Antioxidative Effect of Bamboo Smoke Distillates in Palm Oil and Lard during Storage

Lee, Fan Zhu; Park, K.H.; Eun, J.B. , E-mail: jbeun@chonnam.ac.kr

Antioxidative Effect of Bamboo Smoke Distillates in Palm Oil and Lard during Storage

2004

Lee, Fan Zhu (Yanbian University, Yanbian, P.R. China) | Park, K.H. (Chonnam National University, Gwangju, Republic of Korea) | Eun, J.B. (Chonnam National University, Gwangju, Republic of Korea), E-mail: [email protected]

Effects of smoke distillates (BSD) in oxidative stability of oil during storage were investigated. BSD at 0.1, 0.5, and 1.0% was added to palm oil and lard, and peroxide, acid, and TBA were measured during storage at 60℃ for 25 days, Induction periods and relative antioxidant effectiveness (RAE) for the oils were also investigated. Antioxidative effect increased with increasing concentration of BSD.

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Ключевые слова АГРОВОК

aceites de palmas backfat huile de palme keeping quality lard dorsal oxidation oxydation palm oils tocino dorsal

Библиографическая информация

Опубликовано в

Korean Journal of Food Science and Technology

Том 36 Выпуск 6 ISSN 0367-6293

Нумерация страниц

pp. 905-910

Другие темы

Bomboo smoke distillates; Aptitude a la conservation; Oxidacion; Aptitud para la conservacion

Язык

Корейский

Примечание

Summary(En)

2 tables

6ill., 40 ref.

Тип

ФАО АГРИС — международная информационная система по сельскохозяйственным наукам и технологиям

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Antioxidative Effect of Bamboo Smoke Distillates in Palm Oil and Lard during Storage

2004

Ключевые слова АГРОВОК

Библиографическая информация