Optimizing drying techniques for turmeric (Curcuma longa L.): impacts on color, curcumin, and essential oil composition
Turmeric (Curcuma longa L.) is primarily traded in dried form; preserving its bioactive compounds and quality through optimal drying methods is critical. This study evaluated the effects of various drying techniques—sun drying (SD), convection oven drying (COD), vacuum oven drying (VOD), infrared dr...
Guardat en:
| Autors principals: | , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Elsevier
2025-08-01
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| Col·lecció: | Food Chemistry: X |
| Matèries: | |
| Accés en línia: | http://www.sciencedirect.com/science/article/pii/S2590157525007618 |
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