Quality Characteristics of DHA Oil-Added Mayonnaise by the Addition of Green Tea Powder and Olive Oil

Kim, Jae-Wook; Hong, Ki-Ju; Hur, Jong-Wha

doi:10.13050/foodengprog.2007.11.4.271

Food Eng. Prog. 2007; 11(4):271-278

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2007.11.4.271

Article

녹차분말과 올리브유 사용에 의한 DHA유를 첨가한 마요네즈의 품질특성

김재욱¹^,^*, 홍기주², 허종화³

Quality Characteristics of DHA Oil-Added Mayonnaise by the Addition of Green Tea Powder and Olive Oil

Jae-Wook Kim¹^,^*, Ki-Ju Hong², Jong-Wha Hur³

Author Information & Copyright ▼

¹(재)하동녹차연구소

²오뚜기 중앙연구소

³경상대학교 식품공학과

¹Institute of Hadong Green Tea

²Ottogi Research Center

³Department of Food Science and Technolog, Gyeongsang National University

^*Corresponding author: Jae-Wook Kim, Institute of Hadong Green Tea, 539, Buchoon-ri, Whagyae-myon, Hadong-gun, Gyeongsangnam-do, 667-822, Republic of Korea, Phone: +82-55-880-2872, Fax: +82-55-880-2879, E-mail: jeus@hgreent.or.kr

ⓒ Copyright 2007 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Published Online: Nov 30, 2007