Cold plasma pretreatment – A novel approach to improve the hot air drying characteristics, kinetic parameters, and nutritional attributes of shiitake mushroom-Reference-Cited by-同舟云学术

Cold plasma pretreatment – A novel approach to improve the hot air drying characteristics, kinetic parameters, and nutritional attributes of shiitake mushroom

Published:2019-11-04 Issue:16 Volume:38 Page:2134-2150
ISSN:0737-3937
Container-title:Drying Technology
language:en
Short-container-title:Drying Technology

Author:

Shishir Mohammad Rezaul Islam¹^ORCID,Karim Naymul¹^ORCID,Bao Tao¹,Gowd Vemana¹,Ding Tian¹,Sun Chongde²,Chen Wei¹³^ORCID

Affiliation:

1. Department of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou, China;

2. Laboratory of Fruit Quality Biology, Zhejiang Provincial Key Laboratory of Horticultural Plant Integrative Biology, Zhejiang University, Hangzhou, China;

3. Ningbo Research Institute, Zhejiang University, Ningbo, China

Publisher

Informa UK Limited

Subject

Physical and Theoretical Chemistry,General Chemical Engineering

Link

https://www.tandfonline.com/doi/pdf/10.1080/07373937.2019.1683860

Reference56 articles.

1. Influence of UV-C treatment on antioxidant capacity, antioxidant enzyme activity and texture of postharvest shiitake (Lentinus edodes) mushrooms during storage

2. Effects of different drying methods on the product quality and volatile compounds of whole shiitake mushrooms

3. Changes in microbial and postharvest quality of shiitake mushroom (Lentinus edodes) treated with chitosan–glucose complex coating under cold storage

4. Degradation kinetics and antioxidant capacity of anthocyanins in air-impingement jet dried purple potato slices

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