Article
감마선 조사가 알긴산과 카라기난의 저분자화와 항산화능에 미치는 영향
송유진1, 김아람1, 김미정1, 이소영1, 김꽃1, 봉우리1, 박진규2, 김재훈2, 이주운2, 변명우2, 안동현1,*
Effect of Gamma Irradiation on Degradation and Antioxidation Activity of Alginate and Carrageenan
Eu Jin Song1, Ah Ram Kim1, Mi Jung Kim1, So Young Lee1, Koth Bong1, Woo Ri Kim1, Jin Gyu Park2, Jae Hun Kim2, Ju Woon Lee2, Myung Woo Byun2, Dong Hyun Ahn1,*
1Faculty of Food Science and Biotechnology/Institute of Food Science, Pukyong National University, Busan, 608-737, Korea
2Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute, Jeonbuk, 580-185, Korea
*Corresponding author: Dong Hyun Ahn, Faculty of Food Science and Biotechnology/ Institute of Food Science, Pukyong National University, Busan, 608-737, Korea. Tel: 051-620-6429; Fax: 051-622-9248, E-mail:
dhahn@pknu.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: Feb 28, 2008
