Drying behavior, color change and rehydration of lingzhi mushroom (Ganoderma lucidum) under convection-assisted microwave drying-Reference-Cited by-同舟云学术

Drying behavior, color change and rehydration of lingzhi mushroom (Ganoderma lucidum) under convection-assisted microwave drying

Published:2023-09 Issue: Volume:49 Page:103348
ISSN:2214-157X
Container-title:Case Studies in Thermal Engineering
language:en
Short-container-title:Case Studies in Thermal Engineering

Author:

Inla Kompet,Bunchan Sungwan,Krittacom Bundit,Luampon Ratinun^ORCID

Funder

Ministry of Energy

Royal Thai Government Ministry of Energy Energy Policy and Planning Office

Publisher

Elsevier BV

Subject

Fluid Flow and Transfer Processes,Engineering (miscellaneous)

Reference55 articles.

1. Effects of different drying techniques on the quality and bioactive compounds of plant-based products: a critical review on current trends;Belwal;Dry. Technol.,2022

2. Effects of drying methods on bioactive components of Ganoderma lucidum fermented whole wheat in products & in vitro digestive model;Li;Food Res. Int.,2023

3. Temperature and relative humidity effect on equilibrium moisture content of cassava pulp;Luampon;Res. Agric. Eng.,2019

4. Influence of infrared drying on the drying kinetics, bioactive compounds and flavor of Cordyceps militaris;Wu;LWT,2019

5. Effect of drying methods on the microstructure, bioactivity substances, and antityrosinase activity of Asparagus stems;Yu;J. Agric. Food Chem.,2019

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