Mass transfer characteristics during ultrasound-assisted osmotic dehydration of button mushroom (Agaricus bisporus)-Reference-Cited by-同舟云学术

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Mass transfer characteristics during ultrasound-assisted osmotic dehydration of button mushroom (Agaricus bisporus)

Published:2019-03-20 Issue:4 Volume:56 Page:2213-2223
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Pei Fei,Xiao KunPeng,Chen Lifu,Yang Wenjian,Zhao Liyan,Fang Yong,Ma Ning,Mariga Alfred Mugambi,Hu Qiuhui

Funder

the National Natural Science Foundation of China

the Natural Science Foundation of Jiangsu Province

Qing Lan Project

the Priority Academic Program Development of Jiangsu Higher Education Institutions

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/content/pdf/10.1007/s13197-019-03707-8.pdf

Reference33 articles.

1. Ahmed I, Qazi IM, Jamal S (2016) Developments in osmotic dehydration technique for the preservation of fruits and vegetables. Innov Food Sci Emerg 34:29–43. https://doi.org/10.1016/j.ifset.2016.01.003

2. Azuara E, Beristain CI, Gutiérrez GF (1998) A method for continuous kinetic evaluation of osmotic dehydration. Lwt Food Sci Technol 31:317–321. https://doi.org/10.1006/fstl.1997.0364

3. Chandra S, Kumari D (2015) Recent development in osmotic dehydration of fruit and vegetables: a review. Crit Rev Food Sci 55:552–561. https://doi.org/10.1080/10408398.2012.664830

4. Chenlo F, Moreira R, Fernández-Herrero C, Vázquez G (2006) Mass transfer during osmotic dehydration of chestnut using sodium chloride solutions. J Food Eng 73:164–173. https://doi.org/10.1016/j.jfoodeng.2005.01.017

5. Corrêa JLG, Ernesto DB, de Mendonça KS (2016) Pulsed vacuum osmotic dehydration of tomatoes: sodium incorporation reduction and kinetics modeling. Lwt Food Sci Technol 71:17–24. https://doi.org/10.1016/j.lwt.2016.01.046

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2. Review of osmotic dehydration: Promising technologies for enhancing products’ attributes, opportunities, and challenges for the food industries;Comprehensive Reviews in Food Science and Food Safety;2024-04-18

3. A comprehensive review of the application of ultrasonication in the production and processing of edible mushrooms: Drying, extraction of bioactive compounds, and post-harvest preservation;Ultrasonics Sonochemistry;2024-01

4. Effect of Ultrasound Pretreatment on the Moisture Migration and Quality of Cantharellus cibarius Following Hot Air Drying;Foods;2023-07-14

5. OSMOTIC DEHYDRATION OF WHITE RADISH (Raphanus Sativus L.) SLICES: MASS TRANSFER CHARACTERISTICS AND MODELING;Journal of microbiology, biotechnology and food sciences;2022-09-28

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