Garlic varieties and drying methods affected the physical properties, bioactive compounds and antioxidant capacity of dried garlic powder

Garlic varieties and drying methods affected the physical properties, bioactive compounds and antioxidant capacity of dried garlic powder

This work aimed to determine the effect of freeze drying (FD), hot air drying (HD), vacuum drying (VD), and infrared hot air drying (IRD) on the quality of two key kinds of garlic varieties (white and purple garlic). The quality including colors, bioactive compounds, and antioxidant capacities of dr...

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Bibliographic Details
Main Authors: Hao Gong, Tao Wang, Yu Hua, Wei-Dong Wang, Cong Shi, Hai-Xu Xu, Lu-Lu Li, Dan-Ping Zhang, Yue-E Sun, Nan-Nan Yu
Format: Article
Language:English
Published: Taylor & Francis Group 2022-12-01
Series:CyTA - Journal of Food
Subjects:
Garlic variety
drying methods
functional compounds
antioxidant capacities
Variedad de ajo
métodos de secado
Online Access:https://www.tandfonline.com/doi/10.1080/19476337.2022.2093400

Internet

https://www.tandfonline.com/doi/10.1080/19476337.2022.2093400

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