Effect of drying methods on the quality characteristics of dill (Anethum graveolens) greens
• Results demonstrated that the LHA is the most preferable drying method for dill greens. • Methanolic extracts of dill had a significant effect on scavenging free radicals. • Diisoocytl phthalate, Apiol, Phellandrance α-cymene, were the major volatile compounds. • Dehydrated dill greens with their...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Madhava Naidu, M. [verfasserIn] |
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| Format: |
E-Artikel |
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Englisch |
| Erschienen: |
2016 |
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| Schlagwörter: |
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| Umfang: |
8 |
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| Übergeordnetes Werk: |
Enthalten in: Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn - Yurtseven, H. ELSEVIER, 2018, New York, NY [u.a.] |
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| Übergeordnetes Werk: |
volume:192 ; year:2016 ; day:1 ; month:02 ; pages:849-856 ; extent:8 |
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10.1016/j.foodchem.2015.07.076 |
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| 520 | |a • Results demonstrated that the LHA is the most preferable drying method for dill greens. • Methanolic extracts of dill had a significant effect on scavenging free radicals. • Diisoocytl phthalate, Apiol, Phellandrance α-cymene, were the major volatile compounds. • Dehydrated dill greens with their constituents can serve as a valuable food additive. | ||
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Effect of drying methods on the quality characteristics of dill (Anethum graveolens) greens |
| abstract |
• Results demonstrated that the LHA is the most preferable drying method for dill greens. • Methanolic extracts of dill had a significant effect on scavenging free radicals. • Diisoocytl phthalate, Apiol, Phellandrance α-cymene, were the major volatile compounds. • Dehydrated dill greens with their constituents can serve as a valuable food additive. |
| abstractGer |
• Results demonstrated that the LHA is the most preferable drying method for dill greens. • Methanolic extracts of dill had a significant effect on scavenging free radicals. • Diisoocytl phthalate, Apiol, Phellandrance α-cymene, were the major volatile compounds. • Dehydrated dill greens with their constituents can serve as a valuable food additive. |
| abstract_unstemmed |
• Results demonstrated that the LHA is the most preferable drying method for dill greens. • Methanolic extracts of dill had a significant effect on scavenging free radicals. • Diisoocytl phthalate, Apiol, Phellandrance α-cymene, were the major volatile compounds. • Dehydrated dill greens with their constituents can serve as a valuable food additive. |
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| title_short |
Effect of drying methods on the quality characteristics of dill (Anethum graveolens) greens |
| url |
https://doi.org/10.1016/j.foodchem.2015.07.076 |
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| author2 |
Vedashree, M. Satapathy, Pankaj Khanum, Hafeeza Ramsamy, Ravi Hebbar, H. Umesh |
| author2Str |
Vedashree, M. Satapathy, Pankaj Khanum, Hafeeza Ramsamy, Ravi Hebbar, H. Umesh |
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| doi_str |
10.1016/j.foodchem.2015.07.076 |
| up_date |
2024-07-06T20:20:45.920Z |
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