Results 301 to 310 of about 165,668 (344)
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Food Chemistry, 2020
A novel ultrasonic-assisted vacuum drying technique for dehydrating garlic slices to give high quality products was developed. Garlic slices were dried at 60 °C using four methods: ultrasonic-assisted vacuum drying (USVD), vacuum drying (VD), ultrasonic ...
Yannan Chen +5 more
semanticscholar +1 more source
A novel ultrasonic-assisted vacuum drying technique for dehydrating garlic slices to give high quality products was developed. Garlic slices were dried at 60 °C using four methods: ultrasonic-assisted vacuum drying (USVD), vacuum drying (VD), ultrasonic ...
Yannan Chen +5 more
semanticscholar +1 more source
, 2020
The presence of various functional groups in the primary molecules of the garlic extract makes this extract a suitable candidate for corrosion inhibition of AISI 304 stainless steel in acidic electrolytes.
Mohammad Peirow Asfia +2 more
semanticscholar +1 more source
The presence of various functional groups in the primary molecules of the garlic extract makes this extract a suitable candidate for corrosion inhibition of AISI 304 stainless steel in acidic electrolytes.
Mohammad Peirow Asfia +2 more
semanticscholar +1 more source
Phytotherapy Research, 2020
Garlic (Allium sativum, Liliaceae) is used widely as a spice and medicinal herb not only in its native region (Central Asia and northeastern Iran) but also all around the world.
Mahyar Dorrigiv +2 more
semanticscholar +1 more source
Garlic (Allium sativum, Liliaceae) is used widely as a spice and medicinal herb not only in its native region (Central Asia and northeastern Iran) but also all around the world.
Mahyar Dorrigiv +2 more
semanticscholar +1 more source
Food Hydrocolloids, 2019
This study aimed to encapsulate garlic aqueous extract by complex coacervation with whey protein isolate (WPI) and chitosan (CH) with three degrees of deacetylation (DD; 83%, 94% and 96%), followed by spray drying.
Loleny Tavares, C. P. Zapata Noreña
semanticscholar +1 more source
This study aimed to encapsulate garlic aqueous extract by complex coacervation with whey protein isolate (WPI) and chitosan (CH) with three degrees of deacetylation (DD; 83%, 94% and 96%), followed by spray drying.
Loleny Tavares, C. P. Zapata Noreña
semanticscholar +1 more source
Characterization of Key Aroma-active Compounds in Black Garlic by Sensory-directed Flavor Analysis.
Journal of Agricultural and Food Chemistry, 2019Black garlic is a new garlic product produced through fermentation of fresh garlic and very popular in Asia countries due to its health benefits. Its key aroma-active compounds were characterized by gas chromatography-olfactometry-mass spectrometry (GC-O-
Ping Yang +3 more
semanticscholar +1 more source
Comprehensive Reviews in Food Science and Food Safety, 2022
Zhichang Qiu +4 more
semanticscholar +1 more source
Zhichang Qiu +4 more
semanticscholar +1 more source