Retention of aroma compounds in basil dried with low pressure superheated steam

Journal of Food Engineering

Volumn 65, Issue 1, 2004, Pages 109-115

  Barbieri, S ^a   Elustondo, M ^a   Urbicain, M ^a  

^a UNIVERSIDAD NACIONAL DEL SUR   (Argentina)

Author keywords

[No Author keywords available]

Indexed keywords

DRYING; EXTRACTION; GAS CHROMATOGRAPHY; HEATING; MASS SPECTROMETRY; OXYGEN; PRESSURE EFFECTS; STEAM;

AROMA COMPOUNDS; SPICES; SUPERHEATED STEAM; VEGETABLES;

FOOD PRODUCTS;

OCIMUM BASILICUM;

EID: 2342655120     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2004.01.003     Document Type: Article

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