Results 221 to 230 of about 12,547 (249)
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Journal of Food Science, 2017
Abstract Garlic has a long history to be used for medicine and food purposes. Black garlic, the fermented product of fresh garlic, is considered with better biological activities, such as antioxidant activity, and is developed as an increasingly popular functional food.
Min, Li +8 more
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Abstract Garlic has a long history to be used for medicine and food purposes. Black garlic, the fermented product of fresh garlic, is considered with better biological activities, such as antioxidant activity, and is developed as an increasingly popular functional food.
Min, Li +8 more
openaire +2 more sources
Identification of α-glucosidase inhibitors from black garlic
2023Black garlic has emerged as one of the fastest-growing health food products on the market. It is processed by incubating fresh garlic under high temperature and high humidity conditions. The process causes the changes in characteristics of black garlic such as texture, flavor, nutrient contents, chemical composition and it pharmacological properties ...
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Physicochemical properties of black garlic bread
2019Bread is increasingly enriched with various additives, including the garlic that has strong pungent odour so it can be replaced with black garlic. In this thesis, the practical application of black garlic powder in wheat flour bread production was evaluated.
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Anticancer potential of garlic and its bioactive constituents: A systematic and comprehensive review
Seminars in Cancer Biology, 2021Danielle +2 more
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PENDUGAAN UMUR SIMPAN BLACK GARLIC DENGAN PENDEKATAN ARRHENIUS
2021Bawang putih merupakan salah satu jenis tanaman yang banyak digunakan oleh masyarakat Indonesia. Saat ini untuk menambah nilai tambah dari bawang putih tersebut masyarakat mulai memproduksinya menjadi bawang hitam atau lebih dikenal dengan istilah black garlic.
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