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
Peptides: Production, bioactivity, functionality, and applications
Sign Up to like & getrecommendations! Published in 2018 at "Critical Reviews in Food Science and Nutrition"
DOI: 10.1080/10408398.2017.1352564
Abstract: ABSTRACT Production of peptides with various effects from proteins of different sources continues to receive academic attention. Researchers of different disciplines are putting increasing efforts to produce bioactive and functional peptides from different sources such… read more here.
Keywords: bioactivity; production; production bioactivity; peptides production ... See more keywords