High pressure processing of garlic paste: effect on the quality attributes-Reference-Cited by-同舟云学术

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High pressure processing of garlic paste: effect on the quality attributes

Published:2013-12-30 Issue:6 Volume:49 Page:1579-1585
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Eroman Unni Lakshmi¹,Chauhan Om Prakash¹,Raju Pakalpati Sreenivasa¹

Affiliation:

1. Defence Food Research Laboratory; Siddarthanagar Mysore 570011 India

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Reference42 articles.

1. Thermal kinetics of color change, rheology and storage characteristics of garlic puree/paste;Ahmed;Journal of Food Science,2001

2. Preparation and storage studies of onion-ginger-garlic paste;Ahmed;Journal of Food Science and Technology,2002

3. Physico-chemical and storage characteristics of garlic paste;Ahmed;Journal of Food Processing and Preservation.,2001

4. Effect of processing temperature and storage on colour of garlic paste;Ahmed;Journal of Food Science & Technology.,2002

5. Use of high hydrostatic pressure to control pathogens in raw oysters;An;Journal of Shellfish Research,2000

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1. Garlic bioactive substances and their therapeutic applications for improving human health: a comprehensive review;Frontiers in Immunology;2024-06-10

2. Optimization of the Black Garlic Processing Method and Development of Black Garlic Jam Using High-Pressure Processing;Foods;2023-04-08

3. Effect of high-pressure processing on enzyme activity in roots, cereals, nuts, and their products;Effect of High-Pressure Technologies on Enzymes;2023

4. Microbial inactivation and quality impact assessment of red pepper paste treated by high pressure processing;Heliyon;2022-12

5. Impact of high hydrostatic pressure (HHP) pre-treatment drying cashew (Anacardium occidentale L.): drying behavior and kinetic of ultrasound-assisted extraction of total phenolics compounds;Journal of Food Measurement and Characterization;2022-11-10

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