Evaluations of physicochemical and anti-oxidant properties of powdered leaves from lotus, shepherd’s purse and goldenrod in restructured duck/pork patties-Reference-Cited by-同舟云学术

Evaluations of physicochemical and anti-oxidant properties of powdered leaves from lotus, shepherd’s purse and goldenrod in restructured duck/pork patties

Published:2017-05-23 Issue:8 Volume:54 Page:2494-2502
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Choe Juhui,Kim Yuan H. Brad,Kim Hack-Youn,Kim Cheon-Jei

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/article/10.1007/s13197-017-2693-6/fulltext.html

Reference36 articles.

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4. Choe JH, Jang A, Lee ES, Choi JH, Choi YS, Han DJ, Kim HY, Lee MA, Shim SY, Kim CJ (2011) Oxidative and color stability of cooked ground pork containing lotus leaf (Nelumbo nucifera) and barley leaf (Hordeum vulgare) powder during refrigerated storage. Meat Sci 87:12–18

5. Cosio MS, Buratti S, Mannino S, Benedetti S (2006) Use of an electrochemical method to evaluate the antioxidant activity of herb extracts from the Labiatae family. Food Chem 97:725–731

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