식품분석학-산가 및 과산화물갿� 측정-실험보고서

· 식품공전 / 식품안전의약처
· ▶ 제 4. 식품별 기준 및 규격 ▶ 7. 식용유��류
· ▶ 제 7. 일반시험법 ▶ 2.1.5.3.1 산가, 2.1.5.3.5 과산화물갿�
· http://www.foodsafetykorea.go.kr/foodcode/01_03.jsp?idx=11031, http://www.foodsafetykorea.go.kr/foodcode/01_03.jsp?idx=11035
· 식품영양성분DB / 식품안전나라
· ▶ 유��류 – 콩기름, 채종유, 쇼트닝, 팜유, 참기름
· http://www.foodsafetykorea.go.kr/portal/healthyfoodlife/foodnutrient/simpleSearch.do?menu_no=2805&menu_grp=MENU_NEW03&code4=1&code2=14&search_name=&page=3
· 식품분석학 및 실험 교재 / 162~171p(식용유��의 화학적시험법 – 산가 측정, 과산화물갿� 측정)
· 기초식품분석학(2009) / 남상해 외 4인 / 보무각 / 16~17p(용량분석 – 중화적정법, 요오드적정법)
· 식품화학(2017) / 이형주 외 8인 / 수학사 / 153~182p(식용유��의 산패), 147~152p(식용유��의 화학적 성질)
· Physicochemical Properties of Frying Ginseng and Oils Derived from Deep-frying Ginseng
· 2013 / 이가순 외 7명 / 한국식품영양과학회지 / National Digital Science Library
· (Table 1. Changes of the major fatty acid composition in oils after frying ginseng for 2 min 30 sec at 180oC)
· Fatty Acid Composition and Quality Changes of Instantly Manufactured Sesame Oil and Perilla Oil
· 2008 / 이상일 / 중앙대학껓 식품공학댿�학원 / National Digital Science Library
· (Table 6. Non-separation use of Perilla & Sesame oil press (II))
· Effects of Thermooxidation of Soybean Oil in Association with Fried Foods on Quantity Food Production
· 2011 / 최은수, 길복임 / 동아시아식생활학회 / National Digital Science Library
· (Fig. 1. Changes of free fatty acid of soybean oil during frying French fries (A), chicken nuggets (B) and donuts (C) at 180℃ for 72 h.)
· (Fig. 2. Changes of peroxide value of soybean oil during frying French fries (A), chicken nuggets (B) and donuts (C) at 180℃ for 72 h.)