HIGHLIGHTS
- who: Wen-Chang Chang and collaborators from the Department of Food Sciences, National Chiayi University, Chiayi, Taiwan have published the paper: Optimization of the Black Garlic Processing Method and Development of Black Garlic Jam Using High-Pressure Processing, in the Journal: Foods 2023, 1584 of 16/03/2023
- what: This study aims to analyze the beneficial effects under different processing conditions and utilize high-pressure processing (HPP) in the production of black garlic jam.
SUMMARY
Despite the reduced allicin content, 2 of 14 black garlic has higher antioxidant activities compared with . . .
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