Effect of Thermal Processes on <i>S</i>-Allyl Cysteine Content in Black Garlic

Effect of Thermal Processes on <i>S</i>-Allyl Cysteine Content in Black Garlic

As a key component of black garlic (BG) products, S-allyl cysteine (SAC) is useful in reducing oxidative stress and inflammation. Several BG products with a high SAC content have been developed by thermal processing; however, the optimum conditions for thermal treatment for producing Thai garlic (mu...

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Bibliographic Details
Main Authors: Kanokwan Manoonphol, Uthaiwan Suttisansanee, Chadamas Promkum, Chaniphun Butryee
Format: Article
Language:English
Published: MDPI AG 2023-03-01
Series:Foods
Subjects:
fermentation
antioxidant activity
phenolics
relative humidity
thermal treatment
Thai garlic
Online Access:https://www.mdpi.com/2304-8158/12/6/1227

Internet

https://www.mdpi.com/2304-8158/12/6/1227

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