Bondet V, Brand-Williams W, Berset C. 1997. Kinetics and mechanisms of antioxidant activity using the DPPH free radical method. LWT-Food Sci Technol 30:609–615.
Brand-Williams W, Cuvelier ME, Berset C. 1995. Use of a free radical method to evaluate antioxidant activity. LWT-Food Sci Technol 28:25–30.
Barba AIO, Hurtado MC, Mata MCS, Ruiz VF, Tejada MLS. 2006. Application of a UV-vis detection-HPLC method for a rapid determination of lycopene and b-carotene in vegetables. Food Chem 95:328–336.
Calvo MM, Garciia ML, Selgas DM. 2008. Dry fermented sausages enriched with lycopene from tomato peel. Meat Sci 80:167–172.
Candogan K. 2002. The effect of tomato paste on some quality characteristics of beef patties during refrigerated storage. Eur Food Res Technol 215:305–309.
CIE (Commission International de l’Eclairage). 1976. Official recommendations on uniform color spaces. Color difference equations and metric color terms, Suppl. No. 2CIE Publication No. 15 Colorimetry; Paris:
Deda MS, Bloukas JG, Fista GA. 2007. Effect of tomato paste and nitrite level on processing and quality characteristics of frankfurters. Meat Sci 76:501–508.
Field RA, Chang YD. 1969. Free amino acids in bovine muscle and their relationship to tenderness. J Food Sci 34:329–331.
Garcia-Closas R, Gonzales C, Aguda A, Riboli E. 1999. Intake of specific carotenoids and flavonoids and the risk of gastric cancer in Spain. Cancer Causes Control 10:71–75.
Gartner C, Stah W, Sies H. 1997. Lycopene is more bioavailable from tomato paste than from fresh tomatoes. Am J Clin Nutr 66:116–122.
Grieb SMD, Theis RP, Burr D, Benardot D, Siddiqui T, Asal NR. 2009. Food groups and renal cell carcinoma: results from a case-control study. J Am Diet Assoc 109:656–667.
Gyamfi MA, Yonamine M, Aniya Y. 1999. Free-radical scavenging action of medicinal herbs from Ghana:
Thonningia sanguine on experimentally-induced liver injuries. Gen Pharmacol 32:661–667.
Han KH, Choi IS, Lee CH. 2006. The physicochemical and storage characteristics of sausage added mugwort powder. Korean J Food Sci An 26:356–361.
Havsteen B. 1983. Flavonoids, a class of natural-products of high pharmacological potency. Biochem Pharmacol 32:1141–1148.
Hemi KE, Taigliaferro AR, Bobilya DJ. 2002. Flavonoids antioxidant chemistry, metabolism and structure activity relationship. J Nutr Biochem 13:572–584.
Henry LK, Catignani GL, Schwartz SJ. 1998. Oxidative degradation kinetics of lycopene, lutein, and 9-cis and all-trans β-carotene. J Am Oil Chem Soc 75:823–829.
Hertog MGL, Feskens EJM, Hollman PCH, Katan MB, Kromhout D. 1993. Dietary antioxidant flavonoids and risk of coronary heart disease: the Zutphen Eldery study. Lancet 342:1007–1011.
Hoe SK, Park KH, Yang MR, Jeong KJ, Kim DH, Choi SK, Kim IS. 2006. Quality characteristics of low-fat emulsified sausage containing tomatoes during cold storage. Korean J Food Sci An 26:297–305.
Hollman PCH, Hertog MG, Katan MB. 1996. Analysis and health effects of flavonoids. Food Chem 57:43–46.
Hornero-Méndez D, Mínguez-Mosquera MI. 2007. Bioaccessibility of carotenes from carrots: effect of cooking and addition of oil. Innov Food Sci Emerg Technol 8:407–412.
Hudson BJF, Lewis JI. 1983. Polyhydroxy flavonoid anti-oxidant for edible oils-structural criteria for activity. Food Chem 10:47–55.
Jay JM. 1992. Modern food microbiology. Chapman and Hall. 4th edNew York: p. 820–821.
Jo C, Kim DH, Kim HY, Lee WD, Lee HK, Byun MW. 2004. Studies on the development of low-salted, fermented, and seasoned
Changran Jeotkal using the intestines of
Therage chalcogramma. Radiat Phys Chem 71:123–126.
Khachik F, Carvalho L, Bernstein PS, Muir GJ, Zhao DY, Katz NB. 2002. Chemistry, distribution, and metabolism of tomato carotenoids and their impact on human health. Exp Biol Med 227:845–851.
Kim IS, Jin SK, Kang SN, Hur IC, Choi SY. 2009. Effect of olive-oil prepared tomato powder (OPTP) and refining lycopene on the physicochemical and sensory characteristics of seasoned raw pork during storage. Korean J Food Sci An 29:3334–339.
Knekt P, Jarvinen R, Seppanen R, Heliovaara M, Teppo L, Pukkala E, Aromaa A. 1997. Dietary flavonoids and the risk of lung cancer and other malignant neoplasms. Am J Epidemiol 146:223–230.
Meda A, Lamien CE, Romito M, Millogo J, Nacoulma OG. 2005. Determination of the total phenolic, flavonoid and proline contents in Burkina Fasan honey, as well as their radical scavenging activity. Food Chem 91:571–577.
Østerlie M, Lerfall J. 2005. Lycopene from tomato products added minced meat. Effect on storage quality and colour. Food Res Int 38:925–929.
Padayatty S, Katz A, Wang Y, Eck P, Kwon O, Lee J. 2003. Vitamin C as an antioxidant: Evaluation of its role in disease prevention. J Am College Nutr 22:18–35.
Pearson D. 1968. Application of chemical methods for the assessments of beef quality. J Sci Food Agric 19:366–369.
Sánchez-Escalante A, Torrescano G, Djenane D, Beltran JA, Roncales P. 2003. Stabilization of colour and odour of beef patties using lycopene-rich tomato and peppers as a source of antioxidants. J Sci Food Agric 83:187–194.
Sánchez-Moreno C, Larrauri JA, Saura-Calixto FA. 1998. A procedure to measure the antiradical efficiency of polyphenols. J Sci Food Agric 76:270–276.
SAS. 1999. SAS/STAT Software for PC. Release 6.11. SAS Institute; Cary, NC, USA:
Sies H, Stahl W. 1998. Lycopeneantioxidant and biological effects and its bioavailability in the human. Proc Soc Exp Biol Med 218:121–124.
Singleton VL, Rossi JR. 1965. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am J Enol Vitic 16:144–158.
Stahl W, Sies H. 1992. Uptake of lycopene and its geometrical isomers is greater from heat-processed than from unprocessed tomato juice in humans. J Nutr 1122:2161–2166.
Su HP, Lin CW. 1988. A survey of the storage characteristics of dried sliced pork. J Chin Soc Anim Sci 17:83–90.
Tarladgis BG, Watts BM, Younathan MT, Dugan L. 1960. A distillation method for the quantitative determination of malonaldehyde in racid foods. J Am Oil Chem Soc 37:44–48.
Toor RK, Savage GP. 2005. Antioxidant activity in different fractions of tomatoes. Food Res Int 38:487–494.
Vinson JA, Hao Y, Su X, Zubik L, Hao Y, Su XH. 1998. Phenol antioxidant quantity and quality in foods: vegetables. J Agri Food Chem 46:3630–3634.
Yilmaz I, Simsek O, Isikli M. 2002. Fatty acid composition and quality characteristics of low-fat cooked sausage made with beef and chicken meat, tomato juice and sunflower oil. Meat Sci 62:253–258.
Zhang CX, Ho SC, Chen YM, Fu JH, Cheng SZ, Lin FY. 2009. Greater vegetable and fruit intake is associated with a lower risk of breast cancer among Chinese women. Int. J Cancer 125:181–188.