Processing Optimization and Antioxidant Activity of Sausage Prepared with Tomato Powder

@article{Na2012ProcessingOA,
  title={Processing Optimization and Antioxidant Activity of Sausage Prepared with Tomato Powder},
  author={Yu Na and Nami Joo},
  journal={Korean Journal of Food and Cookery Science},
  year={2012},
  volume={28},
  pages={195-206}
}
  • Yu Na, N. Joo
  • Published 30 April 2012
  • Materials Science
  • Korean Journal of Food and Cookery Science
The purpose of this study was to determined the optimal mixing condition of two different amounts of tomato powder (A), and starch (B) for the preparation of sausage prepared with tomato powder was determined. The content of lycopene was 3 mg/g. The experiment was designed according to the central composite design of response surface, which showed 10 experimental points including 2 replicates for tomato powder and starch. The physiochemical, mechanical, antioxidant activity and sensory… 
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