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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Prif Awduron:	Muhammad Nouman Shaukat, Biagio Fallico, Akmal Nazir
Fformat:	Artigo
Iaith:	Inglês
Cyhoeddwyd:	MDPI AG 2024-04-01
Cyfres:	Foods
Pynciau:	ginger drying kinetics quality bioactives phenols antioxidants
Mynediad Ar-lein:	https://www.mdpi.com/2304-8158/13/7/1096
Tagiau:	Ychwanegu Tag Dim Tagiau, Byddwch y cyntaf i dagio'r cofnod hwn!