Preparation of S-allyl cysteine-enriched garlic by two-step processing

Chen, YT; Lee, CH; Chen, YA; Wu, JT; Tsai, MS; Cheng, KC; Hsieh, CW

Hsieh, CW (corresponding author), Natl Chung Hsing Univ, Dept Food Sci & Biotechnol, South, 145 Xingda Rd, Taichung, Taiwan.

LWT-FOOD SCIENCE AND TECHNOLOGY, 2020; 124 ():

Abstract

This study investigated the effect of ultrasonic and freezing pretreatment on S-ally cysteine (SAC) content in garlic during heat-processing at 40 deg......

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