Aroma constituents of shade-dried aerial parts of Iranian dill (Anethum graveolens L.) and savory (Satureja sahendica Bornm.) by solvent-assisted flavor evaporation technique
Sign Up to like & getrecommendations! Published in 2017 at "Journal of Food Measurement and Characterization"
DOI: 10.1007/s11694-017-9522-5
Abstract: The aroma profile of shade-dried aerial part from Iranian dill (Anethum graveolens L.) and Savory (Satureja sahendica Bornm.) plants was analyzed by the gas chromatography–mass spectrometry (GC–MS) and gas chromatography–flame ionization detector (GC–FID). For the… read more here.
Keywords: iranian dill; aroma; shade dried; dill ... See more keywords
CO2 enrichment can enhance the nutritional and health benefits of parsley (Petroselinum crispum L.) and dill (Anethum graveolens L.).
Sign Up to like & getrecommendations! Published in 2018 at "Food chemistry"
DOI: 10.1016/j.foodchem.2018.07.046
Abstract: The functional food value of herbal plants is greatly related to their contents of valuable phytochemicals. Regarding its impact on primary and secondary plant metabolism, CO2 enrichment could be a candidate strategy to modulate the… read more here.
Keywords: enhance nutritional; enrichment enhance; health benefits; co2 enrichment ... See more keywords
Analysis of pectolytic enzymes and Alternaria spp. in fresh dill, mustard seeds, onions, and vinegar, and their influence on the softening of pickled cucumbers.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of food science"
DOI: 10.1111/1750-3841.16041
Abstract: Proteolytic enzymes or fungi have long been identified as causing softening of pickled cucumbers. As the softening of cucumbers occurs mainly in the pasteurized state, this study considers the hypothesis that vinegar and the added… read more here.
Keywords: dill; mustard seeds; alternaria spp; activity ... See more keywords