Antioxidant effects of lotus (Nelumbo nucifera) root and leaf extracts and their application on pork patties as inhibitors of lipid oxidation, alone and in combination-Reference-Cited by-同舟云学术

Antioxidant effects of lotus (Nelumbo nucifera) root and leaf extracts and their application on pork patties as inhibitors of lipid oxidation, alone and in combination

Published:2019-01-01 Issue:1 Volume:22 Page:383-394
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Shin Dong-Jin¹,Choe Juhui¹,Hwang Ko-Eun²,Kim Cheon-Jei²,Jo Cheorun¹³

Affiliation:

1. Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul Republic of Korea

2. Department of Food Science and Biotechnology of Animal Resources 05029, Konkuk University, Seoul, South Korea

3. Institute of Green Bio Science and Technology, Seoul National University, Pyeongchang Republic of Korea

Funder

Cooperative Research Program for Agriculture Science & Technology Development, Rural Development Administration, Korea

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2019.1588295

Reference40 articles.

1. Effect of different temperature–time combinations on lipid and protein oxidation of sous-vide cooked lamb loins