Effects of Drying Methods on the Composition of Thyme (Thymus vulgaris L.) Essential Oil

Drying Technology

Volumn 31, Issue 2, 2013, Pages 224-235

  Calín Sánchez, Ángel ^a   Figiel, Adam ^b   Lech, Krzysztof ^b   Szumny, Antoni ^b   Carbonell Barrachina, Ángel A ^a  

^a MIGUEL HERNÁNDEZ UNIVERSITY   (Spain)

^b WROC AW UNIVERSITY OF ENVIRONMENTAL AND LIFE SCIENCES   (Poland)

Author keywords

Aromatic herbs; Essential oils; Food drying; Hot air drying; Thymol; Vacuum microwave drying

Indexed keywords

AROMATIC HERBS; EXPONENTIAL MODELS; FALLING-RATE PERIOD; FOOD DRYING; HOT AIR DRYING; INFLUENCE OF DRYING METHOD; SENSORY EVALUATION; THYMOL;

ESSENTIAL OILS; GAS CHROMATOGRAPHY; HEAT CONVECTION; MICROWAVE HEATING; ODORS; OILS AND FATS; PHENOLS; VACUUM; VOLATILE ORGANIC COMPOUNDS;

DRYING;

EID: 84881340358     PISSN: 07373937     EISSN: 15322300     Source Type: Journal    
DOI: 10.1080/07373937.2012.725686     Document Type: Article

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