An impression on current developments in the technology, chemistry, and biological activities of ginger (Zingiber officinale Roscoe).

@article{Kubra2012AnIO,
  title={An impression on current developments in the technology, chemistry, and biological activities of ginger (Zingiber officinale Roscoe).},
  author={Ismail Rahath Kubra and Lingamallu Jagan Mohan Rao},
  journal={Critical reviews in food science and nutrition},
  year={2012},
  volume={52 8},
  pages={651-88}
}
Ginger rhizome (Zingiber officinale Roscoe) is widely cultivated as a spice for its aromatic and pungent components. The essential oil and oleoresins from ginger are valuable products responsible for the characteristic flavor and pungency. Both are used in several food products such as soft beverages and also in many types of pharmaceutical formulations. More than 100 compounds have been reported from ginger, some of which are isolated and characterized, others are tentatively identified by GC… CONTINUE READING

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