Extraction method for increasing antioxidant activity of raw garlic using steam explosion

Biochemical Engineering Journal

Volumn 73, Issue , 2013, Pages 1-4

  Noda, Yuko ^a   Asada, Chikako ^b   Sasaki, Chizuru ^b   Hashimoto, Saki ^b   Nakamura, Yoshitoshi ^b  

^a Shokukobo Nodaya Co   (Japan)

^b UNIVERSITY OF TOKUSHIMA   (Japan)

Author keywords

Antioxidant activity; Phenolic compounds; Radical scavenging activity; Raw garlic; Steam explosion

Indexed keywords

ANTI-OXIDANT ACTIVITIES; PHENOLIC COMPOUNDS; RADICAL SCAVENGING ACTIVITY; RAW GARLIC; STEAM EXPLOSION;

EXPLOSIONS; EXTRACTION; INTERNET PROTOCOLS; PHENOLS;

STEAM;

ANTIOXIDANT;

ANTIOXIDANT ACTIVITY; ARTICLE; CONTROLLED STUDY; DECOMPRESSION; EXTRACTION; GARLIC; HIGH TEMPERATURE; HYDROLYSIS; PRESSURE; PRIORITY JOURNAL; STEAM EXPLOSION; WATER VAPOR;

EID: 84873918850     PISSN: 1369703X     EISSN: 1873295X     Source Type: Journal    
DOI: 10.1016/j.bej.2013.01.013     Document Type: Article

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