Oxidation Stability of Oil-in-Water Emulsion Prepared from Perilla Seed Oil and Soy Sauce with High Salt Concentration Using OSA-Starch

Ki-Teak Lee

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SL16-20

2022年8月30日(火) 15:00 〜 15:50 Live Stream (Room3)

・The video presentations (20-minute each) are available for watching and can be discussed in chat at any time during the meeting.
・The live discussion with Zoom for each lecture (3-minute short talk and 5-minute discussion) will be held on Aug.30 (JST).

15:00 〜 15:10

[SL16] Oxidation Stability of Oil-in-Water Emulsion Prepared from Perilla Seed Oil and Soy Sauce with High Salt Concentration Using OSA-Starch

*Ki-Teak Lee¹、Manh-Thang Nguyen¹ (1.Department of Food Science and Technology, Chungnam National University)

キーワード：Perilla seed oil, Soy sauce, OSA-starch

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