Effect of Ultrasound, Steaming, and Dipping on Bioactive Compound Contents and Antioxidant Capacity of Basil and Parsley

Author:

Dadan MagdalenaORCID,Tylewicz UrszulaORCID,Tappi SilviaORCID,Rybak KatarzynaORCID,Witrowa-Rajchert DorotaORCID,Dalla Rosa MarcoORCID

Publisher

Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences

Subject

Nutrition and Dietetics,Food Science

Reference95 articles.

1. Antioxidant activity and total phenolic content of essential oils and extracts of sweet basil (Ocimum basilicum L;Ahmed;) plants Food Science and Human Wellness,2019

2. https://doi.org/10.1016/j.fshw.2019.07.004

3. Effect of vacuum, microwave, and convective drying on selected parsley quality;Akbudak;International Journal of Food Properties,2013

4. https://doi.org/10.1080/10942912.2010.535400

5. Dehydration of basil leaves and impact of processing composition;Boggia;In V Preedy (Ed ) Chapter 78 Processing and Impact on Active Components in Food Elsevier Inc London,2015

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