Osmotic dehydration of wild garlic in sucrose–salt solution
Due to its nutritional and nutraceutical qualities, wild garlic (Allium ursinum L.) has great potential for use in the food and pharmaceutical industries. The availability of this plant is limited to the spring season, and it is perishable immediately after harvest. Osmotic dehydration (OD) is verif...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Sciendo
2022-12-01
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| Series: | Acta Universitatis Sapientiae: Alimentaria |
| Subjects: | |
| Online Access: | https://doi.org/10.2478/ausal-2022-0003 |