Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 25 Issue 6
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- Pages.775-779
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- 1993
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- 0367-6293(pISSN)
Effects of Water Activity and Light on the Oxidation of Carrot Carotenoids
당근 카로티노이드의 자동산화에 미치는 수분활성도 및 광선의 영향
- Song, Eun-Seung (Dept. of Food Science and Nutrition, Pusan National University) ;
- Kim, Hae-Gyoung (Dept. of Food Science and Nutrition, Pusan National University) ;
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Song, Yeong-Ok
(Dept. of Food Science and Nutrition, Pusan National University) ;
- Jeon, Yeong-Soo (Dept. of Food Science and Nutrition, Pusan National University) ;
- Cheieh, Hong-Sik (Dept. of Food Science and Nutrition, Pusan National University)
- 송은승 (부산대학교 식품영양학과) ;
- 김혜경 (부산대학교 식품영양학과) ;
-
송영옥
(부산대학교 식품영양학과) ;
- 전영수 (부산대학교 식품영양학과) ;
- 최홍식 (부산대학교 식품영양학과)
- Published : 1993.12.01
Abstract
The effects of water activity and light on the oxidation of carotenoid were studied using both the model systems of carrot lipids and freeze dried carrot. Autoxidation of crude lipids from the freeze dried carrot and the stability of carotenoids in controlled systems varing water activities and/or lights were examined. The degree of autoxidation of crude lipid stored at
카로티노이드의 산화에 미치는 수분활성도와 광선의 영향을 살펴보기 위하여 첫째, 동결건조 당근분말로부터 조지질을 분리하여