Volume.32 No.5 October 2019

• The Evaluation of Inorganic Components with Pu-Erh Tea

  Young-Man Cho, Young-Sik Jeung

  The Korean Journal of Food And Nutrition :: Vol.32 No.5 pp.401-407

  DOI:https://doi.org/10.9799/ksfan.2019.32.5.401

  Open abstract

• Anti-Inflammatory Effects of Beopje Processed Curly Dock (Rumex crispus L.) in LPS-Induced Murine RAW 264.7 Cell Lines

  Seung-Hee Kim, Soon Ah Kang

  The Korean Journal of Food And Nutrition :: Vol.32 No.5 pp.408-416

  DOI:https://doi.org/10.9799/ksfan.2019.32.5.408

  Open abstract

• Antihepatotoxic and Antioxidant Activities of Polysaccharide Obtained from Cultured Mycelia of Ganoderma lucidum

  June-Woo Lee

  The Korean Journal of Food And Nutrition :: Vol.32 No.5 pp.417-424

  DOI:https://doi.org/10.9799/ksfan.2019.32.5.417

  Open abstract

• Quality Characteristics of Malts and Sikhye Made from Barley and Wheat Varieties Grown in Korea

  Namgeol Kim, Seuk Ki Lee, Hye Young Park, Induck Choi, Hyesun Choi, Ji Young Park, Dong-Sun Shin, Chang-Hwan Park, Kwang-Ho Jeong, Hyun-Joo Kim

  The Korean Journal of Food And Nutrition :: Vol.32 No.5 pp.425-433

  DOI:https://doi.org/10.9799/ksfan.2019.32.5.425

  Open abstract

• Properties of Amino Acid and Volatile Flavor Compounds of Fermented Soybean Products by Soybean Cultivar

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

  The Korean Journal of Food And Nutrition :: Vol.32 No.5 pp.434-441

  DOI:https://doi.org/10.9799/ksfan.2019.32.5.434

  Open abstract

• A Comparison of Food Components between Korean and Imported Quinoa (Chenopodium quinoa Willd.)

  Ki Hyeon Sim

  The Korean Journal of Food And Nutrition :: Vol.32 No.5 pp.442-453

  DOI:https://doi.org/10.9799/ksfan.2019.32.5.442

  Open abstract

• Properties of Chemical Compositions of Safflower Seeds

  Young Chul Lee, Chae Kyung Ahn

  The Korean Journal of Food And Nutrition :: Vol.32 No.5 pp.454-461

  DOI:https://doi.org/10.9799/ksfan.2019.32.5.454

  Open abstract

• Analysis of Nutritional Components and Cell-based Antioxidant Activity on Brassica juncea Cultivated in Jeongseon, South Korea

  Hee-Yeon Kwon, Sun-Il Choi, Bong-Yeon Cho, Seung-Hyun Choi, Wan-Sup Sim, Xionggao Han, Gill-Woong Jang, Ye-Eun Choi, Jin-Hui Yeo, Ju-Hyun Cho, Ok-Hwan Lee

  The Korean Journal of Food And Nutrition :: Vol.32 No.5 pp.462-472

  DOI:https://doi.org/10.9799/ksfan.2019.32.5.462

  Open abstract

• A Study on Milk Intake Patterns and Dietary Habits among University Students in Chungbuk

  Kyung-Haeng Lee, Hye-Rin Bak, Yun-Jung Bae

  The Korean Journal of Food And Nutrition :: Vol.32 No.5 pp.473-484

  DOI:https://doi.org/10.9799/ksfan.2019.32.5.473

  Open abstract

• Quality Characteristics and Volatile Flavor Compounds of Doonuri Wine Using Freeze Concentration

  Hyejin Park, Wonil Choi, Bongtae Han, Jaegwan Noh, Jung-Mi Park

  The Korean Journal of Food And Nutrition :: Vol.32 No.5 pp.485-493

  DOI:https://doi.org/10.9799/ksfan.2019.32.5.485

  Open abstract

• Quality and Antioxidant Properties of Fermented Sweet Potato Using Lactic Acid Bacteria

  Gi Jeong Ha, Hyeon Young Kim, In Jong Ha, Sung Rae Cho, Jin Young Moon, Gwon Il Seo

  The Korean Journal of Food And Nutrition :: Vol.32 No.5 pp.494-503

  DOI:https://doi.org/10.9799/ksfan.2019.32.5.494

  Open abstract

• Physicochemical Characteristics of Cold-Brew Kenya AA according to Cold Extraction Conditions

  Ki Myong Kim

  The Korean Journal of Food And Nutrition :: Vol.32 No.5 pp.504-510

  DOI:https://doi.org/10.9799/ksfan.2019.32.5.504

  Open abstract

• Enzyme Inhibitory and Anti-Proliferation Effects of Peanut Skin Extracts Depending on Cultivar

  Min Young Kim, Hyun-Joo Kim, Yu-Young Lee, Mi Hyang Kim, Jin Young Lee, Byoungkyu Lee, Byong Won Lee

  The Korean Journal of Food And Nutrition :: Vol.32 No.5 pp.511-521

  DOI:https://doi.org/10.9799/ksfan.2019.32.5.511

  Open abstract

• Assessment of Dietary Education Program for Children from Low-Income Families in Korea

  Sooyoun Kwon, Oksun Kim

  The Korean Journal of Food And Nutrition :: Vol.32 No.5 pp.522-529

  DOI:https://doi.org/10.9799/ksfan.2019.32.5.522

  Open abstract

• Comparison of Quality Characteristics of Long-Term Matured Korean Soy Sauce

  Won-Seok Choi, Nan-Hee Lee, Ung-Kyu Choi

  The Korean Journal of Food And Nutrition :: Vol.32 No.5 pp.530-535

  DOI:https://doi.org/10.9799/ksfan.2019.32.5.530

  Open abstract

• Job Analysis of Dietitian Using DACUM Technique

  Jung Hwa Choi, Kyung Eun Lee

  The Korean Journal of Food And Nutrition :: Vol.32 No.5 pp.536-552

  DOI:https://doi.org/10.9799/ksfan.2019.32.5.536

  Open abstract

• Evaluation of Antibacterial, Antioxidant Fractionalities and Hair Loss Prevention Effect of Platycodon grandiflorum

  Min-Hwa Jung

  The Korean Journal of Food And Nutrition :: Vol.32 No.5 pp.553-559

  DOI:https://doi.org/10.9799/ksfan.2019.32.5.553

  Open abstract

• Effect of Pre-Treatment Methods on the Measurement of Probiotic Cell Count

  Ju-Yeong Kang, Seo-Hyun Lee, Eun-Ji Park, Jung-Beom Kim

  The Korean Journal of Food And Nutrition :: Vol.32 No.5 pp.560-564

  DOI:https://doi.org/10.9799/ksfan.2019.32.5.560

  Open abstract

• Effects of Lentils(Lens culinaris) Extract on Proteasome Activity and Nuclear Factor κB Activation in HepG2 Human Liver Cancer Cells

  Sooyeong Min, Hyungeun Yoon

  The Korean Journal of Food And Nutrition :: Vol.32 No.5 pp.565-570

  DOI:https://doi.org/10.9799/ksfan.2019.32.5.565

  Open abstract

• Quality Characteristics of Yakwa Produced with Rice Flour Developed as Rice Powder

  Youn Ri Lee, Ye Jin Yu, Joo Young Park, A Hyeon Sin, Ji Su Kim, Ji Yeon Kim

  The Korean Journal of Food And Nutrition :: Vol.32 No.5 pp.571-579

  DOI:https://doi.org/10.9799/ksfan.2019.32.5.571

  Open abstract