Effect of Sulfites and Sorbates on the Preservation and Color of Pickled Blanched Garlic under Different Storage Conditions-Reference-Cited by-同舟云学术

Effect of Sulfites and Sorbates on the Preservation and Color of Pickled Blanched Garlic under Different Storage Conditions

Published:2012-11-29 Issue:3 Volume:38 Page:905-911
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Casado Francisco Javier¹,Sánchez Antonio Higinio¹,Beato Víctor Manuel¹,de Castro Antonio¹,Montaño Alfredo¹

Affiliation:

1. Food Biotechnology Department; Instituto de la Grasa IG-CSIC; Avenida Padre García Tejero 4 41012 Seville Spain

Funder

Spanish Government

EU FEDER

Junta de Andalucía

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12045/fullpdf

Reference17 articles.

1. Effect of processing and storage time on the contents of organosulfur compounds in pickled blanched garlic;Beato;J. Agric. Food Chem.,2012

2. Nutritional composition of commercial pickled garlic;Casado;Eur. Food Res. Technol.,2004

3. Stability of sorbic and ascorbic acid in packed green table olives during long-term storage as affected by different packing conditions, and its influence on quality parameters;Casado;Food Chem.,2010

4. European Union (EU) 2011 Commission Regulation (EU) No. 1129/2011 of 11 November 2011 amending Annex II to Regulation (EC) No. 1333/2008 of the European Parliament and of the Council by establishing a Union list of food additives

Cited by 6 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Advances in Browning Chemistry Markers, Detections, and Coping Strategies to Preserve the Quality of Traditional Chinese Pickles;Food Reviews International;2024-08-18

2. The Utilization of Off Grade Garlic Bulb Into Garlic Powder and Its Characteristics;IOP Conference Series: Earth and Environmental Science;2022-05-01

3. Substitute salts influencing the formation of PAHs in sodium-reduced bacon relevant to Maillard reactions;Food Control;2021-03

4. The Effect of Methyl Jasmonate on Postharvest Physiology in Non-Climacteric Sour Cherry (Prunus cerasus L.);Tarım Bilimleri Dergisi;2020-06-18

5. Methyl jasmonate and low temperature can help for keeping some physicochemical quality parameters in garlic (Allium sativum L.) cloves;Food Chemistry;2019-01