Effect of hydrothermal treatment on the chemical and structural composition of Allium purees for edible films.
Effect of hydrothermal treatment on the chemical and structural composition of Allium purees for edible films.
Author(s): MAURICIO, R. A.; BRIENZO, M.; NASSU, R. T.; AZEREDO, H. M. C. de
Summary: Producing edible films from alliums, such as onion and garlic, is a promising strategy for food packaging due to their gel-forming polysaccharides and bioactive compounds.
Publication year: 2024
Types of publication: Abstract in annals or event proceedings
Keywords: Garlic, Hydrothermal pre treatment, Onions
Observation
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