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식품에 이용되는 미세조류와 이를 이용한 식품 연구개발 동향 및 전망 = Trends and Prospects of Microalgae used for Food / 곽호석 ; 김지수 ; 이자현 ; 성동은 1

Abstract 1

I. 서론 1

II. 연구 내용 및 방법 2

1. 연구방법 및 범위 2

III. 결과 및 고찰 2

1. 식품 연구 개발에 활용되는 미세조류 2

2. 미세조류를 활용한 식품과 기능성 4

IV. 요약 및 결론 7

저자 정보 7

References 7

권호기사

권호기사 목록 테이블로 기사명, 저자명, 페이지, 원문, 기사목차 순으로 되어있습니다.
기사명 저자명 페이지 원문 목차
유기 게르마늄 농축수로 재배한 농산물의 항염 및 함암효과 = Anti-inflammatory and anti-cancer effects of agricultural produce grown with organic germanium-enriched water 이명선 p. 103-109

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몽골과 미얀마 식물 14종의 3T3-L1 및 HepG2 세포에서 지질 축적 억제효과 = Inhibitory effects of 14 plants from Mongolia and Myanmar on lipid accumulation in 3T3-L1 and HepG2 cells 김숙진, 김건희 p. 130-142

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인구통계학적 요인 및 나트륨 섭취와 건강관련 삶의 질 간의 연관성 : Association between demographic factors and sodium intake, and health-related quality of life : a focus on adults residing in Gyeongju areas / 경주지역 성인을 중심으로 이승우, 황지윤, 김인선, 이수진, 정경식, 고광필, 백영화 p. 121-129

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대도시·중소도시·읍면지역 및 동일한 지역내에서의 소득수준에 따른 노인의 영양소 섭취 현황 : Nutrient intake status of the elderly in metropolitan, middle & small cities, and rural areas according to income level within the same region : Korea National Health and Nutrition Examination Survey (2016-2018) / 국민건강영양조사 2016-2018년 자료 활용 김상연, 홍혜숙, 이해정 p. 92-102

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서울 거주 여자 대학생의 체질량지수에 따른 절제적 섭식과 정서적 섭식에 영향을 미치는 요인 = Factors affecting restrained and emotional eating according to BMI of female college students in Seoul 김다미, 김미리혜, 김율리, 김경희 p. 110-120

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「음식절조(飮食節造)」를 통해 본 조선시대 후기의 음식문화에 대한 고찰 = A study of the food culture in the late Joseon Dynasty through Eumsikjeoljo (飮食節造) 한복려, 박록담, 김귀영 p. 1-27

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오희문가 사례연구를 통한 16세기말 통과의례음식(通過儀禮飮食) 고찰 = Late 16th century Korean rite of passage food research based on Seoul noble Ohhweemoon Family's case study 김미혜 p. 28-39

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특수교사가 인식하는 자폐범주성장애 아동의 식행동 및 식품기호도와 영양교육 요구도 = Mealtime behavior and food preferences of children with autism spectrum disorder and nutrition education needs perceived by special education teachers 최수진, 오지은, 김유리, 김유리 p. 40-55

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북한이탈청소년들의 남한 식생활 경험에 대한 질적 연구 = Qualitative study on dietary experience in South Korea for North Korean defector adolescents 이지은, 엄미향, 계승희 p. 56-65

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식품에 이용되는 미세조류와 이를 이용한 식품 연구개발 동향 및 전망 = Trends and prospects of microalgae used for food 곽호석, 김지수, 이자현, 성동은 p. 66-75

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돼지 뒷다리고기의 대체로써 머릿고기의 첨가 수준이 비유화형 훈연 가열 소시지의 냉장저장 중 이화학적 품질특성에 미치는 영향 = Effect of the addition of various levels of pig head meat as a substitute for rear leg meat on the physico-chemical quality characteristics of non-emulsified, smoked, and cooked sausage during refrigerated storage 강선문, 김윤석, 설국환, 성필남, 조수현, 김진형 p. 76-83

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저온저장 자두를 이용한 자두 퓨레의 품질특성과 항산화 활성 = Quality characteristics and antioxidant activity of puree made with plums stored at low temperatures 박명빈, 박사무엘, 여채은, 김건오, 전익조, 조영은, 성지혜 p. 84-91

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참고문헌 (100건) : 자료제공( 네이버학술정보 )

참고문헌 목록에 대한 테이블로 번호, 참고문헌, 국회도서관 소장유무로 구성되어 있습니다.
번호 참고문헌 국회도서관 소장유무
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43 Kim HJ, Shim EK, Kim HR, Kim MR 2010. Antioxidant activities of Riceyeotgangjung with added Spirulina powder. J. Korean Soc. Food Cult., 25(6):795-800 미소장
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47 Kim KJ, Chung HC. 2010. Quality characteristics of yellow layer cake containing different amounts of Chlorella powder. Korean J. Food Cookery Sci., 26(6):860-865 미소장
48 Kim MJ, Shim CK, Kim YK, Hong SJ, Park JH, Han EJ, Ji HJ, Lee SB, Kim SC. 2015a. Effect of Chlorella sp. on improving antioxidant activities and growth promotion in organic soybean sprout cultivation. Korean J. Org. Agric., 23(4):939-950 미소장
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82 Sahin-Cebeci OI. 2020. Functional and sensorial properties of cookies enriched with Spirulina and Dunaliella biomass. J. Food Sci. Technol., 57(10):3639-3656 미소장
83 Shibata S, Natori Y, Nishihara T, Tomisaka K, Matsumoto K, Sansawa H, Nguyen VC. 2003. Antioxidant and anti-cataract effects of Chlorella on rats with streptozotocin-induced diabetes. J. Nutr. Sci. Vitaminol., 49(5):334-339 미소장
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