Sonication, osmosonication and vacuum-assisted osmosonication pretreatment of Ghanaian garlic slices: Effect on physicochemical properties and quality characteristics
Raphael N. Alolga, Richard Osae, Gloria Essilfie, Firibu Kwesi Saalia, Selorm Akaba, Fadzai Chikari
Topics & Concepts
AllicinChemistryPolyphenol oxidaseSonicationFood scienceAntioxidantPolyphenolFlavonoidFourier transform infrared spectroscopyChromatographyEnzymeBiochemistryPeroxidaseQuantum mechanicsPhysicsGarlic and Onion StudiesPlant Physiology and Cultivation StudiesFood Drying and Modeling