Development of Technology for Obtaining Extracts from Powdered Herbs and Their Use in Culinary Products and Dishes

This study aimed to determine the optimal drying, grinding, and extraction conditions for red sweet pepper, garlic, parsley, and celery to obtain concentrated extracts rich in bioactive compounds. Drying was performed using infrared ovens (FD-48 and Basic Station 3) at 30, 45, and 55 °C. The optimal...

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Hlavní autoři:	Gulzhan Zhumaliyeva, Urishbay Chomanov, Gulmira Kenenbay, Assem Boribay, Togzhan Zhomartkyzy
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	MDPI AG 2026-03-01
Edice:	Molecules
Témata:	plant extracts aromatic herbs extract production technology infrared drying soxhlet extraction bioactive compounds
On-line přístup:	https://www.mdpi.com/1420-3049/31/7/1146
Tagy:	Přidat tag Žádné tagy, Buďte první, kdo vytvoří štítek k tomuto záznamu!