Listar Producción Científica por autor "296bf87a-59ce-4d2e-96cb-890bed898836"
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Influence of Variety and Storage Time of Fresh Garlic on the Physicochemical and Antioxidant Properties of Black Garlic
Toledano Medina, María Ángeles; Pérez-Aparicio, Jesús; Moreno Ortega, Alicia; Moreno Rojas, Rafael (MDPI, 2019)Black garlic is made from the fresh kind, submitting it to a controlled temperature (~65 C) and humidity (>85 C) for a prolonged period of time. The aim of this study was to assess the di erences in the process and in ... -
Optimización del proceso de elaboración y caracterización fisiológica y físico-química del ajo negro
Toledano Medina, María Ángeles (Universidad de Córdoba, UCOPress, 2017)El ajo (Allium sativum L.) pertenece a la familia de las liliáceas y fue ampliamente cultivado yutilizado como especia por las civilizaciones antiguas: griegos, egipcios, chinos e indios.Numerosos trabajos de investigación ... -
Physicochemical Characterization and Biological Activities of Black and White Garlic: In Vivo and In Vitro Assays
Toledano Medina, María Ángeles; Merinas Amo, María Tania; Fernández Bedmar, Zahira Noemí; Font, Rafael; Río-Celestino, Mercedes del; Pérez-Aparicio, Jesús; Moreno Ortega, Alicia; Alonso Moraga, Ángeles; Moreno Rojas, Rafael (MDPI, 2019)White and three types of black garlic (13, 32, and 45 days of aging, named 0C1, 1C2, and 2C1, respectively) were selected to study possible differences in their nutraceutic potential. For this purpose, garlic were ...