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	Provedor de dados Ciênc. Tecnol. Aliment. (1) Autor Henrique,Celina Maria (1) Pacheco,Maria Teresa Bertoldo (1) Prati,Patricia (1) Silva,Vera Sônia Nunes da (1) Souza,Aparecida Sônia de (1) Palavra-chave Allicin stability (1) Allium sativum L (1) Bioactive compounds (1) Garlic fried (1) Garlic paste (1) Tipo do documento Info:eu-repo/semantics/article (1) Ano 2014 (1) País Brazil (1) Idioma Inglês (1)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 1 Primeira ... 1 ... Última Evaluation of allicin stability in processed garlic of different cultivars Ciênc. Tecnol. Aliment. Prati,Patricia; Henrique,Celina Maria; Souza,Aparecida Sônia de; Silva,Vera Sônia Nunes da; Pacheco,Maria Teresa Bertoldo. This research aimed at evaluating the suitability of five different garlic cultivars for the processing of unsalted garlic paste, chopped fried garlic, and fried sliced garlic. The concentration of allicin in the products was evaluated immediately after processing and at 45-day intervals during 180 days of storage. Allicin concentrations in raw garlic of the varieties under study differed (20.73 a 24.31mg of allicin g- 1 garlic). Stability exhibited a similar between the varieties according to the type of processing utilized. Processing into paste was more favorable to the preservation of allicin than the other processes. The amount of allicin lost during the process to obtain paste for the different varieties was less than 9.5%, and it reached a maximum... Tipo: Info:eu-repo/semantics/article Palavras-chave: Bioactive compounds; Allicin stability; Allium sativum L; Garlic fried; Garlic paste. Ano: 2014 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000300028 Registros recuperados: 1 Primeira ... 1 ... Última

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