Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 31 Issue 4
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- Pages.1077-1083
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- 1999
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- 0367-6293(pISSN)
Antioxidative Activity of Some Antioxidants and Emulsifiers in Bulk and Emulsion Systems
Bulk와 Emulsion System에서 유지에 대한 항산화제와 유화제의 항산화효과
- Kim, In-Won (Department of Food Science and Technology, Chonbuk National University) ;
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Shin, Dong-Hwa
(Department of Food Science and Technology, Chonbuk National University) ;
- Jang, Young-Sang (Department of Food Science and Biotechnology, Joongbu University)
- Published : 1999.08.31
Abstract
This study was aimed to evaluate the effectiveness of hydrophilic, lipophilic antioxidants and emulsifiers by HLB (hydrophilic lipophilic balance) in different oil systems. Lipophilic antioxidant (
다른 유지상(bulk, oil-in-water)에 친수성 항산화제로서 gallic acid를 소수성 항산화제로서