The medicinal characteristics of garlic's (Allium sativum L.) dynamically bioactive
constituents such as alliin, allicin, ajoene, S-allyl-cysteine, S-trityl-L-cysteine, diallyl sulfide …

In this paper we describe the preparation of a new bionanocomposite based on
carboxymethyl cellulose (CMC), Arabic gum (AG) and gelatin (GL), incorporating garlic …

Garlic (Allium sativum L.) is a widely abundant spice, known for its aroma and pungent
flavor. It contains several bioactive compounds and offers a wide range of health benefits to …

Many traditional preservation methods for fish have not been able to address issues of
quality, whereas the modern methods of preservation are generally expensive for the rural …

Bio preservatives are compounds derived from natural sources that can be used to extend
food storage life and enhance food safety without any adverse health effects. Since food with …

The therapeutic properties of the dynamically bioactive components found in garlic (Allium
sativum L.), including allicin, alliin, S-allylmercaptocysteine, S-trityl-L-cysteine, ajoene, diallyl …

The Drimia genus belongs to the Asparagaceae family. It is widely distributed globally and
well-known for several potential medicinal applications. Numerous species within the genus …

Natural food preservative as marinade solution is the safest alternative to improve fish meat
edible quality. Daily spices such as garlic, chili paste, pepper and asam sunti (a fermented …

Increasing the shelf life of sun-dried marine sardines is critical to maintaining their quality
and cutting down on food waste. The use of spices is common in different localities …

Natural preservation techniques of food are associated with various naturally producing
antibacterial property of various biologically active compounds obtained from plants, spices …