Effects of Addition of Perilla Leaf Powder on the Surface Color, Residual Nitrite and Shelf Life of Pork Sausage
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정인철
(대구공업대학 식음료조리과)
김영길 (동아대학교 식품과학부) 문윤희 (경성대학교 식품공학과) |
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Microsomal lipid peroxidation
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DOI |
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Comparison of tomato phenolic acid and ascorbic acid fractions on the inhibition of N-nitroso compound formation
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DOI ScienceOn |
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Suppression of lipid photoperoxidation by quercetin and its glycosides in spinach chloroplasts
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DOI ScienceOn |
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Sodium lactate on shelf-life, sensory, and physical characteristics of fresh pork sausage
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Konjac flour gel as fat substitute in low-fat prerigor fresh pork sausage
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Color changes of chicken leg patties due to end-point temperature, packaging and refrigerated storage
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Use of sodium nitrite in cured meats today
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Assessment of sodium lactate addition to fresh pork sausage
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Use of 2-thiobarbituric acid reagent to measure rancidity of frozen pork
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Differentiation of the effects of pH and lactic or acetic acid concentration on the kinetics of Listeria monocytogenes inactivation
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Phenolic compounds and an analog as superoxide anion scavengers and antioxidants.
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DOI ScienceOn |
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Role of nitrite in cured meat flavor: A review.
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Sensitivity of some common food borne bacteria to the spices sage, rosemary, and allspice
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Phenolic compounds and an analog as superoxide anion scavengers and antioxidants
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DOI ScienceOn |
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Effect of natural plant components on the nitrite-scavenging
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과학기술학회마을 |
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Nitrite inhibition of Clostridium botulinum: Electron spin resonance detection of iron-nitric oxide complexes
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DOI |
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Antimutagenic and antioxidative effects of perilla leaf extracts
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Antioxidant activities of lignans and flavonoids.
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DOI ScienceOn |
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Consumption pattern of meat products in Korea
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과학기술학회마을 |
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Warmed-over flavor in cooked meats
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DOI |
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Present and future use of traditional antimicrobials
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Effect of fat and NaCl/phosphate levels on the chemical and sensory properties of pork patties.
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Influence of some flavonoids on N-nitrosoproline formation In vitro and In vivo
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과학기술학회마을 |
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