Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)
- Volume 21 Issue 5
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- Pages.551-556
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- 1992
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- 1226-3311(pISSN)
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- 2288-5978(eISSN)
The Antioxidative Activities of Spices Extracts on Edible Soybean Oil
식용대두유에 대한 향신료 추출물의 항산화작용
- Ji, Cheong-Il (Utilization Research Laboratory, National Fisheries Research and Development Agency) ;
- Byun, Han-Seok (Dept. of Food Science and Technology, National Fisheries University of Pusan) ;
- Kang, Jin-Hoon (Dept. of Food and Nutrition, Koshin University) ;
- Lee, Tae-Gee (Dept. of Food Science and Technology, National Fisheries University of Pusan) ;
- Kim, Seon-Bong (Dept. of Food Science and Technology, National Fisheries University of Pusan) ;
- Park, Yeung-Ho (Dept. of Food Science and Technology, National Fisheries University of Pusan)
- 지청일 (국립수산진흥원 이용가공연구실) ;
- 변한석 (부산수산대학교 식품공학과) ;
- 강진훈 (고신대학 식품영양학과) ;
- 이태기 (부산수산대학교 식품공학과) ;
- 김선봉 (부산수산대학교 식품공학과) ;
- 박영호 (부산수산대학교 식품공학과)
- Published : 1992.10.01
Abstract
To develop natural antioxidant from spices and control thermal oxidation of edible soybean oil, the available antioxidative compounds of various spices were extracted with edible soybean oil. The storage stability of the oil mixed with purified sardine oil and soybean oil containing that extracts at