𝔖 Bobbio Scriptorium
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IMPACT OF DRYING AND STORAGE TIME ON SENSORY CHARACTERISTICS OF ROSEMARY (ROSMARINUS OFFICINALIS L.)

✍ Scribed by M.C. DÍAZ-MAROTO; M.S. PÉREZ-COELLO; E. SÁNCHEZ-PALOMO; M.A. GONZÁLEZ VIÑAS

Book ID
111756662
Publisher
John Wiley and Sons
Year
2007
Tongue
English
Weight
122 KB
Volume
22
Category
Article
ISSN
0887-8250

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of these herbs. There was maximum retention of ascorbic acid in microwave blanched marjoram and rosemary (21.5, 33.0 mg/100 g) i s . 79.4% and 49.9% compared to fresh herbs. Blanching resulted in better retention of the original green colour of the fresh herb compared to direct drying of the herbs.