Degree of Rancidity and Sensory Characteristics of Frying Oils with Reuse and Storage at Home |
Lee, Seul
(Department of Food and Nutrition.Research Institute of Human Ecology, Seoul National University)
Kang, Sun-Hee (Department of Food and Nutrition.Research Institute of Human Ecology, Seoul National University) Kim, Min-Kyoung (Department of Food and Nutrition.Research Institute of Human Ecology, Seoul National University) Song, Soon-Ran (Department of Food and Nutrition.Research Institute of Human Ecology, Seoul National University) Yoon, Hyo-Jin (Department of Food and Nutrition.Research Institute of Human Ecology, Seoul National University) Lee, Min-Woo (Department of Food and Nutrition.Research Institute of Human Ecology, Seoul National University) Kang, Hee-Jin (Department of Food and Nutrition.Research Institute of Human Ecology, Seoul National University) Hwang, In-Kyeong (Department of Food and Nutrition.Research Institute of Human Ecology, Seoul National University) |
1 | 이준식, 조세영, 최성기. 1997. 콩기름의 식품산업에서의 이용. 식품산업과 영양 1:27-36 |
2 | 이준식. 1990. 식용유지 가공 공정기술의 현황과 발전. 식품과학과 산업 23(2):33 |
3 | 정진희. 2009. 식용유지 시장동향. 식품세계 10(14):30-33 |
4 | 한국식품공업협회. 2011. 가공식품 세분화 시장 현황조사 : 식용유시장. 농수산물유통공사. 서울. pp. 7-109 |
5 | 한국식품연감. 2010. 농수축산 신문 |
6 | Ahn MS, Suh MS, Kim HJ. 2008. Measurement of trans fatty acid formation and degree of rancidity in fat and oils according to heating conditions. Korean J Food Culture 23(4):469-478 과학기술학회마을 |
7 | Bae MS, Choi HM. 1980. Research : Effect of batter ingredients on changes in frying oil and fried products. J Korean Home Economic Association 18(1):25-33 |
8 | Chu YH, Luo S. 1994. Effects of sugar, salt and water on soybean oil quality during deep-frying. J Am Oil Chem Soc 71:897-900 DOI |
9 | Jeon MS, Kim JY, Lee JW, Lee KY. 2008. Changes in total trans fatty acid content in soybean oil, shortening, and olive oil used for frying. J East Asian Soc Dietary Life 18(2):181-189 과학기술학회마을 |
10 | Jung MH. 2010. A study on the use of edible oils according to nutrition knowledge. Master's thesis. The Sookmyung women's University of Korea. pp. 31-32 |
11 | 김기숙, 김향숙, 오명숙, 황인경. 2005. 조리과학. 수학사. 서울. pp. 313-347 |
12 | 모수미, 이혜수, 현기순, 홍성야. 2000. 조리학. 교문사. 서울. pp. 181-188 |
13 | Kim DH. 1990. Food Chemistry. Tamgudang. Seoul. Korea. pp. 543-622 |
14 | Kim MA. 2008. Oxidative stability of hydrated soybean oil during heating at high temperature. Korean J. Food Culture 23(1):26-32 과학기술학회마을 |
15 | Kitagawa K, Ohta S, Okuda H. 1992. Influences of heating methods of fryer on the deterioration of frying oil. J Jap Oil Chem Soc 41:1071-1076 DOI |
16 | Korea Food and Drug Administration (KFDA). 2007. Korea Food Code. Moonyoungsa, Seoul. Korea. pp. 93-100 |
17 | Kwon HS, Yum CA. 1993. The physicochemical properties and taste variation of hydrogenated soybean oil in deep-frying potatoes. Korean J Soc Food Sci 9(4):293-297 과학기술학회마을 |
18 | Moon JS. 2005. The oxidation stability of virgin and pure olive oil on autooxidation and thermal oxidation. Master's thesis. The Hankyong National University of Korea. pp. 1-35 |
19 | Park GY, Kim AK, Park KA, Jung BK, Bae CH, Kim MH. 2003. Acidification of frying oil used for chicken. J Fd Hyg Safety 18(1):36-41 |
20 | Shin DH, Kim MK, Chung TK, Lee HY. 1990. Shelf-life study of Yukwa (Korean traditional puffed rice cake) and substitution of puffing medium to air. Korean J Food Sci Technol 22:266-271 과학기술학회마을 |
21 | Son JY, Chung MS, Ahn MS. 1998. The changes of physico-chemical properties of the frying oils during potato and chicken frying. Korean J Soc Food Sci 14(2):177-181 과학기술학회마을 |
22 | Song YS, Jang MS. 2002. Physicochemical properties of used frying oil in food service establishments. Korean J Soc Food Cookery Sci 18(3):340-348 |
23 | Yoon KS. 2001. A study on the utilization pattern and the perception of housewives about edible oil & fats. J Korean Home Economic Association 39(2):85-95 과학기술학회마을 |
24 | Tsuzuki W, Matsuoka A, Ushida K. 2010. Formation of trans fatty acids in edible oils during the frying and heating process. Food Chem 123(4):976-982 DOI ScienceOn |