Effect of heating on onion (Allium cepa L.) antiplatelet activity and pungency sensory perception

Food Science and Technology International

Volumn 13, Issue 6, 2007, Pages 447-453

  Galmarini, C R ^a,c   Cavagnaro, P F ^a   Sance, M M ^b,c  

^a INSTITUTO NACIONAL DE TECNOLOGÍA AGROPECUARIA INTA   (Argentina)

^b CONICET ^*

^c UNIVERSIDAD NACIONAL DE CUYO   (Argentina)

Author keywords

Allium cepa; Antiplatelet activity; Flavor; Onion; Pungency; Pyruvate

Indexed keywords

CARDIOVASCULAR SYSTEM; DISEASES; FOOD PRODUCTS; SENSORY PERCEPTION; SULFUR COMPOUNDS;

BLOOD DONORS; IN VITRO ANTIAGGREGATORY ACTIVITY (IVAA); PUNGENCY;

FOOD PRESERVATION;

ALLIUM CEPA;

EID: 41149107415     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013207088108     Document Type: Article

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