Effects of ultrafine grinding on physicochemical, functional and surface properties of ginger stem powders.
Sign Up to like & getrecommendations! Published in 2020 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.10608
Abstract: BACKGROUND Ginger stem (GS) is a by-product from ginger processing. It can not straightly be edible as a feed or food, which leads to it discarded as wastes or burned. So it is it is… read more here.
Keywords: particle size; microscopy; properties ginger; stem powders ... See more keywords
Antioxidant properties of ginger (Kaempferia angustifolia Rosc.) and its chemical markers
Sign Up to like & getrecommendations! Published in 2017 at "International Journal of Food Properties"
DOI: 10.1080/10942912.2017.1286508
Abstract: ABSTRACT The nutritional value of the rhizomes of Kaempferia angustifolia was measured through the antioxidant properties of various extracts and the determination of the bioactive compounds. The chloroform and methanol extracts of the rhizomes of… read more here.
Keywords: rhizomes kaempferia; antioxidant properties; exhibited strongest; value ... See more keywords