동아시아식생활학회지 (Journal of the East Asian Society of Dietary Life)
- 제10권4호
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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)
튀김 기름의 저장 기간에 따른 향신료 및 허브류 첨가에 의한 항산화 효과
Effect of Spices and Herbs on the Oxidation of the Heated Oil according to Storage Period
초록
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