Volume.33 No.6 December 2020

• Quality Characteristics of White Pan Bread Added with Wheat Sprout Powder by Enzyme and Lactic Acid Bacteria Pretreatment

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

  The Korean Journal of Food And Nutrition :: Vol.33 No.6 pp.599-613

  DOI:https://doi.org/10.9799/ksfan.2020.33.6.599

  Open abstract

• Improvements in Cognitive and Motor Function by a Nutrient Delivery System Containing Sialic Acid from Edible Bird’s Nest

  Dong-Myong Kim, Ju-Yeong Jung, Hyung-Kon Lee, Yong-Seong Kwon, Jin-Hong Baek, In Suk Han

  The Korean Journal of Food And Nutrition :: Vol.33 No.6 pp.614-623

  DOI:https://doi.org/10.9799/ksfan.2020.33.6.614

  Open abstract

• Quality Properties of Makgeolli Brewed with Korean Sweet Potato Cultivars (Ipomoea batatas (L.) Lam)

  Hyang-Sik Yoon, Hye Jeong Kang, Hyun-Ju Eom, Heon Sang Jeong, Mi-Nam Chung, In Jae Kim, Youngho Kim

  The Korean Journal of Food And Nutrition :: Vol.33 No.6 pp.624-630

  DOI:https://doi.org/10.9799/ksfan.2020.33.6.624

  Open abstract

• Changes in Temperature and Quality during Fermentation Period of Traditional Doenjang in Gyeonggi Province

  Yong-Seon Lee, Chang-Hui Cho, Jae-Soon Seo, Dae-Hyoung Lee, Heui-Yun Kang

  The Korean Journal of Food And Nutrition :: Vol.33 No.6 pp.631-638

  DOI:https://doi.org/10.9799/ksfan.2020.33.6.631

  Open abstract

• Organoleptic Characteristics of Frankfurter Sausage Made with Venison

  Jong-Uk Kim, Gyung-Gyu Baek, Nan-Hee Lee, Won-Seok Choi, Ung-Kyu Choi

  The Korean Journal of Food And Nutrition :: Vol.33 No.6 pp.639-644

  DOI:https://doi.org/10.9799/ksfan.2020.33.6.639

  Open abstract

• Quality Characteristics of Angelica gigas Nakai in Response to High-Temperature-Short-Time Treatment during Storage

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

  The Korean Journal of Food And Nutrition :: Vol.33 No.6 pp.645-654

  DOI:https://doi.org/10.9799/ksfan.2020.33.6.645

  Open abstract

• Characterization of Isoflavones from Seed of Selected Soybean (Glycine max L.) Resources Using High-Resolution Mass Spectrometry

  So-Jeong Lee, Heon-Woong Kim, Suji Lee, Hyemin Na, Ryeong Ha Kwon, Ju Hyung Kim, Hyemyeong Yoon, Yu-Mi Choi, Chi-Do Wee, Seon Mi Yoo, Sang Hoon Lee

  The Korean Journal of Food And Nutrition :: Vol.33 No.6 pp.655-665

  DOI:https://doi.org/10.9799/ksfan.2020.33.6.655

  Open abstract

• Qualities Analysis of Domestic Soybean Cultivars

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

  The Korean Journal of Food And Nutrition :: Vol.33 No.6 pp.666-671

  DOI:https://doi.org/10.9799/ksfan.2020.33.6.666

  Open abstract

• Analysis of the Quality Characteristics of Cookies based on the Addition Rate of Ear Mushroom (Auricularia auricula-judae Quel.) Powder by Ultraviolet B Treatment

  So-Hee Shin, So-Ra Choi, Young-Eun Song, Hyun-Ah Han, Song-Yee Lee

  The Korean Journal of Food And Nutrition :: Vol.33 No.6 pp.672-680

  DOI:https://doi.org/10.9799/ksfan.2020.33.6.672

  Open abstract

• Quality Characteristics and Textural Properties of Dough of White Pan Bread with Added Chlorella Powder

  Young Ho Kim, Myung Ryun Han, Seong Jun Yoon

  The Korean Journal of Food And Nutrition :: Vol.33 No.6 pp.681-691

  DOI:https://doi.org/10.9799/ksfan.2020.33.6.681

  Open abstract

• Bioactive Compounds, Anti-Oxidant Activities and Anti-Inflammatory Activities of Solvent Extracts from Centella asiatica Cultured in Chungju

  Hyun-Young Shin, Hoon Kim, Eun-Jin Jeong, Jeung-Eun Kim, Kyeong-Haeng Lee, Yun-Jeong Bae, Kwang-Won Yu

  The Korean Journal of Food And Nutrition :: Vol.33 No.6 pp.692-701

  DOI:https://doi.org/10.9799/ksfan.2020.33.6.692

  Open abstract

• Evaluation of Microbiological Safety of Knives and Cutting Boards in Child Care Centers

  Ju-Yeong Kang, Eun-Ji Park, Han-Cheol Lee, Min-Ji Park, Do-Gyung Oh, Chan-Yeong Kim, Eun-Sun Jeong, Young-Ju Lee, Jung-Beom Kim

  The Korean Journal of Food And Nutrition :: Vol.33 No.6 pp.702-709

  DOI:https://doi.org/10.9799/ksfan.2020.33.6.702

  Open abstract

• Quality Characteristics of Firm Tofu Made from Various Soybeans

  Eun-Yeong Sim, Yu Young Lee, Hye-Young Park, Hye-Sun Choi, Jieun Kwak, Mijung Kim, Hong-Sik Kim, Jin-Sook Kim

  The Korean Journal of Food And Nutrition :: Vol.33 No.6 pp.710-720

  DOI:https://doi.org/10.9799/ksfan.2020.33.6.710

  Open abstract

• Fruit Consumption by Fruit Type and Its Relation to Metabolic Factors in Korean Adults

  Yun-Jung Bae, Kyung-Haeng Lee, Kwangwon Yu

  The Korean Journal of Food And Nutrition :: Vol.33 No.6 pp.721-731

  DOI:https://doi.org/10.9799/ksfan.2020.33.6.721

  Open abstract

• Effect of Theobroma cacao L. Extracts on Mouse Spleen Immune Cells Activation

  Hye-Sook Ryu

  The Korean Journal of Food And Nutrition :: Vol.33 No.6 pp.732-736

  DOI:https://doi.org/10.9799/ksfan.2020.33.6.732

  Open abstract

• Quality Characteristics of Vinegar Fermented by Platycodon grandiflorum Root and Acetobacter pasteurianus A11-2

  Na-Young Gil, In-Guk Hwang, Hee-Min Gwon, Soo-Hwan Yeo, So-Young Kim

  The Korean Journal of Food And Nutrition :: Vol.33 No.6 pp.737-746

  DOI:https://doi.org/10.9799/ksfan.2020.33.6.737

  Open abstract

• Effect of Monounsaturated Fatty Acid-enriched Peanut Consumption on Serum Lipid in High Fat Diet-induced Mice

  Eunyoung Oh, Suk-Bok Pae, Sungup Kim, Jung-In Kim, Myoung Hee Lee, Jung Sook Sung, Tae Joung Ha

  The Korean Journal of Food And Nutrition :: Vol.33 No.6 pp.747-754

  DOI:https://doi.org/10.9799/ksfan.2020.33.6.747

  Open abstract