Effects of different drying methods on the physical characteristics and non-volatile taste components of Schizophyllum commune
Author:
Funder
Major Science and Technology Projects in Yunnan Province
Publisher
Elsevier BV
Subject
Food Science
Reference50 articles.
1. Drying characteristics of Shiitake mushroom and Jinda chili during vacuum heat pump drying;Artnaseaw;Food Bioprod. Process,2010
2. Assessment of convection, hot-air combined with microwave-vacuum and freeze-drying methods for mushrooms with regard to product quality;Argyropoulos;Int. J. Food Sci. Technol.,2011
3. Influence of drying methods on the nutrients, protein content and vitamin profile of basil leaves;Alibas;J. Food Compos. Anal.,2021
4. Comparison of umami-taste active components in the pileus and stipe of pine-mushrooms (Tricholoma matsutake Sing.) of different grades;Cho;Food Chem.,2010
5. Characterization of physicochemical and biological properties of Schizophyllum commune polysaccharide extracted with different methods;Chen;Int. J. Bio Macromol.,2020
Cited by 1 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献
1. Effects of Microwave Power Control on Enzyme Activity, Drying Kinetics, and Typical Nutrients of Pleurotus Eryngii: Exploring the Blanching Mechanism by Microstructural and Ultrastructural Evaluation;Journal of Food Composition and Analysis;2024-02
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线,采集、加工和组织学术论文而形成的新型学术文献查询和分析系统,可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容,当前同舟云学术共收录了国内外主流学术期刊6万余种,收集的期刊论文及会议论文总量共计约1.5亿篇,并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询!咨询电话:010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3