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Sonication, osmosonication and vacuum-assisted osmosonication pretreatment of Ghanaian garlic slices: Effect on physicochemical properties and quality characteristics.
Alolga, Raphael N; Osae, Richard; Essilfie, Gloria; Saalia, Firibu Kwasi; Akaba, Selorm; Chikari, Fadzai.
Affiliation
  • Alolga RN; State Key Laboratory of Natural Medicines, Department of Pharmacognosy, China Pharmaceutical University, No. 639 Longmian Road, Nanjing 211198, China. Electronic address: alolgara@cpu.edu.cn.
  • Osae R; School of Applied Sciences and Technology, Department of Food Science and Postharvest Technology, Cape Coast Technical University, Cape Coast, Ghana.
  • Essilfie G; College of Basic and Applied Sciences, School of Agriculture, Department of Crop Science, University of Ghana, Ghana. Electronic address: gessilfie@ug.edu.gh.
  • Saalia FK; College of Basic and Applied Sciences, School of Engineering, Department of Food Process Engineering, University of Ghana, Ghana.
  • Akaba S; College of Agriculture and Natural Sciences, School of Agriculture, Department of Agricultural Economics and Extension, University of Cape Coast, Cape Coast, Ghana.
  • Chikari F; School of Applied Sciences and Technology, Department of Food Science and Postharvest Technology, Cape Coast Technical University, Cape Coast, Ghana.
Food Chem ; 343: 128535, 2021 May 01.
Article in En | MEDLINE | ID: mdl-33221098
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Sonication / Vacuum / Food Quality / Chemical Phenomena / Garlic Country/Region as subject: Africa Language: En Journal: Food Chem Year: 2021 Document type: Article Country of publication: United kingdom
Fulltext
Add to My VHL
Print
XML
PubMed Links
Search on Google

Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Sonication / Vacuum / Food Quality / Chemical Phenomena / Garlic Country/Region as subject: Africa Language: En Journal: Food Chem Year: 2021 Document type: Article Country of publication: United kingdom