Quality Improvement of Garlic Paste by Whey Protein Isolate Combined with High Hydrostatic Pressure Treatment

Garlic, one of the most popular spices and medical herbs, has a unique pungent flavor and taste. Conventional homogenization and thermal treatment commonly lead to flavor and color deterioration in garlic paste, because allicin is highly susceptible to degradation and reaction. The present study was...

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Detalles Bibliográficos
Autores principales: Zang, Baoyuan, Qiu, Zhichang, Zheng, Zhenjia, Zhang, Bin, Qiao, Xuguang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10094670/
https://www.ncbi.nlm.nih.gov/pubmed/37048321
http://dx.doi.org/10.3390/foods12071500

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10094670/
https://www.ncbi.nlm.nih.gov/pubmed/37048321
http://dx.doi.org/10.3390/foods12071500

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