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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Hlavní autoři:	Wen-Chang Chang, Wen-Chun Lin, She-Ching Wu
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	MDPI AG 2023-04-01
Edice:	Foods
Témata:	black garlic high-pressure processing antioxidant capacity Maillard reaction jam texture analysis
On-line přístup:	https://www.mdpi.com/2304-8158/12/8/1584
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