Effect of γ-irradiation on the volatile oil constituents of fresh ginger (zingiber officinale) rhizome

Food Research International

Volumn 30, Issue 1, 1997, Pages 41-43

  Variyar, Prasad S ^a   Gholap, A S ^a   Thomas, P ^a  

^a BHABHA ATOMIC RESEARCH CENTRE   (India)

Author keywords

irradiation; Chromatography; Gas liquid; Ginger; Volatile oils

Indexed keywords

EID: 0030866557     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0963-9969(97)00010-0     Document Type: Article

References (9)

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3. Josephson, E. S. and Peterson, M. S. (1983) Preservation of foods by ionizing radiation Vol.3, p. 10. CRC Press Inc., Florida, USA.
4. Macleod, A. J. and Pieris, N. M. (1984) Volatile aroma constituents of Srilankan ginger. Phytochemistry 23(2), 353-359.
5. Mukherjee, P. K., Thomas, P. and Raghu, K. (1995) Shelf-life enhancement of fresh ginger rhizomes at ambient temperature by combination of gamma-irradiation, bio control and closed polyethylene bag storage Ann. Appl. Biol. 127, 375-384.
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9. Wu, J. J. and Yang, J. S. (1994) Effect of γ-irradiation on the volatile compounds of ginger rhizome (zingiber officinale Roscoe) Journal of Agricultural Food Chemistry 42(11), 2574-2577.