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http://dx.doi.org/10.7318/KJFC/2022.37.5.385

A Study on the Trend of Research in Food Science and Nutrition: Published in Journal of the Korean Society of Food Culture for last 21 years  

Lee, Yunkyoung (Department of Food Science and Nutrition, Jeju National University)
Lee, Kyung Won (Department of Home Economics Education, Korea National University of Education)
Kim, Yuri (Department of Nutritional Science and Food Management, Ewha Womans University)
Publication Information
Journal of the Korean Society of Food Culture / v.37, no.5, 2022 , pp. 385-409 More about this Journal
Abstract
This study investigated the trend of research on 'Food science and Nutrition' in previously published papers in the Journal of Korean Society of Food Culture (JKSFC) from 2000 to 2021. Total number of published papers in this category in the JKSFC was 693 which we classified into 7 main categories and 40 subcategories. Of these, 256 articles were on 'experimental cooking' which was the most studied field among 7 main categories. There was a total of 19 published papers under the category of 'microbiology and fermentation'. A total of 133 articles were published on 'functional foods' and provided essential data for discovering new materials under the theme of various physiological active functions of food materials. Furthermore, 107 articles were included in 'food processing and storage', which provided integrated knowledge of economy, stability and practicality based on various technologies. A total of 144 articles was included in the category of 'nutrition'. Under the category of 'nutrition', the most actively studied topic was 'eating behaviors and dietary habits,' and the trending topic was 'use of healthcare big data.' In conclusion, this review would provide trends of various categories of food science and nutrition area for recent 21 years and suggest directions for future research.
Keywords
Food science functional food; food processing; experimental cooking; nutrition; content analysis;
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Times Cited By KSCI : 36  (Citation Analysis)
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145 Kang NE, Chu SK, Yoo JH, Yi SH. 2009. A study on the nutritional habit, nutritional knowledge, functional health status of the aged people in the hall for the aged in Sungnam area. J. Korean Soc. Food Cult., 24(6):778-783
146 Kim HN. 2017. Use of Healthcare Big Data. Korean J. Fam. Med., 7(3):307   DOI
147 Kim HY, Choi SJ, Ra HN, Lee JE. 2014a. Antioxidative Activities and Quality Characteristics of Gruel as a Home Meal Replacement with Angelica keiskei Powder Pretreated by Various Drying Methods. J. Korean Soc. Food Cult., 29(1):91-100   DOI
148 Kim HY, Kong HJ. 2006b. Development of Dietary Fiber Enriched Menu for the Aged and Analysis of Sensory and Physicochemical Characteristics. J. Korean Soc. Food Cult., 21(5):670-678
149 Kwon JH, Cheon WY, Lee SH, Choi YM, Kim YH. 2020. Monitoring of biotin content in frequently consumed foods in Korea. J. Korean Soc. Food Cult., 35(3):278-284
150 Kim JH, Yoo SS. 2012. Quality characteristics and shelf-life of tomato sauce prepared by addition of fresh dill. J. Korean Soc. Food Cult., 27(2):193-201   DOI
151 Lee CH, Joo YJ, Ahn KO, Ryu SS. 1988. The changes in the dietary pattern and health and nutritional status of Korean during the last one century. J. Korean Soc. Food Cult., 3(4):397-406
152 Lee EH, Kim CJ. 2008. Nutritional Changes of Buckwheat During Germination. J. Korean Soc. Food Cult., 23(1):121-129
153 Lee HJ, Kim SM, Park YK, Yang JS, Kang MH. 2004a. Changes of DNA fragmentation by Irradiation Doses and Storage in Gamma-irradiated Meats and Poultry. J. Korean Soc. Food Cult., 19(2):129-138
154 Lee HJ, Lee YJ, Yi KO, Kim WY. 2009a. Effectiveness of nutrition education in a weight control program for female college students. J. Korean Soc. Food Cult., 24(5):570-580
155 Lee HJ, Lee KH. 2012. Study of characteristics of Jeung-Pyun with leavening agent. J. Korean Soc. Food Cult., 27(6):751-758   DOI
156 Shin JH, Yeon RS, Lee SM, Jeong HS, Paik JE, Joo NM. 2008. Optimization of Formulation Condition for Muffins with Added Broccoli Powder. J. Korean Soc. Food Cult., 23(5):621-628
157 Ryu JH, Yim JE, Lim HJ, Choue RW. 2014b. Analysis of Nutritional Index of Frequently Consumed Fruits in South Korea. J. Korean Soc. Food Cult., 29(6):659-667   DOI
158 Seo JY, Lee IS, Choi BS. 2008. Food habit and nutrient intake in preschool children-Daegu and its Environs. J. Korean Soc. Food Cult., 23(6):793-800
159 Shim E, Hwang JA, Yang YK. 2020. Gastric Mucosal Fatty Acid Composition of Phospholipids in Gastric Cancer. J. Korean Soc. Food Cult., 35(3):302-310
160 Shin KO, Yoon JA, Lee JS, Chung KH, Choi SN. 2010b. A comparison study on interest of dietary life behavior, nutrient intake and health between full-time and working housewives. J. Korean Soc. Food Cult., 25(3):285-295
161 Son ES, Oh SS, Han DS, Lee JM. 2001. Contents of total flavonoid and biological activities of edible plants. J. Korean Soc. Food Cult., 16(5):504-514
162 Son HR, Lee SM, Khil JM. 2017. Evaluation of a dietary assessment method using photography for portion size estimation. J. Korean Soc. Food Cult., 32(2):162-173
163 Suh YS, Kang HJ, Chung YJ. 2011. Difference in weight control status and eating behavior between dissatisfied and satisfied female high school students regarding their own body shape. J. Korean Soc. Food Cult., 26(4):354-363
164 Sul MS, Lee HJ, Park SH, Kim JG, Hwang SY. 2004. The physico-chemical changes of the mashed red pepper during frozen storage. J. Korean Soc. Food Cult., 19(2):p. 209-216.
165 Choi JI, Oh HI, Cho MS, Oh JE. 2018. Change in the quality characteristics of red pepper powder according to the storage method. J. Korean Soc. Food Cult., 33(2):125-132
166 Choi MK, Kim JG, Kim JM. 2003b. A study on the dietary habit and health of office workers in Seoul. J. Korean Soc. Food Cult., 18(1):45-55
167 Choi SA, Cho MS. 2012. Changes in quality characteristics of eggplant pickles by salt content and drying time during storage. J. Korean Soc. Food Cult., 27(2):211-224   DOI
168 Park YJ, Lee SM, Lee JM. 2001. Sensory and physicochemical attributes of glutinous rice dduk added cham-chwi. J. Korean Soc. Food Cult., 16(2):180-186
169 Koo BS, Kim JS. 2005. Effect of individual phospholipid components treating on storaging and frying stability in soybean oil. J. Korean Soc. Food Cult., 20(4):451-458
170 Kim YU, Moon HR, Han IH, Yun JM. 2021b. Anti-proliferative and Apoptotic Activity of Extracts of Lindera glauca Blume root in Human HCT116 Colorectal Cancer Cells. J. Korean Soc. Food Cult., 36(2):235-245
171 Kweon S, Kim Y, Jang MJ, Kim Y, Kim K, Choi S, Chun C, Khang YH, Oh K. 2014. Data resource profile: the Korea national health and nutrition examination survey (KNHANES). Int. J. Epidemiol., 43(1):69-77   DOI
172 Pirouznia M. 2001. The association between nutrition knowledge and eating behavior in male and female adolescents in the US. Int. J. Food Sci. Nutr., 52(2):127-132   DOI
173 Ryu JH, Kwon YS, Kim KM, Lee JY. 2014a. Physicochemical Properties and Consumer Acceptability of Commercial Gang-jeong. J. Korean Soc. Food Cult., 29(6):637-647   DOI
174 Woo SS, Kim SH. 2009. Relationships between intakes of soybean food, dietary isoflavone and osteoporosis incidence among postmenopausal women in Daejeon city. J. Korean Soc. Food Cult., 24(6):588-596
175 Koo NS, Koo KO, Chung JY. 2012. Study on dietary factors associated with characteristics of attention deficit hyperactivity disorder. J. Korean Soc. Food Cult., 27(5):544-551   DOI
176 Krippendorff K, Content analysis: An introduction to its methodology. 2018: Sage publications.
177 Kweon SY, Kim JM. 2012. Changes in the quality characteristics of Kongsulgidduk according to the amount of sugar added and the type of sweeteners used. J. Korean Soc. Food Cult., 27(6):695-701   DOI
178 Lee MH, Oh MS. 2006. Quality characteristics of cookies with brown rice flour. J. Korean Soc. Food Cult., 21(6):685-694
179 Lee SL, Seo EY. 2019. Effects of Rutin on Anti-inflammatory in Adipocyte 3T3-L1 and Colon Cancer Cell SW-480. J. Korean Soc. Food Cult., 34(1):84-92
180 Lee SW, Hwang JY, Kim IS, Lee SJ, Jeong KS, Ko KP, Beak YH. 2021. Association between Demographic Factors and Sodium Intake, and Health-related Quality of Life: A Focus on Adults residing in Gyeongju Areas. J. Korean Soc. Food Cult., 36(1):121-129
181 Lee SY, Kim M. 2002. Effect of sucrose fatty acid ester on Yackwa quality. J. Korean Soc. Food Cult., 17(3):260-266
182 Chang MJ, Kim MH. 2003. Comparative growth performance and physiological function of physically modified rice starch and gelatinized rice starch in growing rats. Journal of the Korean Society of Food Culture, 18(6):592-600