Causes and remedies for green discoloration of processed garlic puree: Effects of storage conditions on ingredient bulbs

Food Science and Technology Research

Volumn 18, Issue 2, 2012, Pages 187-193

  Yamazaki, Yoshihisa ^a   Yamamoto, Tadashi ^a   Okuno, Toshikatsu ^b,c  

^a Local Independent Administrative Institution Aomori Prefectural Industrial Technology Research Center Fisheries Research Institute   (Japan)

^b HIROSAKI UNIVERSITY   (Japan)

^c Akita University of Nursing and Welfare   (Japan)

Author keywords

Cycloalliin; Discoloration; Garlic; Greening; Isoalliin; Storage; Temperature

Indexed keywords

AMINO ACIDS; COLD STORAGE; DISCOLORATION; ENERGY STORAGE; TEMPERATURE;

ALLIUM SATIVUM; ARRHENIUS EQUATION; COMMERCIAL QUALITIES; CYCLOALLIIN; GARLIC; GREENING; ISOALLIIN; STORAGE CONDITION;

FOOD STORAGE;

ALLIUM SATIVUM; HUMAN ECHOVIRUS 1;

EID: 84866899039     PISSN: 13446606     EISSN: None     Source Type: Journal    
DOI: 10.3136/fstr.18.187     Document Type: Article

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