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Optimization of the antioxidant capacity of thyme (Thymus vulgaris L.) extracts: Management of the drying process

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Optimization of the antioxidant capacity of thyme (Thymus vulgaris L.) extracts: Management of the drying process

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Rodriguez Cortina, J.; Ortuño Cases, C.; Benedito Fort, JJ.; Bon Corbín, J. (2013). Optimization of the antioxidant capacity of thyme (Thymus vulgaris L.) extracts: Management of the drying process. Industrial Crops and Products. 46:258-263. doi:10.1016/j.indcrop.2013.02.002

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/81500

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Title: Optimization of the antioxidant capacity of thyme (Thymus vulgaris L.) extracts: Management of the drying process
Author:
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural
Issued date:
Abstract:
[EN] The antioxidant properties of medicinal plants have been at the center of research for their use as preservatives or nutraceuticals by the food industry; additionally, to obtain quality products at a minimum cost and ...[+]
Subjects: Antioxidant capacity , Process management , Optimization , Neural networks
Copyrigths: Cerrado
Source:
Industrial Crops and Products. (issn: 0926-6690 ) (eissn: 1872-633X )
DOI: 10.1016/j.indcrop.2013.02.002
Publisher:
Elsevier
Publisher version: http://doi.org/10.1016/j.indcrop.2013.02.002
Thanks:
The authors would like to acknowledge the financial support of the Government of Spain through the MICINN (DPI2009-14549-C04), from CARNISENUSA project (CSD2007-00016) included in the program CONSOLIDER-INGENIO-2010.
Type: Artículo

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