Volume.33 No.4 August 2020

• Improvement in Exercise Endurance by Hovenia dulcis Fruit Hot Water Extract in Mice

  Tae-Hyung Kwon, Joon-Hee Han, Sun-Yeop Lee, Keun-Hyung Yu

  The Korean Journal of Food And Nutrition :: Vol.33 No.4 pp.363-371

  DOI:https://doi.org/10.9799/ksfan.2020.33.4.363

  Open abstract

• Quality Characteristics of Jelly Made from Fermented Red Ginseng Concentrate with Increased Ginsenoside Content by Enzyme Treatment

  Hyo-Won Kim

  The Korean Journal of Food And Nutrition :: Vol.33 No.4 pp.372-380

  DOI:https://doi.org/10.9799/ksfan.2020.33.4.372

  Open abstract

• Changes in Quality of according to Fermentation Time of Fermented Soybean Produced Made with Bacillus amyloliquefaciens

  Dong Sun Shin, In Duck Choi, Ji Young Park, Nam Geol Kim, Seuk Ki Lee, Kwang-Ho Jeong, Chang Hwan Park, Hye Sun Choi

  The Korean Journal of Food And Nutrition :: Vol.33 No.4 pp.381-389

  DOI:https://doi.org/10.9799/ksfan.2020.33.4.381

  Open abstract

• Water-Soluble Vitamins Contents in Seafood-Based Dishes

  Naeun Kim, Younghwa Kim

  The Korean Journal of Food And Nutrition :: Vol.33 No.4 pp.390-398

  DOI:https://doi.org/10.9799/ksfan.2020.33.4.390

  Open abstract

• A Study on the Existence and Sodium Consumption of Active Seniors among the Elderly Using National Health and Nutrition Survey

  Jae-Hyun Rhee, Sung-Bum Yang

  The Korean Journal of Food And Nutrition :: Vol.33 No.4 pp.399-405

  DOI:https://doi.org/10.9799/ksfan.2020.33.4.399

  Open abstract

• Perception of Kindergartens Dietitians and Parents for Actual Dietary Guidance in Kindergartens of Sejong City

  Nam-Hee Park, Je-Hyuk Lee

  The Korean Journal of Food And Nutrition :: Vol.33 No.4 pp.406-418

  DOI:https://doi.org/10.9799/ksfan.2020.33.4.406

  Open abstract

• Quality Change of Sliced Citron (Citrus junos Sieb.) according to Browning Inhibitor Treatment

  Bo-Bae Lee, Hye-Sung Cho, Youn-sup Cho, Seung-Hee Nam

  The Korean Journal of Food And Nutrition :: Vol.33 No.4 pp.419-427

  DOI:https://doi.org/10.9799/ksfan.2020.33.4.419

  Open abstract

• Evaluation of Chronic Disease and Nutritional Intake by Obesity of Korean Elderly

  Gyusang Han

  The Korean Journal of Food And Nutrition :: Vol.33 No.4 pp.428-439

  DOI:https://doi.org/10.9799/ksfan.2020.33.4.428

  Open abstract

• Manufacturing Conditions for Rice Porridge with Optimum Properties after Microwave Range Reheating

  Hye-Young Park, Hyun-Joo Kim, Eun-Yeong Sim, Jieun Kwak, Areum Chun, Youngje Jo, Koan Sik Woo, Mi Jung Kim

  The Korean Journal of Food And Nutrition :: Vol.33 No.4 pp.440-446

  DOI:https://doi.org/10.9799/ksfan.2020.33.4.440

  Open abstract