최소 단어 이상 선택하여야 합니다.
최대 10 단어까지만 선택 가능합니다.
다음과 같은 기능을 한번의 로그인으로 사용 할 수 있습니다.
NTIS 바로가기분석과학 = Analytical science & technology, v.37 no.3, 2024년, pp.155 - 165
강서현 (서울대학교 화학교육과) , 이솔민 (서울대학교 화학교육과) , 장민서 (서울대학교 화학교육과) , 김수린 (서울대학교 화학교육과) , 임영균 (서울대학교 화학교육과) , 김유진 (서울대학교 화학교육과) , 장원형 (서울대학교 화학교육과)
This study aimed to assess whether plant-based meat substitutes can effectively replace animal meat products in terms of amino acid composition and zinc bioavailability. The evaluation was conducted in response to the growing demand for meat substitutes, driven by the increasing vegan population and...
M. Foster and S. Samman, Adv. Food. Nutr. Res., 74,?93-131 (2015). https://doi.org/10.1016/bs.afnr.2014.11.003
Precedence Research. Vegan Food Market (By Product: Dairy Alternative, Meat Substitute, Others; By?Distribution Channel: Offline Channels, Online Channels) - Global Industry Analysis, Size, Share, Growth,?Trends, Regional Outlook, and Forecast 2022-2030.?[cited 2023 Nov 11]. Available from: https://www.precedenceresearch.com/vegan-food-market.
S. Akbulut and B. Yesilkaya, Sag. Aka. Derg., 8(2),?163-168 (2021).
S. Y. Byun and D. I. Yoo, Kor. J. Agr. Econ., 63(4), 1-26 (2022). https://doi.org/10.24997/KJAE.2022.63.4.1
The Hankyoreh, Alternative Meat Market Expands To?Chicken Beyond Beef [cited 2021 July 20]. Available from:?https://www.hani.co.kr/arti/science/future/1004220.html
H. J. Park, H. I. Oh, J. Y. Yang, J. E. Oh, N. E. Kang, and?M. S. Cho, J. Korean Soc. Food Sci. Nutr., 49(3), 270-278 (2020). https://doi.org/10.3746/jkfn.2020.49.3.270
J. Y. Lim and S. Y. Jin, J. Korean Soc. Food Sci. Nutr.,?50(8), 849-857 (2021). https://doi.org/10.3746/jkfn.2021.50.8.849
F. Mariotti and C. D. Gardner, Nutrients, 11(11), 2661-2679 (2019). https://doi.org/10.3390/nu11112661
J. A. Shmidt, S. Rinaldi, A. Scalbert, P. Ferrari, D.?Achaintre, M. J. Gunter, P. N. Appleby, T. J. Key, and?R. C. Travis, Eur. J. Clin. Nutr., 70(3), 306-312 (2016).?https://doi.org/10.1038/ejcn.2015.144
Y. Taya, Y. Ota, A. C. Wilkinson, A. Kanazawa, H. Watarai, M. Kasai, H. Nakauchi, and S. Yamazaki, Science,?354(6316), 1152-1155 (2016). https://doi.org/10.1126/science.aag3145
N. Mollakhalili-Meybodi, L. Mirmoghtadaie, Z. Sheidaei, and A. M. Mortazavian, Curr. Nutr. Food Sci.,?15(7), 450-457 (2021). https://doi.org/10.2174/1573401316999201001145814
C. Tapia-Rojas, C. B. Linsay, C. Montecinos-Oliva, M.?S. Arrazola, R. M. Retamales, D. Bunout, S. Hirsch,?and N. C. Inestrosa, Mol. Neurodegener., 10, 1-17 (2015).?https://doi.org/10.1186/s13024-015-0057-0
Ministry of Health and Welfare, The Korean Nutrition?Society. Dietary reference intakes for Koreans 2020.?2020 [cited 2023 June 5]. Available from: https://www.kns.or.kr/FileRoom/FileRoom_view.asp?idx108&BoardIDKdr-373:131480.
J. S. Park and J. H. Chyun, Kor. J. Nutr., 26, 1110-1117?(1993).
M. Maares and H. Haase, Nutrients, 12(3), 762-803?(2020). https://doi.org/10.3390/nu12030762
World Health Organization (WHO). Trace elements in?human nutrition and health. Geneva: WHO, 1996.
I. S. Jeong, J. J. Kim, J. M. Lee, D. H. Lee, S. G. Kim,?S. Y. Lee, and K. H. Park, J. Korean Soc. Food Sci.?Nutr., 52(3), 276-290 (2023). https://doi.org/10.3746/jkfn.2023.52.3.276
Z. Dai, Z. Wu, S. Jia, and G. Wu, J. Chromatogr. B,?964, 116-127 (2014). https://doi.org/10.1016/j.jchromb.2014.03.025
L. K. Massey, R. G. Palmer, H. T. Horner, J. Agric.?Food Chem., 49(9), 4262-4266 (2001). https://doi.org/10.1021/jf010484y
R. Siener, R. Honow, A. Seidler, S. Voss, and A. Hesse,?Food Chem., 98(2), 220-224 (2006). https://doi.org/10.1016/j.foodchem.2005.05.059
S. Chethan and N. G. Malleshi, Food Chem., 105(2),?862-870 (2007). https://doi.org/10.1016/j.foodchem.2007.02.012
R. Siener, A. Seidler, and R. Honow, Food Sci. Technol., 41, 169-173 (2020). https://doi.org/10.1590/fst.10620
E. Piskin, D. Cianciosi, S. Gulec, M. Tomas, and E.?Capanoglu, ACS Omega, 7(24), 20441-20456 (2022). https://doi.org/10.1021/acsomega.2c01833
C. M. Libran, L. Mayor, E. M. Garcia-Castello, and D.?J. Vidal Brotons, Agric. Sci., 4(9), 56-62 (2013). https://doi.org/10.4236/as.2013.49B010
T. Wiyono, R. Nurhayati, E. R. N. H erawati, and U.?Laila, IOP Conf. Ser.: Earth Environ. Sci., 462(1),?012029 (2020). https://doi.org/10.1088/1755-1315/462/1/012029
E. L. Wheeler and R. E. Ferrel, Cereal Chem., 48(3),?312-320 (1971).
A. Barth, Biochim. Biophys. Acta, 1767(9), 1073-1011?(2007). https://doi.org/10.1016/j.bbabio.2007.06.004
K. Candogan, E. G. Altuntas, and N. Igci, Food Eng.?Rev. 13, 66-91 (2021). https://doi.org/10.1007/s12393-020-09251-y
E. Carnovale, E. Lugaro, and G. Lombardi-Boccia,?Cereal Chem., 65(2), 114-117 (1988).
D. B. Thompson and J. W. Erdman Jr., Food Sci., 47(2),?513-517 (1982). https://doi.org/10.1111/j.1365-2621.1982.tb10114.x
*원문 PDF 파일 및 링크정보가 존재하지 않을 경우 KISTI DDS 시스템에서 제공하는 원문복사서비스를 사용할 수 있습니다.
오픈액세스 학술지에 출판된 논문
※ AI-Helper는 부적절한 답변을 할 수 있습니다.