Pulsed pressure pickling enhances acetic acid transfer, thiosulfinates degradation, color and ultrastructure changes of “Laba” garlic-Reference-Cited by-同舟云学术

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Pulsed pressure pickling enhances acetic acid transfer, thiosulfinates degradation, color and ultrastructure changes of “Laba” garlic

Published:2020-10 Issue: Volume:65 Page:102438
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Zhang Yang,Zielinska Magdalena,Vidyarthi Sriram K.,Zhao Jin-Hong,Pei Yu-Peng,Li Gaofei,Zheng Zhi-An,Wu Min,Gao Zhen-Jiang,Xiao Hong-Wei

Funder

Science and Technology Development Program of Kaifeng City

Engineering Research Center for Garlic Process in Henan Province

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference35 articles.

1. Pickled egg production: Effect of brine acetic acid concentration and packing conditions on acidification rate;Acosta;Journal of Food Protection,2014

2. Developments in osmotic dehydration technique for the preservation of fruits and vegetables;Ahmed;Innovative Food Science & Emerging Technologies,2016

3. Increase in the permeability of tonoplast of garlic (Allium sativum) by monocarboxylic acids;Bai;Journal of Agricultural and Food Chemistry,2006

4. Novel high-humidity hot air impingement blanching (HHAIB) pretreatment enhances drying kinetics and color attributes of seedless grapes;Bai;Innovative Food Science and Emerging Technologies,2013

5. Mass transfer kinetics of pulsed vacuum osmotic dehydration of guavas;Corrêa;Journal of Food Engineering,2010

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1. Effect of electric and electromagnetic fields on energy consumption, texture, and microstructure of dried black garlic;Journal of Food Engineering;2024-08

2. Peeling mechanism of tomato induced by HHAIB: Microscopic, ultrastructure, chemical, physical and mechanical properties perspectives;Food Chemistry: X;2023-12

3. New insights on low-temperature storage regulating garlic greening and the accumulation of pigment precursors via glutathione metabolism and energy cycles;Food Chemistry;2023-08

4. An improved vacuum-steam pulsed blanching machine design and garlic scape blanching verified experiment;Innovative Food Science & Emerging Technologies;2023-07

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

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