Utilization of Red Pigments of Korean Pokeberries as Food Colorant I. Extraction of pigments and removal of active saponoidal principles

Park, Yong-Seok; Whang, Hea-Jeung; Park, Ki-Hwan; Yoon, Kwang-Ro

doi:10.13050/foodengprog.1998.2.1.34

Food Eng. Prog. 1998; 2(1):34-41

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.1998.2.1.34

Article

한국산 자리공 열매의 적색소를 이용한 식용색소 I. 색소의 추출과 합성 사포넌계 물질의 제거

박용석², 황혜정¹, 박기환¹, 윤광로¹^,^*

Utilization of Red Pigments of Korean Pokeberries as Food Colorant I. Extraction of pigments and removal of active saponoidal principles

Yong-Seok Park², Hea-Jeung Whang¹, Ki-Hwan Park¹, Kwang-Ro Yoon¹^,^*

Author Information & Copyright ▼

¹중앙대학교 식품공학과

²(주)해태제과 식폼연구소

¹Department of Food Science and Technology, Chung-Ang University

²Food Research Institute, Haitai Confectionery Co., LTD.

^*Corresponding author: Kwang-Ro Yoon, Professor, Department of Food Science and Technology, Chung-Ang University, Ansung, Kyonggi, 456-756, 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