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Optimization of the antioxidant capacity of thyme (Thymus vulgaris L.) extracts: Management of the convective drying process assisted by power ultrasound

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Optimization of the antioxidant capacity of thyme (Thymus vulgaris L.) extracts: Management of the convective drying process assisted by power ultrasound

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Rodriguez Cortina, J.; Melo, E.; Mulet Pons, A.; Bon Corbín, J. (2013). Optimization of the antioxidant capacity of thyme (Thymus vulgaris L.) extracts: Management of the convective drying process assisted by power ultrasound. Journal of Food Engineering. 119(4):793-799. doi:10.1016/j.jfoodeng.2013.07.016

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Title: Optimization of the antioxidant capacity of thyme (Thymus vulgaris L.) extracts: Management of the convective drying process assisted by power ultrasound
Author: Rodríguez Cortina, Jader Melo, Evandro Mulet Pons, Antonio Bon Corbín, José
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] Food properties change during processing, altering the quality of the final product. Sometimes, the important causal relationships are not well known and thus process management is difficult. This is especially true ...[+]
Subjects: Drying , Power ultrasound , Process management , Antioxidant capacity
Copyrigths: Cerrado
Source:
Journal of Food Engineering. (issn: 0260-8774 ) (eissn: 1873-5770 )
DOI: 10.1016/j.jfoodeng.2013.07.016
Publisher:
Elsevier
Publisher version: http://doi.org/10.1016/j.jfoodeng.2013.07.016
Thanks:
The authors would like to acknowledge the financial support of the Government of Spain through the MICINN (DPI2009-14549-C04), from the CARNISENUSA project (CSD2007-00016) included in the program CONSOLIDER-INGENIO-2010.
Type: Artículo

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