Drying of Garlic Slices (Allium Sativum L.) and its Effect on Thiosulfinates, Total Phenolic Compounds and Antioxidant Activity During Infrared Drying

Journal of Food Processing and Preservation

Volumn 41, Issue 1, 2017, Pages

  Zhou, Linyan ^a   Guo, Xiaoning ^b   Bi, Jinfeng ^a   Yi, Jianyong ^a   Chen, Qinqin ^a   Wu, Xinye ^a   Zhou, Mo ^a  

^a AGRO ENVIRONMENTAL PROTECTION INSTITUTE   (China)

^b SHENYANG AGRICULTURAL UNIVERSITY   (China)

Author keywords

[No Author keywords available]

Indexed keywords

ANTIOXIDANTS; DRYING; MOISTURE; MOISTURE CONTROL; MOISTURE DETERMINATION; PHENOLS;

ALLIUM SATIVUM; ANTI-OXIDANT ACTIVITIES; DRYING CONDITION; DRYING TEMPERATURE; GARLIC SLICES; MOISTURE TRANSFER; THIOSULFINATES; TOTAL PHENOLIC COMPOUNDS;

INFRARED DRYING;

EID: 84959260820     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/jfpp.12734     Document Type: Article

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