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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Detalhes bibliográficos
Main Authors: 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: Artigo
Idioma:Inglês
Publicado em: Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST) 2013
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Article
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC4093400/
https://ncbi.nlm.nih.gov/pubmed/25049917
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5713/ajas.2013.13079
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