Comparative analysis of taste compounds in shiitake mushrooms processed by hot-air drying and freeze drying-Reference-Cited by-同舟云学术

Comparative analysis of taste compounds in shiitake mushrooms processed by hot-air drying and freeze drying

Published:2019-01-01 Issue:1 Volume:22 Page:1100-1111
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Yang Xiao¹,Zhang Yuyu¹^ORCID,Kong Yan¹,Zhao Jing¹,Sun Ying¹,Huang Mingquan¹

Affiliation:

1. Beijing Laboratory for Food Quality and Safety, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing China

Funder

the National Key R&D Program of China

the National Natural Science Foundation of China

Publisher

Informa UK Limited

Subject

Food Science

Link

https://tandfonline.com/doi/pdf/10.1080/10942912.2019.1628777

Reference34 articles.

1. Fumigation with essential oils improves sensory quality and enhanced antioxidant ability of shiitake mushroom (Lentinus edodes)

2. Optimizing vitamin B12 biosynthesis by mycelial cultures of Lentinula edodes (Berk.) Pegl.

3. Hypersensitivity pneumonitis induced by Shiitake mushroom spores

4. Drying kinetics and rehydration characteristics of microwave-vacuum and convective hot-air dried mushrooms

5. Rehydration of air-dried Shiitake mushroom (Lentinus edodes) caps: Comparison of conventional and vacuum water immersion processes

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