Application of microwave‐assisted technology: A green process to produce ginger products without waste-Reference-Cited by-同舟云学术

Application of microwave‐assisted technology: A green process to produce ginger products without waste

Published:2019-01-31 Issue:3 Volume:42 Page:e12996
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Nguyen Phuc Hoang Duy¹,Le Nguyen Kim Tran¹,Nguyen Thi Tuyet Ngan¹,Duong Nhat Linh²,Hoang Tien Cuong¹,Pham Thi Thuy Phuong¹,Vo Dai‐Viet N.³^ORCID

Affiliation:

1. Institute of Chemical TechnologyVietnam Academy of Science and Technology Ho Chi Minh City Vietnam

2. Faculty of BiotechnologyOpen University Ho Chi Minh City Vietnam

3. Center of Excellence for Green Energy and Environmental Nanomaterials (CE@GrEEN)Nguyen Tat Thanh University Ho Chi Minh City Viet Nam

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.12996

Reference70 articles.

1. An innovative grape juice enriched in polyphenols by microwave-assisted extraction

2. Green Extraction Methods for Polyphenols from Plant Matrices and Their Byproducts: A Review

3. Microwave hydrodiffusion and gravity, a green method for the essential oil extraction from ginger—Energy considerations;Asofiei I.;University Politehnica of Bucharest Scientific Bulletin Series B: Chemistry and Materials Science,2017

4. Effects of drying on flavour compounds in Australian-grown ginger (Zingiber officinale)

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