1 |
in, J. Y. and Tang, C. Y. (2007) Determination of total phenolic and flavonoid contents in selected fruits and vegetables, as well as their stimulatory effects on mouse splenocyte proliferation. Food Chem. 101, 140-147.
DOI
ScienceOn
|
2 |
Martinez, L., Cilla, I., Beltran, J. A., and Roncales, P. (2006) Combined effect of modified atmosphere pachaging and addition of rosemary (Rosmarinus officinalis), ascorbic acid, red beet root (Beta vulgaris), and sodium lactate and their mixtures on the stability of fresh pork sausages. J. Agr. Food Chem. 54, 4674-4680.
DOI
ScienceOn
|
3 |
Morrissey, P. A., Sheehy, P. J., Galvin, K., Kerry, J. P., and Buckley, D. J. (1998) Lipid stability in meat and meat products. Meat Sci. 49, S73-86.
DOI
ScienceOn
|
4 |
Park, J. S., Kim, H. S., and Chin, K. B. (2012) The antioxidant activity of Yacon (Polymnia sonchifoliaty) and its application to the pork patties as a natural antioxidant. Korean J. Food Sci. An. 32, 190-197.
DOI
ScienceOn
|
5 |
Park, S.Y. and Chin, K.B. (2010) Effects of onion on physicochemical properties, lipid oxidation and microbial growth of fresh pork patties. Int. J. Food Sci. Technol. 45, 1153-1160.
DOI
ScienceOn
|
6 |
Schwartsz, S. J., von Elbe, J. H., Jackman, R. L., and Smith, J. L. (1980) Quantitative determination of individual betacyanin pigments by high performance liquid chromatography. J. Agr. Food Chem. 28, 540-543.
DOI
|
7 |
Shinnhuber, R. O. and Yu, T. C. (1977) The 2-thiobarbituric acid reaction, an objective measure of the oxidative deterioration occurring in fats and oils. J. Jpn. Oil Chem. Soc. 26, 259-267.
DOI
|
8 |
Singleton, V. L., Orthofer, R., and Lamuela-Raventos, R. M. (1999) Analysis of total phenols and other oxidation substrates and antioxidants by means of folin-ciocalteu reagent. Method Enzymol. 299, 152-178.
DOI
|
9 |
SPSS. (2008) SPSS 17.0 for windows. SPSS Inc. USA.
|
10 |
Biswas, A. K., Chatli, M. K., and Sahoo, J. (2012) Antioxidant potential of curry (Murraya Koenigii L.) and mint (Mentha spicata) leaf extracts and their effect on colour and oxidative stability of raw ground pork meat during refrigeration storage. Food Chem. 133, 467-472.
DOI
ScienceOn
|
11 |
Choi, Y. I., Cho, H. G., and Kim, I. S. (1998) A study on the physicochemical and storage characteristics of domestic chilled porks. Korean J. Anim. Sci. Technol. 40, 59-68.
|
12 |
Huang, S. J., Tsai, S. Y., and Mau, J. L. (2006) Antioxidant properties of methanolic extracts from Agrocybe cylindracea. LWT-Food Sci. Technol. 39, 378-386.
|
13 |
Kang, J. O. and Lee, S. G. (2008) Effects of opuntia ficusindica pigment and sodium lactate on nitrite-reduced sausage. Kor. J. Anim. Sci. Technol. 50, 551-560.
DOI
ScienceOn
|
14 |
Kanner, J., Harel, S., and Granit, R. (1996) Pharmaceutical compositions containing antioxidants betalains and a method for their preparation. Isr. patent 119872.
|
15 |
Le, K. Chiu, F., and Ng, K. (2007) Identification and quantification of antioxidants in Fructus lycii. Food Chem. 105, 353-363.
DOI
ScienceOn
|
16 |
Kanner, J., Harel, S., and Granit, R. (2001) Betalains-a new class of dietary cationized antioxidants. J. Agr. Food Chem. 49, 5178-5185.
DOI
ScienceOn
|
17 |
Kathirvel, P., Gong, Y., and Richards, M. P. (2009) Identification of the compound in a potent cranberry juice extract that inhibits lipid oxidation in comminuted muscle. Food Chem. 115, 924-932.
DOI
ScienceOn
|
18 |
Khokhar, S. and Apenten, R. K. O. (2003) Iron binding characteristics of phenolic compounds: some tentative structure-activity relations. Food Chem. 81, 133-140.
DOI
ScienceOn
|
19 |
Vinson, J. A., Hao, Y., Su, X., and Zubik L. (1998) Phenol antioxidant quantity and quality in foods; vegetables. J. Agr. Food Chem. 46, 3630-3643.
DOI
ScienceOn
|
20 |
Tomas, M. J. (2000) The role of free radicals and antioxidants. Nutr. 16, 716-718.
DOI
ScienceOn
|
21 |
Yen, G. C. and Hsieh, C. L. (1998) Antioxidant activity of extracts from Du-zhong (Eucommiaulmoides) toward various lipid peroxidation models in vitro. J. Agr. Food Chem. 46, 3952-3957.
DOI
ScienceOn
|
22 |
Yizhong, C., Mei S., and Harold, C. (2003) Antioxidant activity of betalains from plants of the Amaranthaceae. J. Agr. Food Chem. 51, 2288-2294.
DOI
ScienceOn
|