Changes in S-allyl cysteine contents and physicochemical properties of black garlic during heat treatment

LWT

Volumn 55, Issue 1, 2014, Pages 397-402

  Bae, Sang Eun ^a   Cho, Seung Yong ^a   Won, Yong Duk ^b   Lee, Seon Ha ^c   Park, Hyun Jin ^a,d  

^a Korea University   (South Korea)

^b Uiseong Black Garlic Farming Association   (South Korea)

^c Kyungwoon University   (South Korea)

^d CLEMSON UNIVERSITY   (United States)

Author keywords

Antioxidant activity; Black garlic; Heat treated garlic; S Allyl cysteine

Indexed keywords

AMINO ACIDS; ANTIOXIDANTS; FREE RADICALS; HEATING TEMPERATURE; MOISTURE DETERMINATION;

ANTIOXIDANT ACTIVITIES; BLACK GARLICS; BROWNING INTENSITIES; DPPH RADICAL SCAVENGING ACTIVITIES; HEAT-TREATED GARLIC; HIGHEST TEMPERATURE; LOWS-TEMPERATURES; PHYSICOCHEMICAL PROPERTY; REDUCING POWER; S-ALLYL CYSTEINES;

MOISTURE;

ALLIUM NIGRUM; ALLIUM SATIVUM;

EID: 84886307306     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2013.05.006     Document Type: Article

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