Effects of thermal treatment on polysaccharide degradation during black garlic processing-Reference-Cited by-同舟云学术

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Effects of thermal treatment on polysaccharide degradation during black garlic processing

Published:2018-09 Issue: Volume:95 Page:223-229
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Lu Xiaoming,Li Ningyang,Qiao Xuguang,Qiu Zhichang,Liu Pengli

Funder

Agricultural Department of China

Public Benefit Research Foundation

National Key Research and Development Program of China

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Food Science

Reference33 articles.

1. Kinetic study of the acid hydrolysis of various oligofructose samples;Blecker;Journal of Agricultural and Food Chemistry,2002

2. The determination of the kinetics of polysaccharide thermal degradation using high temperature viscosity measurements;Bradley;Carbohydrate Polymers,1988

3. Acrylamide and 5-hydroxymethylfurfural (HMF): A review on metabolism, toxicity, occurrence in food and mitigation strategies;Capuano;LWT-Food Science and Technology,2011

4. Effects of aqueous chlorine dioxide treatment on enzymatic browning and shelf-life of fresh-cut asparagus lettuce (Lactuca sativa L.);Chen;Postharvest Biology and Technology,2010

5. Enymologic characterization of garlic fructan exohydrolase;Cheong;Journal of Food Biochemistry,2012

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