Volume.30 No.3 June 2017

• Studies on the Function of Lactic Acid Bacteria and Related Yeasts in Probiotics: A Review

  Jin A Yoon, Kyung-Ok Shin

  The Korean Journal of Food And Nutrition :: Vol.30 No.3 pp.395-404

  DOI:https://doi.org/10.9799/ksfan.2017.30.3.395

  Open abstract

• Determination of Total Dietary Fiber Content in Muchim, Bokkeum, and Guk (Tang) of Eat-out Korean Foods

  Ji-Eun Ryu, Seung-Hyeon Cha, Jeong-Youn Yi, Young-Kyung Kim, Dong-Ho Kim, Keum-Il Jang

  The Korean Journal of Food And Nutrition :: Vol.30 No.3 pp.405-412

  DOI:https://doi.org/10.9799/ksfan.2017.30.3.405

  Open abstract

• Effects of Food-related Lifestyle on the Importance of Selected Attributes of Diet Lunch Box

  Binna Kim, Ki Hyeon Sim

  The Korean Journal of Food And Nutrition :: Vol.30 No.3 pp.413-426

  DOI:https://doi.org/10.9799/ksfan.2017.30.3.413

  Open abstract

• The Effects on Satisfaction for Free Food Service of Elementary and Middle School Students in Chungnam Province

  Ho Kim, Sung-Bum Yang

  The Korean Journal of Food And Nutrition :: Vol.30 No.3 pp.427-432

  DOI:https://doi.org/10.9799/ksfan.2017.30.3.427

  Open abstract

• Quality Characteristics of Sweet Persimmon Jams added with Aronia Juice

  Ji-Hyun Lee, Jae-Ho Park, Jeong-Sun Jeong, Dal-Nym Song, Youngho Kim, Hyun-Ju Eom

  The Korean Journal of Food And Nutrition :: Vol.30 No.3 pp.433-439

  DOI:https://doi.org/10.9799/ksfan.2017.30.3.433

  Open abstract

• The Effects of Preference Characteristics of Korean Wave Drama on Images, Attitudes, and Purchase Intentions for Korean Cuisine among Chinese Tourists

  Hee-Kyung Kim, Ki Hyeon Sim

  The Korean Journal of Food And Nutrition :: Vol.30 No.3 pp.440-453

  DOI:https://doi.org/10.9799/ksfan.2017.30.3.440

  Open abstract

• Analysis of Antioxidant Activity and Cytotoxicity against Human Cancer Cell Lines of Extract from Atractylodes rhizoma fermented with Ganoderma lucidum Mycelium

  Mi Hye Park, Mee Ra Kim

  The Korean Journal of Food And Nutrition :: Vol.30 No.3 pp.454-463

  DOI:https://doi.org/10.9799/ksfan.2017.30.3.454

  Open abstract

• Quality Comparison of Rice Cooked on Heat Plate, Induction Heat, and Heat Plate with Pressure

  Sang Sook Kim, Hae Young Chung

  The Korean Journal of Food And Nutrition :: Vol.30 No.3 pp.464-472

  DOI:https://doi.org/10.9799/ksfan.2017.30.3.464

  Open abstract

• Fad Dieting Status and Need for Nutrition Education on Healthy Dieting of the University Students according to the Desired Loss Weight

  Mi-Hyun Kim, Jee-Young Yeon

  The Korean Journal of Food And Nutrition :: Vol.30 No.3 pp.473-481

  DOI:https://doi.org/10.9799/ksfan.2017.30.3.473

  Open abstract

• Pasting Properties and Antioxidant Characteristics of Germinated Foxtail Millet and Proso Millet with Added Cooked Rice

  Koan Sik Woo, Mi-Jung Kim, Jee Yeon Ko, Eun-Yeong Sim, Hyun-Joo Kim, Seuk Ki Lee, Hye Young Park, Dong-Hwa Cho, Sea Kwan Oh, Yong Hee Jeon, Choon Ki Lee

  The Korean Journal of Food And Nutrition :: Vol.30 No.3 pp.482-490

  DOI:https://doi.org/10.9799/ksfan.2017.30.3.482

  Open abstract

• Brewing and Properties of Low-Malt Beer with a Sweet Potato Paste

  Ha-na Yang, Eun-Bi Oh, Jeong-Seob Park, Mun-Yhung Jung, Dong-Seong Choi

  The Korean Journal of Food And Nutrition :: Vol.30 No.3 pp.491-500

  DOI:https://doi.org/10.9799/ksfan.2017.30.3.491

  Open abstract

• Quality Characteristics and Antioxidant Activities of Cookies containing Teff (Eragrostis tef) Flour

  Ki Youeng Joung, Ka-Young Song, Hyeonbin O, Yangyang Zhang, So Yeon Shin, Young-Soon Kim

  The Korean Journal of Food And Nutrition :: Vol.30 No.3 pp.501-509

  DOI:https://doi.org/10.9799/ksfan.2017.30.3.501

  Open abstract

• Effect of Plantago asiatica L. Water Extracts on Mice Spleen and Cytokine Cells Activation

  Hye-Sook Ryu

  The Korean Journal of Food And Nutrition :: Vol.30 No.3 pp.510-514

  DOI:https://doi.org/10.9799/ksfan.2017.30.3.510

  Open abstract

• Evauation of Management & Hygienic Status of High School Foodservice using ATP Bioluminescence Assay

  Seung-Hee Kye, Seong-Hee Hwang

  The Korean Journal of Food And Nutrition :: Vol.30 No.3 pp.515-524

  DOI:https://doi.org/10.9799/ksfan.2017.30.3.515

  Open abstract

• Effect of King Oyster Mushroom (Pleurotus eryngii) Extracts on the Activation of Spleen Cells and Macrophage in Mice

  Kyoung-Ok Kim, Hye-Sook Ryu

  The Korean Journal of Food And Nutrition :: Vol.30 No.3 pp.525-530

  DOI:https://doi.org/10.9799/ksfan.2017.30.3.525

  Open abstract

• Effects of Garlic on Uncoupling Protein 2 (UCP2) Transcriptional Regulation in Metabolic Tissues of UCP2 Transgenic Mice Fed on a High-Fat Diet

  Mak-Soon Lee, Seohyun Lee, Yoonjin Shin, Sunyoon Jung, Seonyoung Park, Yangha Kim

  The Korean Journal of Food And Nutrition :: Vol.30 No.3 pp.531-538

  DOI:https://doi.org/10.9799/ksfan.2017.30.3.531

  Open abstract

• A Study on the Current Status and Needs of Nutrition Education on Children’s Sugar Intake Reduction among the Center for Children’s Foodservice Management and Child Care Facilities

  Mi-Hyun Kim, Nam-Hee Kim, Jee-Young Yeon

  The Korean Journal of Food And Nutrition :: Vol.30 No.3 pp.539-551

  DOI:https://doi.org/10.9799/ksfan.2017.30.3.539

  Open abstract

• A Study on the Quality Characteristics of Chilhyanggye

  Ye-Seok Choi, Mi-E Choi, Wang-Kyu Oh, Mi-Lim Kim

  The Korean Journal of Food And Nutrition :: Vol.30 No.3 pp.552-559

  DOI:https://doi.org/10.9799/ksfan.2017.30.3.552

  Open abstract

• Quality Characteristics of Porridge Containing Rice incubated with Phellinus linteus Mycelium

  Ji Hyun Kim, Soon Sil Chun

  The Korean Journal of Food And Nutrition :: Vol.30 No.3 pp.560-567

  DOI:https://doi.org/10.9799/ksfan.2017.30.3.560

  Open abstract

• Quality of Fresh Vegetable and Fruit Juice produced with Low-Speed and High-Speed Juicers

  Youngsung Kim

  The Korean Journal of Food And Nutrition :: Vol.30 No.3 pp.567-577

  DOI:https://doi.org/10.9799/ksfan.2017.30.3.568

  Open abstract

• Effect of Pomegranate (Punica granatum L.) Peel Powder on the Quality Characteristics, Retrogradation and Antioxidant Activities of Sponge Cake

  Yangyang Zhang, Ka-Young Song, Hyeonbin O, Youeng Joung, So Yeon Shin, Young-Soon Kim

  The Korean Journal of Food And Nutrition :: Vol.30 No.3 pp.578-590

  DOI:https://doi.org/10.9799/ksfan.2017.30.3.578

  Open abstract

• Quality Changes of Strawberry by Slow-released ClO2 Gas Gel-pack during Storage

  Kyung-Haeng Lee, So-Jung Bong, Ye-Ji Yoon, Bom Lee, Il-Hwan Kwak, Kyung-Hoon Min, Hong-Gil Kim

  The Korean Journal of Food And Nutrition :: Vol.30 No.3 pp.591-598

  DOI:https://doi.org/10.9799/ksfan.2017.30.3.591

  Open abstract

• Quality Characteristics and Volatile Flavor Components of Aronia Wine

  Hyang-Sik Yoon, Hyejin Park, Jaeho Park, Jongok Jeon, Changwon Jeong, Wonil Choi, Sidong Kim, Jung-Mi Park

  The Korean Journal of Food And Nutrition :: Vol.30 No.3 pp.599-608

  DOI:https://doi.org/10.9799/ksfan.2017.30.3.599

  Open abstract

• Quality Characteristics of Blackberry Powder obtained by Various Drying Methods

  So-Ra Choi, Eun-Ju Song, Young-Eun Song, Min-Kyung Choi, Hyun-Ah Han, In-Sok Lee, So-Hee Shin, Ki-Kwon Lee, Eun-Ju Kim

  The Korean Journal of Food And Nutrition :: Vol.30 No.3 pp.609-617

  DOI:https://doi.org/10.9799/ksfan.2017.30.3.609

  Open abstract

• Associating Factors on Energy Drinks Intake of Some Middle School Students in Incheon Area

  Ji-Won Oh, Jae-Seon Jang

  The Korean Journal of Food And Nutrition :: Vol.30 No.3 pp.618-626

  DOI:https://doi.org/10.9799/ksfan.2017.30.3.618

  Open abstract