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Effects of Drying Temperature on Antioxidant Activities of Tomato Powder and Storage Stability of Pork Patties
This study was performed to evaluate the antioxidant activity of oven-dried tomato powder (OTP) as affected by drying temperature and the effect of OTP on the product quality of pork patties. Three OTP products were obtained by drying of fresh tomato at 60, 80 and 100℃ oven until constant weight was...
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Korean Society for Food Science of Animal Resources
2016
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4973938/ https://www.ncbi.nlm.nih.gov/pubmed/27499664 http://dx.doi.org/10.5851/kosfa.2016.36.1.51 |