Volume.33 No.5 October 2020

• Trends in Food and Nutrient Intake of High School Students based on the Korea

  Sun Hyo Kim

  The Korean Journal of Food And Nutrition :: Vol.33 No.5 pp.447-458

  DOI:https://doi.org/10.9799/ksfan.2020.33.5.447

  Open abstract

• Quality Characteristics and Antioxidant Properties of White Pan Bread Added with Sea Buckthorn (Hippophae rhamnoids L.) Berry Powder

  Jong Suk Lee, Jung Mi Kim

  The Korean Journal of Food And Nutrition :: Vol.33 No.5 pp.473-482

  DOI:https://doi.org/10.9799/ksfan.2020.33.5.473

  Open abstract

• Antioxidative and Anti-Inflammatory Activities of Salvia plebeia R. Br Extracts

  Yeong-Ye Lee, Soon Ah Kang

  The Korean Journal of Food And Nutrition :: Vol.33 No.5 pp.483-492

  DOI:https://doi.org/10.9799/ksfan.2020.33.5.483

  Open abstract

• Antioxidant Effect and Blood Pressure Control Ability of Lactobacillus Fermented Gastrodia elata Bl. in Hypertension Model Rats (SHR)

  Joung Pyo Park, Soon Ah Kang

  The Korean Journal of Food And Nutrition :: Vol.33 No.5 pp.493-504

  DOI:https://doi.org/10.9799/ksfan.2020.33.5.493

  Open abstract

• Effect of Deodeok Extract on the Skin Function Improvement

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

  The Korean Journal of Food And Nutrition :: Vol.33 No.5 pp.505-511

  DOI:https://doi.org/10.9799/ksfan.2020.33.5.505

  Open abstract

• Quality Characteristics of Cheongsoo Grape Wine by Freeze Concentration Fermented with Different Yeasts

  Hyejin Park, Eui Kwang Park, Sungyeol Choi, Hyerim Shin, Min-Ja Kim, Jung-Mi Park

  The Korean Journal of Food And Nutrition :: Vol.33 No.5 pp.512-523

  DOI:https://doi.org/10.9799/ksfan.2020.33.5.512

  Open abstract

• Change of Quality Characteristics of Meju during Fermentation with Multiple Starters

  Dong Sun Shin, Hye-young Park, Ji Young Park, Eun-yeong Sim, Hong-Sik Kim, Hye Sun Choi

  The Korean Journal of Food And Nutrition :: Vol.33 No.5 pp.524-531

  DOI:https://doi.org/10.9799/ksfan.2020.33.5.524

  Open abstract

• Antioxidant Activity of Chinese Cabbage (Brassica rapa L. ssp. pekinensis) using Different Genotypes

  Byung Soon Hwang, Ji Yeong Kim, Su Hyun Kwon, Gi-Chang Kim, Hae Ju Kang, Ju Hee Rhee, In Guk Hwang

  The Korean Journal of Food And Nutrition :: Vol.33 No.5 pp.532-543

  DOI:https://doi.org/10.9799/ksfan.2020.33.5.532

  Open abstract

• Effects of Atractylodes lancea on Plasma Glucose and Lipid Profile in Streptozotocin Induced Diabetic Rats

  Hye Kyoung Han, Eun Young Choi

  The Korean Journal of Food And Nutrition :: Vol.33 No.5 pp.544-550

  DOI:https://doi.org/10.9799/ksfan.2020.33.5.544

  Open abstract

• Effects of Sunsik Following Steaming and Drying Nine Times on Antioxidative Activity in Obese Rats Fed a High-Fat Diet

  Kyung-Hee Hwang

  The Korean Journal of Food And Nutrition :: Vol.33 No.5 pp.551-560

  DOI:https://doi.org/10.9799/ksfan.2020.33.5.551

  Open abstract

• Antioxidative Activity of Jeolpyun containing Suaeda glauca (Bunge) Bunge Powder and Extract

  Kyung-Sook Park

  The Korean Journal of Food And Nutrition :: Vol.33 No.5 pp.561-569

  DOI:https://doi.org/10.9799/ksfan.2020.33.5.561

  Open abstract

• Quality Characteristics of Balloon Flower Leaf Tea with Different Times of Roasting and R

  Hyun-Ju Eom, Nu Ri Kwon, Yoo Young Jeong, Hyang-Sik Yoon, In Jae Kim

  The Korean Journal of Food And Nutrition :: Vol.33 No.5 pp.570-575

  DOI:https://doi.org/10.9799/ksfan.2020.33.5.570

  Open abstract

• Studies on Quality Characteristics of Commercial Silken Tofu Products

  Eun-Yeong Sim, Hong-Sik Kim, Hye Young Park, Hye-Sun Choi, Jiyoung Park

  The Korean Journal of Food And Nutrition :: Vol.33 No.5 pp.576-583

  DOI:https://doi.org/10.9799/ksfan.2020.33.5.576

  Open abstract

• Quality Characteristics of Porridge Made from Rice Flour Processed into Rice Powder

  Youn Ri Lee, Yu Ri Song, Ji Su Kim, Hye Jin Jung, Mi Reu Oh

  The Korean Journal of Food And Nutrition :: Vol.33 No.5 pp.584-587

  DOI:https://doi.org/10.9799/ksfan.2020.33.5.584

  Open abstract

• Comparison of General Ingredients, Chromaticity and Hardness according to Kernel Type of Korean Maize

  Hye-Young Park, Mi Jung Kim, Hwan-Hee Bae, Dong Sun Shin, Eun-Yeong Sim, Hye Sun Choi, Jiyoung Park, Yu-Chan Choi, Hong-Sig Kim

  The Korean Journal of Food And Nutrition :: Vol.33 No.5 pp.588-597

  DOI:https://doi.org/10.9799/ksfan.2020.33.5.588

  Open abstract

• Physicochemical Components and Antioxidative Activity of Wheat Sprout Powder Prepared by the Enzyme and the Lactic Acid Bacteria

  RuiYu Zhu, Young-Min Park, Jong Chul Oh, Hyeon-Hee Yu

  The Korean Journal of Food And Nutrition :: Vol.33 No.5 pp.2287-4992

  DOI:https://doi.org/10.9799/ksfan.2020.33.5.459

  Open abstract