Applied Biological Chemistry
- Volume 39 Issue 5
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- Pages.374-378
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- 1996
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- 2468-0834(pISSN)
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- 2468-0842(eISSN)
Changes in oxidative stability of the oil extracted from perilla seed roasted at different roasting conditions
들깨의 볶음 조건에 따른 들기름의 산화 안정성 변화
- Kim, In-Hwan (Korea Food Research Institute) ;
- Lee, Young-Chul (Korea Food Research Institute) ;
- Jung, Sook-Young (Korea Food Research Institute) ;
- Jo, Jae-Sun (Department of Food Science and Technology, Kyunghee University) ;
- Kim, Young-Eon (Korea Food Research Institute)
- 김인환 (한국식품개발연구원 농산물이용연구부) ;
- 이영철 (한국식품개발연구원 농산물이용연구부) ;
- 정숙영 (한국식품개발연구원 농산물이용연구부) ;
- 조재선 (경희대학교 식품가공학과) ;
- 김영언 (한국식품개발연구원 농산물이용연구부)
- Published : 1996.10.31
Abstract
The oxidative stabilities of perilla oil increased as roasting temperature and time increased. Induction period of the perilla oil from unroasted perilla seed was 3.9 days, but that of the oil from perilla seed roasted at
들깨를 여러 볶음조건에서 처리한 후 착유한 들기름의 저장중 산화안정성 변화를 살펴보았다. 이때 들깨의 볶음온도는
Keywords