Effects of Variety and Curing and Drying Methods on Quality Attributes of Turmeric (Curcuma domestica) Powder-Reference-Cited by-同舟云学术

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Effects of Variety and Curing and Drying Methods on Quality Attributes of Turmeric (Curcuma domestica) Powder

Published:2021 Issue: Volume:64 Page:
ISSN:1678-4324
Container-title:Brazilian Archives of Biology and Technology
language:
Short-container-title:Braz. arch. biol. technol.

Author:

Kebede Belay Haile¹^ORCID,Forsido Sirawdink Fikreyesus¹^ORCID,Tola Yetenayet Bekele¹^ORCID,Astatkie Tessema²^ORCID

Affiliation:

1. Jimma University, Ethiopia

2. Dalhousie University, Canada

Publisher

FapUNIFESP (SciELO)

Subject

Multidisciplinary

Reference37 articles.

1. Nonvitamin and Nonmineral Nutritional Supplements;El-Kenawy A.E.-M.,2019

2. Handbook of Food Bioengineering;Meng FC,2018

3. Turmeric/curcumin and health outcomes: A meta-review of systematic reviews;Rolfe V;Eur. J. Integr. Med,2020

4. Postharvest processing and benefits of black pepper, coriander, cinnamon, fenugreek, and turmeric spices;Balasubramanian S;Crit. Rev. Food Sci. Nutr,2016

5. Effect of curing and drying methods on recovery, curcumin and essential oil content of different cultivars of turmeric (Curcuma longa L);Lokhande SM;Int. Food Res. J,2013

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Different drying methods alter the quality parameters of ethnobotanically important Curcuma caesia Roxb. rhizomes;Plant Science Today;2024-06-09

2. Curcumin in Alzheimer’s Disease and Depression: Therapeutic Potential and Mechanisms of Action;Brazilian Archives of Biology and Technology;2024

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