Promoting the Aging Process and Enhancing the Production of Antioxidant Components of Garlic through Pulsed Electric Field Treatments

• Main Authors: Chao-Kai Chang (Author), Sheng-Yen Tsai (Author), Ming-Shiun Tsai (Author), An-Ting Tu (Author), Chih-Yao Hou (Author), Kuan-Chen Cheng (Author), Wei-Lun Zhu (Author), Rizka Mulyani (Author), Chang-Wei Hsieh (Author)
• Format: Book
• Published: MDPI AG, 2024-03-01T00:00:00Z.
• Subjects: article
• Online Access: Connect to this object online.

Shortening the aging duration and enhancing the functional components of garlic present significant technical challenges that need to be addressed. Thus, this study aimed to evaluate the potential role of pulsed electric field (PEF) treatment, a novel nonthermal food processing method, in promoting...