Volume.31 No.1 February 2018

• Studies on Nutritional Components, Safety and Physiological Active Efficacy of Moringa oleifera Leaf

  Ho-Cheol Sim, Hyunchae Joung, Hyun-Jin Do, Hee-Hoon Kim, Myoung-Sool Do

  The Korean Journal of Food And Nutrition :: Vol.31 No.1 pp.1-16

  DOI:https://doi.org/10.9799/ksfan.2018.31.1.001

  Open abstract

• Comparison of Physicochemical, Microbial and Antioxidant Properties in Domestic and Imported Wheat Kernels for Bread Making

  Han Sub Kwak, Mi Jeong Kim, JeongAe Heo, Min Jung Kim, Jaewon Shim, Oui-Woung Kim, Hoon Kim, Sang Sook Kim

  The Korean Journal of Food And Nutrition :: Vol.31 No.1 pp.17-23

  DOI:https://doi.org/10.9799/ksfan.2018.31.1.017

  Open abstract

• Changes in Quality Characteristics of cheonggukjang added with Quinoa during Fermentation Period

  Jong Suk Lee, Mi Hee Lee, Jung Mi Kim

  The Korean Journal of Food And Nutrition :: Vol.31 No.1 pp.24-32

  DOI:https://doi.org/10.9799/ksfan.2018.31.1.024

  Open abstract

• Comparison of Chronic Disease Risk by Egg Consumption in Korean Adult Women

  Mi Hyun Kim

  The Korean Journal of Food And Nutrition :: Vol.31 No.1 pp.33-42

  DOI:https://doi.org/10.9799/ksfan.2018.31.1.033

  Open abstract

• Quality Characteristics of Pumpkin Paste added with Different Starches during Storage

  Dong-Sun Shin, Hyun-Seok Chae

  The Korean Journal of Food And Nutrition :: Vol.31 No.1 pp.43-51

  DOI:https://doi.org/10.9799/ksfan.2018.31.1.043

  Open abstract

• Feeding and Nutritional Status of Elderly Patients receiving Enteral Tube Feeding

  Hwa-Young Yoon, Hye-Kyeong Kim

  The Korean Journal of Food And Nutrition :: Vol.31 No.1 pp.52-61

  DOI:https://doi.org/10.9799/ksfan.2018.31.1.052

  Open abstract

• Quality and Texture Characteristics of Pumpkin Seed Tofu made with Soybean (Glycine max L. Merrill) and Pumpkin (Cucurbita moschata Duch.) Seed

  So Yeon Shin, Hyeonbin O, Ki Youeng Joung, Young-Soon Kim

  The Korean Journal of Food And Nutrition :: Vol.31 No.1 pp.62-69

  DOI:https://doi.org/10.9799/ksfan.2018.31.1.062

  Open abstract

• The Effects of Job Characteristics on Job Burnout, Engagement and Turnover Intention of Middle and High School Foodservice Employees

  Eun-Soon Lyu, Kyung-A Lee

  The Korean Journal of Food And Nutrition :: Vol.31 No.1 pp.70-79

  DOI:https://doi.org/10.9799/ksfan.2018.31.1.070

  Open abstract

• Development and Characterization of Easily Chewable Korean Rice Cake (Garaedduk) for Elderly

  Mi Young Kim, Se Jin Kim, Ying Huang

  The Korean Journal of Food And Nutrition :: Vol.31 No.1 pp.80-88

  DOI:https://doi.org/10.9799/ksfan.2018.31.1.080

  Open abstract

• Chemical Composition and Bioactivity of Korean Green Tea (Camellia sinensis) Pollen collected by Honey Bee

  Jae-Seon Jang

  The Korean Journal of Food And Nutrition :: Vol.31 No.1 pp.89-93

  DOI:https://doi.org/10.9799/ksfan.2018.31.1.089

  Open abstract

• Proximate Composition and Quality Characteristics of Bread with Black Rice Flour

  Young-Mo Kim

  The Korean Journal of Food And Nutrition :: Vol.31 No.1 pp.94-103

  DOI:https://doi.org/10.9799/ksfan.2018.31.1.094

  Open abstract

• HPLC Validation of Valerian Ethanol Extract as a Functional Food

  Kyungae Jo, Sung Hee Han, Song-Hwan Bae, Jung Cheul Shin, Hyung Joo Suh

  The Korean Journal of Food And Nutrition :: Vol.31 No.1 pp.104-108

  DOI:https://doi.org/10.9799/ksfan.2018.31.1.104

  Open abstract

• Processing of Onion Vinegar Beverage containing Omija Extract and Its Antimicrobial and Antioxidative Activity

  Eun-Jeong Jeong, Yong-Jun Cha

  The Korean Journal of Food And Nutrition :: Vol.31 No.1 pp.109-116

  DOI:https://doi.org/10.9799/ksfan.2018.31.1.109

  Open abstract

• Fermentative Characteristics and Antioxidant Activity of Aronia (Aronia melanocarpa) Makgeolli prepared with Ipguk cultured by Aspergillus awamori

  Kyung-Haeng Lee, Ji-Sun Yun, Jong-Hyun Hwang

  The Korean Journal of Food And Nutrition :: Vol.31 No.1 pp.117-126

  DOI:https://doi.org/10.9799/ksfan.2018.31.1.117

  Open abstract

• Quality Changes of Chicken Breast Meat by Slow-Released ClO₂ Gas Gel-Pack during Storage

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

  The Korean Journal of Food And Nutrition :: Vol.31 No.1 pp.127-134

  DOI:https://doi.org/10.9799/ksfan.2018.31.1.127

  Open abstract

• Effect of Enhancement on Functionality of Germinated Adzuki Bean (Angularis angularis var. nipponensis) with High Hydrostatic Pressure (HHP) Treatment

  Min Young Kim, Gwi Yeong Jang, Yoonjeong Lee, Kyung Mi Kim, Tae Su Kang, Junsoo Lee, Heon Sang Jeong

  The Korean Journal of Food And Nutrition :: Vol.31 No.1 pp.135-142

  DOI:https://doi.org/10.9799/ksfan.2018.31.1.135

  Open abstract

• A Study on Introduction of New Food Labeling for Reduction of Sodium Intake

  Da-Som Seok, Sung-Bum Yang

  The Korean Journal of Food And Nutrition :: Vol.31 No.1 pp.143-148

  DOI:https://doi.org/10.9799/ksfan.2018.31.1.143

  Open abstract

• Change of Quality and Physicochemical Characteristics of Mung-bean Flours with Germination and Roasting Condition

  Hyun-Joo Kim, Ji Hae Lee, Byong Won Lee, Yu Young Lee, Byoung Kyu Lee, Koan Sik Woo

  The Korean Journal of Food And Nutrition :: Vol.31 No.1 pp.149-159

  DOI:https://doi.org/10.9799/ksfan.2018.31.1.149

  Open abstract

• A Study on the Intake Status of Energy Drinks and Related Factors of University Students in Yeungnam Region

  Hyochung Kim, Meera Kim

  The Korean Journal of Food And Nutrition :: Vol.31 No.1 pp.160-172

  DOI:https://doi.org/10.9799/ksfan.2018.31.1.160

  Open abstract

• Effect of Promotion Type on Customer Satisfaction and Behavioral Intention in Franchise Coffee Shop

  Ayoung Nam, Jiyoung Yoon

  The Korean Journal of Food And Nutrition :: Vol.31 No.1 pp.173-184

  DOI:https://doi.org/10.9799/ksfan.2018.31.1.173

  Open abstract

• The Study of Behavioral Intention of Delivery Application by applying the Extended Technology Acceptance Mode

  Seunghee Baek, Youngshin Kim

  The Korean Journal of Food And Nutrition :: Vol.31 No.1 pp.185-194

  DOI:https://doi.org/10.9799/ksfan.2018.31.1.185

  Open abstract

• Studies on the Characteristics of Muffins prepared with Allulose

  Ja Young Hwang, Sun Mee Lee

  The Korean Journal of Food And Nutrition :: Vol.31 No.1 pp.195-201

  DOI:https://doi.org/10.9799/ksfan.2018.31.1.195

  Open abstract

• Quality Characteristics of Salad Dressing added with Prunella vulgaris L. Extract

  Ji-Hye Ryu, Young Hwang, Young-Hee Park, Young Kim

  The Korean Journal of Food And Nutrition :: Vol.31 No.1 pp.202-211

  DOI:https://doi.org/10.9799/ksfan.2018.31.1.202

  Open abstract