Food flavor enhancement, preservation, and bio-functionality of ginger ( Zingiber officinale ): a review

Author:

Laelago Ersedo Temesgen12ORCID,Teka Tilahun A.2,Fikreyesus Forsido Sirawdink2,Dessalegn Engida3,Adebo Janet Adeyinka4,Tamiru Metekia56,Astatkie Tess7

Affiliation:

1. Food Science and Post-harvest Technology, Worabe Agricultural Research Center, South Agricultural Research Institute, Hawassa, Ethiopia

2. Department of Postharvest Management, College of Agriculture and Veterinary Medicine, Jimma University, Jimma, Ethiopia

3. Department of Chemistry, Hawassa College of Education, Ethiopia

4. Food Evolution Research Laboratory, School of Hospitality and Tourism, College of Business and Economics, University of Johannesburg, Cottesloe, South Africa

5. College of Agriculture and Veterinary Medicine, Department of Animal Science, Jimma University, Jimma, Ethiopia

6. Faculty of Veterinary Medicine, Department of Veterinary and Biosciences, Ghent University, Merelbeke, Belgium

7. Faculty of Agriculture, Dalhousie University, Truro, NS, Canada

Publisher

Informa UK Limited

Subject

Food Science

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