Effect of drying method on the antioxidant capacity of six Lamiaceae herbs

Food Chemistry

Volumn 123, Issue 1, 2010, Pages 85-91

  Hossain, M B ^a,b   Barry Ryan, C ^a   Martin Diana, A B ^a   Brunton, N P ^b  

^a DUBLIN INSTITUTE OF TECHNOLOGY   (Ireland)

^b ASHTOWN FOOD RESEARCH CENTRE   (Ireland)

Author keywords

Antioxidant capacity; Drying; Herbs; Rosmarinic acid; Total phenol

Indexed keywords

PHENOL DERIVATIVE; ROSMARINIC ACID;

AIR DRYING; ANGIOSPERM; ANTIOXIDANT ACTIVITY; ARTICLE; BASIL; CONTROLLED STUDY; CORRELATIONAL STUDY; DRY WEIGHT; FOOD PRESERVATION; FREEZE DRYING; GENERAL AND MISCELLANEOUS PROCEDURES AND TECHNIQUES; HERB; INTERMETHOD COMPARISON; MARJORAM; OREGANO; ROSEMARY; SAGE; STORAGE TEMPERATURE; THYME; VACUUM OVEN DRYING;

LAMIACEAE; OCIMUM; ORIGANUM; ROSMARINUS OFFICINALIS; THYMUS VULGARIS;

EID: 77952583201     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.04.003     Document Type: Article

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