Process development for the production of natural food colors: III. Effect of temperature on the extraction of pigments from safflower (Carthamus tinctorius L.)

Lee, Jong-Min; Ma, Sang-Dong; Hahn, Tae-Ryong; Kim, Gong-Hwan; Chung, In-Sik

doi:10.13050/foodengprog.1998.2.1.30

Food Eng. Prog. 1998; 2(1):30-33

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.1998.2.1.30

Article

천연 식용 색소 생산 공정의 개발: III. 온도가 잇꽃 색소의 추출에 미치는 영향

이종민¹, 마상동¹, 한태룡¹, 김공환², 정인식¹^,^*

Process development for the production of natural food colors: III. Effect of temperature on the extraction of pigments from safflower (Carthamus tinctorius L.)

Jong-Min Lee¹, Sang-Dong Ma¹, Tae-Ryong Hahn¹, Gong-Hwan Kim², In-Sik Chung¹^,^*

Author Information & Copyright ▼

¹경희대학교 유전공학과 및 유전공학연구소

²아주대학교 생물공학과

¹Department and Institute of Genetic Engineering, Kyung Hee University

²Department of Biotechnology, Ajou University

^*Corresponding author: In-Sik Chung, Department of Genetic Engineering, Kyung Hee University, Suwon, 449-701, Republic of Korea

ⓒ Copyright 1998 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: Apr 30, 1998