Enzyme-assisted liquefaction of ginger rhizomes (Zingiber officinale Rosc.) for the production of spray-dried and paste-like ginger condiments

Author:

Schweiggert Ute,Hofmann Silke,Reichel Mareike,Schieber Andreas,Carle Reinhold

Publisher

Elsevier BV

Subject

Food Science

Reference45 articles.

1. Stabilization and partial purification of a protease from ginger rhizome (Zingiber officinale Roscoe);Adulyatham;Journal of Food Science,2005

2. Rheological behaviour and colour changes of ginger paste during storage;Ahmed;International Journal of Food Science and Technology,2004

3. Preparation and storage studies on onion–ginger–garlic paste;Ahmed;Journal of Food Science and Technology,2002

4. Changes of cell structure in ginger during processing;Azian;Journal of Food Engineering,2004

5. Storage stability of a processed ginger paste;Baranowski;Journal of Food Science and Technology,1985

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