Utilization of Pectinase Cocktail and High Hydrostatic Pressure for the Production of Aged Black Garlic Juice with Improved Nutritional Value

In comparison with raw garlic, aged black garlic has been shown to display multiple pharmacological activities. We recently reported that pretreatment of pectinase cocktail with high hydrostatic pressure (HHP) before the process of aging garlic juice improves its antidiabetic activity and increases...

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Detalles Bibliográficos
Autores principales: Kim, Jun Ho, Kim, Jin Woo, Yu, Su Hyun, Lee, Jonghwa, Cho, Hyung Taek, Heo, Wan, Park, Sung Jin, Lee, Jin Hyup, Kim, Young Jun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Korean Society of Food Science and Nutrition 2019
Materias:
Note
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6779083/
https://www.ncbi.nlm.nih.gov/pubmed/31608263
http://dx.doi.org/10.3746/pnf.2019.24.3.357

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6779083/
https://www.ncbi.nlm.nih.gov/pubmed/31608263
http://dx.doi.org/10.3746/pnf.2019.24.3.357

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