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| Jensen, Martin; Hansen, Flemming; Larsen, Erik; Grevsen, Kai. |
| Ramsons (Allium ursinum L.) are known to contain compounds with antibacterial activity and may thus be of interest as an alternative preservation ingredient to protect against pathogenic bacteria in food products. In this study we investigated how the concentration of allicin varies with different plant organs, bulbs, stems, leaves, flowers and how bulb size affect the concentration. Furthermore we examined the effect of processing of bulbs into four products on allicin content. Products that potentially could be used as a preservation ingredient: freeze dried milled powder, oven dried milled powder, wet grinded pesto, wet grinded pesto with pasteurization. The four products were tested for allicin content after long term storage for up to 1.5 years at... |
| Tipo: Journal paper |
Palavras-chave: Food security; Food quality and human health Post harvest management and techniques. |
| Ano: 2014 |
URL: http://orgprints.org/27833/7/27833.pdf |
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