Antioxidant Activity of Different Fractions from Freeze-Dried Broccoli and Its Effect on Storage Properties of Emulsion-Type Pork Sausage-Reference-Cited by-同舟云学术

Antioxidant Activity of Different Fractions from Freeze-Dried Broccoli and Its Effect on Storage Properties of Emulsion-Type Pork Sausage

Published:2022-06-30 Issue:6 Volume:51 Page:580-587
ISSN:1226-3311
Container-title:Journal of the Korean Society of Food Science and Nutrition
language:en
Short-container-title:JKFN

Author:

Choi Da-Mi¹^ORCID,Lee Sol-Hee¹^ORCID,Kim Hack-Youn¹^ORCID

Affiliation:

1. Department of Animal Resources Science, Kongju National University

Funder

Rural Development Administration

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

http://pdf.medrang.co.kr/JKFN/2022/051/JKFN051-06-580.pdf

Reference44 articles.

1. Antioxidant effects of broccoli powder extract in goat meat nuggets

2. Quality Properties and Storage Characteristics of Hamburger Patty Added with Purple Kohlrabi (Brassica oleracea var. gongylodes)

3. Product Quality and shelf-life effect of emulsified sausages as affected by various levels of green tea catechin during refrigerated storage

4. Cho SH, Park BY, Seong PN, Lee JM, Kim DH, Ahn CN. Effect of γ-oryzanol on lipid oxidation, color, texture and sensory properties of pork sausage. Korean J Food Sci Ani Resour. 2006. 26:331-336.

5. Antioxidant Activity and Phenolic Content of Persimmon Peel Extracted with Different Levels of Ethanol

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