The effect of ultrasound-assisted immersion freezing on selected physicochemical properties of mushrooms

Author:

Islam Md. Nahidul,Zhang Min,Adhikari Benu,Xinfeng Cheng,Xu Bao-guo

Publisher

Elsevier BV

Subject

Mechanical Engineering,Building and Construction

Reference57 articles.

1. Quality evaluation of foodstuffs frozen in a cryomechanical freezer;Agnelli;J. Food Eng.,2002

2. Edible mushrooms as a source of valuable nutritive constituents;Bernaś;Acta Sci. Pol. Technol. Aliment.,2006

3. The influence of preliminary treatment, freezing and frozen storage on Agaricus bisporus texture;Biernas;Zywnosc. Nauka Technol. Jakosc.,2007

4. The influence of flush number, bruising and storage temperature on mushroom quality;Burton;Postharvest Biol. Technol.,1993

5. Use of power ultrasound to improve extraction and modify phase transitions in food processing;Chandrapala;Food Rev. Int.,2012

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