한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제26권2호
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- Pages.178-183
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- 1994
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- 0367-6293(pISSN)
들깨기름의 산화안정성에 미치는 들깨 종실 발아의 영향
The Effect of Germination of Perilla Seed on the Oxidative Stability of the Oil
- 김충기 (전북대학교 식품공학과) ;
- 송근섭 (이리농공전문대학 식품공업과) ;
- 권용주 (전북대학교 식품공학과) ;
- 김인숙 (성신여자대학교 식품영양학과) ;
-
이태규
(전주우석대학교 식품공학과)
- Kim, Choong-Ki (Department of Food Science & Technology, Chonbuk National University) ;
- Song, Geun-Seoup (Department of Food Engineering, Iri National College of Agriculture & Technology) ;
- Kwon, Yong-Ju (Department of Food Science & Technology, Chonbuk National University) ;
- Kim, In-Sook (Department of Food & Nutrition, Sungshin Women's University) ;
-
Lee, Tae-Kyoo
(Department of Food Science & Technology, Chonju Woosuk University)
- 발행 : 1994.04.01
초록
들깨 종자 발아가 들기름의 산화안정성에 미치는 영향을 규명하기 위하여 햇들깨와 묵은들깨를
The fresh perilla seed and tile one-year stored perilla seed were solvent extracted for their oil. On the other hand, the fresh seed and the stored seed were germinated in the dark at