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Microwave-assisted decomposition coupled with acidic food condiment as an efficient technology for ginger (Zingiber officinale Roscoe) processing

  • Published:2015-05 Issue: Volume:146 Page:219-226
  • ISSN:1383-5866
  • Container-title:Separation and Purification Technology
  • language:en
  • Short-container-title:Separation and Purification Technology

Author:

Guo Jing-bo,Zhang Wen-jie,Wu Hao,Du Li-ming

Funder

National Natural Science Funds of China

Research Funds for the Doctoral Program of Higher Education of China

Publisher

Elsevier BV

Subject

Filtration and Separation,Analytical Chemistry

Reference38 articles.

1. Some phytochemical, pharmacological and toxicological properties of ginger (Zingiber officinale Roscoe): a review of recent research;Ali;Food Chem. Toxicol.,2008

2. The effects of both preparation method and season on the supercritical extraction of ginger;Balachandran;Sep. Purif. Technol.,2006

3. The stability of gingerol and shogaol in aqueous solutions;Bhattarai;J. Pharm. Sci.,2001

4. Pressurized low polarity water extraction of biogically active compounds from plant products;Cacace,2007

5. Microwave-assisted solvent extraction of environmental samples;Camel;Trends Anal. Chem.,2000
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