Drying characteristics and processing optimization of combined microwave drying and hot air drying of Termitomyces albuminosus mushroom-Reference-Cited by-同舟云学术

Drying characteristics and processing optimization of combined microwave drying and hot air drying of Termitomyces albuminosus mushroom

Published:2021-11-24 Issue:12 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Li Xiangli¹^ORCID,Liu Jing¹^ORCID,Cai Jinxiu²,Xue Liping¹,Wei Haixiang¹,Zhao Min¹,Yang Yanmin³

Affiliation:

1. Jining Engineering and Technology Research Center for Special Agricultural Products High Value Processing College of Life Science and Bioengineering Jining University Qufu China

2. Department of Food Science and Technology Shanghai Ocean University Shanghai China

3. College of Food Science and Engineering Shandong Agricultural University Tai'an China

Funder

Project of Shandong Province Higher Educational Science and Technology Program

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16022

Reference40 articles.

1. Rehydration of osmotically pre-treated apple cubes dried by hot air, microwave, and freeze-drying

2. Changes in tissue structure and physico-chemical quality characteristics of bamboo shoot slices during microwave drying process

3. Awild edible mushroomTermitomyces albuminosus Berk and its importance among tribal people of Sivasagar district of Assam

4. Volatile components of white Hypsizygus marmoreus detected by electronic nose and HS-SPME-GC-MS: Influence of four drying methods

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