Nutritional composition of commercial pickled garlic[J] . European Food Research and Technology . 2004 (4)Casado FJ, Lopez A, Luis R (2004) Nutritional composition of commercial pickled garlic. Eur Food Res Technol 219: 355-359.Casado, F. J.; Lopez, A.; Rejano, L.; Sanchez, A. H.;...
The health benefits of garlic likely arise from a wide variety of components, possibly working synergistically. The complex chemistry of garlic makes it pl... Amagase,Harunobu,Petesch,... - 《Journal of Nutrition》 被引量: 982发表: 2001年 Chemical composition, antibacterial and antioxidant activi...
Garlic Powder Onion Powder Cayenne Pepper Ginger The supplement of the present invention can be provided to the dog in a variety of forms. It is preferred, however, that the composition be made in accordance with the following steps: Initially, the ingredients are combined preferably in a blende...
Poultry feed with a specific diet composition for broiler chickens after 29–42 days, which was provided by the Animal Science Research Institute of Iran, Karaj, and its composition was determined in the Supplementary Information. Bacterial strains (Escherichia coli) were obtained from the Iranian ...
Three different forms of garlic, namely, fresh garlic (2%, 6%, 10%), heat-dried (1%, 2%, 3%) and freeze-dried (1%, 2%, 3%), were supplemented in soybean paste to prepare Doenjang and further evaluated for functional, nutritional and safety aspects. Resul
macronutrient composition of raw vegetablesVitamin B Complex, Thiamin (B1) key component of coenzyme thiamin pyrophosphate (TPP) participating in glucose decarboxylationselenium, copper, manganese, and molybdenum minerals in vegetablespivotal links, between dietary components and human health...
2.2. Chemical composition and nutritional value of seeds and soybean meal Nutrients content in soybean products are the basic element to optimization diets and estimation of total quantity nutrients give to animals. Knowledge about composition of feeds let to forecast animal performance results. Soybean...
For instance, in vinasse pickling (from hairtail, Trichiurus sp.) can impact the characteristic flavor, taste, and nutritional composition of raw fish (Chen et al., 2017). Recently, phenyllactic acid (PLA) in sourdough was identified as one of the predominant factors responsible for the ...
Comparison of the Inhibitory Effect of Algae and Crude Drug Components on Obesity This study was designed to compare the inhibitory effects of algae components such as alginic acid and chlorella extract with the red ginseng saponin and garlic components such as alliin and scordinin on obesity. ...
A compilation of existing literature related to various methods for improving the quality and shelf life of camel meat has not been reviewed to the best of our knowledge. Therefore, this review attempts to explore the nutritional composition, health benefits of camel meat, as well as various tech...