Comparison of Three New Drying Methods for Drying Characteristics and Quality of Shiitake Mushroom (Lentinus edodes)-Reference-Cited by-同舟云学术

Comparison of Three New Drying Methods for Drying Characteristics and Quality of Shiitake Mushroom (Lentinus edodes)

Published:2014-10-06 Issue:15 Volume:32 Page:1791-1802
ISSN:0737-3937
Container-title:Drying Technology
language:en
Short-container-title:Drying Technology

Author:

Wang Hongcai,Zhang Min,Mujumdar Arun S.

Funder

The authors acknowledge the financial support of the Industry–University Project in Jiangsu Province (No. BY2012063) that enabled us to carry out this study.

Publisher

Informa UK Limited

Subject

Physical and Theoretical Chemistry,General Chemical Engineering

Link

http://www.tandfonline.com/doi/pdf/10.1080/07373937.2014.947426

Reference53 articles.

1. Inhibition of Growth and Induction of Apoptosis in Human Cancer Cell Lines by an Ethyl Acetate Fraction from Shiitake Mushrooms

2. The Effect of Moisture Content on the Conversion of Ergosterol to Vitamin D in Shiitake Mushrooms

3. Changes in quality of Phellinus gilvus mushroom by different drying methods

4. Effects of pretreatments and drying air temperature on drying behaviour of peach slice

5. Infrared Radiative Drying in Food Engineering: A Process Analysis

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