Objective To investigate the effect of cooking temperature and time on the total phenolic
content, total flavonoid content and antioxidant activity of aqueous and ethanolic extracts of …

This study examines the effect of fermentation processes (70° C temperature; 80% humidity;
45 days) on the content of bioactive compounds (total polyphenols, selected phenolic acids …

This study was performed to confirm of biological function of black garlic, it heated for 11
days at $40 {\sim} 90^{\circ} C $(first step: heate for 2 days at $90^{\circ} C $, second step …

The core objective of this research work was to determine the nutritional and bioactive
profile of raw and fermented (black) garlic. For this purpose, different varieties of garlic ie …

The aim of this study was to compare the total polyphenol content and antioxidant capacity
in different anatomical parts of bear garlic (Allium ursinum L.), collected at different stages of …

Garlic (Allium sativum L.) is a type of agricultural product that is widely used as a food spice,
herb and traditional medicine. White garlic (WG) can be processed into several kinds of …

Black garlic was processed at three different temperatures of heat treatment (72°, 75° and
78° C) and close to 90% of relative humidity. Two types of material source were used: whole …

Garlic is used in many dishes but some of its bioactive compounds are lost when exposed to
heat. This study evaluated bioactive compounds, antioxidant activity and Maillard reaction …

Black garlic produced from fresh garlic under controlled high temperature and humidity has
strong antioxidant properties. To determine these compounds, five fractions (from F1 to F5) …

Garlic (Allium sativum L) has distinct nutritional profile with special reference to its bioactive
components and is used in different diet-based therapies to cure various lifestyle-related …