Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)
- Volume 10 Issue 4
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- Pages.274-280
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- 2000
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- 1225-6781(pISSN)
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- 2288-8802(eISSN)
Effect of Spices and Herbs on the Oxidation of the Heated Oil according to Storage Period
튀김 기름의 저장 기간에 따른 향신료 및 허브류 첨가에 의한 항산화 효과
Abstract
The effect of heated oil on human nutrition has recently become of great interest to nutritionists and food chemists. However, the detrimental effect of heated oil has been hardly studied extensively and many problems have still remained unsolved. This study was carried out to investigate the storage stability of the heated oils at room temperature (25