The many flavors of garlic (and how to get them)


[…]

Whether you love OR hate garlic, understanding how it works can help it work better for you.

๐—ง๐—ต๐—ฒ ๐˜€๐—ฐ๐—ถ๐—ฒ๐—ป๐˜๐—ถ๐—ณ๐—ถ๐—ฐ ๐—ป๐—ถ๐˜๐˜๐˜†-๐—ด๐—ฟ๐—ถ๐˜๐˜๐˜†:
-Abe K, Hori Y, and Myoda T. (2020) Volatile compounds of fresh and processed garlic, Experimental and Therapeutic Medicine19: 1585-93. https://www.ncbi.nlm.nih.gov/pmc/arti…
-Jones M, Hughes J, Tregova A, Milne J, Tomsett A, and Collin H. (2004) Biosynthesis of the flavour precursors of onion and garlic. Journal of Experimental Botany 55(404):1906. https://academic.oup.com/jxb/article/…
-Krest I and Keusgen M. (1999) Quality of herbal remedies from Allium sativum: differences between alliinase from garlic powder and fresh garlic. Planta Medica 65(2): 1 39-143. https://pubmed.ncbi.nlm.nih.gov/10193…
-Prati P, Henrique CM, de Souza AS, Nuรฑez da Silva VS, and Bertolodo Pacheco MT. (2014) Evaluation of allicin stability in processed garlic of different cultivars. Food Science and Technology 34(3):623โ€“8. https://www.scielo.br/j/cta/a/tkdVyQh…
-Varga-Visi ร‰, Jรณcsรกk I, Ferenc B, Vรฉgvรกri G. (2019) Effect of crushing and heating on the formation of volatile organosulfur compounds in garlic. CyTA-Journal of Food 17(1): 796-803. https://www.tandfonline.com/doi/full/…

๐—ข๐˜๐—ต๐—ฒ๐—ฟ ๐—ด๐—ผ๐—ผ๐—ฑ (๐—บ๐—ผ๐—ฟ๐—ฒ ๐—ฎ๐—ฐ๐—ฐ๐—ฒ๐˜€๐˜€๐—ถ๐—ฏ๐—น๐—ฒ) ๐—ฟ๐—ฒ๐—ณ๐—ฒ๐—ฟ๐—ฒ๐—ป๐—ฐ๐—ฒ๐˜€:
As always, Serious Eats and Cooks Illustrated are awesome sources of excellent, science-backed information:
https://www.cooksillustrated.com/how_…
https://www.cooksillustrated.com/how_…
https://www.seriouseats.com/how-to-mi…
https://www.seriouseats.com/make-the-…
https://www.seriouseats.com/ask-the-f…

๐—ฆ๐˜‚๐—ฝ๐—ฒ๐—ฟ-๐—ต๐—ฒ๐—น๐—ฝ๐—ณ๐˜‚๐—น ๐—ฒ๐˜…๐—ฝ๐—ฒ๐—ฟ๐˜๐˜€ ๐˜„๐—ต๐—ผ ๐˜€๐—ฝ๐—ผ๐—ธ๐—ฒ ๐˜„๐—ถ๐˜๐—ต ๐—บ๐—ฒ ๐—ฎ๐—ฏ๐—ผ๐˜‚๐˜ ๐˜๐—ต๐—ถ๐˜€ ๐˜๐—ผ๐—ฝ๐—ถ๐—ฐ:
Meriel Jones, Honorary Senior Lecturer in Biochemistry & Systems Biology at the University of Liverpool

MinuteFood is created by Kate Yoshida & Arcadi Garcia, and produced by Neptune Studios LLC.

Youtube | https://youtube.com/minutefood
TikTok | https://tiktok.com/@minutefood_
Twitter | https://twitter.com/minutefood
Instagram | https://instagram.com/minutefood_
Facebook | https://facebook.com/minutefood

About agogo22

Director of Manchester School of Samba at http://www.sambaman.org.uk
This entry was posted in Food and tagged , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.