| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10541873 | Food Chemistry | 2011 | 8 Pages |
Abstract
⺠The optimal temperature for accelerated solvent extraction of the spices examined was 129 °C. ⺠Degradation of rosmarinic acid was observed at temperatures of 150 °C or above. ⺠Optimal solvent concentration was different in different spices used. ⺠Formation of Maillard reaction products (melanoidins) was observed at temperatures of 150 °C or above.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
M.B. Hossain, C. Barry-Ryan, A.B. Martin-Diana, N.P. Brunton,