Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Ismail Rahath Kubra"'
Publikováno v:
E-Journal of Chemistry, Vol 8, Iss 2, Pp 721-726 (2011)
Ginger rhizome (Zingiber officinale Roscoe) has many diverse properties and medicinal values such as antioxidant potential combined with the properties of a spice. Dried ginger (DG) were extracted with aqueous ethanol and freeze-dried. The extract wa
Externí odkaz:
https://doaj.org/article/bec06a636d9e41ae956c99e0723769cf
Publikováno v:
Critical Reviews in Food Science and Nutrition. 56:2160-2173
Today, spices are integral part of our food as they provide sensory attributes such as aroma, color, flavour and taste to food. Further their antimicrobial, antioxidant, pharmaceutical and nutritional properties are also well known. Since spices are
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0fc578bd1e495fd32ff7dac1fca38252
https://doi.org/10.1080/10408398.2013.818933
https://doi.org/10.1080/10408398.2013.818933
Publikováno v:
International Journal of Food Science & Technology. 48:1828-1833
The significance of different variables viz. temperature, time and solvent at constant power in microwaveassisted extraction (MAE) process of ginger was studied and compared with conventional method. Aqueous ethanol (50%) provided higher yields of ex
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bc812d1b4b871c0c19838fc3da3c2866
https://doi.org/10.1111/ijfs.12157
https://doi.org/10.1111/ijfs.12157
Publikováno v:
International Journal of Food Science & Technology. 47:53-60
The influence of drying methods on the volatile components of Zingiber officinale rhizomes was studied. The drying methods employed were convection (CD) and microwave (MW) drying. The drying time reduced significantly from 720 min in case of CD to 25
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b9012f1f02f5747e0e18c0725d8882f6
https://doi.org/10.1111/j.1365-2621.2011.02806.x
https://doi.org/10.1111/j.1365-2621.2011.02806.x
Publikováno v:
Journal of Food Science and Technology. 51:245-255
Dehydrozingerone, structural half analogue of curcumin, is a phenolic compound isolated from ginger (Zingiber officinale) rhizomes. Dehydrozingerone and several of its derivatives such as glucopyranosides and its tetra acetate derivative and 4-O-acet
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d8fc8b24f01211267ec6d6ff7c2fc235
https://doi.org/10.1007/s13197-011-0488-8
https://doi.org/10.1007/s13197-011-0488-8
Publikováno v:
Journal of Food Science. 72:S333-S337
Defective (triage) coffee beans are beans rejected after separating the graded ones according to the size and color. These coffee beans represent about 15% to 20% of coffee production in India but are not utilized for beverages since these affect the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bb32bbb352393bacf848737527f36d72
https://doi.org/10.1111/j.1750-3841.2007.00379.x
https://doi.org/10.1111/j.1750-3841.2007.00379.x
Publikováno v:
Recent patents on food, nutritionagriculture. 4(1)
The rhizome of Zingiber officinale Roscoe (Zingiberaceae), commonly known as ginger, is one of the most widely used spice and condiment. The nonvolatile pungent compounds (namely gingerols, shogaols, paradols, and zingerone) are some of the extensive
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e4d352756f3563bf8f48e9e7ee23f4bb
https://pubmed.ncbi.nlm.nih.gov/22329630
https://pubmed.ncbi.nlm.nih.gov/22329630
Publikováno v:
E-Journal of Chemistry, Vol 8, Iss 2, Pp 721-726 (2011)
Ginger rhizome (Zingiber officinaleRoscoe) has many diverse properties and medicinal values such as antioxidant potential combined with the properties of a spice. Dried ginger (DG) were extracted with aqueous ethanol and freeze-dried. The extract was
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ae8430e3b761b86deeb72cf4c7e08654