저자의 연구 키워드

저자의 연구 키워드

#감미료

#관능검사

#농후제

#바닐라 소스

#설탕

#소스

#토마토소스

#품질특성

#Acceptance

#Anti-oxidant activity

#assurance

#Bechamel sauce

#Behavioral intention

#Bibimbap

#Bibimbop restaurant

#Blueberries

#Characteristics

#Chinese cuisine

#Chinese students studying abroad

#Consumer satisfaction

#Consumption value

#Curcum longa L.

#Curcumin

#customer response

#Customer satisfaction

#Dongpayuek

#DPPH radical scavenging

#Drying methods

#Edible insect

#Fermentation

#Fermented liquor

#food quality

#Food tourism festivals

#Freeze drying

#fresh pasta

#Fusion

#HMR(Home-Meal-Replacement)

#Honey

#Hot-ait drying

#Hotel restaurant

#Ice-cream

#Importance-performance analysis

#IPA

#Jam

#Jeonju

#Jullabukdo

#Korean food globalization

#Lycopene

#Mayonnaise

#Mix powders

#Monascaceae

#Mulberry

#Nutrition balancing

#perceived value

#Performance

#Positive attitude

#Preference

#Price sensitivity

#Purchase intention

#quality characteristics

#Quantitative

#Ready-to-end-cook

#realities of use

#recognition level

#Red pepper

#Red pepper oil

#Red pepper seed

#Red pepper seed oil

#reliability

#Repurchase intention

#Rice

#Sauce

#Selected attributes

#Selection attribute

#Selection attributes

#sensory

#sensory characteristics

#sensory evaluation

#service quality

#soy milk

#Soy sacue

#Spread

#sugar

#Sunsik

#superjami

#sweeteners

#Tenebrio molitor

#tension test

#texture

#thickening agent

#Tomato

#tomato sauce

#Tteok-bokki

#vanilla sauce

#Vegetable meat

#Wan ju

#α-tomatine

#β-Carotene