Microwave drying of ginger (Zingiber officinaleRoscoe) and its effects on polyphenolic content and antioxidant activity

International Journal of Food Science and Technology

Volumn 47, Issue 11, 2012, Pages 2311-2317

  Kubra, Ismail R ^a   Jagan Mohan Rao, Lingamallu ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

6 Gingerol; Antioxidant; Drying; Ginger; Microwave; Polyphenols

Indexed keywords

[6]-GINGEROL; ANTIOXIDANT; ANTIOXIDANT ACTIVITIES; ANTIOXIDANT CAPACITY; ANTIOXIDANT PROPERTIES; CELLULAR CONSTITUENTS; COLUMN EXTRACTION; CROSS FLOWS; FERRIC REDUCING ABILITY OF PLASMAS; GINGER; GINGER EXTRACT; MICROWAVE DRYING; POLYPHENOL CONTENT; POLYPHENOLIC CONTENT; POLYPHENOLS; POWER LEVELS; REDUCING POWER; ROOM TEMPERATURE;

AGENTS; ETHANOL; FOOD ADDITIVES; MICROWAVES; PHENOLS;

DRYING;

ZINGIBER; ZINGIBER OFFICINALE;

EID: 84867981695     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2012.03104.x     Document Type: Article

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