Effect of Heating Methods on the Oxidative Stability of Deep-fat Fried Instant Noodles in Cooking |
Chung, Soo-Yeon
(Division of Food Bioscience and Technology, College of Life Sciences and Biotechnology, Korea University)
Lee, Jin-Won (Institute of Life Science and Natural Resources, Korea University) Han, Sung-Hee (Institute of Life Science and Natural Resources, Korea University) Lee, Seog-Won (Department of Food and Nutrition, Yuhan College) Rhee, Chul (Division of Food Bioscience and Technology, College of Life Sciences and Biotechnology, Korea University) |
1 | Kim SK. Overview of Korean noodle industry. Food Biotechnol. 6: 125-130 (1997) |
2 | FDA. Determination of furan in foods. Available from: http:// www.cfsan.fda.gov/~dms /furan.htmL Accessed Oct. 27, 2006 |
3 | Kim EM, Joo KJ. Oxidative stability of fatty acids and tocopherols in the fats and oils during microwave heating. J. Korean Soc. Food Nutr. 24: 234-241 (1995) 과학기술학회마을 |
4 | Yoshida H, Hirooka N, Kajimoto G. Microwave energy effects on quality of some seed oils. J. Food Sci. 55: 1412-1416 (1990) DOI |
5 | Son JC. What is a microwave oven? Food Sci. Ind. 32: 2-11 (1999) |
6 | Kim SB, Park SJ, Kang JH. Role of active oxygens on DNA damage by low molecular carbonyl compounds derived from maillard reaction. J. Korean Soc. Food Nutr. 19: 565-570 (1990) 과학기술학회마을 |
7 | Maga JA. Furans in foods. Crit. Rev. Food Sci. 11: 355-400 (1979) DOI ScienceOn |
8 | Im JU, Hong SS, Lee GD, Park SS. Application of microwave energy in chemical engineering. Korean Chem. Eng. Res. 42: 485-493 (2004) |
9 | Choe EO, Min DB. Chemistry and reactions of reactive oxygen species in foods. J. Food Sci. 70: 142-159 (2005) DOI |
10 | Hasnip S, Crews C, Castle L. Some factors affecting the formation of furan in heated foods. Food Addit. Contam. 23: 219-227 (2006) DOI ScienceOn |
11 | Kim SB, Hayase F, Kato H. Desmutagenic effect of -dicarbonyl and -hydroxycarbonyl compounds against mutagenic heterocyclic amines. Mutat. Res. 177: 9-15 (1987) DOI ScienceOn |
12 | Ingold KU, Paul T, Young MJ, Doiron L. Invention of the first azo compound to serve as a superoxide thermal source under physiological conditions: Concept, synthesis, and chemical properties. J. Am. Chem. Soc. 119: 12364-12365 (1997) DOI ScienceOn |
13 | Korycka-dahl M, Richardson T. Oxidative changes in milk; Initiation of oxidative changes in foods. J. Dairy Sci. 63: 1181-1198 (1980) DOI PUBMED ScienceOn |
14 | AOAC. Official Method of Analysis, 14th ed. Association of Official Analytical Chemists, Washington D. C., 129-133 (1980) |
15 | Becalski A, Seaman S. Furan precursors in food: A model study and development of a simple headspace method for determination of furan. J. Assoc. Off. Ana. Chem. 88: 102-106 (2005) |
16 | AOCS. Official and Tentative Methods 2nd ed. Method Ca 5a-40, Cd 8-53. American Oil Chemist' Society, Chicago, USA (1964) |
17 | Foster BL, Cournoyer ME. The use of microwave ovens with flammable liquids. Chem. Health, Saf. 12: 27-32 (2005) DOI ScienceOn |
18 | Kang JH, Yeum DM, Choi SA, Kim SB, Park YH. Formation of active oxygens by linoleic acid peroxidation. Korean J. Food Sci. Technol. 19: 471-474 (1987) 과학기술학회마을 |
19 | Locas CP, Yaylayan VA. Origin and mechanistic pathways of formation of the parent furan-a food toxicant. J. Agr. Food Chem. 52: 6830-6836 (2004) DOI ScienceOn |
20 | Lee SW, Park HC, Her ES. Statistics and Data Analysis Method. Hyoil Press, Seoul, Korea. pp. 253-296 (1998) |
21 | Bianchi F, Careri M, Mangia A, Musci M. Development and validation of a solid phase micro-extraction-gas chromatographymass spectrometry method for the determination of furan in baby-food. J. Chromatogr. A 1102: 268-272 (2006) DOI ScienceOn |
22 | Tarpey MM, Fridovich I. Methods of detection of vascular reactive species: Nitric oxide, superoxide, hydrogen peroxide, and peroxynitrite. Circ. Res. 89: 224-236 (2001) DOI ScienceOn |
23 | Kim YG, Im TG, Kim JI, Lim HC, Park JT, Kim SC, Hong SS. Safety assessment of the deep-fried instant noodles. J. Food Hyg. Saf. 10: 155-161 (1995) |
24 | Goldmann T, Perisset A, Scanlan F, Stadler RH. Rapid determination of furan in heated foodstuffs by isotope dilution solid phase micro-extraction-gas chromatography-mass spectrometry (SPMEGC- MS). Analyst 130: 878-883 (2005) DOI ScienceOn |
25 | The Merck Index. 11th ed. Merck et Co, Inc., NJ, USA. p. 672 (1996) |
26 | Kim MJ, Shin SN, Kim SK. Proximate composition and calorie of Korean instant noodles. Korean J. Food Sci. Technol. 32: 1043-1050 (2000) 과학기술학회마을 |