Back to Search
Start Over
Mechanism of discoloration in processed garlic and onion.
- Source :
-
Trends in Food Science & Technology . Apr2013, Vol. 30 Issue 2, p162-173. 12p. - Publication Year :
- 2013
-
Abstract
- Onion and garlic are two important vegetables in the world, which are processed in various forms such as powder, puree, and minced paste. During processing, discoloration is a major concern because it limits commercial utilization. Recently, the mechanism of the discoloration has gained a particular scientific interest, and a great progress has been made in this field. It is concluded that a greater knowledge of these areas would lend to the development of more efficient methods of controlling the discoloration. Future outlooks are highlighted with the aim to suggest a research line to follow for further studies. [Copyright &y& Elsevier]
- Subjects :
- *GARLIC
*ONIONS
*FOOD color
*FOOD industry
*FOOD science
*COMMERCIALIZATION
Subjects
Details
- Language :
- English
- ISSN :
- 09242244
- Volume :
- 30
- Issue :
- 2
- Database :
- Academic Search Index
- Journal :
- Trends in Food Science & Technology
- Publication Type :
- Academic Journal
- Accession number :
- 89068387
- Full Text :
- https://doi.org/10.1016/j.tifs.2013.01.008