Food flavor enhancement, preservation, and bio-functionality of ginger (Zingiber officinale): a review

Temesgen Laelago Ersedoa Food Science and Post-harvest Technology, Worabe Agricultural Research Center, South Agricultural Research Institute, Hawassa, Ethiopia;b Department of Postharvest Management, College of Agriculture and Veterinary Medicine, Jimma University, Jimma, EthiopiaCorrespondence[email protected]

https://orcid.org/0000-0002-5801-0792

Tilahun A. Tekab Department of Postharvest Management, College of Agriculture and Veterinary Medicine, Jimma University, Jimma, Ethiopia

Sirawdink Fikreyesus Forsidob Department of Postharvest Management, College of Agriculture and Veterinary Medicine, Jimma University, Jimma, Ethiopia

Engida Dessalegnc Department of Chemistry, Hawassa College of Education, Ethiopia

Janet Adeyinka Adebod Food Evolution Research Laboratory, School of Hospitality and Tourism, College of Business and Economics, University of Johannesburg, Cottesloe, South Africa

Metekia Tamirue College of Agriculture and Veterinary Medicine, Department of Animal Science, Jimma University, Jimma, Ethiopia;f Faculty of Veterinary Medicine, Department of Veterinary and Biosciences, Ghent University, Merelbeke, Belgium

Tess Astatkieg Faculty of Agriculture, Dalhousie University, Truro, NS, Canada

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Food flavor enhancement, preservation, and bio-functionality of ginger (Zingiber officinale): a review

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Food flavor enhancement, preservation, and bio-functionality of ginger (Zingiber officinale): a review

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