Freeze-dried fresh onion powder prevents green discolouration (greening) in macerated garlic

Author:

Lee Eun Jin,Yoo Kil Sun,Patil Bhimanagouda S.

Funder

Cooperative State Research, Education, and Extension Service

US Department of Agriculture

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference27 articles.

1. Comparison of three analytical methods for measurement of onion pungency;Alcala;Subtropical Plant Science,1999

2. Factor affecting greening and its control methods in chopped garlic;Bae;Journal of Korean Society for Horticultural Science,1990

3. Mechanism of the greening color formation of “Laba” garlic, a traditional homemade Chinese food product;Bai;Journal of Agricultural and Food Chemistry,2005

4. Garlic and other alliums: The lore and the science, The royal society of chemistry;Block,2009

5. Allium chemistry: HPLC analysis of thiosulfinates from onion, garlic, wild garlic (Ramsoms), leek, scallion, shallot, elephant (Great-Headed) garlic, chive, and Chinese chive. Uniquely high allyl to methyl ratios in some garlic samples;Block;Journal of Agricultural and Food Chemistry,1992

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