Evaluation of Alliin, Saccharide Contents and Antioxidant Activities of Black Garlic during Thermal Processing-Reference-Cited by-同舟云学术

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Evaluation of Alliin, Saccharide Contents and Antioxidant Activities of Black Garlic during Thermal Processing

Published:2014-12-02 Issue:1 Volume:39 Page:39-47
ISSN:0145-8884
Container-title:Journal of Food Biochemistry
language:en
Short-container-title:Journal of Food Biochemistry

Author:

Zhang Zesheng¹,Lei Mengmeng¹,Liu Rui¹,Gao Yunfeng¹,Xu Mengying¹,Zhang Min¹

Affiliation:

1. Key Laboratory of Food Nutrition and Safety; Ministry of Education; Tianjin University of Science and Technology; Tianjin 300457 China

Funder

Project of National Key Technology Research and Development Program

Tianjin Research Program of Application Foundation and Advanced Technology

Publisher

Wiley

Subject

Cell Biology,Pharmacology,Food Science,Biophysics

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfbc.12102/fullpdf

Reference38 articles.

1. Clarifying the real bioactive constituents of garlic;Amagase;J. Nutr.,2006

2. Intake of garlic and its bioactive components;Amagase;J. Nutr.,2001

3. A comparative study of the different analytical methods for analysis of S-allylcysteine in black garlic by HPLC;Bae;LWT - Food Sci. Technol.,2012

4. Changes in S-allyl cysteine content and physicochemical properties of black garlic during heat treatment;Bae;LWT - Food Sci. Technol.,2013

5. Antioxidant activity of Maillard reaction products from a porcine plasma protein-sugar model system;Benjakul;Food Chem.,2005

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