搜索结果: 1-8 共查到“食品科学技术基础学科 garlic”相关记录8条 . 查询时间(0.031 秒)
Scavenging Activity of Different Garlic Extracts and Garlic Powder and their Antioxidant Effect on Heated Sunflower Oil
Different Garlic Extracts Garlic Powder
2016/6/2
Seven garlic extracts were prepared in different solvents. The extract yield ranged from 0.36 (n-hexane) to 71.73% water (H2O at 50°C), total phenolic content from 11.16 methanol/water (MeOH/H2O, 1:1)...
Characteristics of garlic of the Czech origin
Czech garlic quality indicators morphology pungency sensory analysis
2014/2/24
We chose and evaluated the chemical characteristics of garlic of the Czech origin. The suggested quality indicators based on the measured values and the data from the literature were as follows: colou...
Characteristics of garlic of the Czech origin
Czech garlic quality indicators morphology pungency sensory analysis
2014/2/24
We chose and evaluated the chemical characteristics of garlic of the Czech origin. The suggested quality indicators based on the measured values and the data from the literature were as follows: colou...
Effect of 10% Concentrations of Salt, Garlic and Coriander on the Quality of Smoked Hilsa Fish (Tenualosa ilisha)
Salt Garlic Coriander
2016/6/1
The present study was conducted to evaluate the quality of smoked Hilsa fish (Tenualosa ilisha). The fishes were grouped into three parts. One part contains 10% salt, 10% garlic and 10% coriander and ...
Effect of Different Drying Techniques on the Quality of Garlic: A Comparative Study
Garlic Comparative Study
2016/6/1
The demand for spices and extracts is growing all over the world, although the spices are exported in a variety of forms in the international spice trade, about 80-85% are sold in the whole ungrounded...
Changes of S-alk(en)ylcysteine sulfoxide levels during the growth of different garlic morphotypes
garlic Allium sativum S-alk(en)ylcysteine sulfoxides alliin methiin isoalliin
2014/2/25
The contents of three S-alk(en)ylcysteine sulfoxides (alliin, methiin, and isoalliin) were determined in the leaves, pseudostems, and bulbs of six garlic genotypes (two flowering plant morphotypes, tw...
Effects of tsao-ko, Turmeric and Garlic on Body Fat Content and Plasma Lipid Glucose and Liver Lipid Levels in Mice（A comparative Study of Spices）
Tsao-ko, Turmeric Garlic Amomum tsao-ko Crevost et Lemair
2009/5/20
The purpose of this study was to compare the long-term effects of small intakes of tsao-ko, turmeric and garlic on the levels of body fat, plasma lipids, lipid peroxides, glucose and liver lipids in a...
Inhibition of Escherichia coli O157: H7 in Cemens with Different Garlic Levels
ifferent Garlic Levels Escherichia coli
2016/5/27
In order to determine the effect of garlic in Cemen on reduction of Escherichia coli O157:H7, Cemen with different garlic levels (0, 7.5, 10.0, 15.0, 20.0 and 25%) were prepared. Each batch of Cemen w...