High pressure processing of garlic paste: Effect on the quality attributes

International Journal of Food Science and Technology

Volumn 49, Issue 6, 2014, Pages 1579-1585

  Eroman Unni, Lakshmi ^a   Chauhan, Om Prakash ^a   Raju, Pakalpati Sreenivasa ^a  

^a DEFENCE FOOD RESEARCH LABORATORY   (India)

Author keywords

Antioxidant; Garlic; High pressure; Paste; Quality; Sensory

Indexed keywords

ANTIOXIDANTS; IMAGE QUALITY; RAPID THERMAL ANNEALING;

ANTI-OXIDANT ACTIVITIES; EFFECT OF HIGH PRESSURE; GARLIC; HIGH PRESSURE; HIGH PRESSURE PROCESSING; MICRO-BIOLOGICAL PARAMETERS; PASTE; SENSORY;

HIGH PRESSURE EFFECTS;

ALLIUM SATIVUM;

EID: 84900523645     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12456     Document Type: Article

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