Comparative evaluation of CO2 drying as an alternative drying technique of basil (Ocimum basilicum L.) - The effect on bioactive and sensory properties
- Author
- BUSIC, Arijana1 ; VOJVODIC, Aleksandra1 ; KOMES, Draženka1 ; AKKERMANS, Cynthia2 ; BELSCAK-CVITANOVIC, Ana1 ; STOLK, Maarten2 ; HOFLAND, Gerard2
[1] Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
[2] FeyeCon Carbon Dioxide Technologies, Rijnkade 17a, 1382 GS Weesp, Netherlands - Source
Food research international. 2014, Vol 64, pp 34-42, 9 p ; ref : 3/4 p
- ISSN
- 0963-9969
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Kidlington
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Antioxidant capacity Bioactive compounds CO2 drying Ocimum basilicum L Sensory properties
- Keyword (fr)
- Antioxydant Basilic Dioxyde de carbone Etude comparative Evaluation Ocimum basilicum Propriété Séchage Angiospermae Dicotyledones Epice Labiatae Spermatophyta
- Keyword (en)
- Antioxidant Basil Carbon dioxide Comparative study Evaluation Ocimum basilicum Properties Drying Angiospermae Dicotyledones Spice Labiatae Spermatophyta
- Keyword (es)
- Antioxidante Albahaca Carbono dióxido Estudio comparativo Evaluación Ocimum basilicum Propiedad Secado Angiospermae Dicotyledones Especia Labiatae Spermatophyta
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 28848728
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.foodres.2014.06.013 
https://dx.doi.org/10.1016/j.foodres.2014.06.013
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