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Lipid oxidation-related characteristics of gim bugak (Korean fried cuisine with Porphyra) affected by frying oil
The effect of frying oil on the lipid oxidation, antioxidants, and in vitro antioxidant activity of gim bugak was studied. Bugak was prepared by pan-frying at 180 °C in unroasted sesame, soybean, extra virgin olive, or palm oil. The degree of lipid oxidation based on conjugated dienoic acid and p-an...
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| Veröffentlicht in: | Food Sci Biotechnol |
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| Hauptverfasser: | , |
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
The Korean Society of Food Science and Technology
2017
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| Schlagworte: | |
| Online Zugang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6049577/ https://ncbi.nlm.nih.gov/pubmed/30263586 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-017-0088-0 |
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