Citations (28)
Keep up to date with the latest research on this topic with citation updates for this article.
Read on this site (6)
Xiaohui Lin, Jun-Li Xu & Da-Wen Sun. (2021) Comparison of moisture uniformity between microwave-vacuum and hot-air dried ginger slices using hyperspectral information combined with semivariogram. Drying Technology 39:8, pages 1044-1058.
Read now
Read now
Jun Wang, Tian-Yu Bai, Dong Wang, Xiao-Ming Fang, Ling-Yang Xue, Zhi-An Zheng, Zhen-Jiang Gao & Hong-Wei Xiao. (2019) Pulsed vacuum drying of Chinese ginger (Zingiber officinale Roscoe) slices: Effects on drying characteristics, rehydration ratio, water holding capacity, and microstructure. Drying Technology 37:3, pages 301-311.
Read now
Read now
Jincy M. George, Halagur B. Sowbhagya & Navin K. Rastogi. (2018) Effect of high pressure pretreatment on drying kinetics and oleoresin extraction from ginger. Drying Technology 36:9, pages 1107-1116.
Read now
Read now
Ming Liu, Chaoyang Wang, Xiaoqu Han, Gen Li, Daotong Chong & Junjie Yan. (2017) Lignite drying with solar energy: Thermodynamic analysis and case study. Drying Technology 35:9, pages 1117-1129.
Read now
Read now
Weiqiao Lv, Shujun Li, Qinghua Han, Youbin Zhao & Haihua Wu. (2016) Study of the drying process of ginger (Zingiber officinale Roscoe) slices in microwave fluidized bed dryer. Drying Technology 34:14, pages 1690-1699.
Read now
Read now
Xiaohui Hu, Maoxing Jiang, JingXian Wang, Linjing Zhu, Shengxuan Zheng, WilliamK. Snavely, Yanzheng Hong, Yuzhong Su, Hongtao Wang & Jun Li. (2013) Insulin and Insulin–Tripalmitin Particles Produced by a Supercritical Assisted Drying Process. Drying Technology 31:15, pages 1837-1848.
Read now
Read now
Articles from other publishers (22)
Raul Remor Dalsasso, Germán Ayala Valencia & Alcilene Rodrigues Monteiro. (2023) Improving Ginger’s Bioactive Composition by Combining Innovative Drying and Extraction Technologies. Plant Foods for Human Nutrition 78:4, pages 755-761.
Crossref
Crossref
Ghulam Mustafa Kamal, Nafia Nazi, Asma Sabir, Muhammad Saqib, Xu Zhang, Bin Jiang, Jallat Khan, Ayesha Noreen, Jalal Uddin & Shahzad Murtaza. (2023) Yield and Chemical Composition of Ginger Essential Oils as Affected by Inter-Varietal Variation and Drying Treatments of Rhizome. Separations 10:3, pages 186.
Crossref
Crossref
Jingna Wu, Nan Pan, Xiaoting Chen, Debiao Shan, Huifang Shi, Yingshan Qiu, Zhiyu Liu, Yongchang Su & Junfa Weng. (2023) Comparative evaluation of physical characteristics and volatile flavor components of Bangia fusco-purpurea subjected to hot air drying and vacuum freeze-drying. Current Research in Food Science 7, pages 100624.
Crossref
Crossref
Justyna Zagórska, Lidia Czernicka-Boś, Wirginia Kukula-Koch, Radosław Szalak & Wojciech Koch. (2022) Impact of Thermal Processing on the Composition of Secondary Metabolites of Ginger Rhizome—A Review. Foods 11:21, pages 3484.
Crossref
Crossref
Raul Remor Dalsasso, Germán Ayala Valencia & Alcilene Rodrigues Monteiro. (2022) Impact of drying and extractions processes on the recovery of gingerols and shogaols, the main bioactive compounds of ginger. Food Research International 154, pages 111043.
Crossref
Crossref
Nahidul Hoque Samrat, Joel B. Johnson, Simon White, Mani Naiker & Philip Brown. (2022) A Rapid Non-Destructive Hyperspectral Imaging Data Model for the Prediction of Pungent Constituents in Dried Ginger. Foods 11:5, pages 649.
Crossref
Crossref
Joel B. Johnson, Janice S. Mani, Simon White, Philip Brown & Mani Naiker. (2021) Quantitative profiling of gingerol and its derivatives in Australian ginger. Journal of Food Composition and Analysis 104, pages 104190.
Crossref
Crossref
Kapil Rai, Narayansing Chhanwal, Nirali N. Shah & Rekha S. Singhal. (2021) Encapsulation of ginger oleoresin in co-crystallized sucrose: development, characterization and storage stability. Food & Function 12:17, pages 7964-7974.
Crossref
Crossref
Prasanta Majumder, Abhijit Sinha, Rajat Gupta & Shyam S. Sablani. (2021) Drying of Selected Major Spices: Characteristics and Influencing Parameters, Drying Technologies, Quality Retention and Energy Saving, and Mathematical Models. Food and Bioprocess Technology 14:6, pages 1028-1054.
Crossref
Crossref
A Setyawati, Komariah, B Pujiasmanto, A Fatawi & I Batubara. (2021) Secondary metabolites of turmeric and ginger on various altitudes and soil characteristics. IOP Conference Series: Earth and Environmental Science 724:1, pages 012020.
Crossref
Crossref
Joel B. Johnson, Janice S. Mani, Simon White, Philip Brown & Mani Naiker. (2021) Pungent and volatile constituents of dried Australian ginger. Current Research in Food Science 4, pages 612-618.
Crossref
Crossref
Kejing An, Lai Wei, Manqin Fu, Lina Cheng, Jian Peng & Jijun Wu. (2020) Effect of Carbonic Maceration (CM) on the Vacuum Microwave Drying of Chinese Ginger (Zingiber officinale Roscoe) Slices: Drying Characteristic, Moisture Migration, Antioxidant Activity, and Microstructure. Food and Bioprocess Technology 13:9, pages 1661-1674.
Crossref
Crossref
Fengqian Guo, Chunyu Yang, Chen Zang, Yue Shang, Baoxian Zhang, Hailan Yu, Cui Li & Shaofeng Duan. (2019) Comparison of the quality of Chinese ginger juice powders prepared by different drying methods. Journal of Food Process Engineering 42:7.
Crossref
Crossref
Nazmi Izli & Ahmet Polat. (2018) Freeze and convective drying of quince (Cydonia oblonga Miller.): Effects on drying kinetics and quality attributes. Heat and Mass Transfer 55:5, pages 1317-1326.
Crossref
Crossref
Muhammad Tayyab Rashid, Haile Ma, Mushtaque Ahmed Jatoi, Asif Wali, Hany S. El‐Mesery, Zeshan Ali & Fredrick Sarpong. (2019) Effect of infrared drying with multifrequency ultrasound pretreatments on the stability of phytochemical properties, antioxidant potential, and textural quality of dried sweet potatoes. Journal of Food Biochemistry 43:4, pages e12809.
Crossref
Crossref
Giannamaria Annunziato, Claudia Falavigna, Marco Pieroni, Andrea Faccini, Fabrizio Micheli & Gabriele Costantino. (2018)
In vitro
Digestion of
Zingiber officinale
Extract and Evaluation of Stability as a First Step to Determine its Bioaccesibility
. Natural Product Communications 13:9, pages 1934578X1801300.
Crossref
Crossref
Ali Ghasemzadeh, Hawa Jaafar, Ali Baghdadi & Amin Tayebi-Meigooni. (2018) Formation of 6-, 8- and 10-Shogaol in Ginger through Application of Different Drying Methods: Altered Antioxidant and Antimicrobial Activity. Molecules 23:7, pages 1646.
Crossref
Crossref
Vivian Boesso Oriani, Izabela Dutra Alvim, Bruno Nicolau Paulino, Fernanda Ramalho Procópio, Glaucia Maria Pastore & Míriam Dupas Hubinger. (2018) The influence of the storage temperature on the stability of lipid microparticles containing ginger oleoresin. Food Research International 109, pages 472-480.
Crossref
Crossref
Monchai Dejsungkranont, Ho-Hsien Chen & Sarote Sirisansaneeyakul. (2017) Enhancement of antioxidant activity of C-phycocyanin of Spirulina powder treated with supercritical fluid carbon dioxide. Agriculture and Natural Resources 51:5, pages 347-354.
Crossref
Crossref
Kejing An, Dandan Zhao, Zhengfu Wang, Jijun Wu, Yujuan Xu & Gengsheng Xiao. (2016) Comparison of different drying methods on Chinese ginger (Zingiber officinale Roscoe): Changes in volatiles, chemical profile, antioxidant properties, and microstructure. Food Chemistry 197, pages 1292-1300.
Crossref
Crossref
David A. Bolliet. 2016. Chemesthesis. Chemesthesis
185
226
.
Vivian Boesso Oriani, Izabela Dutra Alvim, Larissa Consoli, Gustavo Molina, Glaucia Maria Pastore & Míriam Dupas Hubinger. (2016) Solid lipid microparticles produced by spray chilling technique to deliver ginger oleoresin: Structure and compound retention. Food Research International 80, pages 41-49.
Crossref
Crossref