Mechanism of discoloration in processed garlic and onion

被引：45

作者：

Zang, Jiachen ^{[1
]}

Wang, Dan ^{[2
]}

Zhao, Guanghua ^{[1
]}

机构：

[1] China Agr Univ, Coll Food Sci & Nutr Engn, CAU & ACC Joint Lab Space Food, Beijing Key Lab Funct Food Plant Resources, Beijing 100083, Peoples R China

[2] Beijing Acad Agr & Forestry Sci, Vegetable Res Ctr, Beijing 100097, Peoples R China

来源：

TRENDS IN FOOD SCIENCE & TECHNOLOGY | 2013年 / 30卷 / 02期

基金：

中国国家自然科学基金;

关键词：

GAMMA-GLUTAMYL-TRANSPEPTIDASE; AMINO-ACID-COMPOSITION; CYSTEINE SULFOXIDES; ORGANOSULFUR COMPOUNDS; ALLIUM DISCOLORATION; GREEN DISCOLORATION; PIGMENT PRECURSORS; YELLOW PIGMENTS; ORGANIC-ACIDS; ALLICIN;

D O I：

10.1016/j.tifs.2013.01.008

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Onion and garlic are two important vegetables in the world, which are processed in various forms such as powder, puree, and minced paste. During processing, discoloration is a major concern because it limits commercial utilization. Recently, the mechanism of the discoloration has gained a particular scientific interest, and a great progress has been made in this field. It is concluded that a greater knowledge of these areas would lend to the development of more efficient methods of controlling the discoloration. Future outlooks are highlighted with the aim to suggest a research line to follow for further studies.

引用

页码：162 / 173

页数：12

共 76 条

[1] Allicin-induced decrease in formation of fatty streaks (atherosclerosis) in mice fed a cholesterol-rich diet [J].