Changes in the morphometric, textural, and aromatic characteristics of shiitake mushrooms during combined humid-convective drying-Reference-Cited by-同舟云学术

Changes in the morphometric, textural, and aromatic characteristics of shiitake mushrooms during combined humid-convective drying

Published:2020-05-13 Issue:16 Volume:39 Page:2206-2217
ISSN:0737-3937
Container-title:Drying Technology
language:en
Short-container-title:Drying Technology

Author:

Subramaniam Shankar¹,Wen Xin-Yao¹,Zhang Zhen-Tao²,Jing Pu¹

Affiliation:

1. Shanghai Food Safety and Engineering Technology Research Center, Key Lab of Urban Agriculture (South), Bor S. Luh Food Safety Research Center, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai, China

2. Technical Institute of Physics and Chemistry, CAS, Beijing, China

Funder

National Key R&D Program of China

Agri-X Interdisciplinary Fund of Shanghai Jiao Tong University

Shanghai Food Safety and Engineering Technology Research Center

Publisher

Informa UK Limited

Subject

Physical and Theoretical Chemistry,General Chemical Engineering

Link

https://www.tandfonline.com/doi/pdf/10.1080/07373937.2020.1760878

Reference34 articles.

1. Hypersensitivity pneumonitis induced by Shiitake mushroom spores

2. Vitamin D-enriched extracts obtained from shiitake mushrooms (Lentinula edodes) by supercritical fluid extraction and UV-irradiation

3. Production of a β-d-glucan-rich extract from Shiitake mushrooms (Lentinula edodes) by an extraction/microfiltration/reverse osmosis (nanofiltration) process

4. Advances in lentinan: Isolation, structure, chain conformation and bioactivities

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

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