Heat-Based Liposome Production: Enhancing Encapsulation Efficiency and Bioavailability

Hani Lee ,  Young Min Woo ,  In-Gyeong Pa 외 8명

한국식품영양과학회 학술대회발표집

2024 .10

The impact of liposome technology on the food industry and their prospects for the future

Dae-Hee Lee

한국식품영양과학회 학술대회발표집

2024 .10

Current Status of Functional Ingredients for Health Functional Food in Korea

Yong Eui Koo

한국식품영양과학회 학술대회발표집

2015 .08

Global trends in safety evaluation of functional food ingredients

Sau-Ryang Kim

한국식품영양과학회 학술대회발표집

2023 .10

Approval Procedure of Functional Ingredient for Health Functional Food

Il-Won Seo

한국식품영양과학회 학술대회발표집

2016 .10

Development of Functional Food Ingredient for Immune-Enhancing Effects

Ho-Young Pa ,  k

한국식품영양과학회 학술대회발표집

2020 .10

Functional ingredients research trends by country

Min-Jung Bae

한국식품영양과학회 학술대회발표집

2023 .10

Direction of policy for fostering the functional food industry with domestic ingredients

Seoyeon Hwang

한국식품영양과학회 학술대회발표집

2024 .10

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

Yoo-Hyun Lee

한국식품영양과학회 학술대회발표집

2016 .10

Role and functions of Functional Food Ingredient Bank to support functional labeling general foods industry

Yun Su Baek

한국식품영양과학회 학술대회발표집

2024 .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

Laboratory Work for Health Functional Ingredients Evaluation

Taewon Kim

한국식품영양과학회 학술대회발표집

2022 .10

Examples of Field Application of Sugar Reduced of Food Ingredient and Processed Food

Tae-Chul Han

한국식품영양과학회 학술대회발표집

2018 .10

Development of Functional Ingredients from Horticultural Crops and Strategies for Their Industrialization

Hyun Young Shin ,  Tae Heon Kim ,  Soon Yeong Pa 외 3명

한국원예학회 학술발표요지

2021 .10

Trends in Development of Functional Ingredients for Health Functional Foods

Dae-Ok Kim

한국식품영양과학회 학술대회발표집

2019 .10

Case of Technical Support for the Development of Functional Ingredients for Health Functional Foods

Jun Young Kim ,  Ju Hee Kuk ,  Kyu Heon Kim 외 9명

한국식품영양과학회 학술대회발표집

2020 .10

Recognition and Assessment of Functional Ingredients for Health Functional Foods in Korea

Kyung Yuk Ko

한국식품영양과학회 학술대회발표집

2022 .10

The Stability of Triple Layer Liposome depending on Various Coating Concentration

Dong-Hyeon Pa ,  k ,  Jung Gyu Lee 외 8명

한국식품영양과학회 학술대회발표집

2016 .10

The Trends and the Nutritional Ingredients of Medical Food

Suhee Kim

한국식품영양과학회 학술대회발표집

2018 .10