Evolution of some physicochemical and antioxidant properties of black garlic whole bulbs and peeled cloves.
Evolution of some physicochemical and antioxidant properties of black garlic whole bulbs and peeled cloves.
M. Angeles Toledano-Medina,J. Pérez-Aparicio,R. Moreno-Rojas,T. Merinas-Amo
2016 · DOI: 10.1016/j.foodchem.2015.11.128
Food Chemistry · 107 Citations
TLDR
This study showed the changes occurring in the physicochemical and antioxidant properties of the garlic during the heat-treatment evolution and the soluble solids content in garlic increased gradually and the pH decreased in whole bulbs and peeled garlics.