Journal of food scienceZingiber officinaleParticle SizePlant OilsFood HandlingFlavoring Agents
Critical Influence of Size-Reduction Techniques on Ginger (Zingiber officinale) Oil and Its Analogy in Ginger Tea Flavors.
Begom Rifah Samia, Tarani Biswas, Parthiv Kar, Niraj Kumar, Debabrata Das, Saikat Haldar
Published: 202610.1111/1750-3841.70845
Abstract
Ginger oil, a global commodity rich in diverse mono- and sesquiterpenes, is largely used as the natural flavor, therapeutic, and cosmetic ingredient. This study aimed to investigate the impact of conventional size-reduction techniques (9, 6, and 3 mm…
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