Effect of different combined mechanical and thermal treatments on the quality characteristics of garlic paste-Reference-Cited by-同舟云学术

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Effect of different combined mechanical and thermal treatments on the quality characteristics of garlic paste

Published:2020-07-09 Issue:3 Volume:58 Page:1061-1071
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Zhang Bin,Zheng Zhenjia,Liu Nan,Liu Pengli,Qiu Zhichang,Qiao Xuguang

Funder

the Special National Key Research and Development Plan

Key Technology Research and Development Program of Shandong

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

https://link.springer.com/content/pdf/10.1007/s13197-020-04620-1.pdf

Reference36 articles.

1. Ahmed J, Shivhare US (2001) Thermal kinetics of color change, rheology, and storage characteristics of garlic puree/paste. J Food Sci 66:754–757. https://doi.org/10.1111/j.1365-2621.2001.tb04633.x

2. Ahmed J, Shivhare US (2002) Preparation and storage studies on onion-ginger-garlic paste. J Food Sci Technol Mysore 39:566–568. https://doi.org/10.1111/j.1365-2621.2002.tb08817.x

3. Block E (1992) The organosulfur chemistry of the genus Allium—implications for the organic chemistry of sulfur. Angew Chem Int Edit 31:1135–1178. https://doi.org/10.1002/anie.199211351

4. Calvey E, Matusik JE, White KD, DeOrazio R, Sha D, Block E (1997) Allium chemistry: supercritical fluid extraction and synthesis of 1-propanesulfinothioic acid S-allyl ester. J Agric Food Chem. https://doi.org/10.1021/jf970314e

5. Eroman Unni L, Chauhan OP, Raju PS (2014) High pressure processing of garlic paste: effect on the quality attributes. Int J Food Sci Technol 49(49):1579–1585. https://doi.org/10.1111/ijfs.12456

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2. Quality Improvement of Garlic Paste by Whey Protein Isolate Combined with High Hydrostatic Pressure Treatment;Foods;2023-04-03

3. Garlic: A systematic review of the effects on cardiovascular diseases;Critical Reviews in Food Science and Nutrition;2022-02-23

4. Multi-element (13C, 2H and 34S) bulk and compound-specific stable isotope analysis for authentication of Allium species essential oils;Food Control;2021-08

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