Onion juice and extracts for the inhibition of enzymatic browning mechanisms in frozen A. bisporus mushrooms.
Sign Up to like & getrecommendations! Published in 2020 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.11045
Abstract: BACKGROUND The potential of onion juice, as well as extracts of waste (tunic) (5%) and fleshy scale leaves (25%), to inhibit enzymatic browning of frozen Agaricus bisporus was investigated. The onion materials were used for… read more here.
Keywords: enzymatic browning; color; onion juice; onion ... See more keywords
Assessing the impact of non-thermal and thermal treatment on the shelf-life of onion juice
Sign Up to like & getrecommendations! Published in 2019 at "Czech Journal of Food Sciences"
DOI: 10.17221/163/2018-cjfs
Abstract: Onion (Allium cepa L.) juice is a marinating agent for meat and fish marination and readily usable sauce for any meal that has onion in its formulation. This study aims to assess the microbiological and… read more here.
Keywords: onion juice; treatment; onion; juice ... See more keywords