Effect of Light Emitting Diode and Fluorescent Light on Volatile Profiles of Soybean Oil during Storage
![]() |
Park, In-Seon
(Department of Hotel Food Service and Culinary Arts, JEI University)
Choi, Duck-Joo (Department of Korean Master Work and Culinary Arts, JEI University) Youn, Aye-Ree (Department of Korean Master Work and Culinary Arts, JEI University) Lee, Youn-Jung (Department of Hotel Food Service and Culinary Arts, JEI University) Kim, Youn-Kyeong (Department of Hotel Food Service and Culinary Arts, JEI University) Kim, Mun-Ho (Department of Korean Master Work and Culinary Arts, JEI University) Choi, So-Rye (Department of Korean Master Work and Culinary Arts, JEI University) Kim, Ki Hwa (Department of Food Science and Technology, Seoul Women's University) Dong, Hyemin (Department of Food Science and Technology, Seoul Women's University) Han, Hyun Jung (Department of Food Science and Technology, Seoul Women's University) Noh, Bong Soo (Department of Food Science and Technology, Seoul Women's University) |
1 | Im JK. Oil industry: Development of food industry and training program as a higher value-added business. Food Ind. 181: 10-37 (2004) |
2 | Im DK, Choi W, Shin DH, Jung YS. Antioxidative effect of propolis extract on palm oil and lard. Korean J. Food Sci. Technol. 26: 622-626 (1994) 과학기술학회마을 |
3 | Saguy IS, Dana D. Integrated approach to deep fat frying: engineering, nutrition, health and consumers aspects. J. Food Eng. 56: 143-152 (2003) DOI ScienceOn |
4 | Jo KS, Kim JK, Shin HS. Effect of storage conditions on the oxidative stability of lipid in roasted and roasted-seasoned laver (porphyra tenera). Korean J. Food Sci. Technol. 27: 902-908 (1995) 과학기술학회마을 |
5 | Min BA, Lee JH, Lee SR. Effects of frying oils and storage conditions on the rancidity of yackwa. Korean J. Food Sci. Technol. 17: 114-120 (1985) 과학기술학회마을 |
6 | Wu MC, Hou CY, Jiang CM, Wang YT, Wang CY, Chen HH, Chang HM. A novel approach of LED light radiation improves the antioxidant activity of pea seedings. Food Chem. 101: 1753- 1758 (2007) DOI ScienceOn |
7 | Kyle S. LED lighting extends color shelf life for three beef products compared with fluorescent lighting. MS thesis, Kansas State University, Manhattan, KS, USA (2012) |
8 | Michael JO, James RC. Light emitting diode effects on color stability of frozen beef. BS thesis, University of Wisconsin-Madison, Madison, WI, USA (2010) |
9 | Lee JH. Photooxidation and photosensitized oxidation of linoleic acid, milk and lard. PhD. thesis, Ohio State University, Columbus, OH, USA (2002) |
10 | Park SY, Chang MS, Choi JH, Kim BS, Lee HR, Ham KH. Effect of a refrigerator with LED on functional composition changes and freshness prolongation of cabbage. Korean J. Food Preserv. 14: 113-118 (2007) 과학기술학회마을 |
11 | Yang SO, Chang PS, Lee JH. Effects of riboflavin-photosensitized oxidation on the formation of volatile compounds in oleic acid model systems. Korean J. Food Sci. Technol. 37: 717-722 (2005) 과학기술학회마을 |
12 | Jung MY, Chio DS, Park KH, Lee B, Min DB. Luminescence spectroscopic observation of singlet oxygen formation in extra virgin olive as affected by irradiation light wavelengths, 1,4-diazabicycol[2,2,2]octane, irradiation time and oxygen bubbling. J. Food Sci. 76: 59-63 (2011) |
13 | Kim SM, Noh BS. Characteristics of shelf-life of soybean curd by electronic noses. Korean J. Sci. Agric. Machinery 27: 241-248 (2002) 과학기술학회마을 DOI ScienceOn |
14 | Hong EJ, Son HJ, Choi JY, Noh BS. Authentication of rapeseed oil using an electronic nose based on mass spectrometry. Korean J. Food Sci. Technol. 43: 105-109 (2011) 과학기술학회마을 DOI ScienceOn |
15 | Park IS, Youn AR, Choi DJ, Lee YJ, Kim YK, Kim MH, Choi SR, Kim KH, Noh BS. Effect of different packing methods in Codonopsis lanceolata for fresh-cut product on the patterns recognition of flavor analysis during storage. Food Eng. Prog. 16: 355-361 (2012) |
16 | Kim KH, Hong EJ, Park SJ, Kang JW, Noh BS. Pattern recognition analysis for volatile compounds of the whole, skim, UHT-, HTST-, and LTLT-milk under LED irradiations. Korean J. Food Sci. An. Resour. 31: 596-602 (2011) 과학기술학회마을 DOI ScienceOn |
17 | Capone S, Epifani M, Quaranta F, Siciliano P, Taurino A, Vasanelli L. Monitoring of rancidity of milk by means of an electronic nose and a dynamic PCA analysis. Sensor. Actuat. BChem. 78: 174-179 (2001) DOI ScienceOn |
18 | Gan HL, Tan CP, Che Man YB, Nor AI, Nazimah SAH. Monitoring the storage stability of RBD palm olein using the electronic nose. Food Chem. 89: 271-282 (2004) |
19 | Lim CL, Hong EJ, Son HJ, Kim JE, Noh BS. Effects of roasting condition and storage time on changes in volatile compounds in rapeseed oil. Korean J. Food Sci. Technol. 43: 291-302 (2011) DOI ScienceOn |
20 | Lee YS, Kim DH. Effects of colored transparent cellophane films and colorless transparent cellophane films coated respectively with pyridine, benzophenone, and p-aminobenzoic acid on the sunlight accelerated oxidation of edible soybean oil. Korean J. Food Sci. Technol. 4:239-244 (1972) 과학기술학회마을 |
21 | Kim KH, Park SJ, Noh BS. Comparison of volatile compounds from vegetable oils under light emitting diode irradiation using MS-based electronic nose. Food Sci. Biotechnol. 21: 1055-1063 (2012) 과학기술학회마을 DOI ScienceOn |
22 | Webster JB, Duncan SE, Marcy JE, O'keefe SF. Controling light oxidation flavor in milk by blocking riboflavin excitation wavelengths by interference. J. Food Sci. 74: 390-398 (2009) |
![]() |