Physicochemical changes and sensorial properties during black garlic elaboration: A review
[Background] Black garlic (BG) is produced by the heat treatment of fresh garlic (FG) bulbs under controlled conditions of high temperature and high relative humidity for long periods of time without any additional treatment or additives. During this thermal process, changes in the chemical and physicochemical composition of BG are produced in very different magnitude, mainly affecting volatile sulfur compounds, free amino acids, polyphenols and carbohydrates.
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| Autores principales: | , , , |
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| Otros Autores: | |
| Formato: | artículo biblioteca |
| Idioma: | English |
| Publicado: |
Elsevier
2019
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| Materias: | Thermal processing, Non-enzymatic browning reactions, Maillard reaction, Chemical compounds, Chemical changes, |
| Acceso en línea: | http://hdl.handle.net/10261/193675 http://dx.doi.org/10.13039/501100003329 http://dx.doi.org/10.13039/501100011033 |
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