Effects of cutting and drying method (vacuum freezing, catalytic infrared, and hot air drying) on rehydration kinetics and physicochemical characteristics of ginger ( <i>Zingiber officinale</i> Roscoe)-Reference-Cited by-同舟云学术

Effects of cutting and drying method (vacuum freezing, catalytic infrared, and hot air drying) on rehydration kinetics and physicochemical characteristics of ginger ( Zingiber officinale Roscoe)

Published:2022-07-29 Issue:9 Volume:87 Page:3797-3808
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Sun Qiaolan¹,Chen Li²,Zhou Cunshan¹^ORCID,Okonkwo Clinton Emeka³,Tang Yuxin⁴

Affiliation:

1. School of Food and Biological Engineering Jiangsu University Zhenjiang China

2. Co‐Innovation Center of Jiangsu Marine Bio‐industry Technology Jiangsu Ocean University Lianyungang China

3. Department of Food Science, College of Food and Agriculture United Arab Emirates University (UAEU) Al Ain United Arab Emirates

4. Institute of Agricultural Facilities and Equipment Jiangsu Academy of Agricultural Science Nanjing China

Funder

Jiangsu Agricultural Science and Technology Innovation Fund

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.16264

Reference40 articles.

1. Comparison of different drying methods on Chinese ginger (Zingiber officinale Roscoe): Changes in volatiles, chemical profile, antioxidant properties, and microstructure

2. Hydration kinetics of dried apple as affected by drying conditions

3. Drying methods affect organoleptic and physicochemical properties of rehydrated ginkgo seed slices

4. Effect of different rehydration temperatures on the moisture, content of phenolic compounds, antioxidant capacity and textural properties of edible Irish brown seaweed

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