Black garlic: A critical review of its production, bioactivity, and application.
Sign Up to like & getrecommendations! Published in 2017 at "Journal of food and drug analysis"
DOI: 10.1016/j.jfda.2016.11.003
Abstract: 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,… read more here.
Keywords: production bioactivity; bioactivity; fresh garlic; black garlic ... See more keywords
Acaricidal effects of fresh garlic juice on adult ham mite, Tyrophagus putrescentiae (Schrank)
Sign Up to like & getrecommendations! Published in 2018 at "Journal of Stored Products Research"
DOI: 10.1016/j.jspr.2018.09.004
Abstract: Abstract Ham mites, Tyrophagus putrescentiae (Schrank), are a common pest of dry cured meat products and cause devastating effects on product quality. Methyl bromide, a chemical fumigant used to control mite populations, is no longer… read more here.
Keywords: ham; garlic juice; putrescentiae schrank; tyrophagus putrescentiae ... See more keywords
Aged garlic has more potent antiglycation and antioxidant properties compared to fresh garlic extract in vitro
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DOI: 10.1038/srep39613
Abstract: Protein glycation involves formation of early (Amadori) and late advanced glycation endproducts (AGEs) together with free radicals via autoxidation of glucose and Amadori products. Glycation and increased free radical activity underlie the pathogenesis of diabetic… read more here.
Keywords: garlic potent; garlic extract; compared fresh; aged garlic ... See more keywords