Comparison of Freeze-Drying with Three Different Combinations of Drying Methods and Their Influence on Colour, Texture, Microstructure and Nutrient Retention of Button Mushroom (Agaricus bisporus) Slices-Reference-Cited by-同舟云学术

Comparison of Freeze-Drying with Three Different Combinations of Drying Methods and Their Influence on Colour, Texture, Microstructure and Nutrient Retention of Button Mushroom (Agaricus bisporus) Slices

Published:2013-02-03 Issue:3 Volume:7 Page:702-710
ISSN:1935-5130
Container-title:Food and Bioprocess Technology
language:en
Short-container-title:Food Bioprocess Technol

Author:

Pei Fei,Yang Wen-jian,Shi Ying,Sun Yong,Mariga Alfred Mugambi,Zhao Li-yan,Fang Yong,Ma Ning,An Xin-xin,Hu Qiu-hui

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science

Link

http://link.springer.com/content/pdf/10.1007/s11947-013-1058-z.pdf

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4. Clary, C. D., Mejia-Meza, E., Wang, S., & Petrucci, V. E. (2007). Improving grape quality using microwave vacuum drying associated with temperature control. Journal of Food Science, 72(1), E023–E028.

5. Corrêa, S. C., Clerici, M. T. P. S., Garcia, J. S., Ferreira, E. B., Eberlin, M. N., & Azevedo, L. (2011). Evaluation of dehydrated marolo (Annona crassiflora) flour and carpels by freeze-drying and convective hot-air drying. Food Research International, 44(7), 2385–2390.

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