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Thus, in this review, we analyzed and discussed the relation between ginger processing and their bioactive compounds, focusing especially on gingerols and shogaols, as well as the main processes that increase the content of 6-shogaol without compromising other phenolic compounds to produce highly functional extracts for future applications in the food packaging sector.Rice (Oryza sativa L.) is considered as the staple food for 50% of the world's population. Humans are exposed to arsenic (As) through rice consumption, which is a global he
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