Processed Gingers: Current and Prospective Use in Food, Cosmetic, and Pharmaceutical Industry.

Q1 Agricultural and Biological Sciences
Jae-Suk Choi
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引用次数: 4

Abstract

Ginger (Zingiber officinale) has been widely used in traditional medicine, and as raw material for cosmetics, beverages, and health functional foods. However, some adverse effects of ginger have been reported. In addition, the hot and pungent taste of ginger leads to reduced consumption. To overcome these problems, methods for the production of fermented, steamed (or steamed-dried), aged, roasted and beopje ginger have been developed. This review provides an overview and summary of new ginger processing procedures, including methods to reduce the pungent flavor of ginger, extend shelf-life, increase the health-functional compound content, and improve safety. These attempts might improve the consumption of ginger as well as prospective applications of processed ginger for food, cosmetics, and the pharmaceutical industry, also as discussed in various patents.

加工过的姜:食品、化妆品和制药业的当前和未来用途。
生姜(Zingiber officinale)被广泛用于传统医药,以及化妆品、饮料和保健功能食品的原料。然而,也有报道称生姜会产生一些不良影响。此外,生姜的热性和刺激性味道也导致食用量减少。为了克服这些问题,人们开发了生产发酵姜、蒸姜(或蒸干姜)、陈姜、烤姜和豆瓣姜的方法。本综述概述和总结了新的生姜加工程序,包括减少生姜辛辣味、延长保质期、增加保健功能化合物含量和提高安全性的方法。这些尝试可能会改善生姜的消费,以及将加工后的生姜应用于食品、化妆品和制药业的前景,这也在各种专利中有所讨论。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
Recent patents on food, nutrition & agriculture
Recent patents on food, nutrition & agriculture Agricultural and Biological Sciences-Agronomy and Crop Science
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