Optimization of the Black Garlic Processing Method and Development of Black Garlic Jam Using High-Pressure Processing

Black garlic has many beneficial effects, and it has a less spicy flavor. However, its aging conditions and related products still need to be further investigated. The present study aims to analyze the beneficial effects under different processing conditions and utilize high-pressure processing (HPP...

Descripción completa

Detalles Bibliográficos
Autores principales: Chang, Wen-Chang, Lin, Wen-Chun, Wu, She-Ching
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10137468/
https://www.ncbi.nlm.nih.gov/pubmed/37107378
http://dx.doi.org/10.3390/foods12081584

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10137468/
https://www.ncbi.nlm.nih.gov/pubmed/37107378
http://dx.doi.org/10.3390/foods12081584

Ejemplares similares