Effect of Freezing Pretreatment on the Processing Time and Quality of Black Garlic-Reference-Cited by-同舟云学术

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Effect of Freezing Pretreatment on the Processing Time and Quality of Black Garlic

Published:2014-11-10 Issue:4 Volume:38 Page:329-335
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Li Ningyang¹,Lu Xiaoming¹,Pei Houbao¹,Qiao Xuguang¹

Affiliation:

1. College of Food Science and Engineering; Shandong Agricultural University; Tai'an 271018 China

Funder

National Natural Science Foundation of China

Special Fund for Agro-scientific Research in the Public Interest of China

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpe.12156/fullpdf

Reference31 articles.

1. Garlic (Allium sativum L) and ginger (Zingiber officinale) attenuate structural nephropathy progression in streptozotocin-induced diabetic rats;Al-Qattan;Eur. J. Clin. Nutr. Metab.,2008

2. A comparative study of the different analytical methods for analysis of S-allyl cysteine in black garlic by HPLC;Bae;LWT - Food Sci. Technol.,2012

3. Garlic as an antioxidant: The good, the bad and the ugly;Banerjee;Phytother. Res.,2003

4. Characterization of the Maillard reaction in bread crisps;Capuano;Eur. Food Res. Technol.,2008

5. Effects of aqueous chlorine dioxide treatment on enzymatic browning and shelf-life of fresh-cut asparagus lettuce (Lactuca sativa L.);Chen;Postharvest Biol. Technol.,2010

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5. Siyah Sarımsak (Allium sativum) Üretimi: Üretim Sırasında Gerçekleşen Fiziksel ve Kimyasal Değişimler;Akademik Gıda;2022-12-27

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