Efficacy of Tomato Powder as Antioxidant in Cooked Pork Patties

키워드

참고문헌 (43)

1. Bondet, V., "Kinetics and mechanisms of antioxidant activity using the DPPH free radical method", LWT-Food Sci. Technol, 30, pp.609~615 (1997)
2. Brand-Williams, W., "Use of a free radical method to evaluate antioxidant activity", LWT-Food Sci. Technol, 28, pp.25~30 (1995)
3. Barba, A. I. O., "Application of a UV-vis detection-HPLC method for a rapid determination of lycopene and b-carotene in vegetables", Food Chem, 95, pp.328~336 (2006)
4. Calvo, M. M., "Dry fermented sausages enriched with lycopene from tomato peel", Meat Sci, 80, pp.167~172 (2008)
5. Candogan, K., "The effect of tomato paste on some quality characteristics of beef patties during refrigerated storage", Eur. Food Res. Technol, 215, pp.305~309 (2002)
6. Official recommendations on uniform color spaces. Color difference equations and metric color terms, Suppl. No. 2, "CIE", Colorimetry, ~, pp.CIE Publication No. 15 (1976)
7. Deda, M. S., "Effect of tomato paste and nitrite level on processing and quality characteristics of frankfurters", Meat Sci, 76, pp.501~508 (2007)
8. Field, R. A., "Free amino acids in bovine muscle and their relationship to tenderness", J. Food Sci, 34, pp.329~331 (1969)
9. Garcia-Closas, R., "Intake of specific carotenoids and flavonoids and the risk of gastric cancer in Spain", Cancer Causes Control, 10, pp.71~75 (1999)
10. Gartner, C., "Lycopene is more bioavailable from tomato paste than from fresh tomatoes", Am. J. Clin. Nutr, 66, pp.116~122 (1997)
11. Grieb, S. M. D., "Food groups and renal cell carcinoma: results from a case-control study", J. Am. Diet. Assoc, 109, pp.656~667 (2009)
12. Gyamfi, M. A., "Free-radical scavenging action of medicinal herbs from Ghana: Thonningia sanguine on experimentally-induced liver injuries", Gen. Pharmacol, 32, pp.661~667 (1999)
13. 한규호, "쑥 분말 첨가 소시지의 이화학적 및 저장 특성", 한국축산식품학회지, 26(3), pp.356~361 (2006), 한국축산식품학회
14. Havsteen, B., "Flavonoids, a class of natural-products of high pharmacological potency", Biochem. Pharmacol, 32, pp.1141~1148 (1983)
15. Hemi, K. E., "Flavonoids antioxidant chemistry, metabolism and structure activity relationship", J. Nutr. Biochem, 13, pp.572~584 (2002)
16. Henry, L. K., "Oxidative degradation kinetics of lycopene, lutein, and 9-cis and all-trans β-carotene", J. Am. Oil Chem. Soc, 75, pp.823~829 (1998)
17. Hertog, M. G. L., "Dietary antioxidant flavonoids and risk of coronary heart disease : the Zutphen Eldery study", Lancet, 342, pp.1007~1011 (1993)
18. 허순구, "토마토가 함유된 저지방 유화형 소시지의 냉장 저장 중 품질 특성", 한국축산식품학회지, 26(3), pp.297~305 (2006), 한국축산식품학회
19. Hollman, P. C. H., "Analysis and health effects of flavonoids", Food Chem, 57, pp.43~46 (1996)
20. Hornero-Méndez, D., "Bioaccessibility of carotenes from carrots: effect of cooking and addition of oil", Innov. Food Sci. Emerg. Technol, 8, pp.407~412 (2007)
21. Hudson, B. J. F., "Polyhydroxy flavonoid anti-oxidant for edible oils-structural criteria for activity", Food Chem, 10, pp.47~55 (1983)
22. Jay, J. M, "Modern food microbiology", pp.820~821 (1992), Chapman and Hall
23. Jo, C., "Studies on the development of low-salted, fermented, and seasoned Changran Jeotkal using the intestines of Therage chalcogramma", Radiat. Phys. Chem, 71, pp.123~126 (2004)
24. Khachik, F., "Chemistry, distribution, and metabolism of tomato carotenoids and their impact on human health", Exp. Biol. Med, 227, pp.845~851 (2002)
25. 김일석, "올리브유처리 토마토 분말과 정제 Lycopene이 저장 중 양념육의 물리화학적 및 관능적 특성에 미치는 영향", 한국축산식품학회지, 29(3), pp.334~339 (2009), 한국축산식품학회
26. Knekt, P., "Dietary flavonoids and the risk of lung cancer and other malignant neoplasms", Am. J. Epidemiol, 146, pp.223~230 (1997)
27. Meda, A., "Determination of the total phenolic, flavonoid and proline contents in Burkina Fasan honey, as well as their radical scavenging activity", Food Chem, 91, pp.571~577 (2005)
28. Østerlie, M., "Lycopene from tomato products added minced meat. Effect on storage quality and colour", Food Res. Int, 38, pp.925~929 (2005)
29. Padayatty, S., "Vitamin C as an antioxidant: Evaluation of its role in disease prevention", J. Am. College Nutr, 22, pp.18~35 (2003)
30. Pearson, D., "Application of chemical methods for the assessments of beef quality", J. Sci. Food Agric, 19, pp.366~369 (1968)
31. Sánchez-Escalante, A., "Stabilization of colour and odour of beef patties using lycopene-rich tomato and peppers as a source of antioxidants", J. Sci. Food Agric, 83, pp.187~194 (2003)
32. Sánchez-Moreno, C., "A procedure to measure the antiradical efficiency of polyphenols", J. Sci. Food Agric, 76, pp.270~276 (1998)
33. STAT Software for PC. Release 6.11, "SAS", pp.1999, SAS.
34. Sies, H., "Lycopeneantioxidant and biological effects and its bioavailability in the human", Proc. Soc. Exp. Biol. Med, 218, pp.121~124 (1998)
35. Singleton, V. L., "Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents", Am. J. Enol. Vitic, 16, pp.144~158 (1965)
36. Stahl, W., "Uptake of lycopene and its geometrical isomers is greater from heat-processed than from unprocessed tomato juice in humans", J. Nutr, 1122, pp.2161~2166 (1992)
37. Su, H. P., "A survey of the storage characteristics of dried sliced pork", J. Chin. Soc. Anim. Sci, 17, pp.83~90 (1988)
38. Tapiero, H., "The role of carotenoids in the prevention of human pathologies", Biomed. Pharmacother, 58, pp.100~110 (2004)
39. Tarladgis, B. G., "A distillation method for the quantitative determination of malonaldehyde in racid foods", J. Am. Oil Chem. Soc, 37, pp.44~48 (1960)
40. Toor, R. K., "Antioxidant activity in different fractions of tomatoes", Food Res. Int, 38, pp.487~494 (2005)
41. Vinson, J. A., "Phenol antioxidant quantity and quality in foods: vegetables", J. Agri. Food Chem, 46, pp.3630~3634 (1998)
42. Yilmaz, I., "Fatty acid composition and quality characteristics of low-fat cooked sausage made with beef and chicken meat, tomato juice and sunflower oil", Meat Sci, 62, pp.253~258 (2002)
43. Zhang, C. X., "Greater vegetable and fruit intake is associated with a lower risk of breast cancer among Chinese women", Int. J. Cancer, 125, pp.181~188 (2009)

관련 논문AI추천