Effect of drying methods and processing conditions on the quality of curcuma longa powder

ABSTRACT: Turmeric (Curcuma longa) is a spice that has been used for a long time in traditional medicine for its anti-inflammatory properties and recently used in the food industry for dyeing and flavoring properties. This work studied the effect of different drying methods (convection oven drying,...

Full description

Autores:

Gómez Betancur, Ana María
Llano Gil, Sandra Milena
Duarte Correa, Yudy Stella

Tipo de recurso:

Article of investigation

Fecha de publicación:

2022

Institución:

Universidad de Antioquia

Repositorio:

Repositorio UdeA

Idioma:

eng

OAI Identifier:

oai:bibliotecadigital.udea.edu.co:10495/38977

Acceso en línea:

https://hdl.handle.net/10495/38977

Palabra clave:

Curcuma
Diarilheptanoides
Diarylheptanoids
Capacidad de Absorbancia de Radicales de Oxígeno
Oxygen Radical Absorbance Capacity
Antioxidantes
Antioxidants
Embalaje de Alimentos
Food Packaging
Secado
Drying
https://id.nlm.nih.gov/mesh/D030024
https://id.nlm.nih.gov/mesh/D036381
https://id.nlm.nih.gov/mesh/D000072257
https://id.nlm.nih.gov/mesh/D000975
https://id.nlm.nih.gov/mesh/D018857

Rights

openAccess

License

https://creativecommons.org/licenses/by/4.0/