Evolution of some physicochemical and antioxidant properties of black garlic whole bulbs and peeled cloves
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- 作者：M. Angeles Toledano-Medinaa ; mangeles84@hotmail.com" class="auth_mail" title="E-mail the corresponding author ; Jesú ; s Pé ; rez-Aparicioa ; jesus.perez.aparicio@juntadeandalucia.es" class="auth_mail" title="E-mail the corresponding author ; Rafael Moreno-Rojasb ; rafael.moreno@uco.es" class="auth_mail" title="E-mail the corresponding author ; Tania Merinas-Amoc ; tania.meram@gmail.com" class="auth_mail" title="E-mail the corresponding author
- 关键词：Whole black garlic bulbs ; Peeled black garlic cloves ; Heat-treatment ; Polyphenols ; Antioxidant capacity ; Browning intensity ; pH ; Soluble solid content
- 刊名：Food Chemistry
- 出版年：2016
- 出版时间：15 May 2016
- 年：2016
- 卷：199
- 期：Complete
- 页码：135-139
- 全文大小：765 K
文摘
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Black garlic was processed using whole bulbs and peeled cloves.
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Evolution in some physicochemical and antioxidants properties was showed.
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Evolution in whole bulbs properties was very similar to the peeled garlic cloves.
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Soluble solids content and browning intensity increased and pH and aw decreased.
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Total polyphenol content and antioxidant capacity increased during the heating.