An In-Depth Analysis of Various Technologies Used for Mushroom Drying-Reference-Cited by-同舟云学术

An In-Depth Analysis of Various Technologies Used for Mushroom Drying

Published:2023-07-07 Issue:3 Volume:15 Page:491-524
ISSN:1866-7910
Container-title:Food Engineering Reviews
language:en
Short-container-title:Food Eng Rev

Author:

Kumar Chitesh,Singh Manpreet,Zalpouri Ruchika,Kaur Preetinder

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering

Link

https://link.springer.com/content/pdf/10.1007/s12393-023-09351-5.pdf

Reference136 articles.

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2. Yahia EM, Gutiérrez-Orozco F, Moreno-Pérez MA (2017) Identification of phenolic compounds by liquid chromatography-mass spectrometry in seventeen species of wild mushrooms in Central Mexico and determination of their antioxidant activity and bioactive compounds. Food Chem 226:14–22. https://doi.org/10.1016/J.FOODCHEM.2017.01.044

3. Kim MY, Seguin P, Ahn JK et al (2008) Phenolic compound concentration and antioxidant activities of edible and medicinal mushrooms from Korea. J Agric Food Chem 56:7265–7270. https://doi.org/10.1021/JF8008553

4. Shams R, Singh J, Dash KK, Dar AH (2022) Comparative study of freeze drying and cabinet drying of button mushroom. Appl Food Res 2. https://doi.org/10.1016/j.afres.2022.100084

5. Singh M, Kamal S, Sharma VP (2018) Status and trends in world mushroom production-II - mushroom production in Japan and China. Mushroom Res 27:1–25

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