Changes in the chemical composition of basil caused by different drying procedures

Journal of Agricultural and Food Chemistry

Volumn 51, Issue 12, 2003, Pages 3575-3581

  Di Cesare, Luigi Francesco ^a   Forni, Elisabetta ^a   Viscardi, Daniela ^a   Nani, Renato Carlo ^a  

^a IVTPA   (Italy)

Author keywords

Air drying; Basil (Ocimum basilicum L.); Chlorophylls; Color; Freeze drying; Microwave drying; Volatile compounds

Indexed keywords

CHLOROPHYLL A; CHLOROPHYLL B; CINEOLE; EUGENOL; LINALOOL; METHYLEUGENOL; OCIMUM BASILICUM EXTRACT; UNCLASSIFIED DRUG; VOLATILE AGENT;

AIR DRYING; AROMA; ARTICLE; ATMOSPHERIC PRESSURE; CHEMICAL COMPOSITION; COLOR; COLORIMETRY; DESICCATION; FREEZE DRYING; GAS CHROMATOGRAPHY; HERB; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; MICROWAVE OVEN; NONHUMAN; PHYTOCHEMISTRY; PLANT LEAF;

CHLOROPHYLL; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; DESICCATION; FOOD HANDLING; FREEZE DRYING; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HEAT; MICROWAVES; OCIMUM BASILICUM; PIGMENTATION; PLANT LEAVES; VOLATILIZATION;

BASILICUM; OCIMUM; OCIMUM BASILICUM;

EID: 0037674914     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf021080o     Document Type: Article

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