Effect of processing conditions on the organosulfides of shallot (Allium cepa L. Aggregatum Group)

Journal of Agricultural and Food Chemistry

Volumn 62, Issue 23, 2014, Pages 5296-5304

  Tocmo, Restituto ^a   Lin, Yi ^a   Huang, Dejian ^a  

^a NATIONAL UNIVERSITY OF SINGAPORE   (Singapore)

Author keywords

hydrodistillation; organosulfides; shallot oil; solvent extraction

Indexed keywords

CELL SIGNALING; FLAVORS; LOW TEMPERATURE DRYING; PH; SOLVENT EXTRACTION; EXTRACTION; OIL SHALE; POLYSULFIDES;

BENEFICIAL EFFECTS; DIETARY SOURCES; HEALTH BENEFITS; HYDRODISTILLATIONS; ORGANOSULFIDES; PROCESSING CONDITION; SHALLOT OIL; THERMAL SENSITIVITY; SIGNALING MOLECULES;

POLYSULFIDES; DRYING;

ALLIUM ASCALONICUM; ALLIUM CEPA;

PLANT EXTRACT; SULFIDE;

CHEMISTRY; COOKING; EVALUATION STUDY; FOOD HANDLING; PLANT ROOT; PROCEDURES; SHALLOT;

COOKING; FOOD HANDLING; PLANT EXTRACTS; PLANT ROOTS; SHALLOTS; SULFIDES;

EID: 84902281554     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf500739n     Document Type: Article

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