A review of drying methods for improving the quality of dried herbs
(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:
https://lup.lub.lu.se/record/d8ae4ecf-0258-4382-9b9b-4ac8fdd27818
- author
- Thamkaew, Grant LU ; Sjöholm, Ingegerd LU and Galindo, Federico Gómez LU
- organization
- publishing date
- 2021
- 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
- 2024-09-20 00:29:24
@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}}, }