Optimization of the Black Garlic Processing Method and Development of Black Garlic Jam Using High-Pressure Processing

Optimization of the Black Garlic Processing Method and Development of Black Garlic Jam Using High-Pressure Processing

Black garlic has many beneficial effects, and it has a less spicy flavor. However, its aging conditions and related products still need to be further investigated. The present study aims to analyze the beneficial effects under different processing conditions and utilize high-pressure processing (HPP...

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Bibliographic Details
Main Authors: Wen-Chang Chang, Wen-Chun Lin, She-Ching Wu
Format: Article
Language:English
Published: MDPI AG 2023-04-01
Series:Foods
Subjects:
black garlic
high-pressure processing
antioxidant capacity
Maillard reaction
jam
texture analysis
Online Access:https://www.mdpi.com/2304-8158/12/8/1584

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