Volume.32 No.4 August 2019

• A Study on the Function and Role of Morinda citrifolia L. (Noni)

  Hyo-Jeong Hwang, Kyung-Ok Shin, Kyoung-Sik Han

  The Korean Journal of Food And Nutrition :: Vol.32 No.4 pp.275-283

  DOI:https://doi.org/10.9799/ksfan.2019.32.4.275

  Open abstract

• Chemical Composition of the Essential Oils from Ligularia fischeri and Ligularia fischeri var. spiciformis

  Hyang-Sook Choi

  The Korean Journal of Food And Nutrition :: Vol.32 No.4 pp.284-293

  DOI:https://doi.org/10.9799/ksfan.2019.32.4.284

  Open abstract

• Changes in Lipid Oxidation and Taste Compounds of Chicken Breast Meat by Slow-released ClO₂ Gas Gel-pack during Storage

  Kyung-Haeng Lee, Hye-Won Kwon, Ye-Ji Yoon, Hong-Gil Kim

  The Korean Journal of Food And Nutrition :: Vol.32 No.4 pp.294-303

  DOI:https://doi.org/10.9799/ksfan.2019.32.4.294

  Open abstract

• Effect of Ohmic Heating on Rheological Property of Starches

  Yun-Hwan Cha

  The Korean Journal of Food And Nutrition :: Vol.32 No.4 pp.304-311

  DOI:https://doi.org/10.9799/ksfan.2019.32.4.304

  Open abstract

• Analysis of Antioxidant Components in Coffee Making Process Using Washed Coffee and Natural Coffee

  Hye-Kyung Shin

  The Korean Journal of Food And Nutrition :: Vol.32 No.4 pp.312-320

  DOI:https://doi.org/10.9799/ksfan.2019.32.4.312

  Open abstract

• Analysis of Free Sugars Contents of Fruit and Fruit Vegetables Classified by Cultivar and Cultivation Area

  Tai-Moon Ha, Seon-Yi Won, Jaesoon Seo, Heui-Yun Kang, Dae-Hyoung Lee, Young-Hee Keuyn

  The Korean Journal of Food And Nutrition :: Vol.32 No.4 pp.321-327

  DOI:https://doi.org/10.9799/ksfan.2019.32.4.321

  Open abstract

• Changes in the Taste Compounds of cheonggukjang Prepared with Hazelnut

  Nan-Hee Lee, Hyeock-soon Jang, Jong-Duk Kim, Dae-Hyun Kim, Ung-Kyu Choi

  The Korean Journal of Food And Nutrition :: Vol.32 No.4 pp.324-348

  DOI:https://doi.org/10.9799/ksfan.2019.32.4.342

  Open abstract

• Analysis of Dietary Fiber, Mineral Content and Fatty Acid Composition in Cheonggak (Codium fragile)

  Uk-Hyeon Seo, Hyo-Jeong Kang, Ki-Bok Yoon, Yang-Joon An, Jung-Beom Kim

  The Korean Journal of Food And Nutrition :: Vol.32 No.4 pp.328-334

  DOI:https://doi.org/10.9799/ksfan.2019.32.4.328

  Open abstract

• A Study on Contents of Beta-Carotene in Local Agricultural Products

  Hyun-Ju Eom, Hye Jeong Kang, Hyang-Sik Yoon, Nu Ri Kwon, Youngho Kim, Seong Taek Hong, Jinju Park, Joonsoo Lee

  The Korean Journal of Food And Nutrition :: Vol.32 No.4 pp.335-341

  DOI:https://doi.org/10.9799/ksfan.2019.32.4.335

  Open abstract

• Taste Components and Sensory Characteristics of Long-term Mature Korean Soy Sauce

  Hyeock-soon Jang, Nan-Hee Lee, Ung-Kyu Choi

  The Korean Journal of Food And Nutrition :: Vol.32 No.4 pp.349-354

  DOI:https://doi.org/10.9799/ksfan.2019.32.4.349

  Open abstract

• Evaluation of Quality Characteristics of Colored Rice Depending on Cultivars for Functional Porridge

  Min Young Kim, Hye-Young Park, Byong Won Lee, Ji Yoon Lee, Yu-Young Lee, Jin Young Lee, Mi Hyang Kim, Byoungkyu Lee, Hyun-Joo Kim

  The Korean Journal of Food And Nutrition :: Vol.32 No.4 pp.355-363

  DOI:https://doi.org/10.9799/ksfan.2019.32.4.355

  Open abstract

• Changes in Effective Component Contents of Apple Cultivars by Ripening

  Jeong Jin Hong, Hui Gyeong Seol, Yoon Suk Kim, Eun Ho Jeong, Yeong Bong Kim, Kwang Pyo Hong

  The Korean Journal of Food And Nutrition :: Vol.32 No.4 pp.364-370

  DOI:https://doi.org/10.9799/ksfan.2019.32.4.364

  Open abstract

• Effects of the Percentages of Yeast, Fermentation Time and Oven Temperature on the Quality Characteristics of Rice Bread

  Sang Sook Kim, Hae Young Chung

  The Korean Journal of Food And Nutrition :: Vol.32 No.4 pp.371-378

  DOI:https://doi.org/10.9799/ksfan.2019.32.4.371

  Open abstract

• Monitoring of the Sorbic Acid, Benzoic Acid and Sulfur Dioxide for Commonly Consumed Beverages, Snacks and Instant Ramens in Korea

  Xionggao Han, Sun-Il Choi, Seung-Hyun Choi, Bong-Yeon Cho, Wan-Sup Sim, Gill-Woong Jang, Hee-Yeon Kwon, Ye-Eun Choi, Dan-Bi Kim, Ok-Hwan Lee

  The Korean Journal of Food And Nutrition :: Vol.32 No.4 pp.379-384

  DOI:https://doi.org/10.9799/ksfan.2019.32.4.379

  Open abstract

• Consumer Perception and Purchase Pattern of HMR Type Flavored Cooked Rice

  Jiyu Choi, Kyeongseop Kim, Suk-Tae Oh

  The Korean Journal of Food And Nutrition :: Vol.32 No.4 pp.385-394

  DOI:https://doi.org/10.9799/ksfan.2019.32.4.385

  Open abstract

• Physicochemical Characteristics of Rice Flour Developed as Rice Powder and Quality Characteristics of Rice Cakes

  Ji Won Park, Sun Young Choi, Areum Chun, Heon Sang Jeong, Youn Ri Lee

  The Korean Journal of Food And Nutrition :: Vol.32 No.4 pp.395-400

  DOI:https://doi.org/10.9799/ksfan.2019.32.4.395

  Open abstract