Acceleration of the Maillard reaction and achievement of product quality by high pressure pretreatment during black garlic processing

2020/02/29 by Fangwei Li, Jiarui Cao, Qi Liu +3 · 1 voice · 8 citations
Agricultural and Biological Sciences · Biochemistry, Genetics and Molecular Biology · #Garlic and Onion Studies #Pineapple and bromelain studies #Microbial Inactivation Methods

paper · doi:10.1016/j.foodchem.2020.126517

Cited by

• Effects of Moderate Germination on Physicochemical Properties and Antioxidant Capacity of Raw and Aged Black Garlics
• The Impact of Different Pretreatment Processes (Freezing, Ultrasound and High Pressure) on the Sensory and Functional Properties of Black Garlic ( Allium sativum L.). [europepmc]
• Optimization of the Black Garlic Processing Method and Development of Black Garlic Jam Using High-Pressure Processing. [europepmc]
• Promoting the Aging Process and Enhancing the Production of Antioxidant Components of Garlic through Pulsed Electric Field Treatments. [europepmc]
• Insights into flavor and key influencing factors of Maillard reaction products: A recent update. [europepmc]
• Exploring Formation and Control of Hazards in Thermal Processing for Food Safety. [europepmc]
• Effects of Drying Duration on the Bioactive Profile of Black Garlic and Its Utilization in Functional Herbal Tea. [europepmc]
• Psychochemical changes and functional properties of organosulfur and polysaccharide compounds of black garlic ( Allium sativum L.). [europepmc]

Discussions

• Last thing the garlic sees before maillard reaction [lemmy, 63 points, 0 comments]