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Evaluation of onion juices quality following heat-treatment and their application as a sugar substitute in Kimchi
This study was conducted to evaluate the quality of onion juices that had been heat-treated for different times as well as their use as a table sugar substitute in Kimchi. The onions were steamed at 100 ∘C for 30 min and boiled at 90 ∘C for 30, 60, and 120 min. The highest cycloalliin (0.76 mM), fre...
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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , , , , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2020
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7520469/ https://ncbi.nlm.nih.gov/pubmed/33071331 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-020-04446-x |
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