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Littérature scientifique sur le sujet « Ginger powder »

Auteur : Grafiati

Publié le 2 juin 2025

Mis à jour le 31 juillet 2025

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Articles de revues sur le sujet "Ginger powder"

P.N.R.J., Amunugoda, De Silva A.B.G.C.J., Gunawardane K.V.T., Pitipanaarchchi R, Silva A.M.C.U., and Thilina Dananjaya G.W. "Spray Drying of Ginger and Physical and Micro Structural Properties of Spray Dried Ginger Powder - An Advance Food Material." Frontiers in Advanced Materials Research 2, no. 2 (2020): 9–17. http://dx.doi.org/10.34256/famr2022.

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The objective of this work was to optimize the spray drying of ginger juice using maltodextrin and to investigate the effect of carrier agent on physical and micro-structural properties of spray dried ginger powder. A laborator ypilot scale spray dryer was employed for spray drying process and commercial maltodextrin was used as carrier agents. Ginger powder obtained under optimized condition of maltodxtrin concentration and 165oC inlet temperature was evaluated for moisture content, water activity, particle size distribution, bulk density, true density, porosity, wettability flowability, disp

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Sanwo, K. A., O. A. Olowolafe, S. O. Iposu, et al. "Quality characteristics of beef sausage containing varying levels of ginger (Zingiber officinale) powder." Nigerian Journal of Animal Production 44, no. 3 (2021): 129–34. http://dx.doi.org/10.51791/njap.v44i3.751.

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Quality of beef sausage with varying levels of ginger powder as seasoning was investigated. Batch 1 was the Control (0% Ginger powder), Batch 2 had 25% of the seasoning as Ginger powder , Batch 3 had 50% of the seasoning as Ginger powder of total seasoning), Batch 4 had 75% of the seasoning as Ginger powder and Batch 5 had 100% of the seasoning as Ginger. Parameters measured were all subjected to one-way analysis of variance. Results obtained were significantly (P<0.05) different. For cooking and refrigeration weight losses, batch 1 (0% ginger powder)) had the lowest percentage cooking weig

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K.C., Mamata, Anuj Lamichhane, and Saroj Sapkota. "A comparative study of the effect of peeling and drying on phytochemical and proximate composition of ginger varieties in Nepal." Archives of Agriculture and Environmental Science 7, no. 3 (2022): 369–78. http://dx.doi.org/10.26832/24566632.2022.0703010.

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The handling and processing of ginger are done by farmers in Nepal by following primitive practices that result in poor and unhygienically processed ginger of low quality. Due to little information on the quality and compositional aspects of ginger and its value-added product (essential oil), there is a need to improve traditional methods of processing and drying for a better quality of ginger and its product. This study aimed to assess the effects of peeling and drying conditions on two local ginger varieties in Nepal. A three-factor Completely Randomized Design (CRD) experiment was laid out

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Widyaningsih, Riza Aulia, Jennis Pretty Aprilia, Siti Nurhalimah, and Teguh Setiawan Wibowo. "Education on the Making of Ginger Powder Herbal Drink in the Benangka Community in Banangkah Village (Benangkah), Burneh District, Bangkalan, East Java." Jurnal Pengabdian Masyarakat Formosa 2, no. 1 (2023): 13–16. http://dx.doi.org/10.55927/jpmf.v2i1.3252.

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Indonesia is the largest producer of spices, one of which is ginger. Ginger is a plant that is easily grown in all types of soil, so it is easy to obtain, apart from cooking spices, ginger can also be used as an instant drink which is beneficial for the health of the body. Instant ginger powder is made from 100% ginger which is processed using household appliances so that everyone can make instant ginger powder drink easily and practically. The purpose of the community service in the village of Bangkalan, Bangkalan Regency, is to socialize the manufacture of good and correct instant ginger pow

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Kaselung, Patri Seila, M. E. K. Montong, C. L. K. Sarayar, and J. L. P. Saerang. "PENAMBAHAN RIMPANG KUNYIT (CURCUMA DOMESTICA VAL), RIMPANG TEMULAWAK (CURCUMA XANTHORRIZA ROXB) DAN RIMPANG TEMU PUTIH (CURCUMA ZEDOARIA ROSC) DALAM RANSUM KOMERSIAL TERHADAP PERFORMANS BURUNG PUYUH (Coturnix-coturnix japonica)." ZOOTEC 34, no. 1 (2014): 114. http://dx.doi.org/10.35792/zot.34.1.2014.3877.

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ABSTRACT ADDITION TURMERIC, GINGER RHIZOME AND WHITE RHIZOME OF COMMERCIAL RATION ON QUAILS’ PERFORMANCES. This study aims to determie the effectiveness of the addition of Turmeric powder (Curcuma domestica Val), Javanese ginger powder (Curcuma xanthorriza Roxb) and White turmeric powder (Curcuma zedoaria Rosc) in a commercial ration towardsthe performance of quail. The material used were 120 female quails 6 weeks of age. We used the Completely Randomized Design with 4 treatments and 5 replications. The treatments were applied as follows : R0 = basic ration without turmeric, Javanese ginger, a

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Zulkhasyni, Nasir Ahmad, Alya Badriyyah, Yulfiperius, and Silvy Syukhriani. "EFEK PENAMBAHAN BUBUK TEMULAWAK (Curcuma xanthorrhiza ) PADA PAKAN BUATAN TERHADAP PERTUMBUHAN IKAN NILA (Oreochromis niloticus)." Jurnal Agroqua: Media Informasi Agronomi dan Budidaya Perairan 22, no. 1 (2024): 233–42. http://dx.doi.org/10.32663/ja.v22i1.4507.

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This research aims to determine the effect of adding ginger powder to artificial feed on the growth of tilapia (Oreochromis niloticus). This research was carried out from May to June 2023 for 60 days located in Margasakti Village, Padang Jaya District. The test fish used were tilapia (Oreochromis niloticus) with a size of 10-12 cm/head. The design used was a Completely Randomized Design (CRD), which consisted of 4 treatments with 6 repetitions to obtain 24 experimental units. treatment 1 (P1): without adding ginger powder, treatment 2 (P2): 1.5 gram ginger powder, treatment 3 (P3): 1.8 gram gi

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Havale, Raghavendra, Shrutha S. P., Revati K., et al. "Natural solution for fluoride removal: a comparative analysis of three adsorbents." International Journal Of Community Medicine And Public Health 11, no. 11 (2024): 4354–60. http://dx.doi.org/10.18203/2394-6040.ijcmph20243298.

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Background: Defluoridation of groundwater is a major global health concern, and research has been conducted worldwide to determine the optimal level of fluoride in drinking water. Adsorption is a common method for defluoridation. The present research planned to use natural adsorbents for defluoridation, they are effective and economical. This study aimed to evaluate and compare the efficacy of powders of Pineapple peel, Banana peel and Ginger as adsorbents to defluoridate the fluoridated drinking water in chosen demographic area. Methods: Water samples from a highly fluoridated area were colle

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Nurshiyami, Yusfa, Nuraini Nuraini, and Ari Yuniarto. "Formulation and Hedonic Test of Lemon (Citrus limon L.), Ginger (Zingiber officinale), and Porang (Amorphophallus muelleri Blume) Flour as Health Powder Beverage." MPI (Media Pharmaceutica Indonesiana) 6, no. 2 (2024): 129–38. https://doi.org/10.24123/mpi.v6i2.6713.

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Health powder drinks are drinks made from powder or granules in a mixture of sugar, fruit, and spices, usually served quickly by brewing, and contain many nutritional and non-nutritional elements. Identify the physical evaluation of powder, quality requirement test (Indonesian National Standard (SNI)), and hedonic test of lemon juice (Citrus limon L.), ginger (Zingiber officinale), and porang flour (Amorphophallus muelleri Blume) health powder beverage. This study was experimental, by making lemon and ginger juice powder using a freeze-drying instrument. Lemon, ginger, and porang flour powders

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Apriyati, E., T. F. Djaafar, T. Marwati, Purwaningsih, M. Kobarsih, and R. U. Hatmi. "Oleoresin and Color of Zingiber officinale and Alpinia galanga Powder in Three Types Packaging Material during Storage." IOP Conference Series: Earth and Environmental Science 1024, no. 1 (2022): 012023. http://dx.doi.org/10.1088/1755-1315/1024/1/012023.

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Abstract Ginger (Zingiber officinale) and galangal (Alpinia galanga) are commodities that function as seasoning and herbs. Fresh ginger and galangal have bulky properties and short shelf life, therefore need to be processed into powder. The objective of this research was to analyze the oleoresin content and color of ginger and galangal powdered during storage in a polyethylene terephthalate (PET) bottle, polypropylene (PP) plastic bag, and aluminum foil bag bag. Ginger and galangal were processed into powder, packed, sealed, and then stored ofat 23 - 32 °C (ambient temperature). The analysis o

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Armansyah,, Afikra, Friets S. Ratulangi, and Godlief D. G. Rembet. "PENGARUH PENGGUNAAN BUBUK JAHE MERAH (Zingiber officinale var. Rubrum) TERHADAP SIFAT ORGANOLEPTIK BAKSO DAGING KAMBING." ZOOTEC 38, no. 1 (2017): 93. http://dx.doi.org/10.35792/zot.38.1.2018.18536.

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THE UTILIZATION OF RED GINGER POWDER (Zingiber officinale var. Rubrum) ON ORGANOLEPTIC CHARACTERISTIC OF MUTTON MEATBALLS. This study was conducted to evaluate the utilization of red ginger powder on the organoleptic characteristic of mutton meatballs. The materials used were fresh mutton meat on the hamstrings, tapioca flour, salt, flavoring, garlic, pepper, red ginger powder, ice cubes and processing equipment tools. The experimental design used in this study was a Completely Randomized Design of five treatments with 30 replications. The treatment was 300 g of meat and 0 g red ginger powder

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Thèses sur le sujet "Ginger powder"

Baptista, Luís Filipe França Valentim. "Filhos da Rainha Ginga? Sociogénese da Nação e do Estado Angolano." Master's thesis, 2014. http://hdl.handle.net/10362/14968.

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A seguinte investigação centra-se sobre a sociogénese da nação e do Estado angolano no contexto de estado pós-colonial e de dependência externa. O presente trabalho tem como fito elaborar um conjunto de análises e interpretações de factos históricos e da realidade política angolana para compreender os sistemas de reproduções que estão na base da construção da herança colonial, e ao mesmo tempo explicar como este processo está a ser dirigido pelas elites angolanas na continuação da formação da identidade nacional. Para isso, foi importante o papel das elites nacionalistas de pendor mais intern

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lin, jan-jing, and 林建君. "The impact of Discourse of National Power on the Regulation of Pornography ---A Comparative StudyOn The Zoophilia Webpage Incident and Gingin Books." Thesis, 2009. http://ndltd.ncl.edu.tw/handle/07396528037800021863.

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Livres sur le sujet "Ginger powder"

Sawitzke, Allen D., and Daniel O. Clegg. Supplements for the treatment of osteoarthritis. Oxford University Press, 2016. http://dx.doi.org/10.1093/med/9780199668847.003.0031.

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Foodstuffs have long been thought to affect health beyond just their supply of calories. Some have been used as a ‘dietary supplement’ to health and thereby aid patients with osteoarthritis. The evidence demonstrating the effectiveness of using dietary supplements to improve pain or protect the structure of the joint is not complete, but some preliminary conclusions are possible. This chapter is an inclusive review of the current published evidence for selected commonly recommended dietary supplements for the treatment of osteoarthritis. Among the dietary supplements, the most credible evidenc

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Hart, Cecelie. The Under-Butler's Mistress: An Affair of Power, Jealousy and Ginger. Independently published, 2019.

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Boyne, Walter J. The Influence of Air Power upon History (Giniger Book). Pelican Publishing Company, 2003.

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Brown, Donald J. Maximum Brain Power Naturally: Using Gingko and Other Natural Approaches to Enhance Mind and Memory. Prima Pub, 1998.

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Bleckmann, Lex. Verstaatlichung und Entschädigung in Österreich. Verlag Österreich, 2021. http://dx.doi.org/10.33196/9783704689054.

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Umfassende Aufarbeitung des österreichischen Enteignungsrechts anhand der Causa Bleckmann Die Verstaatlichung von Unternehmen spielte in der Zweiten Republik eine bedeutende Rolle. In den Jahren 1946 und 1947 wurden zahlreiche Großbetriebe, unter anderem die Schoeller-Bleckmann Stahlwerke AG, per Gesetz verstaatlicht - und ab 1993 wieder privatisiert. Damit ging ein denkwürdiges Kapitel österreichischer Industriegeschichte zu Ende. Die Brisanz dieses kontroversen Themas hierzulande besteht aber fort. Stets ist es dabei um Geld, Macht und Einfluss gegangen. Und auch heute - 75 Jahre später - is

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Chapitres de livres sur le sujet "Ginger powder"

De Pooter, H. L., B. A. Coolsaet, P. J. Dirinck, and N. M. Schamp. "GLC of the Headspace After Concentration on Tenax GC and of the Essential Oils of Apples, Fresh Celery, Fresh Lovage, Honeysuckle And Ginger Powder." In Essential Oils and Aromatic Plants. Springer Netherlands, 1985. http://dx.doi.org/10.1007/978-94-009-5137-2_5.

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Herawati, Fajar Shodiq Permata, Ahmad Farhan Wicaksono, Suty Rahayu Sopani, Windi Agustina Kusumaningtyas, and Zainul Fatih Arifianto. "Effects of Addition of Red Ginger Powder (Zingiber officinale var. rubrum) on Histopathological and Histomorphometric Features of Kidney Glomeruli and Liver Sinusoids of Broiler Chicken Exposed to Salmonella enteritidis." In Advances in Economics, Business and Management Research. Atlantis Press International BV, 2024. http://dx.doi.org/10.2991/978-94-6463-525-6_21.

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Wiyono, Andi Eko, Suci Widyasari, Nidya Shara Mahardika, Nita Kuswardhani, and I. Gede Surya Dwipangga. "Formulation of Powdered Beverage Combination of Ginger, Lemongrass and Vegetable Creamers using Foam Mat Drying Technique." In Proceedings of the 8th International Conference of Food, Agriculture and Natural Resources & the 2nd International Conference of Sustainable Industrial Agriculture (IC-FANRes-IC-SIA 2023). Atlantis Press International BV, 2024. http://dx.doi.org/10.2991/978-94-6463-451-8_20.

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Wedel, H., and M. Walger. "Ergebnisse einer Studie zur Effektivität einer kombinierten Low-Power-Laser- und Gingko-Therapie auf den chronischen Tinnitus." In Teil II: Sitzungsbericht. Springer Berlin Heidelberg, 1994. http://dx.doi.org/10.1007/978-3-642-84996-1_253.

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Singh Brar, Navjot, Prakash Mahala, Kartik Sharma, et al. "Cumin (Cuminium cyminium L.): A Seed Spice Crop with Adopted Production Technology in Cumin Cultivated Regions." In Ginger - Cultivation and Use [Working Title]. IntechOpen, 2022. http://dx.doi.org/10.5772/intechopen.109054.

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Cumin is a seed spice which finds its place in variety of global cuisines, especially in Indian context. India leads in the world in production of cumin with 70% of world’s production and consumes 90% of this produce. It is a high potential crop with great demand around the world due to changing food consumption behavior, and increasing demand for value-added products such as oil and powder. Cumin has a distinct flavor and aroma owing to presence of essential oils. Cumin has different biological and biomedical properties and finds use in various ayurvedic preparations in different forms. Cumin

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R, Devaki. "Probiotics and Prebiotics in Siddha System of Medicine." In Emerging Food and Bioscience Research on Human Health: Safety, Security and Sustainable Aspects. Skyfox Publishing Group, 2023. http://dx.doi.org/10.22573/spg.023.978-93-90357-85-7/1.

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Worldwide Siddha system is one of the longstanding traditions in treating with safe and effective methods by Siddhars, who are experts in living a healthy life from dietetics, life style modifications and preventing, curing diseases in a holistic way. In the methodology of science, definitions are distinctly established, with the International Scientific Association for probiotics and prebiotics (ISAPP). Generally, lactobacilli, bifidobacteria, and other lactic acid-producing bacteria (LAB) have been used in probiotics, foremost isolated from fermented by products of milk and microbiome presen

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Tunde Olorunsogo, Samuel, and Bolanle Adenike Adejumo. "Development and Optimization of Flakes from Some Selected Locally Available Food Materials." In Food Processing [Working Title]. IntechOpen, 2023. http://dx.doi.org/10.5772/intechopen.109820.

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Flakes are one of the most popular ready-to-eat breakfast cereals meals. Most traditional instant breakfast meals are from mono-cereals. This work aims to develop, characterize and optimize value-added instant cereal breakfast flakes using flours of rice, sorghum, and soybean. A three-component constrained optimal (custom) mixture experimental design was employed for the formulation. The formulation design constraints were: rice flour (30%–35%), sorghum flour (20%–25%), and soybean flour (5%–10%). Other ingredients were water (19%), sugar (8%), malt (2%), egg (3%), sweet potato (3%), ginger (2

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Abdullah, N., N. Abdullah, and M. Mahmood. "Sensorial properties of spent hen chicken thigh marinated with nano and non-nanostructured Zingiber officinale Rosc (ginger) rhizome powder." In Hospitality and Tourism. CRC Press, 2013. http://dx.doi.org/10.1201/b16064-108.

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Kumar Sahu, Prafulla, Sukumar Purohit, Swarnajeet Tripathy, Durga Prasad Mishra, and Biswajeet Acharya. "Current Trends in HPLC for Quality Control of Spices." In High Performance Liquid Chromatography - Recent Advances and Applications [Working Title]. IntechOpen, 2023. http://dx.doi.org/10.5772/intechopen.110897.

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India, the land of spices and condiments, is endowed with a plethora of herbs, spices, and unusual plants. Spices have been used as flavoring and coloring agents in Indian society since time immemorial. Spices have also been shown to have antioxidant, antibacterial, anticancer, and anti-inflammatory properties. Assessing spices’ taste, nutritional, and bioactive qualities during postharvest processing is critical for quality control and preventing adulteration. Various illegal colors are frequently used to adulterate spices for fraudulent trading operations. For instance, Sudan dyes are widely

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Ju, Kim Hyun, and Han Eung-Soo. "Health Promoting Effects of Kimchi." In Advances in Environmental Engineering and Green Technologies. IGI Global, 2017. http://dx.doi.org/10.4018/978-1-5225-0591-4.ch004.

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Kimchi is a traditional Korean food manufactured by fermenting vegetables with probiotic Lactic Acid Bacteria (LAB). Many bacteria are involved in the fermentation of kimchi, but LAB become dominant while the putrefactive bacteria are suppressed during salting of baechu cabbage and the fermentation. The addition of other subingredients and formation of fermentation byproducts of LAB promote the fermentation process of LAB to eventually lead to eradication of putrefactive and pathogenic bacteria, and also increase the functionalities of kimchi. Accordingly, kimchi can be considered a vegetable

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Actes de conférences sur le sujet "Ginger powder"

Atsari Dewi, Ika. "PHYSICAL AND CHEMICAL CONTENTS ANALYSIS OF PHYLLANTHUS URINARIA POWDER AS HERBAL BEVERAGES." In International conference on Innovation and Technology. JOURNAL OF INNOVATION AND APPLIED TECHNOLOGY, 2021. http://dx.doi.org/10.21776/ub.jiat.2021.se.01.019.

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The development of Indonesian heritage herbal beverages from traditional forms to powder herbal beverages which are processed into powder or beverage form is expected to be able to improve the quality of these herbal beverages. This herbal drink has several health benefits such as the presence of antioxidant compounds that can scavenge free radicals to maintain immunity. The powdered herbal drink is made to make it easier to consume, efficiently, and maintain health. This study aims to produce herbal beverages from herbal medicine from commodities of meniran, ginger, java ginger, lemongrass, a

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Salmanova, D. A., Ivan Evdokimov, and Aleksei Lodygin. "DEVELOPMENT OF DAIRY DRINK TECHNOLOGY BASED ON RECONSTITURED SYSTEMS «MILK POWDER – WHEY POWDER» ENRICHED WITH GINGER ROOT." In I International Congress “The Latest Achievements of Medicine, Healthcare, and Health-Saving Technologies”. Kemerovo State University, 2023. http://dx.doi.org/10.21603/-i-ic-123.

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The relevance of the cavitation disintegration method application for the reconstitution of dry dairy products is substantiated. The results of research on the creation of a milk drink based on the systems «milk powder – whey powder» restored using ultrasonic cavitation are presented. The technology and formulation of an enriched milk drink with the addition of ground ginger root have been developed.

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Pan, Y. F. D., R. Malaka, F. Maruddin, and Sulmiyati. "Solubility and sensory evaluation of ginger milk powder at different solvent temperatures." In PROCEEDINGS OF THE 4TH INTERNATIONAL CONFERENCE OF ANIMAL SCIENCE AND TECHNOLOGY (ICAST 2021). AIP Publishing, 2023. http://dx.doi.org/10.1063/5.0144053.

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"Water Extraction of Bioactive Components from Ginger Powder Using Response Surface Methodology." In 4th International Conference on Engineering and Applied Natural Sciences ICEANS 2023. All Sciences Academy, 2023. http://dx.doi.org/10.59287/as-proceedings.347.

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Hidayati, Laili, Mazarina Devi, Nonny Aji Sunaryo, Anggi M. J. Saputri, and Hashim Fadzil Ariffin. "Evaluation of nutritional properties of bread with ginger rhizome and coriander seed powder." In THE 4TH INTERNATIONAL CONFERENCE ON LIFE SCIENCE AND TECHNOLOGY (ICoLiST). AIP Publishing, 2023. http://dx.doi.org/10.1063/5.0113925.

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Sigalingging, Candra, and Riswanti Sigalingging. "The composition effect of arabica and robusta powder coffee with mixing cocoa and red ginger powder on hedonic values." In 2ND INTERNATIONAL CONFERENCES ON SCIENCES AND MATHEMATICS (2ND ICSM). AIP Publishing, 2023. http://dx.doi.org/10.1063/5.0118859.

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Huda, Misbahul. "Utilization of Red Ginger Powder on Improving the Quality of Bacteriological Fresh Etawa Goat Milk." In Proceedings of the 2nd Biennial International Conference on Safe Community, B-ICSC 2022, 20-21 September 2022, Bandar Lampung, Lampung, Indonesia. EAI, 2023. http://dx.doi.org/10.4108/eai.20-9-2022.2334146.

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Mehdi, Leena Adeeb, and Hanna Hamzh Jabr. "The effect of ginger seed powder on thyroid hormone, Ghrelin hormone and liver enzymes of awassi sheep." In THE 9TH INTERNATIONAL CONFERENCE ON APPLIED SCIENCE AND TECHNOLOGY (ICAST 2021). AIP Publishing, 2022. http://dx.doi.org/10.1063/5.0114641.

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Budaraga, I. Ketut, and Dian Pramana Putra. "Antioxidant study of the gambier leaves by-products into tea with red ginger powder addition (Zingiber officinale var. Rubrum)." In THE 5th INTERNATIONAL CONFERENCE ON AGRICULTURE AND LIFE SCIENCE 2021 (ICALS 2021): “Accelerating Transformation in Industrial Agriculture Through Sciences Implementation”. AIP Publishing, 2023. http://dx.doi.org/10.1063/5.0117233.

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Gobel, M., A. Hasanudin, and lndriani. "Microencapsulation of mixture local chicken eggs and red ginger powder in various oil coating materials as supplements facing toward the Covid-19 pandemic." In PROCEEDINGS OF THE 4TH INTERNATIONAL CONFERENCE OF ANIMAL SCIENCE AND TECHNOLOGY (ICAST 2021). AIP Publishing, 2023. http://dx.doi.org/10.1063/5.0144068.

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