Garlic dehydrated

Arsenic Garlic smell (breath, tissues), N/V/severe D, dehydration, cardiac arrhythmias, Mees lines Symptomatic/supportive Dimercaprol, succimer... 

The essential oil, which is present in the fresh bulb in a concentration of 0.1 to 0.3%, contains diallyl sulphide, diallyl trisulphide and allyl methyl disulphide (derivatives of allicin) as main components. Apart from further allyl polysulphides, the steam distilled oil contains limonene as non-sulphurous component [111]. The high pungency of garlic oil makes it necessary to dilute it, commonly in vegetable oil. One gram of oil is equivalent to 900 g of fresh garlic or 200 g of dehydrated garlic powder [112]. 

The possibilities are enormous. One case may be cited. In preparing a vegetable soup or stew, the cook may choose from a dozen vegetables, picking out whatever combination or quantity is needed for the particular dish wanted. Powdered onion, garlic, mint, peppers and other flavors are quickly available by the same method. Any quantity may be used whenever it is wanted. Home dehydration is only another step, and splendid results can be obtained by the proper equipment and the proper instructions. ... 

The garlic crop predominates in China, which alone represents about 65% of global production South Korea and India are the next most important producers, each contributing about 5% to the world s supply, followed by the United States with about 3%. Approximately 250 million pounds of garlic are produced annually in the United States alone, with 80-90% originating in California. While some 50 million pounds is marketed annually as fresh garlic, the remainder is dehydrated and formulated as flakes and salt or used in packaged foods. 

F. J. Moreno, M. Corzo-Martinez, M. Dolores del Cashho, and M. Villamiel, Changes in antioxidant activity of dehydrated onion and garlic during storage. Food Res. Int., 39 (2006) 891-897. 

In rats intraperitoneally administered 500 mg/kg garlic extract for four weeks, changes in lung and liver tissue were observed. Side effects of garlic treatment included soft feces, dehydration and increase of white and red blood cells (Alnaqeeb et al. 1996). 

Garlic powder Alliin accumulates naturally during storage of the bulbs at cool temperature Simply dehydrated, pulverized garlic clove with 60 °C) temperature control Commercially available for household use... 

Figiel, A., 2009. Drying kinetics and quality of vacuum-microwave dehydrated garlic cloves and slices. J. Food Eng. 94 98-104. 

PROCESSING. Much of the U.S. crop is made into dehydrated garlic powder and garlic salt because these forms are more convenient for the food industry than raw garlic bulbs, which are susceptible to spoilage. Somewhat smaller amounts of garlic juice and garlic oil are also produced in the United States. 

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