This research examined the changes of black garlic (BG) quality attributes when raw materials different initial moisture contents (iMC) were used. Fresh bulbs (cv. Thai) shade-dried for eight weeks at a controlled condition 29 °C and relative humidity (RH) 55% to desired iMC (ranging from ca. 50–70%). BG processing was 75 °C, RH = 80% ten days. After processing, physiological characteristics ch...

We review the history of the parallel tempering simulation method. From its origins in data analysis, the parallel tempering method has become a standard workhorse of physiochemical simulations. We discuss the theory behind the method and its various generalizations. We mention a selected set of the many applications that have become possible with the introduction of parallel tempering and we s...

Soil is important among all the components of terrestrial ecosystems and is a main source of production in agriculture. Since soil is a dynamic system there is a continuous reaction between soil minerals, organic matter and organisms. These reactions influences physiochemical and biological properties of soil. Soil phosphatases is one of enzyme which plays a major role in the mineralisation pro...

Target-based approaches for human African trypanosomiasis (HAT) and related parasites can be a valuable route for drug discovery for these diseases. However, care needs to be taken in selection of both the actual drug target and the chemical matter that is developed. In this article, potential criteria to aid target selection are described. Then the physiochemical properties of typical oral dru...

Food physical chemistry is considered to be a branch of Food chemistry[1][2] concerned with the study of both physical and chemical interactions in foods in terms of physical and chemical principles applied to food systems, as well as the applications of physical/chemical techniques and instrumentation for the study of foods.[3][4][5][6] This field encompasses the “physiochemical principles of ...