Results 41 to 50 of about 32,793 (152)
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
doaj +1 more source
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
doaj +1 more source
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
doaj +1 more source
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
doaj +1 more source
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
doaj +1 more source
KAJIAN KARAKTERISTIK OLEORESIN JAHE BERDASARKAN UKURAN DAN LAMA PERENDAMAN SERBUK JAHE DALAM ETANOL
Caraka Tani: Journal of Sustainable Agriculture, 2009 Ginger (Zingiber officinale rosc.) is one of high-production commodities in Indonesia, particulary in Central Java Province. Nevertheless, in general ginger is usually traded in fresh ginger form or simple processing result, such as dry ginger or ginger ...
Kawiji Kawiji +3 more
doaj +1 more source
A Rapid Detection Method for Spoilage Levels of Multiple Ginger Varieties Based on Electronic Nose Combined with BPNN Optimized by Boosting [PDF]
Shipin KexueTo address the dual challenges of difficulty in detecting the spoilage levels of ginger in actual production and insufficient generalization capacity of detection models across multiple varieties, this study proposed a method for detecting spoilage ...
LI Mingwei, LI Xiao, LIU Tong, WANG Wenjun, CHEN Yulong, ZHOU Long, XIA Xiaomeng
doaj +1 more source
The Aroma Composition of Baby Ginger Paocai
Journal of Food Quality, 2017 The purpose of this study was to analyze the volatile compounds in baby ginger paocai and the fresh baby ginger and identify the key aroma components that contribute to the flavor of baby ginger paocai.
Songming Luo +4 more
doaj +1 more source
Food FrontiersPrevious studies have found some cognitive benefits from ginger consumption, but there are little data on this among older Chinese. To explore the relationship between ginger consumption and dementia and explore the possible mechanism of ginger ...
Wei Li +4 more
doaj +1 more source
Shipin gongye ke-jiThis study was conducted to evaluate the bioavailability and anti-inflammatory efficacy of ginger milk extract through cell and animal experiments compared with commercial ginger water extract.
Zhen MA +5 more
doaj +1 more source