MARC details
| 000 -LEADER |
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| fixed length control field |
02499nam a2200301Ia 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
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| control field |
MX-MdCICY |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20250625162417.0 |
| 040 ## - CATALOGING SOURCE |
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| Transcribing agency |
CICY |
| 090 ## - LOCALLY ASSIGNED LC-TYPE CALL NUMBER (OCLC); LOCAL CALL NUMBER (RLIN) |
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| Classification number (OCLC) (R) ; Classification number, CALL (RLIN) (NR) |
B-18713 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
250602s9999 xx |||||s2 |||| ||und|d |
| 245 10 - TITLE STATEMENT |
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| Title |
Chemical determinants of dried Thai basil (O. basilicumvar.thyrsiflora)aroma quality |
| 490 0# - SERIES STATEMENT |
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| Volume/sequential designation |
Industrial Crops and Products, 155, p.112769, 2020 |
| 520 3# - SUMMARY, ETC. |
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| Summary, etc. |
Herbs market is constantly growing worldwide, and is trying to find new species and varieties coming from specific geographical regions. While the increasing production demands novel solutions for product preservation, consumers demand guaranteed quality for these products. In case of herbs, the most common preservation method is thermo-based process - drying, which strongly affects products quality. Regarding the technological possibilities and efficiency, convective drying (CD), microwave drying, vacuum-microwave drying (VMD)and combined convective pre-drying followed by vacuum-microwave finish-drying (CPD-VMFD)methods are the most popular ones. In this study, the influence of the drying methods (CD, VMD and CPD-VMD)on Thai basil (O. basilicumvar.thyrsiflora)quality was evaluated for the very first time. The chemical composition of their essential oils (EOs), dried samples (aroma profiles, APs)and sensory quality of the dried products were also studied. As a result of multiple chemical and sensory analyses and after cross-checking all these results, guidelines for chemical markers of Thai basil aroma quality were established. Odour-active compounds (OACs)contribution in Thai basil EOs did not show a clear pattern to link it with quality assessments; however, OACs contribution in APs did. The drying treatments leading to the dried products with the highest quality were: (i)2 h CPD at 50 °C followed by VMFD with 360 W (2 h CPD50)and (ii)1 h CPD at 70 °C followed by VMFD with 360 W (1 h CPD70). |
| 650 14 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
GC-MS |
| 650 14 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
QUALITY |
| 650 14 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
DRYING |
| 650 14 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
CHEMISTRY BEHIND QUALITY |
| 650 14 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
COMBINED DRYING TREATMENT |
| 650 14 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
SENSORY EVALUATION |
| 700 12 - ADDED ENTRY--PERSONAL NAME |
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| Personal name |
Lyczko, Jacek |
| 700 12 - ADDED ENTRY--PERSONAL NAME |
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| Personal name |
Masztalerz, Klaudia |
| 700 12 - ADDED ENTRY--PERSONAL NAME |
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| Personal name |
Lipan, Leontina |
| 700 12 - ADDED ENTRY--PERSONAL NAME |
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| Personal name |
Lech, Krzysztof |
| 700 12 - ADDED ENTRY--PERSONAL NAME |
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| Personal name |
Carbonell-Barrachina, Ángel A. |
| 700 12 - ADDED ENTRY--PERSONAL NAME |
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| Personal name |
Szumny, Antoni |
| 856 40 - ELECTRONIC LOCATION AND ACCESS |
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| Uniform Resource Identifier |
<a href="https://drive.google.com/file/d/1FQRUtfP1xDLy74-9qye2lHN5ZtRUcolp/view?usp=drivesdk">https://drive.google.com/file/d/1FQRUtfP1xDLy74-9qye2lHN5ZtRUcolp/view?usp=drivesdk</a> |
| Public note |
Para ver el documento ingresa a Google con tu cuenta: @cicy.edu.mx |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
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| Source of classification or shelving scheme |
Clasificación local |
| Koha item type |
Documentos solicitados |
