Mechanism of discoloration in processed garlic and onion

文献类型： 外文期刊

第一作者： Zang, Jiachen

作者： Zang, Jiachen;Zhao, Guanghua;Wang, Dan

作者机构：

期刊名称：TRENDS IN FOOD SCIENCE & TECHNOLOGY （ 影响因子：12.563； 五年影响因子：14.466 ）

ISSN： 0924-2244

年卷期： 2013 年 30 卷 2 期

页码：

收录情况： SCI

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.

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