Green pigmentation and pH change of homogenized garlic-Reference-Cited by-同舟云学术

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Green pigmentation and pH change of homogenized garlic

Published:2013-12-29 Issue:1 Volume:23 Page:121-124
ISSN:1226-7708
Container-title:Food Science and Biotechnology
language:en
Short-container-title:Food Sci Biotechnol

Author:

Lee Hye Jin,Shin Young Keum,Kyung Kyu Hang,Chung Chang-Ho

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s10068-014-0016-5.pdf

Reference27 articles.

1. Lukes TM. Pinking of onions during dehydration. Food Technol. 13: 391–393 (1959)

2. Shannon S, Yamaguchi M, Howard FD. Precursors involved in the formation of pink pigments in onion purees. J. Agr. Food Chem. 15: 423–426 (1967)

3. Shannon S, Yamaguchi M, Howard FD. Reactions involved in formation of a pink pigment in onion purees. J. Agr. Food Chem. 15: 417–422 (1967)

4. Kubec R, Hrbacova M, Musah RA, Velisek J. Allium discoloration: Precursors involved in onion pinking and garlic greening. J. Agr. Food Chem. 52: 5089–5094 (2004)

5. Kubec R, Velisek J. Allium discoloration: The color-forming potential of individual thiosulfinates and amino acids: Structural requirements for the color-developing precursors. J. Agr. Food Chem. 55: 3491–3497 (2007)

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1. Transcriptome in Combination Proteome Unveils the Phenylpropane Pathway Involved in Garlic (Allium sativum) Greening;Frontiers in Nutrition;2021-11-01

2. Analysis of Total Acidity toward Bacterial and Endophytic Fungi Profile dur-ing Black Garlic Processing from Garlic (Allium sativum L.) and Shallot (Allium ascalonicum L.);Makara Journal of Science;2021-09-30

3. Evaluation of degradation of pigments formed during garlic discoloration in different pH;Food Research International;2021-02

4. Allium Discoloration: Color Compounds Formed during Greening of Processed Garlic;Journal of Agricultural and Food Chemistry;2017-11-22

5. Allium Discoloration: Color Compounds Formed during Pinking of Onion and Leek;Journal of Agricultural and Food Chemistry;2015-11-12

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