新西兰农业学论文代写：影响食品质量的因素
新西兰农业学论文代写：影响食品质量的因素
不要冷冻剥皮的大蒜，但这个过程会降低其风味和改变质地
过多的加热减少促进硫化合物的健康，并使大蒜苦。 （WHF，n.d）
购买和存储建议
•购买丰满的大蒜，并具有完整的皮。用手指轻轻挤压大蒜灯泡，检查是否感觉牢固，不潮湿
•避免大蒜柔软，干瘪，发霉或开始发芽。这些可能是腐烂的迹象，会导致劣质的味道和质地。
将新鲜的大蒜放入无盖或松散的容器中，置于阴凉，阴凉的地方，远离热源和阳光。 （WHF，n.d）
治疗建议
对于高血压：
•大蒜提取物600-1200毫克分裂，每天三次。
•大蒜提取物600毫克至7.2克每天也被使用。
新鲜大蒜4克（大约一个丁香）每天一次也被使用。
预防结肠癌，直肠癌和胃癌：每周新鲜或熟大蒜3.5-29克。
对于真菌性皮肤感染（癣，癣，运动员的脚）：大蒜成分ajoene作为0.4％的奶油，0.6％的凝胶和1％的凝胶每天两次涂抹一个星期。
（WebMD，n.d）
准备/食谱建议
生蒜可以用在许多食谱中。如果是正在准备的熟菜，而且您不能容忍生蒜，那么在烹饪结束时加入切碎的大蒜，以保持最大的风味和营养。
由于粉碎和切碎是激活大蒜酶的食物制备步骤，这些步骤可以帮助您获得许多大蒜的特殊益处。
（Sylvie。T，Demand。M，n.d）
新西兰农业学论文代写：影响食品质量的因素
Factors affecting food quality
Don’t freeze the peeled garlic however, this process reduces its flavour profile and changes its texture
Too much heating reduce the health promoting sulphur compound and make garlic bitter as well. (WHF, n.d)
Buying and Storage suggestions
Purchase garlic that is plump and has unbroken skin. Gently squeeze the garlic bulb between your fingers to check that it feels firm and is not damp
Avoid garlic that is soft, shrivelled, and mouldy or that has begun to sprout. These may be indications of decay that will cause inferior flavour and texture.
Store fresh garlic in either an uncovered or a loosely covered container in a cool, dark place away from exposure to heat and sunlight. (WHF, n.d)
Therapeutic recommendations
For high blood pressure:
Garlic extracts 600-1200 mg divided and given three times daily.
Aged garlic extract 600 mg to 7.2 grams per day has also been used.
Fresh garlic 4 grams (approximately one clove) once daily have also been used.
For prevention of colon, rectal, and stomach cancer: fresh or cooked garlic 3.5-29 grams weekly.
For fungal skin infections (ringworm, jock itch, athlete’s foot): garlic ingredient ajoene as a 0.4% cream, 0.6% gel, and 1% gel applied twice daily for one week.
(WebMD, n.d)
Preparation/ Recipe Suggestions
Raw garlic can be used in many of the recipes. If it is a cooked dish you are preparing and you cannot tolerate raw garlic, add chopped garlic towards the end of the cooking time to retain maximum flavour and nutrition.
Since crushing and chopping are the food preparation steps that activate garlic’s enzymes, these steps can help you obtain many of garlic’s special benefits.
(Sylvie. T, Demand. M, n.d)
