Effects of ultrafine grinding on physicochemical, functional and surface properties of ginger stem powders-Reference-Cited by-同舟云学术

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Effects of ultrafine grinding on physicochemical, functional and surface properties of ginger stem powders

Published:2020-07-28 Issue:15 Volume:100 Page:5558-5568
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Zhao Xiaoyan¹^ORCID,Meng Ang¹,Zhang Xiaowei¹,Liu Hongkai¹,Guo Dongju²,Zhu Yunping³

Affiliation:

1. Department of Food Science and Nutrition, Culinary Institute University of Jinan Jinan China

2. Shandong Dunsunrise Food Co., Ltd. Jinan China

3. Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing China

Funder

Key Technology Research and Development Program of Shandong

National Natural Science Foundation of China

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.10608

Reference61 articles.

2. Diversity, characterization and utilization of ginger: a review

3. The effect of ginger (Zingiber Officinale) as an ancient medicinal plant on improving blood lipids

4. Protective and therapeutic potential of ginger (Zingiber officinale) extract and [6]-gingerol in cancer: A comprehensive review

5. The hidden mechanism beyond ginger ( Zingiber officinale Rosc.) potent in vivo and in vitro anti-inflammatory activity

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2. Numerical simulation and experimental study on ultrafine powder spiral transportation degassing;Engineering Research Express;2024-05-08

3. Ginger (Zingiber officinale);Nutraceuticals from Fruit and Vegetable Waste;2024-05-02

4. Effects of Grinding Methods of Tartary Buckwheat Leaf Powder on the Characteristics and Micromorphology of Wheat Dough;Foods;2024-04-17

5. Ultrafine grinding improves the nutritional, physicochemical, and antioxidant activities of two varieties of whole‐grain highland barley;Journal of Food Science;2024-03-15

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