The Impact of Different Pretreatment Processes (Freezing, Ultrasound and High Pressure) on the Sensory and Functional Properties of Black Garlic (Allium sativum L.)

Black garlic (BG) is an emerging derivative of fresh garlic with enhanced nutritional properties. This study aimed to develop functional BG products with good consumer acceptance. To this end, BG was treated with freezing (F-BG), ultrasound (U-BG), and HHP (H-BG) to assess its sensory and functional...

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Detalles Bibliográficos
Autores principales: Chan, Kai-Hui, Chang, Chao-Kai, Gavahian, Mohsen, Yudhistira, Bara, Santoso, Shella Permatasari, Cheng, Kuan-Chen, Hsieh, Chang-Wei
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9607198/
https://www.ncbi.nlm.nih.gov/pubmed/36296587
http://dx.doi.org/10.3390/molecules27206992

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9607198/
https://www.ncbi.nlm.nih.gov/pubmed/36296587
http://dx.doi.org/10.3390/molecules27206992

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