Development and Evaluation of Ready to Reconstitute Mushroom Powder Mix as a Potential Functional Food-Reference-Cited by-同舟云学术

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Development and Evaluation of Ready to Reconstitute Mushroom Powder Mix as a Potential Functional Food

Published:2023-10-23 Issue: Volume: Page:1-14
ISSN:1542-8052
Container-title:Journal of Culinary Science & Technology
language:en
Short-container-title:Journal of Culinary Science & Technology

Author:

Tony Amala¹,Rashmi V²,Anilakumar K.R.²,Semwal Anil Dutt³

Affiliation:

1. Food Science and Technology from Kerala University of Fisheries and Ocean Studies (KUFOS), Kochi, India

2. Department of Food Quality Assurance, DRDO-Defence Food Research Laboratory, Mysore, India

3. DRDO-Defence Food Research Laboratory, Mysore, India

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/15428052.2023.2269535

Reference22 articles.

1. A.O.A.C. (2000). Official methods of analysis, Association of Official Analytical Chemists. Washington D.C: AOAC International.

2. Micronutrients and Bioactive Compounds in Mushrooms

3. Nutritional Studies and Antioxidant Profile of Pickled Oyster Mushrooms of North East India

4. Formulation of a protein and fibre enriched soy-mushroom health drink powder compared to locally available health drink powders;Farzana T.;Malaysian Journal of Nutrition,2017

5. QUALITY AND MOISTURE SORPTION CHARACTERISTICS OF MICROWAVE-VACUUM, AIR AND FREEZE-DRIED BUTTON MUSHROOM (AGARICUS BISPORUS)

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