Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Muhammad Nouman Shaukat"'
Publikováno v:
Foods, Vol 13, Iss 7, p 1096 (2024)
Ginger (Zingiber officinale Roscoe) is a perishable commodity that requires proper processing to maintain its bioactivity. This study evaluated the effect of different air-drying temperatures (50 °C, 60 °C, and 70 °C) on ginger’s drying kinetics
Externí odkaz:
https://doaj.org/article/e52094fa8c1f48bd8abc95ea5b065f5e
Publikováno v:
Antioxidants, Vol 12, Iss 11, p 2015 (2023)
Ginger is an herbaceous and flowering plant renowned for its rhizome, which is widely employed as both a spice and an herb. Since ancient times, ginger has been consumed in folk medicine and traditional cuisines for its favorable health effects. Diff
Externí odkaz:
https://doaj.org/article/77afd37753dd4122b503067c95fbedd0
Autor:
Samuel Chetachukwu Adegoke, Carlos Álvarez, Christa Aoude, Violaine Athès-Dutour, Giulia Baldi, Francisco J. Barba, Nastasia Belc, Lorenzo Bertin, Chiranjib Bhattacharjee, Sangita Bhattacharjee, Silvia Alvarez Blanco, Hoe Boon Chin, Mladen Brnčić, Camelia Bucatariu, Anda-Gratiela Burnete, María de la Luz Cádiz-Gurrea, Débora A. Campos, Alfredo Cassano, Luminita Catana, Monica Catana, Sudip Chakraborty, Smain Chemat, Ooi Chien Wei, Alina Culetu, P.J. Cullen, Patrick J. Cullen, Isabel C.N. Debien, Maria Dolores del Castillo, Cristina Delerue-Matos, Qian Deng, Stella Despoudi, Beatriz Díaz-Reinoso, Carla Daniela Di Mattia, D.A. Dimitrov, Herminia Domínguez, Denisa Eglantina Duta, Elena Falqué, Milad Fathi, S. Fayaz, Federica Flamminii, Dario Frascari, Charis M. Galanakis, Francesca Gallotti, C. García-Viguera, Lia Noemi Gerschenson, Adem Gharsallaoui, Rodrigo Gonzalez-Ortega, Nabil Grimi, Tamara Dapčević Hadnađev, Ching Lik Hii, Henry Jaeger, Seid Mahdi Jafari, Paula Jauregi, Canan Kartal, Attila Kovács, Vera Lavelli, Alexandra-Monica Lazar, P. Lema, M.D. López, Abid Aslam Maan, Dimitris P. Makris, H.A. Makroo, Ioanna Mandala, Nuria Martinez-Saez, Dino Mastrocola, Inmaculada Mateos-Aparicio, M. Angela A. Meireles, N.N. Misra, Vassiliki S. Mitropoulou, D.A. Moreno, Andrés Moure, Marwen Moussa, Anne Maria Mullen, Jayesree Nagarajan, F. Naqash, Arijit Nath, Akmal Nazir, Chien Wei Ooi, Semih Otles, I.N. Panchev, Maria Papageorgiou, E. Paulsen, Davide Pedrali, Maria Angela Perito, Massimiliano Petracci, Diana Pinto, Paola Pittia, Milica Pojić, Juliana M. Prado, Krishnamurthy Nagendra Prasad, Eduardo Puértolas, Francisca Rodrigues, Francisco Amador Riera Rodriguez, M.E. Romero, Julia Schmidt, Muhammad Nouman Shaukat, Ana Margarida Silva, Francesca Soglia, Isabelle Souchon, H.B. Sowbhagya, Giorgia Spigno, Reza Tahergorabi, Renata Vardanega, Hiroshi Yoshida, Rui Zhang
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::923ce700a8867489a59ec5143f0feae2
https://doi.org/10.1016/b978-0-12-820563-1.00030-5
https://doi.org/10.1016/b978-0-12-820563-1.00030-5
Publikováno v:
Food Waste Recovery ISBN: 9780128205631
Currently, a sufficient amount of literature is available on the application of food processing by-products in different food systems. This is much important for a successful valorization of these by-products, which always demands comparable quality
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5f34296a224b347c0eba2d68de604bcb
https://doi.org/10.1016/b978-0-12-820563-1.00009-3
https://doi.org/10.1016/b978-0-12-820563-1.00009-3