Influence of Food-Packaging Materials and Shelf-Life Conditions on Dried Garlic (Allium sativum L.) Concerning Quality and Stability of Allicin/Phenolic Content-Reference-Cited by-同舟云学术

Influence of Food-Packaging Materials and Shelf-Life Conditions on Dried Garlic (Allium sativum L.) Concerning Quality and Stability of Allicin/Phenolic Content

Published:2023-05-06 Issue:12 Volume:16 Page:2898-2909
ISSN:1935-5130
Container-title:Food and Bioprocess Technology
language:en
Short-container-title:Food Bioprocess Technol

Author:

Wongsa Prinya,Bhuyar Prakash,Sardsud Vicha,Müller Joachim

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science

Link

https://link.springer.com/content/pdf/10.1007/s11947-023-03110-4.pdf

Reference43 articles.

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2. ASTM. (2010). ASTM Standard test method for oxygen gas transmission rate through plastic film and sheeting using a coulometric sensor. ASTM D3985–05, American Society for Testing and Materials, Philadelphia, PA.

3. ASTM. (2013). ASTM Standard test method for water vapor transmission rate through plastic film and sheeting using a modulated infrared sensor. ASTM F1249–13, American Society for Testing and Materials, Philadelphia, PA.

4. Baghalian, K., AliZiai, S., Naghavi, M. R., Badi, H. N., & Khalighi, A. (2005). Evaluation of allicin content and botanical traits in Iranian garlic (Allium sativum L.) ecotypes. Scientia Horticulturae, 103(2), 155–166.

5. Beato, V. M., Orgaz, F., Mansilla, F., & Alfredo, M. (2011). Changes in phenolics compounds in garlic (Allium sativum L.) owing to the cultivar and location of growth. Plant Foods Human Nutrition, 66, 218–223.

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