Effect of microwave-assisted extraction and autoclave extraction on the physicochemical properties of holy basil (Ocimum sanctum L.) by-product powder

Leave a Comment / Procesos Alimentarios / By
Bookmark (0)
Please login to bookmark Close

Publication date: 1 February 2026

Source: LWT, Volume 241

Author(s): Papawarin Lowleraha, Pitiporn Ritthiruangdej, Nantawan Therdthai, Udomlak Sukatta, Phatcharee Kittisuban, Thanaphon Chonburom

Publication date: 1 February 2026Source: LWT, Volume 241Author(s): Papawarin Lowleraha, Pitiporn Ritthiruangdej, Nantawan Therdthai, Udomlak Sukatta, Phatcharee Kittisuban, Thanaphon Chonburom Read More

Related posts:

Default ThumbnailSynergistic integration of non-thermal pretreatments with supercritical CO₂ extraction for enhanced liberation of antimicrobial oils and peptides from farmed edible insects Default ThumbnailEvaluation of microstructural profiles of Angus beef and Soy analog burger post-frying Default ThumbnailEvaluation and modeling of drying kinetics and quality changes of bamboo shoots under air-impingement drying based on parameter intelligent control Default ThumbnailConsumer trust and behavioral dynamics in food label usage: evidence from a national survey in South Korea Default ThumbnailA portable biosensor for the detection of cadmium-induced oral carcinogens in food Default ThumbnailImpact of hot oil treatment and chili pepper variety (Capsicum annuum L.) on capsaicinoid content and flavor volatile profiles