Variation in bioactive phytochemicals and sensory attributes of osmosonic convective dried ginger from four African countries-Reference-Cited by-同舟云学术

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Variation in bioactive phytochemicals and sensory attributes of osmosonic convective dried ginger from four African countries

Published:2020-03-10 Issue:7 Volume:100 Page:3164-3172
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Osae Richard¹^ORCID,Alolga Raphael N²,Essilfie Gloria³,Osei‐Adjei George⁴,Baduweh Cynthia A²,Yarley Otu Phyllis Naa¹⁴,Zhou Cunshan¹⁵^ORCID

Affiliation:

1. School of Food and Biological EngineeringJiangsu University Zhenjiang P. R. China

2. State Key Laboratory of Natural Medicines, Department of PharmacognosyChina Pharmaceutical University Nanjing P. R. China

3. College of Basic and Applied Sciences, Department of Crop ScienceUniversity of Ghana Accra Ghana

4. Science Laboratory Technology DepartmentAccra Technical University Accra Ghana

5. Technology Integration Base for Vegetable Dehydration Processing, Ministry of AgricultureJiangsu University Zhenjiang P. R. China

Funder

National Key Research and Development Program 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.10351

Reference32 articles.

1. Ginger rhizomes (Zingiber officinale): A spice with multiple health beneficial potentials

2. Ginger and its Health Claims: Molecular Aspects

3. Some phytochemical, pharmacological and toxicological properties of ginger (Zingiber officinale Roscoe): A review of recent research

4. Steamed ginger (Zingiber officinale): Changed chemical profile and increased anticancer potential

5. In-vitro antimicrobial activity and identification of bioactive components using GC–MS of commercially available essential oils in Saudi Arabia

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1. Dehydration–rehydration vegetables: Evaluation and future challenges;Food Chemistry: X;2023-12

2. An Empirical Study on Convective Drying of Ginger Rhizomes Leveraging Environmental Stress Chambers and Linear Heat Conduction Methodology;Agriculture;2023-06-28

3. Evaluation of various drying approaches on the physicochemical properties, rehydration kinetics, mathematical modeling and quality of tiger nut (Cyperus esculentum);Journal of Agriculture and Food Research;2023-06

4. Effects of vacuum ultrasonic infiltration and combined drying on rehydration quality of ginger (Zingiber officinale Roscoe);Industrial Crops and Products;2022-11

5. Influence of shea butter, bee wax and cassava starch coatings on enzyme inactivation, antioxidant properties, phenolic compounds and quality retention of tomato (Solanum lycopersicum) fruits;Applied Food Research;2022-06

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