Results 21 to 30 of about 12,547 (249)
Analisis Kadar Vitamin C Bawang Putih dan Hitam dengan Metode Spektrofotometri UV-Vis
Kovalen: Jurnal Riset Kimia, 2020 An analysis of vitamin C levels of garlic and black garlic was done by UV-Vis spectrophotometric method. Garlic and black garlic contain a variety of nutrients and vitamins.
Magfira Jurwita +2 more
doaj +1 more source
Physicochemical and antioxidant characteristics of black garlic from indigenous Indonesian garlic
IOP Conference Series: Earth and Environmental Science, 2022 Abstract Black garlic is a processed garlic product which is obtained by heat treatment of the raw garlic at high temperature under high humidity for several days. It was reported that black garlic has stronger antioxidant activity than raw garlic.
K S Sasmitaloka +3 more
openaire +1 more source
Applied Sciences, 2021 The aim of this study was to evaluate the bioactive and physicochemical properties of white and black garlic (Allium sativum L.) from conventional and organic cultivation.
Katarzyna Najman +2 more
doaj +1 more source
Ohmic heating pretreatment accelerates black garlic processing
LWT, 2021 Black garlic (BG) is obtained by the Maillard reaction under controlled conditions of temperature and humidity. This study describes the traditional processing (TT-BG) and the use of ohmic heating (OH) as pre-treatment (OH-BG) to improve time processing. Physicochemical composition and sensory properties were of particular interest in this study.
K.L. Ríos-Ríos +7 more
openaire +2 more sources
Sensitivitas Black Garlic Terhadap Pertumbuhan Salmonella Sp.
VITEK : Bidang Kedokteran Hewan, 2022 The aimed of this study to determine the sensitivity of Black garlic to the growth of Salmonella sp. with the disc paper test method (Kirby-bauer) as many as five treatments and five repetitions, P0- as a negative control using DMSO, P0+ as a positive control with chloramphenicol 30 μg.
Qoryza Aulia +3 more
openaire +1 more source
Influence of combinations of fenugreek, garlic, and black pepper powder on production traits of the broilers [PDF]
Veterinary World, 2016 Aim: To study the effects of combinations of fenugreek (Trigonella foenum-graecum L.), garlic (Allium sativum), and black pepper (Piper nigrum) powder supplementation on production traits of broiler chickens.
A. Kirubakaran +3 more
doaj +1 more source
Shipin gongye ke-ji, 2023 With black garlic, tea tree mushroom and millet pepper as the main raw materials, sensory evaluation as the standard, single factor experiment, fuzzy mathematical evaluation and response surface optimization were used to optimize the factors affecting ...
Qingchao JIA, Xuan WANG
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Black Garlic and Its Therapeutic Benefits
, 2020 L'ail noir est un aliment fonctionnel produit à partir d'ail frais (Allium sativum L.) par fermentation avec les bulbes entiers ou les gousses pelées dans une chambre dans laquelle la température (60-90 °C) et l'humidité (70-90 %) sont régulées pendant un certain temps.
Gia‐Buu Tran +2 more
openaire +3 more sources
Quality Assessment of Minced Poultry Products Including Black Fermented Garlic
Foods, 2023 The aim of this study was to evaluate the effect of the addition of fermented black garlic on the quality of minced poultry products. Treatments were organized in four groups (1%, 2%, 3%, and 4%) containing either black fermented garlic (bg) or fresh ...
Anna Augustyńska-Prejsnar +5 more
doaj +1 more source
Foods, 2019 White and three types of black garlic (13, 32, and 45 days of aging, named 0C1, 1C2, and 2C1, respectively) were selected to study possible differences in their nutraceutic potential.
María Ángeles Toledano Medina +8 more
doaj +1 more source