Results 51 to 60 of about 12,547 (249)

Preparation Technology of Liquid Black Garlic by Synergistic Fermentation of Lactobacillus bulgaricus and Streptococcus thermophilus

Shipin gongye ke-ji
Objective: The preparation of liquid black garlic by lactic acid bacteria cooperative fermentation and the analysis of aroma components were studied. Methods: Fresh garlic was subjected to high-temperature enzyme inactivation at 180 ℃, then crushed and ...
Qingchao JIA, Huanhuan GU, Huiyan ZHANG, Yingying BAN   +3 more
doaj   +1 more source

Composition analysis and antioxidant properties of black garlic extract

Journal of Food and Drug Analysis, 2017
Black garlic produced from fresh garlic under controlled high temperature and humidity has strong antioxidant properties. To determine these compounds, five fractions (from F1 to F5) were separated and purified by elution with chloroform:methanol at different ratios (8:1, 6:1, 4:1, 2:1, and 0:1; v/v).
Lu, Xiaoming, Li, Ningyang, Qiao, Xuguang, Qiu, Zhichang, Liu, Pengli   +4 more
openaire   +2 more sources

Powerful yet challenging: mechanistic niche models for predicting invasive species potential distribution under climate change

Ecography, EarlyView.
Risk assessments of invasive species present one of the most challenging applications of species distribution models (SDMs) due to the fundamental issues of distributional disequilibrium, niche changes, and truncation. Invasive species often occupy only a fraction of their potential environmental and geographic ranges, as their spatiotemporal dynamics ...
Erola Fenollosa, Sean E. H. Pang, Natalie J. Briscoe, Antoine Guisan, Roberto Salguero-Gómez   +4 more
wiley   +1 more source

Artificial intelligence in preclinical epilepsy research: Current state, potential, and challenges

Epilepsia Open, EarlyView.
Abstract Preclinical translational epilepsy research uses animal models to better understand the mechanisms underlying epilepsy and its comorbidities, as well as to analyze and develop potential treatments that may mitigate this neurological disorder and its associated conditions. Artificial intelligence (AI) has emerged as a transformative tool across
Jesús Servando Medel‐Matus, Cesar Santana‐Gomez, Ruby G. Escalante, Dominique Duncan, Pedro F. Viana, Giulia Sofia Cereda, Naoto Kuroda, Aristea S. Galanopoulou   +7 more
wiley   +1 more source

The shortest innovative process for enhancing the S-allylcysteine content and antioxidant activity of black and golden garlic

Scientific Reports, 2022
Black garlic is a type of heat-treated garlic for which the traditional process is extremely simple yet time-consuming, taking more than one month. The purpose of this research was to reduce the processing time of black garlic while maintaining a high ...
Peeraporn Pakakaew, Yuthana Phimolsiripol, Siraphat Taesuwan, Sarawut Kumphune, Wannaporn Klangpetch, Niramon Utama-ang   +5 more
doaj   +1 more source

Physiochemical changes and nutritional content of black garlic during fermentation

Applied Food Research, 2022
This study was conducted to understand the reactions involved in black garlic fermentation, and thereby to determine its maturity stage. Black garlic was produced from fresh garlic after fermentation at 70–75 °C and 80–90% relative humidity up to 12 days
Lee Suan Chua, Farah Izana Abdullah, Song Hok Lim   +2 more
doaj   +1 more source

Black garlic: transformation effects, characterization and consumer purchase intention

Comunicata Scientiae, 2018
Black garlic is produced from chemical and biochemical reactions when the fresh garlic bulb is submitted to specific temperature and moisture conditions. The aim of this study was to evaluate quality and nutritional changes on bulbs before and after the transformation in black garlic, presenting the new product for the consumer, evaluating the purchase
Nassur, Rita de Cássia Mirela Resende, Vilas Boas, Eduardo Valério de Barros, Resende, Francisco Vilela   +2 more
openaire   +3 more sources

Quality Characteristics of Chungpomook using black garlic extract [PDF]

Journal of the Korea Academia-Industrial cooperation Society, 2011
Abstract The principal objective of this study was to evaluate the quality characteristics of black ginseng mook prepared with different 5 levels(0, 1, 2, 3, and 4%) of black ginseng extract. We conducted the pH, sugar content, Hunter's color values, the mechanical characteristics and a sensory evaluation analysis of black ginseng mook.
Ae-Jung Kim, Kyung-Hee Joung, Seung-Mee Shin   +2 more
openaire   +1 more source

Anthropologist, heal thyself: Toward an anthropology of healing through relational interbeing

Feminist Anthropology, EarlyView.
Abstract I call for an anthropology that confronts its own woundedness. Anthropologists often bear witness to suffering but rarely examine how our own grief, trauma, and institutional distress shape the affective tone of our work. Drawing on fieldwork with Runa (Quechua) women affected by forced sterilization in Peru and guided by my collaborator and ...
Lucía Isabel Stavig
wiley   +1 more source

Hepatoprotective Effect of Aged Black Garlic Extract in Rodents

Toxicological Research, 2014
In this study, we investigated the hepatoprotective effects of aged black garlic (ABG) in rodent models of liver injury. ABG inhibited carbon tetrachloride-induced elevation of aspartate transaminase (AST) and alanine transaminase (ALT), which are markers of hepatocellular damage, in SD rats.
Shin, Jung Hyu, Lee, Chang Woo, Oh, Soo Jin, Yun, Jieun, Kang, Moo Rim, Han, Sang-Bae, Park, Heungsik, Jung, Jae Chul, Chung, Yoon Hoo, Kang, Jong Soon   +9 more
openaire   +3 more sources