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《Food Engineering》 2015-03
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The development and application of functional food with garlic

ZHANG Dongfeng;DENG Maocheng;Guangdong light industry professional technology institute of food and biological engineering;The characteristics of institutes of higher learning in guangdong condiment engineering technology development center;  
Chemical composition of garlic, biological activity and its application in the development of functional food were analyzed, the results showed that garlic contains a variety of sulfur-containing compounds, rare elements and many kinds of nutrients human body needs, has high pharmacological value and health care effect. The development of garlic products has a very broad application prospects.
【Fund】: 广东轻工职业技术学院自然科学基金项目(KJ201324);; 广东高校特色调味品工程技术开发中心建设项目(GCZX-B1103)
【CateGory Index】: TS218
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【Citations】
Chinese Journal Full-text Database 3 Hits
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【Co-citations】
Chinese Journal Full-text Database 10 Hits
1 ZHANG Bi-mi;SUN Rui-bo;LV Zhi-chao;LI Wan-liang;Jilin Province Economic Management Cadre College;Jilin Academy of Agricultural Sciences;;Effect of γ-L-glutamoyl-S-allyl-L-cysteine on Mitochondrial Function of Hepatic Stellate Cells[J];安徽农业科学;2015-35
2 HOU Zhi-min;WANG Shu-min;JIANG Shu-hui;College of Life Science,Langfang Teachers University;;Study on the Extraction Process of Allicin in Purple Skin Garlic[J];中国调味品;2015-10
3 ZHANG Dongfeng;DENG Maocheng;Guangdong light industry professional technology institute of food and biological engineering;The characteristics of institutes of higher learning in guangdong condiment engineering technology development center;;The development and application of functional food with garlic[J];食品工程;2015-03
4 ZHANG Peng;ZHOU Chun-xia;HONG Peng-zhi;LAN Dong-mei;College of Food Science and Technology,Guangdong Ocean University;;Mechanisms Underlying the Antihypertensive Effects of Garlic Bioactives[J];食品研究与开发;2015-17
5 LI Jian;WANG Yang;LIU Ning;LI Chenchen;College of Food Engineering,Harbin University of Commerce,Key Laboratory for Food Science and Engineering of Heilongjiang Province;;Optimization of Extraction of Total Flavones from Garlic by Response Surface Analysis Methodology[J];农产品加工;2015-15
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7 SUN Ymg;CHEN Yiying;DING Qi;ZHAO Jing;ZHANG Yuyu;SUN Baoguo;CHEN Haitao;Beijing Innovation Centre of Food Nutrition and Human Health,Beijing Key Laboratory of Flavor Chemistry,Beijing Laboratory for Food Quality and Safety,Beijing Technology and Business University;;Analysis of Volatile Aroma Compounds in Allium macrostemon Bunge.[J];食品科学;2015-16
8 XING Li-sha;CHEN Hai-xia;WANG Jia;WANG Yan-wei;School of Pharmaceutical Science and Technology,Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency,Tianjin University;;Studies on the antioxidatant activities of different fractions of garlic extract[J];食品与发酵工业;2015-04
9 Xie Xuehu;Zhang Yong;Liu Zhao;Cheng Yongjian;Liu Caixia;Bi Ligetu;College of Mechanical and Electrical Engineering, Inner Mongolia Agricultural University;Qingdao Engineering Machinery co. LTD;;Design of planting mechanism for garlic planter[J];农业工程学报;2015-01
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