Influence of illumination on the greening and relative enzyme activity of garlic puree-Reference-Cited by-同舟云学术

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Influence of illumination on the greening and relative enzyme activity of garlic puree

Published:2019-04-21 Issue:7 Volume:43 Page:
ISSN:0145-8884
Container-title:Journal of Food Biochemistry
language:en
Short-container-title:J Food Biochem

Author:

He Yi¹,Fan Gong‐jian¹,Wu Cai-e¹^ORCID,Kou Xiao‐hong²,Li Ting‐ting¹³

Affiliation:

1. Department of Food Science and Technology College of Light Industry and Food Engineering, Nanjing Forestry University Nanjing China

2. School of Chemical Engineering and Technology Tianjin University Tianjin China

3. Co‐Innovation Center for Sustainable Forestry in Southern China Nanjing Forestry University Nanjing China

Funder

North Jiangsu Science and Technology Project

Publisher

Wiley

Subject

Cell Biology,Pharmacology,Food Science,Biophysics

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfbc.12871

Reference32 articles.

1. Identification of Two Novel Pigment Precursors and a Reddish-Purple Pigment Involved in the Blue-Green Discoloration of Onion and Garlic

2. Mechanism of the Greening Color Formation of “Laba” Garlic, a Traditional Homemade Chinese Food Product

3. Heat treatments control sprouting and rooting of garlic cloves

4. Effect of different light spectra on the pigmentation of stored elephant garlic

5. Characterization of a new yellow pigment from model reaction system related to garlic greening

Cited by 4 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. Proteomic analysis reveals the mechanism of green regulation in garlic puree induced by purple light stress;Journal of Food Science;2022-09-09

2. Preserving bioactive quality and color of novel frozen lemongrass puree tablets;Journal of Food Processing and Preservation;2021-10-23

3. Garlic greening: Pigments biosynthesis and control strategies;Italian Journal of Food Science;2021-02-13

4. Evaluation of degradation of pigments formed during garlic discoloration in different pH;Food Research International;2021-02

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