Influence of steeping solution and storage temperature on the color change of garlic.

Abstract

UNLABELLED The objective of this study was to investigate the browning of garlic under different steeping conditions and storage temperatures. The brown indices of steeped garlics showed lowest values (7.3 and 7) in 25% and 50% EtOH at 7 d of storage. The degree of browning of steeped garlics was lowest (10.2 in 25% EtOH and 10.4 in 50% EtOH) in the samples… (More)
DOI: 10.1111/j.1750-3841.2009.01439.x

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