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The effect of cryogenic grinding and hammer milling on the flavour quality of ground pepper (Piper nigrum L.)

✍ Scribed by Liu, Hong; Zeng, Fankui; Wang, Qinghuang; Ou, Shiyi; Tan, Lehe; Gu, Fenglin


Book ID
121212883
Publisher
Elsevier Science
Year
2013
Tongue
English
Weight
496 KB
Volume
141
Category
Article
ISSN
0308-8146

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Effect of drying methods on the flavour
✍ 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