Effect of decontamination treatment on the quality of dehydrated thyme, coriander, and mustard

The objective of this work was to evaluate the effects of different decontamination treatments on the quality of dehydrated thyme, coriander, and mustard. Treatments applied were: (i) ultraviolet radiation treatment irradiation; (ii) steam, (iii) steam-ultraviolet radiation treatment; (iv) humidific...

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Veröffentlicht in:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 25(2019), 7 vom: 22. Okt., Seite 579-587
1. Verfasser:	Ferriccioni, Natalia (VerfasserIn)
Weitere Verfasser:	Mateucci, Ricardo, Zangrando, Agustina, Santana, Susana, Campos, Carmen A
Format:	Online-Aufsatz
Sprache:	English
Veröffentlicht:	2019
Zugriff auf das übergeordnete Werk:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Schlagworte:	Journal Article Herbs and spices natural antioxidants oils oxidation Antioxidants Polyphenols Rapeseed Oil Steam