Manufacturing Process and Food Safety of Functional Food Material Containing High Level of trans-Resveratrol with Domestic Grape and Fruit Stem

Ahn, Jun-Bae

doi:10.13050/foodengprog.2008.12.3.192

Food Eng. Prog. 2008; 12(3):192-197

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2008.12.3.192

Article

국내산 포도 및 송이가지를 이용한 trans-Resveratrol 고함유 기능성 식품소재 제조공정 및 식품 안전성

안준배 ¹ ^, ^*

Manufacturing Process and Food Safety of Functional Food Material Containing High Level of trans-Resveratrol with Domestic Grape and Fruit Stem

Jun-Bae Ahn ¹ ^, ^*

Author Information & Copyright ▼

¹서원대학교 외식산업학과

¹Department of Food Service Industry, Seowon University

^*Corresponding author: Jun-Bae Ahn, Professor, Department of Food Service Industry, Seowon University, 231 Mochung-dong, Heungdukgu, Cheongju-shi, Chungbuk 361-742, Republic of Korea. Tel: 82-43-299-8461; Fax: E-mail: given@seowon.ac.kr

ⓒ Copyright 2008 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: Aug 31, 2008