Effects of superfine grinding on the properties and qualities of Cordyceps militaris and its spent substrate-Reference-Cited by-同舟云学术

Effects of superfine grinding on the properties and qualities of Cordyceps militaris and its spent substrate

Published:2019-08-16 Issue:11 Volume:43 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Shi Hao¹,Zhang Min¹²^ORCID,Bhandari Bhesh³,Wang Yuchuan¹,Yi Sifu⁴

Affiliation:

1. State Key Laboratory of Food Science and Technology Jiangnan University Wuxi China

2. International Joint Laboratory on Food Safety Jiangnan University Wuxi China

3. School of Agriculture and Food Sciences University of Queensland Brisbane QLD Australia

4. Yandi Biological Engineering Co., Ltd Changde China

Funder

National Key R&D Program of China

Jiangsu Province Key Laboratory Project of Advanced Food Manufacturing Equipment and Technology

Jiangsu Province (China) “Collaborative Innovation Center for Food Safety and Quality Control” Industry Development Program, National First-class Discipline Program of Food Science and Technology

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14169

Reference49 articles.

1. Effect of pH, temperature and incubation time on cordycepin production from Cordyceps militaris using solid-state fermentation on various substrates

2. Physicochemical properties of a fibrous fraction from chia (Salvia hispanica L.)

3. Determination of hydration properties and thermal behavior of Paecilomyces variotii by differential scanning calorimetry

4. Ultrahigh pressure extraction of polysaccharides from Cordyceps militaris and evaluation of antioxidant activity

5. Biotechnological production and applications ofCordyceps militaris, a valued traditional Chinese medicine

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