A review of drying methods for improving the quality of dried herbs
G Thamkaew, I Sjöholm, FG Galindo - Critical Reviews in Food …, 2021 - Taylor & Francis
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 …
herb-drying techniques have been introduced. However, the quality of commercial dried …
Review of leaf drying: Mechanism and influencing parameters, drying methods, nutrient preservation, and mathematical models
Fresh leaves used for culinary and medicinal purposes are highly perishable by nature.
Quite often, post-harvest losses occur and there is noticeable deterioration in quality due to …
Quite often, post-harvest losses occur and there is noticeable deterioration in quality due to …
[PDF][PDF] Coriander (Coriandrum sativum L.): Processing, nutritional and functional aspects
S Bhat, P Kaushal, M Kaur… - African Journal of plant …, 2014 - academicjournals.org
Coriander (Coriandrum sativum L.) being an annual herb is most commonly used for
seasoning purpose. Its plant seeds, leaves and roots are edible, although they have very …
seasoning purpose. Its plant seeds, leaves and roots are edible, although they have very …
The comparison of drying and rehydration characteristics of intermittent-microwave and hot-air dried-apple slices
The influence of intermittent-microwave drying and hot-air drying on drying characteristics
and rehydration properties of apple slices were compared. Microwave powers have crucially …
and rehydration properties of apple slices were compared. Microwave powers have crucially …
Microwave drying characteristics of coriander (Coriandrum sativum L.) leaves
A Sarimeseli - Energy Conversion and Management, 2011 - Elsevier
Effect of microwave power output on effective moisture diffusivity, colour parameters and
rehydration characteristics of coriander leaves (Coriandrum sativum L.) was investigated by …
rehydration characteristics of coriander leaves (Coriandrum sativum L.) was investigated by …
Influence of drying processes and pretreatments on nutritional and bioactive characteristics of dried vegetables: A review
SM Oliveira, TRS Brandao, CLM Silva - Food Engineering Reviews, 2016 - Springer
Drying has been applied to vegetables in order to preserve, store and transport these food
products. However, drying implies not only physical changes, easily detectable by the …
products. However, drying implies not only physical changes, easily detectable by the …
[图书][B] World spice plants
J Seidemann - 2005 - Springer
Common Names pot marigold, marigold flower, ca lendula, ruddles; Arabic: ajamir,
djoúmaira; Chi nese: chin chan hua, jin zhan ju; French: fleur de souci (des jardins), souci …
djoúmaira; Chi nese: chin chan hua, jin zhan ju; French: fleur de souci (des jardins), souci …
Effect of SSB (superheated steam blanching) time and drying temperature on hot air impingement drying kinetics and quality attributes of yam slices
HW Xiao, XD Yao, H LIN, WX Yang… - Journal of Food …, 2012 - Wiley Online Library
The effects of SSB (superheated steam blanching) time (0, 3, 6, 9 and 12 min) and drying
temperature (50, 60, 70 and 80C) on drying kinetics and quality of yam slices under air …
temperature (50, 60, 70 and 80C) on drying kinetics and quality of yam slices under air …
[HTML][HTML] A comparative review on the anti-nutritional factors of herbal tea concoctions and their reduction strategies
N Pathaw, KS Devi, R Sapam, J Sanasam… - Frontiers in …, 2022 - frontiersin.org
Tea is an important beverage consumed worldwide. Of the different types of tea available,
herbal tea is an important beverage consumed owing to its popularity as a drink and stress …
herbal tea is an important beverage consumed owing to its popularity as a drink and stress …