ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
A processed paste was prepared from fresh ginger so that a convenient, shelf-stable product with the odor characteristics of fresh ginger could be manufactured from ginger produced in excess of fresh market demand. The paste was sampled periodically for color by Hunter YI index, odor by trained panel and (6)-gingerol (the major pungent component) by HPLC. This product was found to have a fair shelf-life under refrigeration, but degradation of color, odor and (6)-gingerol made the paste unacceptable after 8 wk storage at 25°C or 37°C.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1985.tb12982.x
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