onion storage Articles
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Changes in chlorophyll, anthocyanins and phenolic compounds concentration in fresh–cut onion
The minimal processing of onion is practical and convenient to consumers, eliminating the inconvenience of peeling, cutting, unwanted odour and tearing effect. The study aimed to estimate the levels of chlorophyll, anthocyanins and phenolic compounds in fresh–cut onions, triturated in the form. Onions, white and purple, obtained in Pombal–PB were conducted in the Laboratory of Food ...
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Onion Slices Drying Processes
The dehydrated vegetable is a kind of food with popularity to meet the fast-paced and high-efficiency life style of nowadays. After drying, the moisture content of vegetables are reduced to 4%-13%, and the water activity (Aw) is reduced to around 0.7, which makes the microorganism and enzyme in an inhibition state, thus the dried vegetable can be preserved for 2-3 years after sealed or vacuum ...
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