Research Progress on Processing, Components and Bioactivity of Black Garlic
Black Garlic is a new type of garlic product.As a raw material, garlic with skin is made into black garlic which is a kind of health food by enzymatic hydrolysis and Maillard reaction under high temperature and humidity.Processing characteristics of black garlic under constant temperature and humidity and variable temperatures and humidity were summarized in this paper, composition differen:ces of black garlic and common garlic were analyzed, biological activities of black garlic such as inoxidizalility, cancer resistance, immuneregulation, blood fat regulation, hangover symptoms relieving, etc.were reviewed.Then the authors pointed out that the strong biological activities of black garlic depended upon multiple active ingredients which generated in the processing process and made an outlook of the research direction of black garlic.
black garlicprocesschange of componentsbioactivity
NETL
NSTL
万方数据
维普
