Nutritional Composition of Processed Onion: S-Alk(en)yl-l-cysteine Sulfoxides, Organic Acids, Sugars, Minerals, and Vitamin C

Food and Bioprocess Technology

Volumn 7, Issue 1, 2014, Pages 289-298

  Colina Coca, Clara ^a   de Ancos, Begoña ^a   Sánchez Moreno, Concepción ^a  

^a INSTITUTE OF FOOD SCIENCE   (Spain)

Author keywords

Freeze drying; High pressure processing; Minerals; Onion (Allium cepa L.); Organic acids; Pulverization; S alk(en)yl l cysteine sulfoxides (ACSOs); Sugars; Vitamin C

Indexed keywords

ALLIUM CEPA; FREEZE-DRYING; HIGH-PRESSURE PROCESSING; PULVERIZATION; S-ALK(EN)YL-L-CYSTEINE SULFOXIDES (ACSOS); VITAMIN C;

AMINO ACIDS; COMMINUTION; HIGH PRESSURE EFFECTS; LOW TEMPERATURE DRYING; ORGANIC ACIDS; PROTEINS; SUGARS;

MINERALS;

ALLIUM CEPA;

EID: 84891624514     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-013-1150-4     Document Type: Article

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