Pickled Ginger - Food Technology

Relevant Publications

Effects of different pickling methods on physicochemical properties and flavor profiles of Tongling white ginger: Dry-salting, brine-pickling, and inoculation-pickling.

Issue Release: 2024

Physicochemical, Nutritional, and Antioxidant Properties of Traditionally Fermented Thai Vegetables: A Promising Functional Plant-Based Food.

Issue Release: 2024

Microbial Community Structure of Korean Cabbage Kimchi and Ingredients with Denaturing Gradient Gel Electrophoresis.

Issue Release: 2016

Isolation and characterisation of lactic acid bacteria from yan-jiang (fermented ginger), a traditional fermented food in Taiwan.

Issue Release: 2011

Chinese pickled ginger pig trotters: a restorative meal for postnatal mamas.

Issue Release: 2009

Effect of reference foods in repeated acceptability tests: testing familiar and novel foods using 2 acceptability scales.

Issue Release: 2009

[Structural analysis of unknown dyes detected in hajikami (ginger pickled in vinegar)].

Issue Release: 2005

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