Cryogenic grinding for better aroma retention and improved quality of Indian spices and herbs: A review-Reference-Cited by-同舟云学术

Cryogenic grinding for better aroma retention and improved quality of Indian spices and herbs: A review

Author:

Saxena S. N.¹^ORCID,Barnwal P.²,Balasubramanian S.³,Yadav D. N.⁴,Lal G.¹,Singh K. K.⁵

Affiliation:

1. Department of Plant Physiology; ICAR-National Research Centre on Seed Spices; Ajmer Rajasthan India

2. Dairy Engineering Division; ICAR-National Dairy Research Institute; Karnal Haryana India

3. Agricultural Process Engineering; ICAR-Central Institute for Agricultural Engineering, Regional Centre; Coimbatore Tamil Nadu India

4. Food Grains and Oilseeds Processing Division; ICAR-Central Institute of Post Harvest Engineering and Technology; Ludhiana Punjab India

5. Director, ICAR-Central Institute for Agricultural Engineering; Bhopal Madhya Pradesh India

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

Reference67 articles.

1. Grinding spices at cryogenic temperatures retains volatiles and oils;Andres;Food Processing,1976

2. Better way to mill spices;Anon;Food Engineering,1962

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