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Scavenging Activity of Different Garlic Extracts and Garlic Powder and their Antioxidant Effect on Heated Sunflower Oil
Different Garlic Extracts Garlic Powder
2015/6/2
Seven garlic extracts were prepared in different solvents. The extract yield ranged from 0.36 (n-hexane) to 71.73% water (H2O at 50°C), total phenolic content from 11.16 methanol/water (MeOH/H2O, 1:1)...
Characteristics of garlic of the Czech origin
Czech garlic quality indicators morphology pungency sensory analysis
2013/2/24
We chose and evaluated the chemical characteristics of garlic of the Czech origin. The suggested quality indicators based on the measured values and the data from the literature were as follows: colou...
Characteristics of garlic of the Czech origin
Czech garlic quality indicators morphology pungency sensory analysis
2013/2/24
We chose and evaluated the chemical characteristics of garlic of the Czech origin. The suggested quality indicators based on the measured values and the data from the literature were as follows: colou...
Effect of 10% Concentrations of Salt, Garlic and Coriander on the Quality of Smoked Hilsa Fish (Tenualosa ilisha)
Salt Garlic Coriander
2012/6/1
The present study was conducted to evaluate the quality of smoked Hilsa fish (Tenualosa ilisha). The fishes were grouped into three parts. One part contains 10% salt, 10% garlic and 10% coriander and ...
Effect of Different Drying Techniques on the Quality of Garlic: A Comparative Study
Garlic Comparative Study
2012/6/1
The demand for spices and extracts is growing all over the world, although the spices are exported in a variety of forms in the international spice trade, about 80-85% are sold in the whole ungrounded...
Changes of S-alk(en)ylcysteine sulfoxide levels during the growth of different garlic morphotypes
garlic Allium sativum S-alk(en)ylcysteine sulfoxides alliin methiin isoalliin
2011/2/25
The contents of three S-alk(en)ylcysteine sulfoxides (alliin, methiin, and isoalliin) were determined in the leaves, pseudostems, and bulbs of six garlic genotypes (two flowering plant morphotypes, tw...
Inhibition of Staphylococcus aureus by Garlic and NaCl in Broth Systems
Antimicrobic interaction Garlic Isobolograms
2009/6/10
Minimum inhibitory concentration (MIC) isobolograms of fresh garlic extract (FGE) and NaCl against Staphylococcus aureus test strains ATCC 25923 and ATCC 6538 in Brain Heart Infusion broth (BHIB) and ...
Effects of tsao-ko, Turmeric and Garlic on Body Fat Content and Plasma Lipid Glucose and Liver Lipid Levels in Mice（A comparative Study of Spices）
Tsao-ko, Turmeric Garlic Amomum tsao-ko Crevost et Lemair
2009/5/20
The purpose of this study was to compare the long-term effects of small intakes of tsao-ko, turmeric and garlic on the levels of body fat, plasma lipids, lipid peroxides, glucose and liver lipids in a...
Distribution of S-alk(en)yl-l-cysteine Sulfoxides in Garlic (Allium sativum L.)
garlic Allium sativum S-alk(en)yl-L-cysteine sulfoxides alliin methiin isoalliin
2009/3/10
This study was devoted to distribution of S-alk(en)yl-L-cysteine sulfoxides (particularly alliin, methiin, and isoalliin) in plants of Allium sativum L. and to diversity of selected groups of garlic c...
Irradiation and Packaging-Food Safety Aspects and Shelf Life Extension of Solar Dried Garlic (Allium sativum) Powder
Solar Dried Garlic Allium sativum
2008/11/26
Influence of gamma irradiation and packaging material on physicochemical characteristics (moisture, protein, ascorbic acid, pH, mineral contents and browning value) and shelf life extension of garlic ...
Inhibition of Escherichia coli O157： H7 in Cemens with Different Garlic Levels
Escherichia coli O157 Garlic Levels
2008/10/25
In order to determine the effect of garlic in Cemen on reduction of Escherichia coli O157:H7, Cemen with different garlic levels (0, 7.5, 10.0, 15.0, 20.0 and 25%) were prepared. Each batch of Cemen w...
Irradiation and Packaging-Food Safety Aspects and Shelf Life Extension of Solar Dried Garlic (Allium sativum) Powder
Irradiation and Packaging-Food Safety Aspects Shelf Life Extension
2008/5/31
Influence of gamma irradiation and packaging material on physicochemical characteristics (moisture, protein, ascorbic acid, pH, mineral contents and browning value) and shelf life extension of garlic ...
Inhibition of Escherichia coli O157: H7 in Cemens with Different Garlic Levels
ifferent Garlic Levels Escherichia coli
2006/5/27
In order to determine the effect of garlic in Cemen on reduction of Escherichia coli O157:H7, Cemen with different garlic levels (0, 7.5, 10.0, 15.0, 20.0 and 25%) were prepared. Each batch of Cemen w...