A review of drying methods for improving the quality of dried herbs
Forskningsoutput: Tidskriftsbidrag › Översiktsartikel
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.
|Enheter & grupper|
Ämnesklassifikation (UKÄ) – OBLIGATORISK
|Tidskrift||Critical Reviews in Food Science and Nutrition|
|Status||E-pub ahead of print - 2020 maj 19|
|Peer review utförd||Ja|