Abstract
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 treatments on the aroma and color of dried herbs are reviewed with the aim of providing an overview of different technological strategies developed for improving the quality of aromatic herbs for their industrial drying.
| Original language | English |
|---|---|
| Pages (from-to) | 1763-1786 |
| Number of pages | 24 |
| Journal | Critical Reviews in Food Science and Nutrition |
| Volume | 61 |
| Issue number | 11 |
| Early online date | 2020 May 19 |
| DOIs | |
| Publication status | Published - 2021 |
Subject classification (UKÄ)
- Paper, Pulp and Fiber Technology
- Other Engineering and Technologies
Free keywords
- aroma
- color
- drying
- essential oil
- Herbs
- pretreatment