Abstract
The processing technology and the factors affecting the greening and browning of prepared garlic puree are investigated in this paper. The results show that the color change of prepared garlic puree could be effectively prevented by heating treatment at 95C for one minute, adding 0.2 percent L- cysteine to garlic puree and keeping its acidity at pH4.
Abstract from the paper’s OpenAlex record, shown for indexing and research. Copyright remains with the authors or the publisher. Read at the source ↗
The text the model read, with the source record’s inline markup (italics, sub- and superscripts) rendered and its character entities decoded; quote offsets refer to the raw text.
Claims 3
Claim · model-written summary
Heating at 95C for one minute prevented color change in prepared garlic puree.
- Taxon
- garlic
Allium sativume0t0 - Treatment
- heating treatment at 95C for one minutee0
- Outcome
- color change of prepared garlic pureee0
- Direction
- preventede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the color change of prepared garlic puree could be effectively prevented by heating treatment at 95C for one minute”
t0“Garlic Puree”
Claim · model-written summary
Adding 0.2 percent L- cysteine prevented color change in prepared garlic puree.
- Taxon
- garlicAllium sativume0
- Treatment
- adding 0.2 percent L- cysteine to garlic pureee0
- Outcome
- color change of prepared garlic pureee0
- Direction
- preventede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the color change of prepared garlic puree could be effectively prevented by heating treatment at 95C for one minute, adding 0.2 percent L- cysteine to garlic puree and keeping its acidity at pH4”
Claim · model-written summary
Keeping garlic puree at pH4 prevented color change.
- Taxon
- garlicAllium sativume0
- Treatment
- keeping its acidity at pH4e0
- Outcome
- color change of prepared garlic pureee0
- Direction
- preventede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the color change of prepared garlic puree could be effectively prevented by heating treatment at 95C for one minute, adding 0.2 percent L- cysteine to garlic puree and keeping its acidity at pH4”
The same questions in other papers
heat · quality: postharvest · Allium sativum (garlic)Positive and negative results
3 papers in the same direction as this paper · 3 in the opposite direction
- negative
- negative
- negative
3 papers more in this group
See all 7 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.