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EFFECT OF DIFFERENT TREATMENT PROCESSES AND PRESERVATION METHODS ON THE QUALITY OF TRUFFLES: I. CONVENTIONAL METHODS (DRYING/FREEZING)

✍ Scribed by IBRAHIM M. AL-RUQAIE

Book ID
111340454
Publisher
John Wiley and Sons
Year
2006
Tongue
English
Weight
79 KB
Volume
30
Category
Article
ISSN
0145-8892

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✍ Raghavan, B. ;Rao, L. J. ;Singh, M. ;Abraham, K. O. πŸ“‚ Article πŸ“… 1997 πŸ› John Wiley and Sons 🌐 English βš– 296 KB πŸ‘ 1 views

Fresh marjoram volatiles contained mostly (97%) monoterpenes and to a small extent (3%) sesquiterpenes. The impact of drying methods, namely, convection and microwave drying on the flavour quality of the herb was studied. Cis-sabinene hydrate, trans-sabinene hydrate and terpinen-4-01 were found to b