Vitamin content and amino acid composition of pickled garlic processed with and without fermentation.

  title={Vitamin content and amino acid composition of pickled garlic processed with and without fermentation.},
  author={Alfredo Monta{\~n}o and Francisco Javier Casado and Antonio de Castro and Antonio Higinio S{\'a}nchez and Luis Rejano},
  journal={Journal of agricultural and food chemistry},
  volume={52 24},
The effect of processing, with and without fermentation, upon the nutritional composition of pickled garlic was evaluated. On a dry basis, the fermented product had a higher content of riboflavin, alpha-tocopherol, and most individual amino acids but a lower thiamin level than the unfermented product. Ascorbic acid was totally lost during processing. The chemical scores for the unfermented and fermented product were 88 and 108%, respectively, with the limiting amino acid being leucine. Water… 
Effect of processing and storage time on the contents of organosulfur compounds in pickled blanched garlic.
Use of the corresponding fermentation brine in the case of the fermented product in conjunction with refrigerated storage was found to be the best method to preserve the levels of organosulfur compounds in pickled garlic stored for up to one year.
Fermented Vegetable Beverages
Fermentation will result in the formation of alcohols, antibacterial compounds, acidulants, and improvement of digestibility of protein and carbohydrates, thus improves the nutritional strength and flavor.
Effect of fermentation using Chrysonillia crassa and Monascus purpureus on nutritional quality, antioxidant, and antimicrobial activities of used rice as a poultry feed ingredient
The used rice fermented using C. crassa and M. purpureus improved the nutritional quality, as well as the antioxidant and antimicrobial activities of the products.
Effect of Fermentation Process on Ashgourd Juice
Ashgourd ( Benincasa hispida ) is valued for its nutritive and medicinal properties and further value addition is being attempted by fermentation process. In the present study, effect of fermentation
Nutritional Quality and Antioxidant Activity of Selected Edible Wild Mushrooms
Five species of edible wild mushrooms were selected to determine the proximate composition, vitamins (retinol, α-tocopherol, γ-tocopherol, thiamin, riboflavin, and ascorbic acid) and mineral contents
Applicability of Lactobacillus plantarum IMDO 788 as a starter culture to control vegetable fermentations.
Lactobacillus plantarum IMDO 788 was an adequate starter culture strain for vegetable fermentations, prevailing over endogenous LAB communities, and further optimisation of the starter culture formulation is necessary to avoid yeast growth.
Exploitation of vegetables and fruits through lactic acid fermentation.
The main features of the protocols used for the manufacture of traditional, emerging and innovative fermented vegetables and fruits were reviewed and several evidences were described in favour of the use of selected autochthonous starters, which are tailored for the specific plant matrix.
Changes in amino acid contents, texture and microstructure of bamboo shoots during pickling process
Summary The amino acid contents, texture, pectin and microstructure of bamboo shoots (Dendrocalamus latiflorus) with different salt concentrations during pickling process were examined to evaluate
Effect of Dietary Fermented Garlic Solution on Performance, Egg Quality and Blood Composition in Finishing Period of Laying Hens
It can be concluded that dietary supplementation of FGS improved egg quality and stimulated immune response in mature laying hens.
Comparison of the main bioactive compounds and antioxidant activities in garlic and white and red onions after treatment protocols.
It was found that blanching and frying and then microwaving of garlic and onions did not decrease significantly the amounts of their bioactive compounds and the level of antioxidant activities.