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Management of Surface Drying Temperature to Increase Antioxidant Capacity of Thyme Leaf Extracts (Thymus vulgaris L.)

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Management of Surface Drying Temperature to Increase Antioxidant Capacity of Thyme Leaf Extracts (Thymus vulgaris L.)

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Rodriguez Cortina, J.; Melo, E.; Mulet Pons, A.; Bon Corbín, J. (2014). Management of Surface Drying Temperature to Increase Antioxidant Capacity of Thyme Leaf Extracts (Thymus vulgaris L.). Drying Technology. 32(16):1931-1941. doi:10.1080/07373937.2014.917094

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/95166

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Title: Management of Surface Drying Temperature to Increase Antioxidant Capacity of Thyme Leaf Extracts (Thymus vulgaris L.)
Author: Rodríguez Cortina, Jader Melo, E.C. Mulet Pons, Antonio Bon Corbín, José
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Abstract:
[EN] Thyme leaves are an important source of essential oils with antioxidant activity; these compounds are located in trichomes on the leaf surface. The drying conditions affect not only the drying time but also the ...[+]
Subjects: Changing boundary , Drying Model , Drying Time Reduction , Two-step drying
Copyrigths: Reserva de todos los derechos
Source:
Drying Technology. (issn: 0737-3937 )
DOI: 10.1080/07373937.2014.917094
Publisher:
Taylor & Francis
Publisher version: https://doi.org/10.1080/07373937.2014.917094
Thanks:
The authors of this work acknowledge financial support from the "Ministerio de Educacion y Ciencia" in Spain, Consolider Ingenio 2010 (CSD2007-00016) and PROMETEO/2010/062.
Type: Artículo

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