Effect of Tomato Pomace Extracts on the Shelf-Life of Modified Atmosphere-Packaged Lamb Meat

Antioxidant Activity of Tomato Powders as Affected by Water Solubility and Application to the Pork Sausages

(2013) Hyeong Sang Kim et al.   Korean Journal for Food Science of Animal Resources

Effects of tomato pomace supplementation on carcass characteristics and meat quality of fattening rabbits

(2013) P.G. Peiretti et al.   MEAT SCIENCE

Influence of natural extracts on the shelf life of modified atmosphere-packaged pork patties

(2013) José M. Lorenzo et al.   MEAT SCIENCE

Antioxidant capacity and inhibitory effect of grape seed and rosemary extract in marinades on the formation of heterocyclic amines in fried beef patties

(2012) Monika Gibis et al.   FOOD CHEMISTRY

Bioactive phytochemicals in industrial tomatoes and their processing byproducts

(2012) Nick Kalogeropoulos et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of the addition of tomato paste on the nutritional and sensory properties of mortadella

(2012) G. Doménech-Asensi et al.   MEAT SCIENCE

Use of proteases to improve oxidative stability of fermented sausages by increasing low molecular weight compounds with antioxidant activity

(2011) J.M. Broncano et al.   FOOD RESEARCH INTERNATIONAL

Tomato waste: A potential source of hydrophilic antioxidants

(2011) Sladjana Savatović et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Avocado by-products as inhibitors of color deterioration and lipid and protein oxidation in raw porcine patties subjected to chilled storage

(2011) J.G. Rodríguez-Carpena et al.   MEAT SCIENCE

Protein carbonyls in meat systems: A review

(2011) Mario Estévez   MEAT SCIENCE

Effect of extraction parameters on the carotenoid recovery from tomato waste

(2010) Irini F. Strati et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Production of frankfurters with tomato powder as a natural additive

(2010) Esen Eyiler et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Beef hamburgers enriched in lycopene using dry tomato peel as an ingredient

(2009) M. Luisa García et al.   MEAT SCIENCE

THE USE OF TOMATO PULP POWDER AS A THICKENING AGENT IN THE FORMULATION OF TOMATO KETCHUP

(2008) A. FARAHNAKY et al.   JOURNAL OF TEXTURE STUDIES

Dry fermented sausages enriched with lycopene from tomato peel

(2007) M.M. Calvo et al.   MEAT SCIENCE