Improvement of Shelf Life and Postharvest Quality of White Button Mushroom by Electron Beam Irradiation-Reference-Cited by-同舟云学术

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Improvement of Shelf Life and Postharvest Quality of White Button Mushroom by Electron Beam Irradiation

Published:2013-06-25 Issue:4 Volume:38 Page:1673-1681
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Mami Yaqvob¹,Peyvast Gholamali¹,Ziaie Farhood²,Ghasemnezhad Mahmood¹,Salmanpour Vahid³

Affiliation:

1. Department of Horticulture Science, Faculty of Agriculture; University of Guilan; Tehran Road (km 6) Rasht 1841 Iran

2. Agricultural, Medical and Industrial Research School; Nuclear Science and Technology Research Institute; Karaj Iran

3. Agricultural Department; PNU University; Tehran Iran

Funder

University of Guilan, Iran

Yazd Radiation Processing Center (YRPC), Yazd, Iran

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12129/fullpdf

Reference59 articles.

1. The influence of processing parameters on food protein functionality. I. Differential scanning calorimetry as an indicator of protein denaturation;Arntfield;Can. Inst. Food Sci. Technol. J.,1981

2. Chilling sensitivity of tomato fruit in relation to ripening and senescence;Autio;J. Am. Soc. Hortic. Sci.,1986

3. Effects of irradiation dose rate on microbiological and physical quality of mushrooms (Agaricus bisporus);Beaulieu;Sci. Aliments,1992

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