Cargando…
Black garlic: A critical review of its production, bioactivity, and application
Black garlic is obtained from fresh garlic (Allium sativum L.) that has been fermented for a period of time at a controlled high temperature (60–90°C) under controlled high humidity (80–90%). When compared with fresh garlic, black garlic does not release a strong offensive flavor owing to the reduce...
Autores principales: | Kimura, Shunsuke, Tung, Yen-Chen, Pan, Min-Hsiung, Su, Nan-Wei, Lai, Ying-Jang, Cheng, Kuan-Chen |
---|---|
Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Taiwan Food and Drug Administration
2016
|
Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9333422/ https://www.ncbi.nlm.nih.gov/pubmed/28911544 http://dx.doi.org/10.1016/j.jfda.2016.11.003 |
Ejemplares similares
-
Bioaccessibility of Bioactive Compounds of ‘Fresh Garlic’ and ‘Black Garlic’ through In Vitro Gastrointestinal Digestion
por: Moreno-Ortega, Alicia, et al.
Publicado: (2020) -
Bioactive Compounds in Garlic (Allium sativum) and Black Garlic as Antigout Agents, Using Computer Simulation
por: Lestari, Ayu Rahmania, et al.
Publicado: (2022) -
Black Garlic and Its Bioactive Compounds on Human Health Diseases: A Review
por: Ahmed, Tanvir, et al.
Publicado: (2021) -
Characterization of garlic endophytes isolated from the black garlic processing
por: Qiu, Zhichang, et al.
Publicado: (2017) -
Optimization of the Black Garlic Processing Method and Development of Black Garlic Jam Using High-Pressure Processing
por: Chang, Wen-Chang, et al.
Publicado: (2023)