Quality comparison of "Laba" garlic processed by High Hydrostatic Pressure and High Pressure Carbon Dioxide.
Journal
Scientific reports
ISSN: 2045-2322
Titre abrégé: Sci Rep
Pays: England
ID NLM: 101563288
Informations de publication
Date de publication:
28 02 2020
28 02 2020
Historique:
received:
12
02
2019
accepted:
06
02
2020
entrez:
1
3
2020
pubmed:
1
3
2020
medline:
24
11
2020
Statut:
epublish
Résumé
The production of "Laba" garlic is limited to the homemade method with long processing time and non-uniform color quality. Innovative food processing technologies including high hydrostatic pressure (HHP) and high pressure carbon dioxide (HPCD) were applied to the processing of "Laba" garlic. Products prepared at different treatment pressures (200, 350 and 500 MPa of HHP; 4, 7 and 10 MPa of HPCD) were compared by evaluating the texture, color, flavor and sensory qualities. The results indicated that HHP treatment at 200 MPa was optimal for retaining the textural quality of "Laba" garlic, which was mainly attributed to the compacted cells and the increased Ca
Identifiants
pubmed: 32111899
doi: 10.1038/s41598-020-60667-2
pii: 10.1038/s41598-020-60667-2
pmc: PMC7048805
doi:
Substances chimiques
Carbon Dioxide
142M471B3J
Types de publication
Comparative Study
Journal Article
Research Support, Non-U.S. Gov't
Langues
eng
Sous-ensembles de citation
IM
Pagination
3719Références
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