Emerging technologies for preservation and quality evaluation of postharvest edible mushrooms: A review
Author:
Affiliation:
1. College of Food Science, Shenyang Agricultural University, Shenyang, China
2. Beijing Academy of Food Sciences, Beijing, China
Funder
Edible Mushroom Resources Exploitation and Key Technology Development for Efficient Processing
Central Guidance on Local Science and Technology Development Project of Liaoning Province
Shenyang Agricultural University, High-end Talent Introduction Fund
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10408398.2023.2200482
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1. A comprehensive review on phenolic compounds from edible mushrooms: Occurrence, biological activity, application and future prospective
2. Exogenous adenosine triphosphate application retards cap browning in Agaricus bisporus during low temperature storage
3. Nutritional facts regarding commercially available gluten-free bread worldwide: Recent advances and future challenges
4. Advances in infrared spectroscopy and hyperspectral imaging combined with artificial intelligence for the detection of cereals quality
5. Non-destructive assessment of quality parameters of white button mushrooms (Agaricus bisporus) using image processing techniques
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