메뉴 건너뛰기




Volumn 79, Issue 2, 2001, Pages 103-106

Drying characteristics and product quality of coriander leaves

Author keywords

Blanching; drying; Chlorophyll; Coriander leaves; Herb; Page's model

Indexed keywords


EID: 0035358790     PISSN: 09603085     EISSN: None     Source Type: Journal    
DOI: 10.1205/096030801750286258     Document Type: Article
Times cited : (69)

References (18)
  • 1
    • 0003429719 scopus 로고
    • Underriner, E.W. and Hume, I.R. (eds) (Blackie Academic and Professional, Glasgow, UK)
    • Hanas, 1994, Handbook of Industrial Seasoning, Underriner, E.W. and Hume, I.R. (eds) (Blackie Academic and Professional, Glasgow, UK).
    • (1994) Handbook of Industrial Seasoning
  • 2
    • 0000561759 scopus 로고
    • Kinetics of chlorophyll degradation to pyropheophytin in vegetables
    • Schwartz, S. J. and von-Elbe, J. H., 1983, Kinetics of chlorophyll degradation to pyropheophytin in vegetables, J Food Sci, 48: 1303-1306.
    • (1983) J Food Sci , vol.48 , pp. 1303-1306
    • Schwartz, S.J.1    Von-Elbe, J.H.2
  • 3
    • 16444372427 scopus 로고    scopus 로고
    • Chlorophyllase inactivation as a measure of blanching efficacy and colour retention of Artichokes (Cynara scolymus L.)
    • Ihl, M., Monslaves, M. and Bifani, V., 1998, Chlorophyllase inactivation as a measure of blanching efficacy and colour retention of Artichokes (Cynara scolymus L.), Lebensm-Wiss U-Technol, 31: 50-56.
    • (1998) Lebensm-Wiss U-Technol , vol.31 , pp. 50-56
    • Ihl, M.1    Monslaves, M.2    Bifani, V.3
  • 4
    • 0002964292 scopus 로고
    • Chlorophyll changes in thermally processed spinach as influenced by enzyme conversion and ph adjustments
    • Clydesdale, F. M. and Francis, F. J., 1968, Chlorophyll changes in thermally processed spinach as influenced by enzyme conversion and pH adjustments, Food Technol, 22: 135-138.
    • (1968) Food Technol , vol.22 , pp. 135-138
    • Clydesdale, F.M.1    Francis, F.J.2
  • 5
    • 84991150536 scopus 로고
    • Dehydration of carrots
    • Mazza, G., 1983, Dehydration of carrots, Food Technol, 18: 113-123.
    • (1983) Food Technol , vol.18 , pp. 113-123
    • Mazza, G.1
  • 6
    • 43949164891 scopus 로고
    • Effect of pretreatment and drying conditions on drying rate and colour retention of basil
    • Rocha, T., Lebert, A. and Marty-Audouim, C., 1993, Effect of pretreatment and drying conditions on drying rate and colour retention of basil, Lebensm-Wiss U-Technol, 26: 453-463.
    • (1993) Lebensm-Wiss U-Technol , vol.26 , pp. 453-463
    • Rocha, T.1    Lebert, A.2    Marty-Audouim, C.3
  • 7
    • 84986495377 scopus 로고
    • Influence of blanching treatments on the texture and colour of some processed vegetables and fruits
    • Lin, Z. and Schyvens, E., 1995, Influence of blanching treatments on the texture and colour of some processed vegetables and fruits, J Food Process Preserv, 19: 451-465.
    • (1995) J Food Process Preserv , vol.19 , pp. 451-465
    • Lin, Z.1    Schyvens, E.2
  • 8
    • 84986437238 scopus 로고
    • Optimization of osmotic dehydration of cauliflower
    • Vijayanand, P., Chand, N. and Eipeson, W. E., 1995, Optimization of osmotic dehydration of cauliflower, J Food Process Preserv, 19: 229-242.
    • (1995) J Food Process Preserv , vol.19 , pp. 229-242
    • Vijayanand, P.1    Chand, N.2    Eipeson, W.E.3
  • 9
    • 0034029824 scopus 로고    scopus 로고
    • Drying characteristics and product quality of okra
    • Shivhare, U. S., Gupta, A., Bawa, A. S. and Gupta, P., 2000, Drying characteristics and product quality of okra, Drying Technol, 18(1 and 2): 409-419.
    • (2000) Drying Technol , vol.18 , Issue.1-2 , pp. 409-419
    • Shivhare, U.S.1    Gupta, A.2    Bawa, A.S.3    Gupta, P.4
  • 10
    • 0032429504 scopus 로고    scopus 로고
    • Microwave finish drying of diced apples in a spouted bed
    • Feng, H. and Tang, J., 1998, Microwave finish drying of diced apples in a spouted bed, J Food Sci, 63: 679-683.
    • (1998) J Food Sci , vol.63 , pp. 679-683
    • Feng, H.1    Tang, J.2
  • 11
    • 84987278717 scopus 로고
    • Effects of naturally occuring antioxidants on peroxidase activity of vegetable extracts
    • Hemeda, H. M. and Klein, B. P., 1990, Effects of naturally occuring antioxidants on peroxidase activity of vegetable extracts, J Food Sci, 55: 184-187.
    • (1990) J Food Sci , vol.55 , pp. 184-187
    • Hemeda, H.M.1    Klein, B.P.2
  • 16
    • 85069341789 scopus 로고
    • Falling rate drying of fully exposed biological materials: A review of mathematical models
    • Sharaf-Eldeen, Y. I., Hamdy, M. Y. and Blaisdell, J. L., 1979, Falling rate drying of fully exposed biological materials: A review of mathematical models, ASAE paper No. 79-6522.
    • (1979) ASAE Paper No. 79-6522
    • Sharaf-Eldeen, Y.I.1    Hamdy, M.Y.2    Blaisdell, J.L.3
  • 17
    • 0023311194 scopus 로고
    • Statistical methods in thin layer parboiled rice drying models
    • Byler, R. K., Anderson, C. R. and Brook, R. C., 1987, Statistical methods in thin layer parboiled rice drying models, Trans ASAE, 30: 533-538.
    • (1987) Trans ASAE , vol.30 , pp. 533-538
    • Byler, R.K.1    Anderson, C.R.2    Brook, R.C.3
  • 18
    • 0032640404 scopus 로고    scopus 로고
    • Determination of water content of dried fruits by drying kinetics
    • Karanthanos, V. T., 1999, Determination of water content of dried fruits by drying kinetics, J Food Engng, 39: 337-344.
    • (1999) J Food Engng , vol.39 , pp. 337-344
    • Karanthanos, V.T.1


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.