Journal of the Korean Applied Science and Technology (한국응용과학기술학회지)
- Volume 9 Issue 1
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- Pages.47-54
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- 1992
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- 1225-9098(pISSN)
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- 2288-1069(eISSN)
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Role of Antioxidants on the Heat Stability of Vegetable Oils
식물성(植物性) 유지(油脂)의 열(熱) 안정성(安定性)에 미치는 항산화제(抗酸化劑)의 역할(役割)
- Lim, Jeong-Soo (Dept. of Food and Nutrition, Myong Ji University) ;
- Cho, Jung-Soon (Dept. of Food and Nutrition, Myong Ji University) ;
- Jung, Seung-Tai (Dept. of Food and Nutrition, Myong Ji University)
- Published : 1992.05.31
Abstract
The natural antioxidant such as e-tocopherol and synthetic antioxidant BHT were used to compare antioxidative effects of those antioxidants from the physico-chemical properties and fatty acid composition changes in the soybean oil due to number of frying. The composition of frying oil were consisted of a group(Fresh oil), B gorup(Fresh oil added with 0.05%
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