Comparison of different drying methods on Chinese ginger (Zingiber officinale Roscoe): Changes in volatiles, chemical profile, antioxidant properties, and microstructure - An, Kejing; Zhao, Dandan; Wang, Zhengfu; Wu, Jijun; Xu, Yujuan; Xiao, Gengsheng (Food chemistry, 2016)
Keywords: air drying; Antioxidant activity; Antioxidants - chemistry; Antioxidants - pharmacology; Catechols - analysis; energy; Fatty Alcohols - analysis; Flavonoids - analysis; food industry; freeze drying; Freeze Drying - methods; fruit quality; Ginger; health promotion; Humans; Intermittent microwave & convective drying; Microstructure; Microwaves; Plant Extracts - pharmacology; Principal Component Analysis; rhizomes; vegetable products; volatile compounds; Volatiles; Volatilization; Zingiber officinale; Zingiber officinale - chemistry; Zingiber officinale - ultrastructure; 10-Gingerol (PubChem CID: 168115); 6-Gingerol (PubChem CID: 442793); 2,2-Diphenyl-1-picrylhydrazyl (PubChem CID: 74358); Antioxidant activity; α-Curcumene (PubChem CID: 3083834); Ginger; Zingerone (PubChem CID: 31211); β-Bisabolene (PubChem CID: 10104370); Volatiles; 6-Shogaol (PubChem CID: 5281794); β-Phellandrene (PubChem CID: 11142); 8-Gingerol (PubChem CID: 168114); 2,2′-Azinobis (3-ethylbenzo thiazoline-6-sulfonic acid) diammonium salt (ABTS) (PubChem CID: 9570474); Intermittent microwave & convective drying; Microstructure