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Full-Text Articles in Life Sciences
Effects Of Pretreatment And Drying On The Volatile Compounds Of Sliced Solar-Dried Ginger (Zingiber Officinale Roscoe) Rhizome, Roseline Esi Amoah, Faustina Dufie Wireko-Manu, Ibok Oduro, Firibu Kwesi Saalia, William Otoo Ellis, Alexander Dodoo, Charles Dermont, Maame Ekua Manful
Effects Of Pretreatment And Drying On The Volatile Compounds Of Sliced Solar-Dried Ginger (Zingiber Officinale Roscoe) Rhizome, Roseline Esi Amoah, Faustina Dufie Wireko-Manu, Ibok Oduro, Firibu Kwesi Saalia, William Otoo Ellis, Alexander Dodoo, Charles Dermont, Maame Ekua Manful
Articles
Ginger (Zingiber officinale Roscoe) rhizomes are mostly used as spice and medicine due to their high aroma intensity and medicinal bioactive compounds. However, the volatile compounds of ginger, partly responsible for its aroma and medicinal properties, can be affected by the pretreatment, drying method, and extraction processes employed. The objective of this study was to assess the effects of pretreatment and drying on the volatile compounds of yellow ginger variety at nine months of maturation. The effect of potassium metabisulfite (KMBS) and blanching pretreatment and drying on the volatile compounds of ginger using head space solid-phase microextraction with GCMS/MS …
The Use Of Grape By-Products As A Nutrient Rich Cattle Feed, Zachary Christman
The Use Of Grape By-Products As A Nutrient Rich Cattle Feed, Zachary Christman
Department of Agronomy and Horticulture: Dissertations, Theses, and Student Research
In this article you will learn about how to use the grape stems, skins and pulp that are generated by the wine industry. Ruminant animals such as cattle can digest this inexpensive yet nutrient rich material. The complete process from wine press to cattle feed is covered in this article. The historical background of using grape by-products and methods to preserve this food source is also presented.
Effect Of Drying Method On The Antioxidant Capacity Of Six Larniaceae Herbs, M. Hossain, Catherine Barry-Ryan, Ana Belen Martin-Diana, N. Brunton
Effect Of Drying Method On The Antioxidant Capacity Of Six Larniaceae Herbs, M. Hossain, Catherine Barry-Ryan, Ana Belen Martin-Diana, N. Brunton
Articles
The present study investigated the changes in total phenols (TP), rosmarinic acid content and antioxidant capacity of six Lamiaceae herbs (rosemary, oregano, marjoram, sage, basil and thyme) after three drying treatments (air-, freeze- and vacuum oven-drying) stored for 60 days at −20 °C and compared to fresh samples. Ferric reducing antioxidant property (FRAP) and oxygen radical absorbance capacity (ORAC) were used as markers for antioxidant capacity. Air-dried samples had significantly (p < 0.05) higher TP, rosmarinic acid content and antioxidant capacity than had freeze-dried and vacuum oven-dried samples throughout the storage period. Fresh samples had the lowest values for the parameters tested. Vacuum oven-drying resulted in higher TP and FRAP values in rosemary and thyme during 60 days of storage than did freeze-drying. In ORAC assay, the difference was significantly higher only in thyme. Storage did not show any effect on the dried samples for the parameters tested.