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

Thamkaew, Grant LU ; Sjöholm, Ingegerd LU and Galindo, Federico Gómez LU (2021) In Critical Reviews in Food Science and Nutrition 61(11). p.1763-1786
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.

Please use this url to cite or link to this publication:
author
; and
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
aroma, color, drying, essential oil, Herbs, pretreatment
in
Critical Reviews in Food Science and Nutrition
volume
61
issue
11
pages
24 pages
publisher
Taylor & Francis
external identifiers
  • scopus:85085470097
  • pmid:32423234
ISSN
1040-8398
DOI
10.1080/10408398.2020.1765309
language
English
LU publication?
yes
id
d8ae4ecf-0258-4382-9b9b-4ac8fdd27818
date added to LUP
2020-06-25 16:47:41
date last changed
2024-05-02 11:08:32
@article{d8ae4ecf-0258-4382-9b9b-4ac8fdd27818,
  abstract     = {{<p>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.</p>}},
  author       = {{Thamkaew, Grant and Sjöholm, Ingegerd and Galindo, Federico Gómez}},
  issn         = {{1040-8398}},
  keywords     = {{aroma; color; drying; essential oil; Herbs; pretreatment}},
  language     = {{eng}},
  number       = {{11}},
  pages        = {{1763--1786}},
  publisher    = {{Taylor & Francis}},
  series       = {{Critical Reviews in Food Science and Nutrition}},
  title        = {{A review of drying methods for improving the quality of dried herbs}},
  url          = {{http://dx.doi.org/10.1080/10408398.2020.1765309}},
  doi          = {{10.1080/10408398.2020.1765309}},
  volume       = {{61}},
  year         = {{2021}},
}