Relevant bibliographies by topics / Ginger Juice Extract

Contents

  1. Journal articles

Academic literature on the topic 'Ginger Juice Extract'

Author: Grafiati
Published: 7 June 2025
Last updated: 16 July 2025

Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles

Select a source type:

Consult the lists of relevant articles, books, theses, conference reports, and other scholarly sources on the topic 'Ginger Juice Extract.'

Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.

You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.

Journal articles on the topic "Ginger Juice Extract"

1

Kuotsu, Shedevikho, Annjoe V. Joseph, Vijay Bahadur, Samir E. Topno, and Anita Kerketta. "Standardization of Ginger Blended Cider in Molvom Cultivar Pineapple (Ananas comosus)." International Journal of Current Microbiology and Applied Sciences 12, no. 6 (2023): 226–36. http://dx.doi.org/10.20546/ijcmas.2023.1206.027.

Full text
Abstract:
The study was conducted in Completely Randomized Design (CRD) with 8 treatments with three replication each. The treatments were T1 Molvom Pineapple juice (700ml) + Sugar (200g) + Wine yeast (1.5g)+ 2.5ml Ginger extract, T2 Molvom Pineapple juice (700ml) + Sugar (200g) + Wine yeast (1.5g)+ 5ml Ginger extract, T3 Molvom Pineapple juice (700ml) + Sugar (200g) + Wine yeast (1.5g) + 7.5ml Ginger extract, T4 Molvom Pineapple juice (700ml) + Sugar (200g) + Wine yeast (1.5g) + 10ml Ginger extract, T5 Molvom Pineapple juice (700ml) + Sugar (200g) + Wine yeast (1.5g) + 12.5ml Ginger extract, T6 Molvom Pineapple juice (700ml) + Sugar (200g) + Wine yeast (1.5g) + 15ml Ginger extract, T7 Molvom Pineapple juice (700ml) + Sugar (200g) + Wine yeast (1.5g) + 17.5ml Ginger extract, T8 Molvom Pineapple juice (700ml) + Sugar (200g) + Wine yeast (1.5g)+ 20ml Ginger extract. Total soluble solids, pH and Specific Gravity decreased while the alcohol content, Acidity and the Sensory Qualities increased with increasing length of fermentation. From the above treatments, it is concluded that treatment T8 was found superior in respect of the parameters like Total Soluble Solids, Alcohol content, Specific gravity. In terms of Acidity, pH the best was found in treatment T7. In terms of Colour and Appearance the best was found to be treatment T7. And in terms of Taste, Aroma and Overall acceptability was found best in T8.Since pineapple fruit is rich in sugars, minerals, and polyphenols, hence production of wine or cider may serve as a viable method to preserve the nutritional and antioxidant properties of the fruit. The production of wine or cider from this fruit can also help increase wine and cider variety and reduce post-harvest losses. This study showed that acceptable cider can be produced from pineapple and extract of ginger using yeast especially Saccharomyces cerevisiae.
APA, Harvard, Vancouver, ISO, and other styles
2

EJECHI, BERNARD O., JULIANA A. SOUZEY, and D. E. AKPOMEDAYE. "Microbial Stability of Mango (Mangifera indica L.) Juice Preserved by Combined Application of Mild Heat and Extracts of Two Tropical Spices." Journal of Food Protection 61, no. 6 (1998): 725–27. http://dx.doi.org/10.4315/0362-028x-61.6.725.

Full text
Abstract:
The microbial stability of mango (Mangifera indica L.) juice (pH 4.9) supplemented with extracts of ginger (Zingiber officinale) and nutmeg (Myristica fragrans) was investigated during 3 months of ambient-temperature storage. Heating at 55°C for 15 min markedly reduced the levels of non-spore-forming bacteria and produced a product with acceptable taste. Supplementing mango juice with an agueous extract of ginger (15%, vol/vol) or nutmeg (20%, vol/vol) inhibited the growth of challenge microorganisms, but produced a product with unacceptable taste. Heating the mango juice at 55 °C for 15 min and supplementing with nutmeg (4%, vol/vol) and ginger (4%, vol/vol) markedly inhibited microbial growth and produced a product with acceptable taste. Tropical spices may prove useful in preservation of fruit juices by hurdle technology.
APA, Harvard, Vancouver, ISO, and other styles
3

AL-OTABI, Fatima Nouar Mohssen, Nashi K. ALQAHTANI, Hisham A. MOHAMED, Tareq M. ALNEMR, and Salem ALI. "The efficiency of natural plant extracts in improving storage stability, antioxidant activity, sensory evaluation, and physicochemical properties of date juice-based energy drink." Notulae Botanicae Horti Agrobotanici Cluj-Napoca 51, no. 2 (2023): 13107. http://dx.doi.org/10.15835/nbha51213107.

Full text
Abstract:
Energy drinks (EDs) are a type of sweetened and non-alcoholic beverage with high content of caffeine. EDs were prepared from date juice enriched with different concentrations of ginger rhizomes extract, moringa leaf extract, and caffeine. Physicochemical properties (pH, TSS, and color parameters), total phenolic content (TPC), antioxidant activity, microbiological quality, and sensory characteristics were evaluated for freshly prepared EDs and during storage. The results showed that freshly prepared EDs from date juice and natural extracts revealed lower pH, higher TSS, and lower color parameters than the control. The inclusion of date juice and natural extracts improved the TPC, antioxidant activity, and microbiological quality of freshly prepared EDs. Storage studies exhibited that EDs containing date juice and natural extracts were more stable during storage in terms of all quality parameters estimated. However, the ED made from date juice, ginger extract, moringa extract, and caffeine was the best in terms of all parameters evaluated with higher stability during 3 months of storage at room temperature. In general, by date juice and natural plant extracts addition, a desirable ED can be prepared.
APA, Harvard, Vancouver, ISO, and other styles
4

Vera Amanda Putri, Richardus Widodo, Tiurma Wiliana Susanti Panjaitan, and Dwi Agustiyah Rosida. "Herbal Jelly Candy Mengkudu and Red Ginger Extract, Physicochemical and Organoleptic Properties Reviews." Agricultural Science 8, no. 2 (2025): 207–19. https://doi.org/10.55173/agriscience.v8i2.162.

Full text
Abstract:
Noni is a fruit that contains important nutrients such as vitamins A, C, niacin, and thiamine. Red ginger contains important compounds such as zingiberon, zingiberin, and zingibetol. Noni and red ginger can be used as jelly candy products. Jelly candy is a soft-textured confectionery that people love and is processed with the addition of hydrocolloid ingredients. This study aims to determine the effect of the combination of noni juice and red ginger on jelly candy's physicochemical and organoleptic properties. The design used was a one-factor Complete Random Design (RAL) with a comparison of noni juice and red ginger, namely P1 95:5, P2 90:10, P3 85:15, P4 80:20, P5 75:25. The results showed that the combination of noni juice and red ginger juice in jelly candy products did not have a real effect on the level of chewiness of the product. The combination of noni juice and red ginger juice in jelly candy has a very real effect on the product's moisture content and ash content, where the moisture content will increase as the concentration of noni juice increases and the concentration of red ginger juice decreases. In contrast, the ash content will increase as the red ginger juice concentration increases and the noni juice concentration decreases. The combination of noni juice and red ginger juice in jelly candy did not have a real effect on the level of color and aroma preference, but had a real effect on the level of taste and chewiness, where P4 was the most preferred by the panelists.
APA, Harvard, Vancouver, ISO, and other styles
5

Rahmat, Darling, Rahim Abdul, and Noviyanty Amalia. "Physicochemical and sensory characteristics of instant red ginger from various volumes of added water." World Journal of Advanced Research and Reviews 21, no. 2 (2024): 1499–507. https://doi.org/10.5281/zenodo.14031291.

Full text
Abstract:
The aim of this research is to obtain the right volume of water in ginger juice extract that has the best effect on the physicochemical and sensory properties of instant ginger. The research was carried out from March to May. The location of this research was carried out at the Agroindustry Laboratory, Faculty of Agriculture and Chemistry Laboratory, Faculty of Mathematics and Natural Sciences, Tadulako University, Palu. Research parameters include yield, water content, pH test, antioxidant activity and sensory tests with ginger juice extract and water treatment formulations, namely, (100g:100mL), (100g:150mL), (100g:200mL), (100g:250mL), (100g:300mL). The research results showed that the ratio of ginger juice extract and water at an added volume of 300 mL of water provide the best physicochemical and sensory characteristics of instant ginger drink. Yield, antioxidant activity, aroma, taste, preferences have a tendency increases with increasing water volume, while water content, pH and IC<sub>50</sub> decrease.
APA, Harvard, Vancouver, ISO, and other styles
6

Bekkouch, Oussama, Mohammed Dalli, Mohamed Harnafi, et al. "Ginger (Zingiber officinale Roscoe), Lemon (Citrus limon L.) Juices as Preventive Agents from Chronic Liver Damage Induced by CCl4: A Biochemical and Histological Study." Antioxidants 11, no. 2 (2022): 390. http://dx.doi.org/10.3390/antiox11020390.

Full text
Abstract:
Zingiber officinale Roscoe and Citrus limon L. are well known for their multi-use and for their pharmacological effect in the treatment of many illnesses. This study aims to investigate the chemical composition of the ginger and lemon juice extracts and in addition, to evaluate their antioxidant properties and their hepatoprotective effect against the liver damage of Wistar rats induced by the injection of CCl4 to treated animals. The obtained effects were completed by a histological study for better confirmation of the registered pharmacological effects. The ginger juice extract was found to be rich in 4-gingerol, 6-gingediol, and 6-gingerol, while the lemon juice extract chemical composition was highlighted by the presence of eriodyctiol, rutin, hesperidin, and isorhamnetin. Concerning the antioxidant activity, the ginger, lemon juice extracts, and their formulation showed an important antioxidant potential using TAC (total antioxidant capacity), an antiradical activity against the radical DPPH• (2,2-diphenyl-1-picrylhydrazil), and a ferric reducing power. Finally, the ginger, lemon, and their formulation at different doses were able to prevent CCl4 induced liver damage. Indeed, these different bioactive compounds could be used as alternative agents for the treatment of chronic liver diseases.
APA, Harvard, Vancouver, ISO, and other styles
7

Febrianto Mulyadi, Arie, Sucipto Sucipto, Sumardi Hadi Sumarlan, Dina Wahyu Indriani, and Rafika Arofatul Lama’ah. "Physicochemical characteristics of pulsed electrical field–sterilized sugarcane (Saccharum officinarum L.) juice with added ginger extract." Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering 5, no. 2 (2022): 171–81. http://dx.doi.org/10.21776/ub.afssaae.2022.005.02.6.

Full text
Abstract:
This study aimed to investigate the effect of the voltage of the pulsed electric field (PEF) and ginger extract concentration on sugar cane juice's physicochemical and organoleptic quality. The experiments were carried out at voltages of 20 kV and 40 kV, and ginger extract concentrations of 2, 4, and 6%. The PEF with 40 kV and 6% ginger extract concentration resulted in the most efficient microbial reduction by 99.54%. Sugarcane juice has a total number of microbes of 3.7x103 CFU/ml, antibacterial activity 1.48, pH of 6.26, total solids dissolved of 20.5 °Brix, a viscosity of 4.67 Cp, reducing sugar of 2.17%, brightness of 24.4, redness of 7.17, and yellowness of 8.1. The combination of pulsed electric field and ginger extract addition can preserve the shelf life and maintain sugarcane juice quality. The higher the PEF voltage and ginger extract concentration, the longer the quality of the sugarcane juice can be preserved.
APA, Harvard, Vancouver, ISO, and other styles
8

Chopade, Vitthal, and Kamlesh Mankuskar. "A review on stability improvement of sugarcane juice by using natural preservatives." International Journal of Pharmaceutical Chemistry and Analysis 8, no. 2 (2021): 62–65. http://dx.doi.org/10.18231/j.ijpca.2021.013.

Full text
Abstract:
Sugarcane juice is liquid extract as a drinking beverage in India, possesses therapeutic value. Stability or shelf life is very less due to spoilage or degradation of sugarcane juice because of presence of simple sugar in sugarcane juice. Microorganisms like bacteria prone to degradation of sugarcane juice. Which convert sucrose into dextran as deteriorating agent. Shelf life or stability can be improved by using natural preservatives also chemical preservatives; having a therapeutic value. In this article improvement of stability of sugarcane juice by using natural preservatives such as lemon extract, ginger extract, also may be moringa extract over the chemical preservatives. Citric acid in lemon extract acts as antimicrobial agent while ascorbic acid in ginger extract both improves stability of sugarcane juice. Stabilization of sugarcane juice improved by using naturally obtained preservatives up to several days with good quality.
APA, Harvard, Vancouver, ISO, and other styles
9

Lin, Yijun, Fengqiong Pan, Xueren Chen, et al. "Study on the Effects of Ginger Extract on the Degree of Hydrolysis, Sensory Evaluation, Color Difference, and Volatile Flavor Components of Oyster Enzymatic Hydrolysate." Transactions on Environment, Energy and Earth Sciences 4 (December 12, 2024): 35–42. https://doi.org/10.62051/wxynsm61.

Full text
Abstract:
To investigate the impact of ginger extract on the quality of oyster enzymatic hydrolysate (OEH), the effects of adding 4% and 8% ginger juice on hydrolysis degree, sensory evaluation, color difference, and volatile flavor components were analyzed. The results indicated that the highest hydrolysis degree of OEH, achieved by adding 8% ginger juice, was 25.27%, and the highest sensory score reached 85.6. Furthermore, 24 and 36 compounds were identified in OEH with 4% and 8% ginger juice added, respectively.
APA, Harvard, Vancouver, ISO, and other styles
10

Rahmat Darling, Abdul Rahim, and Amalia Noviyanty. "Physicochemical and sensory characteristics of instant red ginger from various volumes of added water." World Journal of Advanced Research and Reviews 21, no. 2 (2024): 1499–507. http://dx.doi.org/10.30574/wjarr.2024.21.2.0549.

Full text
Abstract:
The aim of this research is to obtain the right volume of water in ginger juice extract that has the best effect on the physicochemical and sensory properties of instant ginger. The research was carried out from March to May. The location of this research was carried out at the Agroindustry Laboratory, Faculty of Agriculture and Chemistry Laboratory, Faculty of Mathematics and Natural Sciences, Tadulako University, Palu. Research parameters include yield, water content, pH test, antioxidant activity and sensory tests with ginger juice extract and water treatment formulations, namely, (100g:100mL), (100g:150mL), (100g:200mL), (100g:250mL), (100g:300mL). The research results showed that the ratio of ginger juice extract and water at an added volume of 300 mL of water provide the best physicochemical and sensory characteristics of instant ginger drink. Yield, antioxidant activity, aroma, taste, preferences have a tendency increases with increasing water volume, while water content, pH and IC50 decrease.
APA, Harvard, Vancouver, ISO, and other styles
More sources
You might also be interested in the extended bibliographies on the topic 'Ginger Juice Extract' for particular source types:
Journal articles
We offer discounts on all premium plans for authors whose works are included in thematic literature selections. Contact us to get a unique promo code!

To the bibliography