SAC Method of increase of S-allyl-L_cysteine from Allium sativum L

The present invention relates to a method for increasing a S-allyl-L-cysteine (SAC) content of allium sativum L., and specifically, it was finally confirmed that when the allium sativum L. is subjected to high-temperature and high-pressure, the content of SAC which is a major functional ingredient o...

Ausführliche Beschreibung

Bibliographische Detailangaben

Hauptverfasser:	JEONG, YUN SOOK, NOH, GEON MIN, SONG, JIN, HWANG, KYUNG A, HWANG, IN GUK
Format:	Patent
Sprache:	eng ; kor
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES HYGIENE INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLICBEVERAGES MEDICAL OR VETERINARY SCIENCE PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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