Effect of garlic on the blood lipid levels and physical properties of functional tofu added garlic and calcium lactate as a coagulant/

Title
Effect of garlic on the blood lipid levels and physical properties of functional tofu added garlic and calcium lactate as a coagulant/
Authors
정선희
Keywords
Garlic
Issue Date
2008
Publisher
인하대학교
Abstract
This study was performed to evaluate the effects of garlic on blood lipid profiles in postmenopausal hyperlipidemia and to develop functional tofu with garlic and calcium lactate as a coagulant. The organosulfur compounds and calcium content of garlic bul
Description
Chapter Ⅰ. General introduction = 1 1. Introduction = 2 2. Literature review = 4 2.1. Functional foods = 4 2.2. Garlic (Allium sativum) = 8 2.3. Volatile compounds of the garlic = 10 2.3.1. Thiosulfinates and other organosulfur compounds: chara
URI
http://dspace.inha.ac.kr/handle/10505/14370
Appears in Collections:
College of Natural Science(자연과학대학) > Food and Nutrition (식품영양학) > Theses(식품영양학 석박사 학위논문)
Files in This Item:
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