Non-volatile cysteine sulphoxides and volatile organosulphur compounds in cloves of garlic (Allium sativum L.) and elephant garlic (Allium ampeloprasum L.) local accessions from northern and central Italy.
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DOI: 10.1002/jsfa.11835
Abstract: Garlic (Allium sativum L.) and other species of genus Allium are popular vegetables and food seasonings, owing to their spicy flavour and richness in health-promoting compounds. Several local garlic types are still grown on a… read more here.
Keywords: allium sativum; allium; elephant garlic; garlic allium ... See more keywords
Changes in the Physicochemical Properties, Antioxidant Activity and Metabolite Analysis of Black Elephant Garlic (Allium ampeloprasum L.) during Aging Period
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DOI: 10.3390/foods12010043
Abstract: This study investigated the effects of the aging period on the black elephant garlic (Allium ampeloprasum L.) manufacturing process. Black elephant garlic is a processed elephant garlic product prepared by high-temperature and high-humidity treatment for… read more here.
Keywords: aging period; elephant garlic; garlic allium; black elephant ... See more keywords