Influence of hot-air drying methods on the phenolic compounds/allicin content, antioxidant activity and α-amylase/α-glucosidase inhibition of garlic (Allium sativum L.)-Reference-Cited by-同舟云学术

Influence of hot-air drying methods on the phenolic compounds/allicin content, antioxidant activity and α-amylase/α-glucosidase inhibition of garlic (Allium sativum L.)

Published:2022-10-11 Issue:2 Volume:249 Page:523-535
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

Wongsa Prinya,Bhuyar Prakash^ORCID,Tongkoom Krittiya,Spreer Wolfram,Müller Joachim

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

https://link.springer.com/content/pdf/10.1007/s00217-022-04150-4.pdf

Reference51 articles.

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3. Bar M, Binduga UE, Szychowski KA (2022) Methods of isolation of active substances from garlic (Allium sativum L.) and its impact on the composition and biological properties of garlic extracts. Antioxidants 11(7):1345

4. FAO (2022) FAO Statistics available as http://www.fao.org. Accessed 12 Sep 2022

5. Beato VM, Orgaz F, Mansilla F, Montaño A (2011) Changes in phenolic compounds in garlic (Allium sativum L.) owing to the cultivar and location of growth. Plant Foods Human Nutr 66(3):218–223

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