[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

Current Status of Functional Ingredients for Health Functional Food in Korea

Yong Eui Koo

한국식품영양과학회 학술대회발표집

2015 .08

부재료가 배추김치 숙성에 미치는 영향

노홍균 ,  이신호 ,  김순동

한국식품영양과학회지

1995 .08

Effect of Ingredients Addition on Quality and Sensory Characteristics During Kimchi Fermentation

Sung-Hee Pa ,  k ,  Ji-Hye Kim 외 2명

한국식품영양과학회 학술대회발표집

2011 .10

[P10-185] The optimum reaction for the production of the functional oyster hydrolysates by enzymatic hydrolysis and acid hydrolysis

Young Boo Jang ,  Yumi Hong ,  Jai-Yul Kong 외 1명

한국식품영양과학회 학술대회발표집

2006 .10

Approval Procedure of Functional Ingredient for Health Functional Food

Il-Won Seo

한국식품영양과학회 학술대회발표집

2016 .10

Recent Trend of Functional Ingredient Development in Cosmetic Industry

Jun Seong Pa ,  k

한국식품영양과학회 학술대회발표집

2014 .10

[P5-76] Production of functional materials by fermentation of Korean medicine

Ye Seul Han ,  Dong Hee Kang ,  Yun Jeong Lee 외 2명

한국식품영양과학회 학술대회발표집

2010 .10

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

Yoo-Hyun Lee

한국식품영양과학회 학술대회발표집

2016 .10

[S10-1] Efficacy Evaluation on New Functional Ingredients or Components

O ,  an Kwon ,  Ji Yeon Kim 외 3명

한국식품영양과학회 학술대회발표집

2005 .10

[S10-2] Preparation of Sugar-Soak Black Soybean Product by Solid State Fermentation and Characterization of Its Functional Ingredients

Sang-Ho Baik

한국식품영양과학회 학술대회발표집

2010 .10

[S11-3] Functional Ingredients of Beer

Paolo Fantozzi ,  Omb ,  etta Ma 외 1명

한국식품영양과학회 학술대회발표집

2009 .11

[P6-57] Bioconversion of Soybean Curd Residue to Functional Ingredient by the Solid-state Fermentation

Soo-Myung Oh ,  Sam-Pin Lee

한국식품영양과학회 학술대회발표집

2005 .10

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

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

Hye Gwang Jeong

한국식품영양과학회 학술대회발표집

2017 .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

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

Yujin Jeong ,  Woojin Jun ,  Hyun-Jung Chung

한국식품영양과학회 학술대회발표집

2018 .10

Neuroprotective Activity of Some Health Functional Food Ingredients

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

한국식품영양과학회 학술대회발표집

2014 .10