Results 31 to 40 of about 12,547 (249)

PENDAMPINGAN PEMBUATAN BLACK GARLIC SEBAGAI UPAYA PENCEGAHAN PENYAKIT JANTUNG KORONER (PJK)

LINK, 2020
Penyakit Jantung Koroner (PJK) merupakan penyakit jantung dan pembuluh darah yang disebabkan penyempitan arteri koroner yang mengakibatkan aterosklerosis.
Agustina Dwi Prastanti, Rini Indrati, Darmini Darmini, Andrey Nino Kurniawan, Marichatul Jannah   +4 more
doaj   +1 more source

Perubahan Sifat Fisikokimia Selama Pengolahan Bawang Putih Tunggal Menjadi Bawang Hitam Menggunakan Rice Cooker

Jurnal Teknologi Industri Pertanian, 2021
Optimum duration of black garlic processing by using simple apparatus is still unclear until now. This research has been done through several stages including pre research, characterization of raw materials, producing black garlic, and observation on the
Illah Sailah , Maulana Miladulhaq
doaj   +1 more source

Comparison of Antioxidant Activity between Black Elephant Garlic (Allium ampeloprasum) and Black Normal Garlic (Allium sativum L.)

Journal of the Korean Society of Food Science and Nutrition, 2019
본 연구에서는 코끼리 마늘을 흑마늘로 제조할 때 변화하는 항산화 활성을 평가하고자 50% 에탄올에 추출한 후 기존의 일반 마늘 및 이를 숙성시킨 흑마늘과 비교 분석하였다. 코끼리 마늘의 추출 수율은 코끼리 흑마늘(57.43%)> 일반 흑마늘(39.39%)> 일반 마늘(29.00%)> 코끼리 마늘(26.82%)순으로 높았다. 코끼리 마늘에서 코끼리 흑마늘로 숙성 시 총 페놀 함량은 약 12.6배 늘어났고 총 플라보노이드 함량도 증가하였다. 항산화 효과를 측정한 결과 일반 마늘보다 코끼리 마늘이 흑마늘로 숙성하는 과정에서 더 큰 폭으로 활성이 증가하였다.
Dam Kim, Kyoung-Hee Kim, Hong-Sun Yook
openaire   +1 more source

Determination of d- and l-Amino Acids in Garlic Foodstuffs by Liquid Chromatography–Tandem Mass Spectrometry

Molecules, 2023
Black garlic is currently attracting interest as a health food and constituent of commercial supplements; however, no data regarding the d-amino acids within black garlic have been reported.
Mayu Onozato, Haruna Nakanoue, Tatsuya Sakamoto, Maho Umino, Takeshi Fukushima   +4 more
doaj   +1 more source

BLACK GARLIC

GIDA / THE JOURNAL OF FOOD, 2014
Sarımsağın insan sağlığına yararları yüzyıllardır yaygın olarak bilinmektedir. Besin içeriği nedeniyle uzmanların şiddetle tavsiye etmelerine ve beslenme programlarına mutlaka eklenilmesine rağmen keskin kokusu nedeniyle birçok kişi tüketmekten kaçınmaktadır. Sarımsağın bu dezavantajı için alternatif olarak siyah sarımsak gündeme getirilmiştir.
openaire   +2 more sources

Black Garlic: an Innovative Additive for Food Formulations

Chemical Engineering Transactions, 2022
Black garlic (BG) can be found on menus everywhere, but this unique ingredient isn’t anything new. Traditional and natural BG is, simply put, the product of aging regular garlic bulbs leaving them for weeks and months at typical ambient temperatures and high humidity (about 40°C and 90-100% RH) without addition of any preservatives achieving its ...
Orefice Carlo, Morganella Nicolina, Gallo Marianna, Garella Isidoro, Marzocchella Antonio, Nigro Roberto   +5 more
openaire   +3 more sources

Scoping Review: Efek Nefroprotektif Black Garlic/Aged Garlic pada Hewan Model Renal Injury

Jurnal Integrasi Kesehatan & Sains, 2021
Kerusakan ginjal atau renal injury didefinisikan sebagai penurunan fungsi ginjal yang meliputi cedera (kerusakan struktural) dan gangguan (hilangnya fungsi) ginjal. Salah satu bentuk antioksidan yang digunakan sebagai pengobatan kerusakan ginjal adalah sediaan black garlic yang merupakan bawang putih (Allium sativum L.) yang telah difermentasi dan ...
Sitti Indah Sari Pratiwi Maradjabessy, Sandy Faisal, Maya Tejasari   +2 more
openaire   +1 more source

Research progress on the changes in flavor substances during black garlic processing

Shipin yu jixie
Black garlic is produced through the fermentation of fresh garlic under conditions of high temperature and humidity, wherein various chemical reactions occur, gradually diminishing the pungent odor associated with garlic and imparting the distinctive ...
MAO Hantao, LI Hui, YIN Shixian, RONG Zhixing, WANG Jianhui   +4 more
doaj   +1 more source

Effects of Streptococcus thermophilus on the Fermentation Quality of Liquid Black Garlic

Shipin gongye ke-ji
Objective: Liquid black garlic was prepared from fresh garlic and the effect of Streptococcus thermophilus on the quality of liquid black garlic was studied.
Qingchao JIA, Junbo HE, Wangming LI, Na XU, Jie ZHANG, Chonghua WANG, Xinhua DUAN, Yiqun LIU, Yongtao HE   +8 more
doaj   +1 more source

APOE‐stratified Proteomic and Metabolomic Analysis Reveals Mitochondrial Dysfunction Inflammation and Lipid Dysregulation in Alzheimer's Disease

Advanced Science, EarlyView.
A large‐scale multiomic dataset (proteomic and metabolomic) comprising 3,060 plasma samples were analyzed to identify proteins, metabolites, pathways, and protein‐associated drugs linked to Alzheimer’s Disease (AD) independently of apolipoprotein E (APOE). AD was associated with a distinct molecular signature that captures.
Fuhai Li, Yike Chen, Daniel Western, Muhammad Ali, Menghan Liu, Katherine Gong, Ying Xu, Joseph Lowery, David M. Holtzman, Chloe Robins, John D. Eicher, Yen‐Ning Huang, ShiWei Liu, Tamina Park, Andrew J. Saykin, Kwangsik Nho, Mahdi Moqri, Richard C. Mohs, Amelia Farinas, Patricia Moran‐Losada, Hamilton Se‐Hwee Oh, Tony Wyss‐Coray, Carlos Cruchaga   +22 more
wiley   +1 more source