Application of spices in foods: consumer preferences, knowledge of health benefits, and quality of dried ginger-Reference-Cited by-同舟云学术

Application of spices in foods: consumer preferences, knowledge of health benefits, and quality of dried ginger

Published:2022-09-20 Issue:1 Volume:8 Page:
ISSN:2331-1932
Container-title:Cogent Food & Agriculture
language:en
Short-container-title:Cogent Food & Agriculture

Author:

Amoah Roseline Esi¹^ORCID,Wireko-Manu Faustina Dufie²^ORCID,Oduro Ibok²^ORCID,Saalia Firibu Kwesi³^ORCID,Ellis William Otoo²^ORCID,Owusu Ebenezer⁴^ORCID

Affiliation:

1. Department of Food and Agriculture, Ghana Standards Authority, P. O. Box MB 245, Accra, Ghana

2. Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana

3. Department of Food Process Engineering, University of Ghana, Legon, Ghana

4. Department of Plant and Environmental Biology, University of Ghana, Legon, Ghana

Funder

research

Publisher

Informa UK Limited

Subject

Agricultural and Biological Sciences (miscellaneous),Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/23311932.2022.2123766

Reference30 articles.

1. Densitometric HPTLC analysis of 8–gingerol in Zingiber officinale extract and ginger–containing dietary supplements, teas and commercial creams

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1. Consumers' heterogeneous preference for organic ginger: a choice experiment;Asia Pacific Journal of Marketing and Logistics;2024-06-14

2. Impact of Air-Drying Temperatures on Drying Kinetics, Physicochemical Properties, and Bioactive Profile of Ginger;Foods;2024-04-03

3. Advancements in ginger drying technologies;Journal of Stored Products Research;2023-01