Current Status of Functional Ingredients for Health Functional Food in Korea

Yong Eui Koo

한국식품영양과학회 학술대회발표집

2015 .08

[S5-1] Screening and processing of functional ingredients in development of health functional food

Sung-Sick Woo ,  Dong-Seon Kim ,  Jong-Han Kim

한국식품영양과학회 학술대회발표집

2008 .10

Trends in Development of Functional Ingredients for Health Functional Foods

Dae-Ok Kim

한국식품영양과학회 학술대회발표집

2019 .10

Approval Procedure of Functional Ingredient for Health Functional Food

Il-Won Seo

한국식품영양과학회 학술대회발표집

2016 .10

[S11-3] Functional Ingredients of Beer

Paolo Fantozzi ,  Omb ,  etta Ma 외 1명

한국식품영양과학회 학술대회발표집

2009 .11

Current Market Situation of Functional Food with Natural Ingredients

허석현

한국식품영양과학회 학술대회발표집

2011 .10

Survey on Consumer’s Perception of Natural Ingredients as a Functional Food

원혜숙 ,  권오란 ,  한재갑 외 1명

한국식품영양과학회 학술대회발표집

2011 .10

Limitations of Development and Approval of Functional Ingredients from Korea for Health Functional Food

Yoo-Hyun Lee

한국식품영양과학회 학술대회발표집

2016 .10

Recent Trend of Functional Ingredient Development in Cosmetic Industry

Jun Seong Pa ,  k

한국식품영양과학회 학술대회발표집

2014 .10

The New Labeling System for Functional Food in Japan and Analysis of Functional and Nutritional Ingredients Using HPLC

Yuichi Yotsuyanagi

한국식품영양과학회 학술대회발표집

2016 .10

[S5-3] Development of Functional Ingredients Using Fermentation or Hydrolysis Processes

Dae-Hee Lee

한국식품영양과학회 학술대회발표집

2007 .10

Neuroprotective Activity of Some Health Functional Food Ingredients

Min Sun Kim ,  Ji Yeon Seo ,  Mi Hye Kim 외 9명

한국식품영양과학회 학술대회발표집

2014 .10

Requirements of Ingredient for Menopause : Guideline for Development of Safe Ingredient

Hye Gwang Jeong

한국식품영양과학회 학술대회발표집

2017 .10

개별인정형 건강기능식품 원료 평가방법에 대하여

서일원

식품과학과 산업

2015 .12

Quality characteristics of organically processed foods added with functional ingredients for children

Yujin Jeong ,  Woojin Jun ,  Hyun-Jung Chung

한국식품영양과학회 학술대회발표집

2018 .10

Guidelines of Efficacy Evaluation of Functional for Menopausal Women’s and Men’s Health

Mi-Young Lee

한국식품영양과학회 학술대회발표집

2019 .10

부재료가 배추김치 숙성에 미치는 영향

노홍균 ,  이신호 ,  김순동

한국식품영양과학회지

1995 .08

콩 기능성소재의 연구 및 산업화 현황

김선옥

식품과학과 산업

2006 .03

[P3-43] Change in Chemical and Functional Components of Korean Rough Rice before and after Germination

Ja Young Kim ,  Youn Ri Lee ,  In Guk Hwang 외 4명

한국식품영양과학회 학술대회발표집

2007 .10

[SP2-4] Current Status of Functional Food Ingredients for Preventing Chronic Disease in China

Cheng-Bi Cui

한국식품영양과학회 학술대회발표집

2008 .10