부제 : 한국 일부 대학생의 거주형태에 따른 가공식품의 선호도 및 섭취빈도abstractintroductionsubjects and methodsresultsdiscussionconclusionreferencesObjectives: The purpose of this study was to investigate the eating behavior toward processed foods among college students who live in different types of residence.
Methods: This is a cross-sectional study targeting a total of 476 college stud
of research funding trends in the food sciences in korea
analysis of research trends in food science by type of research project
unit cost analysis of food science research programs
analysis of unit cost trend of research programs supThis study evaluated trends in research funding and the present status of food science in Korea with a special emphasis on funding by Korea Science and Engineering Foundation (KOSEF). The proportion of research funds allocated to food science has in
The purpose of this study was to investigate meal behavior and food preferences of children with different body types. This survey was conducted using a questionnaire for 274 boys and 257 girls in the 6th grade of elementary schools in Anyang city.
and as sale protein source in convenient or comfortable foods. This article carvers types and preparations of soybean food proteins and their nutritional/functional properties. Utilization of soybean food proteins in some foods is also discussed.
The effects of the composition of a mixture containing food waste compost (FWC), rice bran (RB), and oak sawdust (SD) on the antler-type fruiting body (FB) yield of Ganoderma lucidum were studied. Experiments were performed using 0 (control), 5, 10,
원저 : 개방 경구유발시험으로 확진된 속발형 식품알레르기 : 병력 및 알레르기 피부시험의 진단적 의의 ( Original Articles : Immediate Type Reaction of Food Allergy Confirmed by Open Food Challenge Test : Diagnostic Value of History and Skin Test in Food Allergy )
This study was to investigate the relationship between food ＆ beverage employees` perceived controls and satisfaction with manager by gender and type of employment. Data were collected from 220 employees in the context of a hotel food ＆ beverage
부제 : This study was to investigate the relationship between food ＆ beverage employees` perceived controls and satisfaction with manager by gender and type of employment. Data were collected from 220 employees in the context of a hotel food ＆ beverage
food frequency questionnaires. Comparisons according to treatment type were made using covariance analyses. General linear models identified the independent effects of the different treatments after covarying for age, duration of diabetes, and 2-way