Optimization of Hot Water Extraction Conditions for Cod Byproduct by Response Surface Methodology Analysis

Lee, Myung-Sang; Ryu, Gi-Hyung

doi:10.13050/foodengprog.2006.10.4.248

Food Eng. Prog. 2006; 10(4):248-255

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2006.10.4.248

Article

반응표면분석에 의한 대구부산물 열수 추출조건의 최적화

아명상¹, 류기형²^,^*

Optimization of Hot Water Extraction Conditions for Cod Byproduct by Response Surface Methodology Analysis

Myung-Sang Lee¹, Gi-Hyung Ryu²^,^*

Author Information & Copyright ▼

¹(주) 정풍

²공주대학교 식품공학과

¹Jeong Poong Co. Ltd. Chonan Choongnam

²Department of Food Science and Technology, Kongju National University, Yesan, Choongnam 340-702 Korea

^*Corresponding author: Gi-Hyung Ryu, Department of Food Science and Technology, Kongju National University, Yesan, Choongnam, 340-702, Korea. Phone: +82-41-330-1484, Fax: +82-41-335-5944, E-mail: ghryu@kongu.ac.kr

ⓒ Copyright 2006 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Published Online: Nov 30, 2006