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Food Engineering Progress
Korean Society for Food Engineering

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,*
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