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

Autor: Belay Haile Kebede, Sirawdink Fikreyesus Forsido, Yetenayet Bekele Tola, Tessema Astatkie

Publikováno v: Brazilian Archives of Biology and Technology, Vol 64 (2021)

Abstract Variety and the method used for curing and drying affect the quality and marketability of processed turmeric (Curcuma domestica) powder. This study was conducted to determine the effects of Variety (Bonga51/71, HT3/2002, and Dame), Curing me

Externí odkaz: https://doaj.org/article/dd086287900b4890aeb91618459a721f

Anchote (Coccinia abyssinica) starch extraction, characterization and bioethanol generation from its pulp/waste

Autor: Tulu, Etalema Desta, Duraisamy, Ramesh, Kebede, Belay Haile, Tura, Alemu Mekonnen

Publikováno v: In Heliyon March 2023 9(3)

Free radical scavenging capacity, antibacterial activity and essential oil composition of turmeric (Curcuma domestica) varieties grown in Ethiopia

Autor: Kebede, Belay Haile, Forsido, Sirawdink Fikreyesus, Tola, Yetenayet B., Astatkie, Tessema

Publikováno v: In Heliyon February 2021 7(2)

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

Autor: Sirawdink Fikreyesus Forsido, Yetenayet B. Tola, Belay Haile Kebede, Tessema Astatkie

Publikováno v: Brazilian Archives of Biology and Technology, Vol 64 (2021)
Brazilian Archives of Biology and Technology v.64 2021
Brazilian Archives of Biology and Technology
Instituto de Tecnologia do Paraná (Tecpar)
instacron:TECPAR
Brazilian Archives of Biology and Technology, Volume: 64, Article number: e21200697, Published: 19 NOV 2021

Variety and the method used for curing and drying affect the quality and marketability of processed turmeric (Curcuma domestica) powder. This study was conducted to determine the effects of Variety (Bonga51/71, HT3/2002, and Dame), Curing method (con

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::276cc31344663ddad460904c112546be
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132021000100509&tlng=en

Free radical scavenging capacity, antibacterial activity and essential oil composition of turmeric (Curcuma domestica) varieties grown in Ethiopia

Autor: Tessema Astatkie, Belay Haile Kebede, Yetenayet B. Tola, Sirawdink Fikreyesus Forsido

Publikováno v: Heliyon, Vol 7, Iss 2, Pp e06239-(2021)
Heliyon

Turmeric is a known spice indispensable for food preparation and is reported to possess different chemical properties and biological activities. The objective of this study was to determine the effects of variety and type of extracts on 1, 1-diphenyl

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d3d81ecc7f8b270e73a8600b496e2f8c
http://www.sciencedirect.com/science/article/pii/S2405844021003443