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Effect of Thermal Processing by Spray Drying on Key Ginger Compounds

Background/Objectives: Spray drying is a technique widely employed in the food and nutraceutical industries to convert liquid extracts into stable powders, preserving their functional properties. Ginger (<i>Zingiber officinale</i>) is rich in bioactive compounds such as gingerols, shogaols, and zing...

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Principais autores: Alina Warren-Walker, Manfred Beckmann, Alison Watson, Steffan McAllister, Amanda J. Lloyd
פורמט: Artigo
שפה:Inglês
יצא לאור: MDPI AG 2025-05-01
סדרה:Metabolites
נושאים:
spray drying
ginger
gingerols
shogaols
metabolomics
carrier agents
גישה מקוונת:https://www.mdpi.com/2218-1989/15/6/350
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