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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       font style='font-size:12px;'> 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       font style='font-size:12px;'> 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...
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 ...
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...
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...
Minimum inhibitory concentration (MIC) isobolograms of fresh garlic extract (FGE) and NaCl against Staphylococcus aureus test strains ATCC 25923 and ATCC 6538 in Brain Heart Infusion broth (BHIB) and ...
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...
This study was devoted to distribution of S-alk(en)yl-L-cysteine sulfoxides (particularly alliin, methiin, and isoalliin) in plants of Allium sativum L. and to diversity of selected groups of garlic c...
Influence of gamma irradiation and packaging material on physicochemical characteristics (moisture, protein, ascorbic acid, pH, mineral contents and browning value) and shelf life extension of garlic ...
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...
Influence of gamma irradiation and packaging material on physicochemical characteristics (moisture, protein, ascorbic acid, pH, mineral contents and browning value) and shelf life extension of garlic ...
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...

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