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Functional properties of dried tarragon affected by drying method

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Functional properties of dried tarragon affected by drying method

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Koç, B.; Çağlar, N.; Atar, G. (2018). Functional properties of dried tarragon affected by drying method. En IDS 2018. 21st International Drying Symposium Proceedings. Editorial Universitat Politècnica de València. 1075-1082. https://doi.org/10.4995/IDS2018.2018.7834

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/117775

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Title: Functional properties of dried tarragon affected by drying method
Author: Koç, Banu Çağlar, Nazan Atar, Gamze
Issued date:
Abstract:
[EN] arragon is a small shrubby perennial herb in the Asteraceae family. It is cultivated for the use of its aromatic leaves in seasoning, salads, sauces, vinegars, mustard and spices. In this study, tarragon was dried in ...[+]
Subjects: Drying , Dehydration , Dewatering , Emerging technologies , Products quality , Process control , Environmental , Evaporation , Sublimation , Diffusion , Energy , Intensification , Tarragon , Microwave drying , Infrared drying , Color change
Copyrigths: Reconocimiento - No comercial - Sin obra derivada (by-nc-nd)
ISBN: 9788490486887
Source:
IDS 2018. 21st International Drying Symposium Proceedings.
DOI: 10.4995/IDS2018.2018.7834
Publisher:
Editorial Universitat Politècnica de València
Publisher version: http://ocs.editorial.upv.es/index.php/IDS/ids2018/paper/view/7834
Conference name: 21st International Drying Symposium
Conference place: Valencia, Spain
Conference date: Septiembre 11-14, 2018
Type: Capítulo de libro Comunicación en congreso

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