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...

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Detalles Bibliográficos
Autores principales: Kim, I. S., Jin, S. K., Yang, M. R., Chu, G. M., Park, J. H., Rashid, R. H. I., Kim, J. Y., Kang, S. N.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST) 2013
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4093400/
https://www.ncbi.nlm.nih.gov/pubmed/25049917
http://dx.doi.org/10.5713/ajas.2013.13079

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4093400/
https://www.ncbi.nlm.nih.gov/pubmed/25049917
http://dx.doi.org/10.5713/ajas.2013.13079

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