The first authentic record of spice and herb usage is on clay tablets from the Sumarian
Kingdom about 3,000 BC, and many spices were used or imported into Egypt for …

Ginger oleoresin is a product of ginger extraction using an organic solvent. Ginger oleoresin
can be used in the pharmaceutical and food industry because it tastes the same as the …

Molecular distillation residue (MD-R) from ginger had the most total phenol content of 247.6
mg gallic acid equivalents per gram (GAE/g) among the ginger oils. High-speed counter …

Abstract Ginger (Zingiber officinale Roscoe) is a valuable culinary and medicinal plant. The
compound 6-gingerol is the main gingerol in ginger rhizomes and it possesses interesting …

Background Herbal materials should be stored at optimal conditions in order to retain their
nutritional quality. Proper storage has a significant impact on the quality of the herbs and …

This chapter covers the morphology, uses, chemical composition (general composition of
rhizomes, volatile compounds in essential oil, oleoresin and pungent compounds) and …

Encapsulation is the process of protecting the active ingredients that is susceptible to
environmental influences by using a coating. Red ginger oleoresin contains bioactive …

Ginger has been cultivated and processed in China, where it is used as folk medicine, for
more than 3,000 years. Originally from China and India, it has spread to tropical and …

Gamma irradiation was found to extend the shelf life of farm fresh ginger. A 5‐kGy radiation
dose and 10° C storage temperature were found to keep peeled ginger samples microbe …

Background: Encapsulation is one of the methods used to trap active ingredients in the wall
material of microparticles. Aim: The aim of this study was to evaluate the encapsulation of …