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Nopparat Prabsangob,Soottawat Benjakul 한국식품과학회 2019 Food Science and Biotechnology Vol.28 No.3
Effect of (-)-epigallocatechin gallate (EGCG)and (-)-epicatechin (EC) at different concentrations(100–300 ppm) on frying stability of soybean oil blendedwith tea seed oil was studied. Thermal stability of theblended oil increased with the addition of EGCG and EC,especially with increasing concentrations. Frying induceddegradation of tocopherols and phenolics of oils, particularlytocopherols. Incorporation of catechin derivativescould retard tocopherol decomposition and formation ofpolar materials. The highest frying stability was found forthe oil added with EC at 300 ppm. When the oil added withEC (300 ppm) was used to prepare fish crackers, loweredlipid oxidation of the resulting crackers than those preparedusing the control oil was noted throughout 12 weeks ofstorage. EC could be effectively used as natural antioxidantin frying oil with carry through effect to enhance oxidationstability of the fried foods during a storage.