Impact of Air-Drying Temperatures on Drying Kinetics, Physicochemical Properties, and Bioactive Profile of Ginger

Ginger (<i>Zingiber officinale</i> Roscoe) is a perishable commodity that requires proper processing to maintain its bioactivity. This study evaluated the effect of different air-drying temperatures (50 °C, 60 °C, and 70 °C) on ginger’s drying kinetics and quality attributes. For an enhanced underst...

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Principais autores:	Muhammad Nouman Shaukat, Biagio Fallico, Akmal Nazir
Formato:	Artigo
Idioma:	Inglês
Publicado em:	MDPI AG 2024-04-01
coleção:	Foods
Assuntos:	ginger drying kinetics quality bioactives phenols antioxidants
Acesso em linha:	https://www.mdpi.com/2304-8158/13/7/1096
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