A review of drying methods for improving the quality of dried herbs

A large number of herb-drying studies have been conducted in recent decades and several herb-drying techniques have been introduced. However, the quality of commercial dried herbs is still lower than that of fresh herbs. In this paper, studies regarding the effect of drying techniques and pre-drying...

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Vydané v:	Critical reviews in food science and nutrition Ročník 61; číslo 11; s. 1763 - 1786
Hlavní autori:	Thamkaew, Grant, Sjöholm, Ingegerd, Galindo, Federico Gómez
Médium:	Journal Article
Jazyk:	English
Vydavateľské údaje:	United States Taylor & Francis 17.06.2021 Taylor & Francis Ltd
Predmet:	Annan teknik Aroma color Drying Engineering and Technology essential oil Essential oils food science Herbs Materials Engineering Materialteknik nutrition odors Other Engineering and Technologies Paper, Pulp and Fiber Technology Pappers-, massa- och fiberteknik pretreatment Teknik Herbs essential oil color drying pretreatment aroma
ISSN:	1040-8398, 1549-7852, 1549-7852
On-line prístup:	Získať plný text
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