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NTIS 바로가기한국식품과학회지 = Korean journal of food science and technology, v.47 no.1, 2015년, pp.103 - 110
김태우 (강원대학교 강원웰빙특산물산업화지역혁신센터) , 김경곤 (강원대학교 생명건강공학과) , 강윤환 (강원대학교 강원웰빙특산물산업화지역혁신센터) , 김대중 (강원대학교 강원웰빙특산물산업화지역혁신센터) , 이정일 ((주)한빛향료) , 최면 (강원대학교 강원웰빙특산물산업화지역혁신센터)
In this study, we evaluated the fatty acid composition and physiological activities of oils extracted from eight types of seeds, pepper (Capsicum annuum L.), green tea (Camellia sinensis L.), perilla (Perilla frutescens var. japonica Hara), peanut (Arachis hypogaea L.), cotton (Gossypium indicum LAM...
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핵심어 | 질문 | 논문에서 추출한 답변 |
---|---|---|
들깨(Perilla frutescens var. japonica Hara)기름의 성분중 60%를 차지하는 것은? | 들깨(Perilla frutescens var. japonica Hara)기름은 고소한 들깨에서 뽑은 식용유로 혈관 건강을 돕는 성분인 오메가-3 지방산이 전체 지방산의 약 60%를 차지하는 것으로 보고되어있다. 그러나 공기 중에서 빠르게 산화해 유해한 과산화 지질로 변하는 단점이 있다(10). | |
고추(Capsicum annuum L.)씨기름의 특징은 무엇인가? | 고추(Capsicum annuum L.)씨기름은 고추의 매운맛을 내는 성분인 capsaicin이 함유되어 있는 것으로 보고되었으며, 지방을 태우고 신진대사를 활발하게 한다(4-6). 찌개류나 볶음을 만들 때 활용하면 칼칼하면서도 톡 쏘는 듯한 매운맛을 낼 수 있다. | |
목화(Gossypium indicum LAM.)씨기름의 특징은? | )씨기름(면실유)은 오래전부터 최고급 식용유로 이용되어 왔다. 이것은 면실유 자체의 향취가 적어 타 식품 고유의 풍미를 줄이지 않고 조리될 수 있는 특징 때문이다. 면실유의 주요 지방산으로는 linoleic acid, oleic acid, palmitic acid, stearic acid, linolenic acid가 보고되었으며, 이들 주요 지방산의 함량은 전체 지방산함량의 97. |
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