Effect of superfine grinding on the physicochemical properties of straw mushroom ( <i>Volvariella volvacea</i> ) powders rich in vitamin <scp> D <sub>2</sub> </scp>-Reference-Cited by-同舟云学术

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Effect of superfine grinding on the physicochemical properties of straw mushroom ( Volvariella volvacea ) powders rich in vitamin D ₂

Published:2022-10 Issue:12 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Xu Jiaqi¹²,Liu Yong²,Zhang Ning²,Xiong Shanqiang²,Zhang Lei³,Wang Junhui¹²

Affiliation:

1. Engineering Research Center of Bio‐process, Ministry of Education Hefei University of Technology Hefei China

2. School of Food and Biological Engineering Hefei University of Technology Hefei China

3. Sericultural Research Institute Anhui Academy of Agricultural Sciences Hefei China

Funder

Major Science and Technology Projects in Anhui Province

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.17192

Reference31 articles.

1. 4D printing induced by microwave and ultrasound for mushroom mixtures: Efficient conversion of ergosterol into vitamin D2

2. Extraction, characterization and antioxidant activities of pumpkin polysaccharide

3. Effects of 60Co-irradiation and superfine grinding wall disruption pretreatment on phenolic compounds in pine (Pinus yunnanensis) pollen and its antioxidant and α-glucosidase-inhibiting activities

4. Vitamin D-biofortified beef: A comparison of cholecalciferol with synthetic versus UVB-mushroom-derived ergosterol as feed source

5. Storage quality and flavor evaluation of Volvariella volvacea packaged with nanocomposite-based packaging material during commercial storage condition

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