Optimization of osmosonication pretreatment of ginger ( Zingiber officinale Roscoe) using response surface methodology: Effect on antioxidant activity, enzyme inactivation, phenolic compounds, and physical properties-Reference-Cited by-同舟云学术

Optimization of osmosonication pretreatment of ginger ( Zingiber officinale Roscoe) using response surface methodology: Effect on antioxidant activity, enzyme inactivation, phenolic compounds, and physical properties

Published:2019-08-12 Issue:6 Volume:42 Page:
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Osae Richard¹²,Zhou Cunshan¹³,Tchabo William¹⁴,Xu Baoguo¹,Bonah Ernest¹,Alenyorege Evans A.¹,Ma Haile¹³

Affiliation:

1. School of Food and Biological EngineeringJiangsu University Zhenjiang China

2. Department of Physical and Applied Science, Presbyterian Women's College of Education Aburi–Akuapem Ghana

3. Technology Integration Base for Vegetable Dehydration Processing Ministry of AgricultureJiangsu University Zhenjiang China

4. College of Food Science and BiotechnologyZhejiang Gongshang University Hangzhou China

Funder

China Postdoctoral Science Foundation

National Key Research and Development Program of China

Natural Science Foundation of Jiangsu Province

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13218

Reference49 articles.

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4. Official methods of analysis of AOAC international;AOAC;Gaithersburg, MD,2000

5. On the Development of Osmotically Dehydrated Seabuckthorn Fruits: Pretreatments, Osmotic Dehydration, Postdrying Techniques, and Nutritional Quality

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