Efficacy of tomato powder as antioxidant in cooked pork patties
This study was carried out to determine the effects of tomato powder (TP) on cooked pork patties during storage at 10±1°C in the dark. The total phenolic and flavonoid contents of TP extract were 26.22 mg gallic acid/100 g and 3.52 mg quercetin/100 g, respectively. The extract of TP showed a potenti...
Ausführliche Beschreibung
Bibliographische Detailangaben
| Veröffentlicht in: | Asian-Australasian journal of animal sciences. - 1998. - 26(2013), 9 vom: 19. Sept., Seite 1339-46
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| 1. Verfasser: |
Kim, I S
(VerfasserIn) |
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| Weitere Verfasser: |
Jin, S K,
Yang, M R,
Chu, G M,
Park, J H,
Rashid, R H I,
Kim, J Y,
Kang, S N |
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| Format: | Online-Aufsatz
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| Sprache: | English |
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| Veröffentlicht: |
2013
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| Zugriff auf das übergeordnete Werk: | Asian-Australasian journal of animal sciences
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| Schlagworte: | Journal Article
Antioxidant Activity
Natural Antioxidant
Pork Patties
Sensory Evaluation
Tomato Powder |
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