Volume.34 No.1 February 2021

• Antioxidant Activities and Quality Characteristics of Rice Cookie with Added Butterbur (Petasites japonicus) Powder

  Hee Won Choi, Ki Hyeon Sim

  The Korean Journal of Food And Nutrition :: Vol.34 No.1 pp.1-14

  DOI:https://doi.org/10.9799/ksfan.2021.34.1.001

  Open abstract

• Quality and Antioxidant Properties of Jelly according to Addition of Orostachys japonicus

  Ji Yoon Lee, So-Yeon Jin

  The Korean Journal of Food And Nutrition :: Vol.34 No.1 pp.15-25

  DOI:https://doi.org/10.9799/ksfan.2021.34.1.015

  Open abstract

• Thermal Inactivation of Myrosinase from White Mustard Seeds

  Young Hwan Ko, Ran Lee

  The Korean Journal of Food And Nutrition :: Vol.34 No.1 pp.26-35

  DOI:https://doi.org/10.9799/ksfan.2021.34.1.026

  Open abstract

• The Physiological Activity of Crude Polysaccharide Solvent Extracted from Herbal Medicine Mixture

  Hyun-Young Shin, Hoon Kim, Ji-Young Shin, Sue Jung Lee, Kwang-Won Yu

  The Korean Journal of Food And Nutrition :: Vol.34 No.1 pp.36-46

  DOI:https://doi.org/10.9799/ksfan.2021.34.1.036

  Open abstract

• Evaluation of the Regular Selling Price and Nutrient Contents of Enteral Nutrition Foods in Korea through Internet Search

  Hyeon-Young Kim, Yu-Lee Seo, Mi-Hyun Kim, Mi-Kyeong Choi

  The Korean Journal of Food And Nutrition :: Vol.34 No.1 pp.47-57

  DOI:https://doi.org/10.9799/ksfan.2021.34.1.047

  Open abstract

• Quality Characteristics and Comparison of Microbial Community in Traditional Doenjang by Aging Period in Gyeongnam Province

  Hyeon-Young Kim, Bong Sin Kim, Hee-Suk Ko, So-young Kim, Gi-Jeong Ha

  The Korean Journal of Food And Nutrition :: Vol.34 No.1 pp.58-68

  DOI:https://doi.org/10.9799/ksfan.2021.34.1.058

  Open abstract

• Antioxidant and Anti-Obesity Properties of Pectolinarin-rich Cirsium setidens Nakai Fine Powder

  Sung-Jin Park, Hyun-Duk Kim, Yoon-Hwan Lee

  The Korean Journal of Food And Nutrition :: Vol.34 No.1 pp.69-78

  DOI:https://doi.org/10.9799/ksfan.2021.34.1.069

  Open abstract

• The Quality Characteristics of MBA (Muscat Bailey A) Wine according to Different Oak Barrel Maturation Methods

  Wonil Choi, Jung-Mi Park, Hyejin Park

  The Korean Journal of Food And Nutrition :: Vol.34 No.1 pp.79-87

  DOI:https://doi.org/10.9799/ksfan.2021.34.1.079

  Open abstract

• An Analysis of the Association between Chronic Disease Risk Factors according to Household Type for the Middle-aged: The Korea National Health and Nutrition Examination Survey (2013~2015)

  Jung Hyun Kwak, SuBin Choi, Da Jung Ju, Minho Lee, Jean Kyung Paik

  The Korean Journal of Food And Nutrition :: Vol.34 No.1 pp.88-95

  DOI:https://doi.org/10.9799/ksfan.2021.34.1.088

  Open abstract

• The Effect of Dietary Quality on Quality of Life across Life Cycles in Korea

  Eun-Sil Her, Bo-Young Seo

  The Korean Journal of Food And Nutrition :: Vol.34 No.1 pp.96-106

  DOI:https://doi.org/10.9799/ksfan.2021.34.1.096

  Open abstract

• Antioxidative and Antimicrobial Effects of Ethanol Extract of Codonopsis lanceolata by Steaming Times

  Hee-Kyung Lee, On-Yu Choi, Du-Bok Choi, Hyun-Suk Choi

  The Korean Journal of Food And Nutrition :: Vol.34 No.1 pp.107-113

  DOI:https://doi.org/10.9799/ksfan.2021.34.1.107

  Open abstract

• Antioxidant Activities and Quality Characteristics of Sulgidduk Added with Black Carrot (Daucus carota L. ssp. sativus var. atrorubens Alef.)

  Mi Ri Kim, Myung Hyun Kim, Young Sil Han

  The Korean Journal of Food And Nutrition :: Vol.34 No.1 pp.114-122

  DOI:https://doi.org/10.9799/ksfan.2021.34.1.114

  Open abstract

• Analysis of Importance-Performance Related Foodservice according to the Level of Knowledge of Workers at Community Child Centers in Chungbuk Area

  Soo Youn Kwon, Ok Sun Kim

  The Korean Journal of Food And Nutrition :: Vol.34 No.1 pp.123-131

  DOI:https://doi.org/10.9799/ksfan.2021.34.1.123

  Open abstract

• A Study of the Presence of Carbonic Acid and Other Potentially Hazardous Substances in Cheongsong Mineral Water

  Sung-Ho Lee

  The Korean Journal of Food And Nutrition :: Vol.34 No.1 pp.132-136

  DOI:https://doi.org/10.9799/ksfan.2021.34.1.132

  Open abstract