Hyeon Cha, Byung Hee Kim, Sung-Won Yoon, In Hwan Kim, Jiyeon Chun, Ki-Teak Lee, Younghwa Kim, Eui-Cheol Shin, Dongwon Seo, Sam-Pin Lee, Junsoo Lee, Keum-Il Jang

  The Korean Journal of Food And Nutrition :: Vol.32 No.6 pp.589-597

  DOI:https://doi.org/10.9799/ksfan.2019.32.6.589

  Open abstract

• Quality Characteristics and Antioxidant Activity of Regional Traditional Soybean Pastes (Deonjang) in Jeonbuk Province

  Young Eun Song, Hyun Ah Han, Song Yee Lee, So Hee Shin, So Ra Choi, So Young Kim

  The Korean Journal of Food And Nutrition :: Vol.32 No.6 pp.598-610

  DOI:https://doi.org/10.9799/ksfan.2019.32.6.598

  Open abstract

• Antioxidant Activity and Tyrosinase Inhibitory Activities of Codonopsis lanceolata Extract and Solvent Fraction

  Ji Yeong Kim, Min-Ki Lee, Byung Soon Hwang, Gi-Chang Kim, In Guk Hwang

  The Korean Journal of Food And Nutrition :: Vol.32 No.6 pp.611-619

  DOI:https://doi.org/10.9799/ksfan.2019.32.6.611

  Open abstract

• Quality Characteristics of Ear Mushroom by Various UVB (Ultraviolet B) Treatment Conditions

  So-Ra Choi, So-Hee Shin, Young-Eun Song, Hyun-Ah Han, Song-Yee Lee, Eun-Ju Song

  The Korean Journal of Food And Nutrition :: Vol.32 No.6 pp.620-629

  DOI:https://doi.org/10.9799/ksfan.2019.32.6.620

  Open abstract

• Antioxidant Activity of Deodeok (Codonopsis lanceolata) Sprout

  Byung Soon Hwang, Su Hyun Kwon, Ji Yeong Kim, Gi-Chang Kim, In Guk Hwang

  The Korean Journal of Food And Nutrition :: Vol.32 No.6 pp.630-635

  DOI:https://doi.org/10.9799/ksfan.2019.32.6.630

  Open abstract

• Evaluation of Biological Activities of Wheat Sprouts with Different Extraction Solvents

  Hyun Young Kim, Hye-Young Seo, Woo Duck Seo, Mi Ja Lee, Hyeonmi Ham

  The Korean Journal of Food And Nutrition :: Vol.32 No.6 pp.636-642

  DOI:https://doi.org/10.9799/ksfan.2019.32.6.636

  Open abstract

• Rapid Soybean-Milk Preparation with Dehulled Soybean and Its Quality Properties

  Jin-Sol Kim, In-Bom Han, Ui-Hwan Jung, Seung-Hyeon Cha, Tae Kyung Hyun, Soon-Hwan Kim, Jin-Seok Ha, Keum-Il Jang

  The Korean Journal of Food And Nutrition :: Vol.32 No.6 pp.643-650

  DOI:https://doi.org/10.9799/ksfan.2019.32.6.643

  Open abstract

• Anti-Inflammatory Effect of Fermented Doenjang Containing a Halophytes Suaeda asparagoides (Miq.) Powder on RAW 264.7 Cells

  Na-Young Gil, Bo-Young Choi, Soo-Hwan Yeo, So-Young Kim

  The Korean Journal of Food And Nutrition :: Vol.32 No.6 pp.651-661

  DOI:https://doi.org/10.9799/ksfan.2019.32.6.651

  Open abstract

• Evaluation of Antioxidant and Cognition Improvement Effects of 10 Wild Vegetables Cultivated in Gangwon Province

  Xionggao Han, Sun-Il Choi, Min-Jong Kim, Ok-Hwan Lee

  The Korean Journal of Food And Nutrition :: Vol.32 No.6 pp.662-668

  DOI:https://doi.org/10.9799/ksfan.2019.32.6.668

  Open abstract

• Impact of Storage Temperature on Quality Characteristics and Oxidation Kinetic of Perilla Seed

  Kyo-Yeon Lee, Ah-Na Kim, M. Shafiur Rahman, Myoung Hee Lee, Jung In Kim, Doyeon Kwak, Hyun-Jin Kim, Sung-Gil Choi

  The Korean Journal of Food And Nutrition :: Vol.32 No.6 pp.669-677

  DOI:https://doi.org/10.9799/ksfan.2019.32.6.669

  Open abstract

• The Physicochemical Characteristics and Protective Effect of Hot Water Extracts of Caragana sinica on MIA-induced Osteoarthritis in Rats

  Eun-Sook Han

  The Korean Journal of Food And Nutrition :: Vol.32 No.6 pp.678-686

  DOI:https://doi.org/10.9799/ksfan.2019.32.6.678

  Open abstract

• Physicochemical and Flavor Characteristics of Doenjang in Chungbuk Provinces during Fermentation

  Hyang-Sik Yoon, Sang Hee Lee, Hye Jeong Kang, Hyun-Ju Eom, Youngho Kim

  The Korean Journal of Food And Nutrition :: Vol.32 No.6 pp.687-695

  DOI:https://doi.org/10.9799/ksfan.2019.32.6.687

  Open abstract

• Quality Characteristics and Antioxidant Activity of sulgidduk Supplemented with Black Doragji Extracts

  Hyang-Sik Yoon, Hye Jeong Kang, Hyun-Ju Eom, Youngho Kim

  The Korean Journal of Food And Nutrition :: Vol.32 No.6 pp.696-700

  DOI:https://doi.org/10.9799/ksfan.2019.32.6.696

  Open abstract

• Quality Characteristics and Antioxidant Activities of Sausage Added with Apios (Apios americana M.) Powder

  Mi Lan Park, Jung Mi Kim

  The Korean Journal of Food And Nutrition :: Vol.32 No.6 pp.701-710

  DOI:https://doi.org/10.9799/ksfan.2019.32.6.701

  Open abstract

• Effect of Red Chinese Cabbage on the Organ Weight and Serum Lipid Levels of Rats Fed High Fat Diet

  Da Won Kim, Jung Hyun Kwak, Hyo-Jeong Lee, Soo In Ryu, Donghee Kim, Minho Lee, Yong Pyo Lim, Jean Kyung Paik

  The Korean Journal of Food And Nutrition :: Vol.32 No.6 pp.711-716

  DOI:https://doi.org/10.9799/ksfan.2019.32.6.711

  Open abstract

• Study on Phenolic Compounds in Lettuce Samples Cultivated from Korea Using UPLC-DAD-QToF/MS

  Heon-Woong Kim, Seon-Hye Lee, Gelila Asamenew, Min-Ki Lee, Suji Lee, Jin Ju Park, Youngmin Choi, Sang Hoon Lee

  The Korean Journal of Food And Nutrition :: Vol.32 No.6 pp.717-729

  DOI:https://doi.org/10.9799/ksfan.2019.32.6.717

  Open abstract

• A Study on Improvement of Food Traceability System

  Sung-Been Lee, Sung-Bum Yang

  The Korean Journal of Food And Nutrition :: Vol.32 No.6 pp.730-737

  DOI:https://doi.org/10.9799/ksfan.2019.32.6.730

  Open abstract

• Inhibitory Effects of Lactobacillus plantarum Q180 on Lipid Accumulation in HepG2 Cells

  Jaeryang Chu, Hyunchae Joung, Byung-Kook Kim, In-Suk Choi, Tae-Sik Park

  The Korean Journal of Food And Nutrition :: Vol.32 No.6 pp.738-744

  DOI:https://doi.org/10.9799/ksfan.2019.32.6.738

  Open abstract

• Vitamin B₆ Content of Vegetables and Fruits Cultivated in Korea

  So-Ra Choi, Young-Eun Song, Hyun-Ah Han, Song-Yee Lee, So-Hee Shin, Jin-Ju Park

  The Korean Journal of Food And Nutrition :: Vol.32 No.6 pp.745-752

  DOI:https://doi.org/10.9799/ksfan.2019.32.6.745

  Open abstract