한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제20권6호
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- Pages.868-872
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- 1988
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- 0367-6293(pISSN)
잣 지방질의 산화 안정성에 관한 연구
Studies on the Oxidative Stability of Pinenut Oil
- Kim, Myung (Department of Food Science and Nutrition, Pusan National University) ;
- Rhee, Sook-Hee (Department of Food Science and Nutrition, Pusan National University) ;
- Ryu, Jung-Hee (Department of Food Science and Nutrition, Sookmyung Women's University) ;
- Cheigh, Hong-Sik (Department of Food Science and Nutrition, Pusan National University)
- 발행 : 1988.12.01
초록
잣을 저장조건을 달리하여 산화양상을 살펴보고 이어 정제단계별로 산화양상에 따른 변화를 살펴보았다. 잣을
The oxidation behaviour of Pinenut(Pinus Koraiensis S & Z) oil during storage were studied. And the oxidative stability of different oil samples by refining stage were also measured. The oil in whole pinenut or mashed pinenut was very stable during the storage at