Optimization of the Black Garlic Processing Method and Development of Black Garlic Jam Using High-Pressure Processing [PDF]
Foods, 2023 Black garlic has many beneficial effects, and it has a less spicy flavor. However, its aging conditions and related products still need to be further investigated.
Wen-Chang Chang +2 more
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Bioaccessibility of Bioactive Compounds of ‘Fresh Garlic’ and ‘Black Garlic’ through In Vitro Gastrointestinal Digestion [PDF]
Foods, 2020 Numerous studies have reported health benefits associated with the consumption of fresh and black garlic, which are characterized by the presence of polyphenols and organosulfur compounds (OS).
Alicia Moreno-Ortega +5 more
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Changes in the aroma and key odorants from white garlic to black garlic using approaches of molecular sensory science: A review [PDF]
Heliyon, 2023 Black garlic is a relatively new product that has become very popular in recent years. It is obtained by fermenting raw (white) garlic by the application of heat treatment.
Ozlem Kilic-Buyukkurt +4 more
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Characterization of garlic endophytes isolated from the black garlic processing [PDF]
MicrobiologyOpen, 2018 The objectives of this study were to isolate and identify garlic endophytes, and explore the characteristics of dominant strains. Garlic endophytes were studied through phenotypical characterization and comparative sequence analysis of 16S rDNA based on ...
Zhichang Qiu +4 more
doaj +3 more sources
Black Garlic: Processing, Composition Change, and Bioactivity
eFood, 2020 Garlic (Allium sativum L.) has been not only consumed as flavor vegetable, but also recorded as a prophylactic and therapeutic medicinal plant since ancient time.
Hao Jing
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Psychochemical changes and functional properties of organosulfur and polysaccharide compounds of black garlic (Allium sativum L.) [PDF]
Current Research in Food ScienceBackground: Black garlic is one of the functional food products made from garlic which is processed through aging to improve sensory value and nutritional quality.
Gemilang Lara Utama +3 more
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Bioactive Compounds in Garlic (Allium sativum) and Black Garlic as Antigout Agents, Using Computer Simulation. [PDF]
Life (Basel), 2022 Uric acid, which causes gout, is the end product of purine catabolism, synthesized by xanthine oxidase, guanine deaminase, adenine deaminase, purine nucleoside phosphorylase, and 5-nucleotidase II. Garlic contains bioactive compounds that have potential as antigout agents. Garlic fermentation to black garlic changes its components, which may affect its
Lestari AR +4 more
europepmc +4 more sources
Footprint of Domestic Processing on Safety and Functional Properties of Italian Black Garlic [PDF]
FoodsGarlic (Allium sativum L.) is extensively recognized for its health-promoting effects and functional attributes, including antibacterial and anti-inflammatory activities.
Davide Addazii +6 more
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Comparative phytochemical analysis and bioactive potential of white and black garlic [PDF]
Scientific ReportsThe phenolic and organosulfur compound profiles of black garlic samples produced at different temperatures, humidity and durations were determined using liquid chromatography-electrospray tandem mass spectrometry (LC–ESI-MS/MS) and their bioactive ...
Hatice Kubra Sasmaz +5 more
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Aged black garlic extract inhibits the growth of estrogen receptor-positive breast cancer cells by downregulating MCL-1 expression through the ROS-JNK pathway. [PDF]
PLoS ONE, 2023 The black garlic is produced from the raw garlic by Milliard reaction at high temperature (~60-90°C) and humidity (~70-90%). In this process, the pungent odor and gastrointestinal irritation effects of the raw garlic are reduced.
Qiwei Yang, Fang Li, Guohui Jia, Rui Liu
doaj +2 more sources