Physicochemical Composition of Baked Garlic
نویسندگان
چکیده
منابع مشابه
Physicochemical and antioxidant properties of black garlic.
Black garlic (BG) is a processed garlic product prepared by heat treatment of whole garlic bulbs (Allium sativum L.) at high temperature under high humidity for several days, resulting in black cloves with a sweet taste. BG has recently been introduced to the Korean market as a product beneficial to health. To clarify how BG changes during the 35 day aging period, the physicochemical characteri...
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This study investigated the physicochemical characteristics of black garlic (BG) after different thermal processing steps. Compared with fresh garlic (FG), the moisture content and pH in BG decreased significantly, while the ash content and browning intensity increased during thermal processing. The total mineral and the free sugar contents were significantly higher than that of the BG2 and BG4...
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Baked goods are among the most important sources of human food. They may suffer from a limited shelf life due to use of low-quality wheat. However, there are a number of novel dough preparation methods that can improve bread quality. The current study analyzed the effect of the yeast-salt method on the physicochemical and rheological properties of toast dough and bread. Baker’s yeast was used a...
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BBB blood-brain barrier BMEC brain microvascular (capillary) endothelial cells CBSA cationic bovine serum albumin CdTe cadmium tellurium CTAB trimethylammonium bromide DRG dorsal root ganglia HSA human serum albumin ip intraperitoneal iv intravenous MWCNT multi-walled carbon nanotube PAMAM poly(amidoamine) PBCA polybutylcyanoacrylate PEG polyethylene glycol PLA poly(lactide) PLGA poly(lactic-co...
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The physicochemical properties and amino acid composition of chymotrypsinogen B have been examined. The partial specific volume has been determined as 0.733 ml per g. From sedimentation velocity measurements, siO,, has been found to be 2.58 S at pH 3.0. At pH values above 4, the zymogen dimerizes as indicated by both sedimentation velocity and approach to sedimentation equilibrium measurements....
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ژورنال
عنوان ژورنال: Korean Journal of Food Preservation
سال: 2011
ISSN: 1738-7248
DOI: 10.11002/kjfp.2011.18.4.575