Electroporation of stomata: effect on drying kinetics and aroma compounds of Genovese basil leaves
The aroma components of herbs and spices are very sensitive to heat, complicating their drying process. Until now, exporters of dried herbs face the challenge of low total phenolic contents and efforts are constantly being made to improve the drying efficiency of herbs and conserve their aroma. This thesis looks at the influence of extracellular trehalose impregnated by vacuum impregnation (VI) an