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Formulation optimization and flavor quality assessment of ginger tea
Journal of Agriculture and Food ResearchGinger (Zingiber officinale Roscoe) is a characteristic economic crop with both medicinal and edible functions. The aroma and bioactive compounds in ginger tea are primarily derived from ginger.
Shouhui Wei +7 more
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Majallah-i Dānishgāh-i ’Ulūm-i Pizishkī-i Īlām, 2021 Introduction: Ginger (Zingiber Officinale) is a plant that is used widely across the world. This study investigated the effect of ginger (Zingiber Officinale) extract on the levels of liver enzymes, biochemical parameters, and histological changes among ...
Shahriar Saeidian, Zhila Zareie
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Effect of packaging type on the quality of red ginger soft-candy [PDF]
BIO Web of ConferencesRed ginger is a rhizome containing polyphenols, curcumin, polysaccharides, essential oils, gingerol, and shogaol, known for their antioxidant and anti-inflammatory effects.
Nita Nita +3 more
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SIFAT ANTIOKSIDAN PADA VIRGIN COCONUT OIL (VCO) JAHE
Caraka Tani: Journal of Sustainable Agriculture, 2008 Virgin Coconut Oil (VCO) representing oil which extracted from coconut kernel without hot process but with ferment technique nor with enzyme owning certain typical aroma which less taken a fancy by consumer from facet acceptance.
Martina Andriyani
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Foods, 2020 Various analytical methodologies have been reported for the determination of 6-shogaol (6-SHO) and 6-gingerol (6-GIN) in ginger extracts and commercial formulations. However, green analytical methods for the determination of 6-SHO and 6-GIN, either alone
Ahmed I. Foudah +4 more
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Heliyon, 2019 Ginger (Zingiber officinale) is widely consumed as an important spice or a common condiment in food and beverages. This study focuses on the determination of pungent and bioactive components in ginger and their antioxidant activity using voltammetric and
Nursyahidah Alawiyah Idris +2 more
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PENGARUH PENAMBAHAN PATI JAHE HASIL SAMPING PEMBUATAN JAHE INSTAN PADA MUTU KUE KERING
Jurnal Teknologi Pangan, 2013 The study aims to determine effects of the adddition of ginger starch byproduct from instant ginger production on cookies quality produced.
M. E Hartati
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Qualitative Changes during Storage of Different Ginger-Based Spice Sauces
Journal of Horticultural Sciences, 2012 Ready-to-eat sauces have become a trend in all kinds of meals. Five ginger-based sauces viz., ginger, ginger-black pepper, ginger-nutmeg, ginger-kokum and ginger-nutmeg-kokum were prepared as per standard procedures.
E Jayashree +3 more
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Jurnal Teknologi dan Industri Pangan, 2010 Ginger (Zingiber officinalis Rosc) has been widely used in various pharmaceuticals, cosmetics, foods and beverages. Harvesting time, handling and drying methods are important factors in producing best quality of dried ginger.
Elisa Julianti* +2 more
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Assessment of the mcrobiological stability of marinated ginger stored in refrigerated conditions
Scientific Journal of Gdynia Maritime University, 2020 People use fresh, dried or marinated ginger in cooking, and some take it for their possible health benefits. Ginger may have anti-inflammatory, antibacterial, antiviral, and other healthful properties.
Anita Kukułowicz, Patrycja Siembida
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