Volume.32 No.2 April 2019

• Effects of Sucrose and jochung on Textural Properties of Dough and Quality Characteristics of White Pan Bread

  Young-Ho Kim

  The Korean Journal of Food And Nutrition :: Vol.32 No.2 pp.79-88

  DOI:https://doi.org/10.9799/ksfan.2019.32.2.079

  Open abstract

• Impact of Different Cooking Methods on Food Quality

  Si Yeon Kim, Hyeonbin O, Phyrim Lee, Young Soon Kim

  The Korean Journal of Food And Nutrition :: Vol.32 No.2 pp.89-97

  DOI:https://doi.org/10.9799/ksfan.2019.32.2.089

  Open abstract

• Quality and Antioxidant Properties of Bread Added with ‘Fuji’ Apple Juice

  Seung-Hyeon Cha, Na-ri Shin, Hye-mi An, Do-Il Yoo, Dae-Il Kim, Tae Kyung Hyun, Keum-Il Jang

  The Korean Journal of Food And Nutrition :: Vol.32 No.2 pp.98-105

  DOI:https://doi.org/10.9799/ksfan.2019.32.2.098

  Open abstract

• The Inhibitory Effect of Fermented Kalopanax pictus by Bioconversion on Endotoxemia and the Competitive Inhibitor Activity on LPS

  Sung Phil Kim, Wha Young Lee, Su A In, Eun Young Seong, Jean Man Kim, Seok Hyun Nam

  The Korean Journal of Food And Nutrition :: Vol.32 No.2 pp.106-113

  DOI:https://doi.org/10.9799/ksfan.2019.32.2.106

  Open abstract

• Quality Properties of Soy-paste Soybean Cultivar for Fermented Soybean Products

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

  The Korean Journal of Food And Nutrition :: Vol.32 No.2 pp.114-121

  DOI:https://doi.org/10.9799/ksfan.2019.32.2.114

  Open abstract

• Intake Status and Perception of Coffee by University Students in Some Areas of Jeonbuk Region

  Bo-Mi Jang, Je-Hyuk Lee

  The Korean Journal of Food And Nutrition :: Vol.32 No.2 pp.122-132

  DOI:https://doi.org/10.9799/ksfan.2019.32.2.122

  Open abstract

• Anti-Oxidant Effects of Highly Bioavailable Curcumin Powder in High-Fat Diet Fed- and Streptozotocin-Induced Type 2 Diabetic Rats

  Jean Kyung Paik, Hee Kyung Yeo, Jee Hye Yun, Hyun-Ji Park, Se-Eun Jang

  The Korean Journal of Food And Nutrition :: Vol.32 No.2 pp.133-137

  DOI:https://doi.org/10.9799/ksfan.2019.32.2.133

  Open abstract

• Antioxidative Activities and Inhibitory Effects on Lipid Accumulation of Extracts from Different Parts of Morus alba and Cudrania tricuspidata

  Gun-Hee Kim, Eunhyang Kim

  The Korean Journal of Food And Nutrition :: Vol.32 No.2 pp.138-147

  DOI:https://doi.org/10.9799/ksfan.2019.32.2.138

  Open abstract

• Validation of Simultaneous Analysis Method of Standard Compounds in Fermented Kalopanax pictus Nakai by Bioconversion

  Won Hui Jang, Wha Young Lee, Bong Jin Lee, Jean Man Kim, Seon Ju Park

  The Korean Journal of Food And Nutrition :: Vol.32 No.2 pp.148-154

  DOI:https://doi.org/10.9799/ksfan.2019.32.2.148

  Open abstract

• Antioxidant Activity of Peanut Flours with Germination and Roasting

  Youn Ri Lee

  The Korean Journal of Food And Nutrition :: Vol.32 No.2 pp.155-159

  DOI:https://doi.org/10.9799/ksfan.2019.32.2.155

  Open abstract