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

The Impact of Different Pretreatment Processes (Freezing, Ultrasound and High Pressure) on the Sensory and Functional Properties of Black Garlic (<i>Allium sativum</i> 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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Bibliographic Details
Main Authors: Kai-Hui Chan, Chao-Kai Chang, Mohsen Gavahian, Bara Yudhistira, Shella Permatasari Santoso, Kuan-Chen Cheng, Chang-Wei Hsieh
Format: Article
Language:English
Published: MDPI AG 2022-10-01
Series:Molecules
Subjects:
black garlic
S-allyl-cysteine
sensory quality
polyphenol
freezing
high hydrostatic pressure
Online Access:https://www.mdpi.com/1420-3049/27/20/6992

Internet

https://www.mdpi.com/1420-3049/27/20/6992

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