Claim · model-written summary
Garlic allicin content dropped 85% after 5 min at 90°C.
Allium sativumNot reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorSettingQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“allicin content was dropped by 71, 80, and 85% after blanching for 5 min at 70, 80, and 90°C, respectively.”
t0“garlic under blanching treatments”
Title
Zhi Huang; Quan Zhou; Wei‐Liang Wu; et al. Journal of Food Process Engineering 2019. doi:10.1111/jfpe.12991
Other claims from this paper (8)
- Association Alliinase inactivation depended strongly on blanching temperature and time.
- Association GGT inactivation depended strongly on blanching temperature and time.
- Intervention effect Garlic puree turned white after blanching at 80°C for 5 min.
- Intervention effect Garlic puree turned white after blanching at 90°C for 4 min.
- Observation Alliinase and GGT inactivation and green discoloration followed first-order kinetics.
- Intervention effect Garlic allicin content dropped 71% after 5 min at 70°C.
- Intervention effect Garlic allicin content dropped 80% after 5 min at 80°C.
- Intervention effect Blanching reduced antioxidant capacity in garlic.