ListarDepartamento de Bromatología y Tecnología de los Alimentos por tema "Black onion"
Mostrando ítems 1-3 de 3
-
Changes in the antioxidant activity and metabolite profile of three onion varieties during the elaboration of ‘black onion’
(Elsevier, 2020)This study aims to investigate whether the heat treatment applied during the production of black onion, a novel derived product made from fresh onion, produces changes in the content of flavonoids, organosulfur compounds, ... -
Changes in the Organosulfur and Polyphenol Compound Profiles of Black and Fresh Onion during Simulated Gastrointestinal Digestion
(MDPI, 2021)This study aims to determine the changes in, and bioaccessibility of, polyphenols and organosulfur compounds (OSCs) during the simulated gastrointestinal digestion of black onion, a novel product derived from fresh onion ... -
Development and validation of UHPLC-HRMS methodology for the determination of flavonoids, amino acids and organosulfur compounds in black onion, a novel derived product from fresh shallot onions (Allium cepa var. aggregatum)
(Elsevier, 2018)Black onion, a new derived product from fresh onion, has been developed by processing (aging) fresh shallot onion in a temperature- and humidity-controlled room without using any artificial additives. The aim of this study ...