Volume.34 No.3 June 2021

• Quality Characteristics of Centella asiatica Species and Antioxidant Activities of Solvent Extracts

  Kyung-Haeng Lee, Kwang-Won Yu, Yun-Jung Bae, Chae-Young Kim, Ga-Young Joo, Ji-Hye Yun

  The Korean Journal of Food And Nutrition :: Vol.34 No.3 pp.255-262

  DOI:https://doi.org/10.9799/ksfan.2021.34.3.255

  Open abstract

• Extraction Characteristics on Soaked Liquor of Omija (Schisandra chinensis) by Freeze-thawing Process

  Eun Suk Lee, Yun-jeong Jee, Seung Eun Lee, Hyung Don Kim, Jehun Choi, Min Hye Kang, Geum Soog Kim, Su Ji Choi, Gwi Yeong Jang

  The Korean Journal of Food And Nutrition :: Vol.34 No.3 pp.263-271

  DOI:https://doi.org/10.9799/ksfan.2021.34.3.263

  Open abstract

• Quality Characteristics of Garaedduk Enriched with Mealworm (Tenebrio molitor) Powder

  Hye Hyun Nam, Ki Hyeon Sim

  The Korean Journal of Food And Nutrition :: Vol.34 No.3 pp.272-288

  DOI:https://doi.org/10.9799/ksfan.2021.34.3.272

  Open abstract

• Antioxidative and α-Glucosidase Inhibition Activit of Extracts Fraction from Saururus chinensis Baill

  Youn Ri Lee

  The Korean Journal of Food And Nutrition :: Vol.34 No.3 pp.289-294

  DOI:https://doi.org/10.9799/ksfan.2021.34.3.289

  Open abstract

• Nitric Oxide Production and Acetylcholinesterase Inhibitory of Activity Various Extracts from Codonopsis lanceolata by Steaming Times

  Hyun-Suk Choi, DuBok Choi

  The Korean Journal of Food And Nutrition :: Vol.34 No.3 pp.295-301

  DOI:https://doi.org/10.9799/ksfan.2021.34.3.295

  Open abstract

• Quality Characterization of yanggaeng with Rice Germ Powder

  Hyun-Ju Eom, Hye Jeong Kang, Nu Ri Kwon, Hyang-Sik Yoon, In Jae Kim, Youngho Kim, Yong-sup Song

  The Korean Journal of Food And Nutrition :: Vol.34 No.3 pp.302-309

  DOI:https://doi.org/10.9799/ksfan.2021.34.3.302

  Open abstract

• Use, Perception and Satisfaction of Dietitians with Environment-Friendly Agricultural Products in School Food Service in Chungbuk Area

  Seo Yoon Yun, Mi-Kyeong Choi, Myung-Hee Kim, Mi-Hyun Kim

  The Korean Journal of Food And Nutrition :: Vol.34 No.3 pp.310-320

  DOI:https://doi.org/10.9799/ksfan.2021.34.3.310

  Open abstract