Evaluation of allicin stability in processed garlic of different cultivars

This research aimed at evaluating the suitability of five different garlic cultivars for the processing of unsalted garlic paste, chopped fried garlic, and fried sliced garlic. The concentration of allicin in the products was evaluated immediately after processing and at 45-day intervals during 18...

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Bibliographic Details
Published in:Ciência e Tecnologia de Alimentos
Main Authors: Patricia PRATI, Celina Maria HENRIQUE, Aparecida Sônia de SOUZA, Vera Sônia Nunes da SILVA, Maria Teresa Bertoldo PACHECO
Format: Artigo
Language:Inglês
Published: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2014
Subjects:
Agrociencias
garlic fried
garlic paste
allicin stability
Allium sativum L
Bioactive compounds
Online Access:https://www.redalyc.org/articulo.oa?id=395940096028
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