Effects of Different Cooking Processes on the Phytochemical Profile and Mineral Content of Garlic (Allium sativum L.)

被引：0
|
作者：
Binici, Halil İbrahim [1 ]
机构：
[1] Department of Nutrition and Dietetics, Faculty of Health Sciences, İstanbul Esenyurt University, İstanbul, Turkey
来源：
Journal of Oleo Science | / 74卷 / 01期
关键词：
822.2 Food Processing Operations;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
37
引用
下载
收藏
页码：89 / 95
相关论文
共 50 条
  • [1] Mineral and phytochemical profile of selected garlic (Allium sativum L.) cultivars
    Snirc, Marek
    Lidikova, Judita
    Ceryova, Natalia
    Pinter, Eduard
    Ivanisova, Eva
    Musilova, Janette
    Vollmannova, Alena
    Rybnikar, Samuel
    SOUTH AFRICAN JOURNAL OF BOTANY, 2023, 158 : 319 - 325
  • [2] Effect of cooking on garlic (Allium sativum L.) antiplatelet activity and thiosulfinates content
    Cavagnaro, Pablo F.
    Camargo, Alejandra
    Galmarini, Claudio R.
    Simon, Philipp W.
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2007, 55 (04) : 1280 - 1288
  • [3] Use of the Argentinean garlic (Allium sativum L.) germplasm mineral profile for determining geographic origin
    Camargo, Alejandra B.
    Resnizky, Sara
    Marchevsky, Eduardo J.
    Luco, Juan M.
    JOURNAL OF FOOD COMPOSITION AND ANALYSIS, 2010, 23 (06) : 586 - 591
  • [4] Organosulphide profile and hydrogen sulphide-releasing capacity of garlic (Allium sativum L.) scape oil: Effects of pH and cooking
    Tocmo, Restituto
    Wang, Chenhui
    Liang, Dong
    Huang, Dejian
    JOURNAL OF FUNCTIONAL FOODS, 2015, 17 : 410 - 421
  • [5] THE INFLUENCE OF VARIETY ON THE CONTENT OF BIOACTIVE COMPOUNDS IN GARLIC (ALLIUM SATIVUM L.)
    Micova, Marianna
    Urminska, Dana
    Bystricka, Judita
    Kovarovic, Jan
    Harangozo, Lubos
    JOURNAL OF MICROBIOLOGY BIOTECHNOLOGY AND FOOD SCIENCES, 2019, 8 (04): : 1076 - 1079
  • [6] Antioxidative and Antigenotoxic Effects of Garlic (Allium sativum L.) Prepared by Different Processing Methods
    Jae-Hee Park
    Yoo Kyoung Park
    Eunju Park
    Plant Foods for Human Nutrition, 2009, 64 : 244 - 249
  • [7] Antioxidative and Antigenotoxic Effects of Garlic (Allium sativum L.) Prepared by Different Processing Methods
    Park, Jae-Hee
    Park, Yoo Kyoung
    Park, Eunju
    PLANT FOODS FOR HUMAN NUTRITION, 2009, 64 (04) : 244 - 249
  • [8] Metabolite Profile and In Vitro Beneficial Effects of Black Garlic (Allium sativum L.) Polar Extract
    Bontempo, Paola
    Stiuso, Paola
    Lama, Stefania
    Napolitano, Assunta
    Piacente, Sonia
    Altucci, Lucia
    Molinari, Anna Maria
    De Masi, Luigi
    Rigano, Daniela
    NUTRIENTS, 2021, 13 (08)
  • [9] Black Garlic (Allium Sativum L.) In Complementary Medicine: A Concise Phytochemical and Pharmacological Review
    Zawawi, Siti Nor Aisyah Mohd
    Osman, Nurul Izzati
    Wahab, Ibtisam Abdul
    JOURNAL OF COMPLEMENTARY MEDICINE RESEARCH, 2021, 12 (02): : 220 - 226
  • [10] Phytochemical Characteristics and Antimicrobial Activity of Australian Grown Garlic (Allium Sativum L.) Cultivars
    Anh Dao Thi Phan
    Netzel, Gabriele
    Chhim, Panhchapor
    Netzel, Michael E.
    Sultanbawa, Yasmina
    FOODS, 2019, 8 (09)
12345