한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제29권1호
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- Pages.15-20
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- 1997
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- 0367-6293(pISSN)
정제공정이 참기름의 항산화 물질과 산화 안정성에 미치는 영향
Effects of Oil Refining Processes on Oxidative Stability and Antioxidative Substances of Sesame Oil
- 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)
- 발행 : 1997.02.01
초록
탈검, 탈산, 탈색과 탈취 등의 정제 과정이 참기름에 존재하는 항산화 물질과 금속의 함량에 미치는 영향과
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