Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 29 Issue 1
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- Pages.15-20
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- 1997
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- 0367-6293(pISSN)
Effects of Oil Refining Processes on Oxidative Stability and Antioxidative Substances of Sesame Oil
정제공정이 참기름의 항산화 물질과 산화 안정성에 미치는 영향
- Han, Jin-Suk (Department of Food and Nutrition, Seoul National University) ;
- Moon, Soo-Yeun (Food Research & Development Center, Cheiljedang Cooperation) ;
- Ahn, Seung-Yo (Department of Food and Nutrition, Seoul National University)
- Published : 1997.02.01
Abstract
Changes in antioxidative substances-sesamol, sesamin and sesamolin - and mineral contents of sesame oil during refining processes have been studied to investigate the oxidative stability of oils during the storage at
탈검, 탈산, 탈색과 탈취 등의 정제 과정이 참기름에 존재하는 항산화 물질과 금속의 함량에 미치는 영향과