Preparation of garlic powder with high allicin content by using combined microwave-vacuum and vacuum drying as well as microencapsulation

Journal of Food Engineering

Volumn 83, Issue 1, 2007, Pages 76-83

  Li, Yu ^a,b   Xu, Shi Ying ^b   Sun, Da Wen ^c  

^a HENAN AGRICULTURAL UNIVERSITY   (China)

^b JIANGNAN UNIVERSITY   (China)

^c UNIVERSITY COLLEGE DUBLIN   (Ireland)

Author keywords

Allicin; Garlic; Garlic powder; Microencapsulation; Microwave vacuum drying; Thiosulfinates

Indexed keywords

BODY FLUIDS; DRYING; FLUIDIZED BED PROCESS; MICROWAVES; SCANNING ELECTRON MICROSCOPY;

ALLICIN; GARLIC; GARLIC POWDER; MICROENCAPSULATION; MICROWAVE-VACUUM DRYING; SIMULATED INTESTINAL FLUID; THIOSULFINATES;

FOOD PRODUCTS;

ALLIUM SATIVUM;

EID: 34249101274     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2007.02.057     Document Type: Article

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