| dc.contributor.author | Guiné, Raquel | |
| dc.contributor.author | Florença, Sofia | |
| dc.contributor.author | Barroca, Maria João | |
| dc.date.accessioned | 2019-11-06T09:34:39Z | |
| dc.date.available | 2019-11-06T09:34:39Z | |
| dc.date.issued | 2019 | |
| dc.description.abstract | Coriander leaves and fruits are rich in bioactive compounds, such as phenolic compounds, and most especially phenolic acids and flavonoids, and therefore exhibits high antioxidant capacity both in the leaves and the fruits. While coriander leaves contain important amounts of minerals and vitamins, the seeds are valued mostly by their oil, with a fatty acids profile characterized by important contents of oleic, linoleic and petroselinic acids. Because the use of the fresh coriander sometimes is limited, processing operations are sued to extend the shelf life and increase availability and convenience. Processing operations include for example freezing or drying. This last, in particular has many advantages, like facility to use and store, but is also comprises some possible adverse effects of the quality of the treated products, with possible interference in the bioactivity of the chemical components present in the fresh form. There are many different drying methodologies, isolated or in combinations, that impart different levels of influence on the products quality. Therefore, the aim of the present chapter is to discuss the drying operation applied to coriander and evaluate the dried product’s characteristics and to what extent they are affected as compared to the fresh herb. | pt_PT |
| dc.description.version | info:eu-repo/semantics/publishedVersion | pt_PT |
| dc.identifier.citation | Guiné RPF, Florença SG, Barroca MJ (2019) Dried Coriander: Processing and Properties. In Semwal DK (Ed.) Coriander - Dietary Sources, Properties and Health Benefits. Chapter 2, pp. 37-62, Nova Science Publishers, Inc., USA. | pt_PT |
| dc.identifier.uri | http://hdl.handle.net/10400.19/5793 | |
| dc.language.iso | eng | pt_PT |
| dc.peerreviewed | yes | pt_PT |
| dc.publisher | Nova Science Publishers | pt_PT |
| dc.relation.publisherversion | https://novapublishers.com/shop/coriander-dietary-sources-properties-and-health-benefits/ | pt_PT |
| dc.subject | bioactive compounds | pt_PT |
| dc.subject | processing | pt_PT |
| dc.subject | drying method | pt_PT |
| dc.subject | composition | pt_PT |
| dc.title | Dried Coriander: Processing and Properties | pt_PT |
| dc.type | book part | |
| dspace.entity.type | Publication | |
| oaire.citation.endPage | 62 | pt_PT |
| oaire.citation.startPage | 37 | pt_PT |
| oaire.citation.title | Coriander - Dietary Sources, Properties and Health Benefits | pt_PT |
| person.familyName | de Pinho Ferreira Guiné | |
| person.givenName | Raquel | |
| person.identifier | https://scholar.google.pt/citations?user=abFDovIAAAAJ&hl=pt-PT | |
| person.identifier.ciencia-id | 8B13-5492-0F23 | |
| person.identifier.orcid | 0000-0003-0595-6805 | |
| person.identifier.scopus-author-id | 6603138390 | |
| rcaap.rights | openAccess | pt_PT |
| rcaap.type | bookPart | pt_PT |
| relation.isAuthorOfPublication | 59580952-77cc-4e4e-ae90-527a8b994f9f | |
| relation.isAuthorOfPublication.latestForDiscovery | 59580952-77cc-4e4e-ae90-527a8b994f9f |
