한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제24권4호
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- Pages.382-386
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- 1992
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- 0367-6293(pISSN)
미역 추출액의 품질 특성에 미치는 온도의 영향
Effect of Temperature on Some Quality Characteristics of Aqueous Extracts of Sea Mustard
- Choi, Hee-Sook (Department of Food Science and Nutrition, Sook Myung Women's University) ;
- Kim, Sang-Soon (Department of Food Science and Nutrition, Sook Myung Women's University) ;
- Kim, Jong-Goon (Department of Home Economics, King Sejong University) ;
- Kim, Woo-Jung (Department of Food Science and Technology, King Sejong University)
- 발행 : 1992.08.01
초록
열수출시 미역 추출액의 품질 특성에 미치는 온도의 영향을 조사하였다. 추출액의 고형분, 단백질의 농도와 수율은 초기추출시간 동안 추출 온도
Effect of temperature on some quality characteristics of aqueous extracts of sea mustard was investigated. The concentration of total solids and protein and their yields in the extracts were increased as the extraction temperature raised from
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