업사이클드 푸드: 정의, 소비자 인식 및 식품공급망에서 발생하는 부산물의 활용
(주)코리아스칼라
- 최초 등록일
- 2023.09.25
- 최종 저작일
- 2023.08
- 12페이지/ 어도비 PDF
- 가격 4,300원
* 본 문서는 배포용으로 복사 및 편집이 불가합니다.
서지정보
ㆍ발행기관 : 한국식생활문화학회
ㆍ수록지정보 : 韓國食生活文化學會誌 / 38권 / 4호
ㆍ저자명 : 김정인, 정승현, 김민재, 오예원, 김도균, 한성림
목차
Abstract
I. 서 론
II. 연구 내용 및 방법
III. 결과 및 고찰
1. 업사이클드 푸드의 정의와 분류
2. 업사이클드 푸드에 대한 소비자 인식
3. 식품 원료로서의 부산물 활용
IV. 요약 및 결론
Conflict of Interest
References
영어 초록
Food upcycling has emerged as an effective approach to sustainably utilize the food waste generated within the food supply chain. This review article examines upcycled food with respect to its definition, consumers’ knowledge and perception on it, and the process by which by-products from the food supply chain are utilized for the creation of upcycled food products. The definition of upcycled food varied among manufacturers, research institutions, and the Upcycled Food Association, depending on the specific values and objectives of each sector. This has resulted in the use of different keywords to highlight the distinctive characteristics of their respective interpretations of upcycled food. This review also summarizes the various consumer traits that can influence the awareness and acceptance of upcycled food, encompassing functional, empirical and emotional, symbolic and self-expressive, and economic benefits. Additionally, the review presents strategies to utilize by-products produced in large quantities in Korea, while also addressing the control of hazardous components to ensure biological or chemical safety and the changes in nutritional value that may occur during the utilization of these byproducts.
참고 자료
없음
"韓國食生活文化學會誌"의 다른 논문
더보기 (3/8)