Optimization and comparison of three cooking methods for wheat flour‐oyster mushroom ( P. ostreatus ) powder composite chips-Reference-Cited by-同舟云学术

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Optimization and comparison of three cooking methods for wheat flour‐oyster mushroom ( P. ostreatus ) powder composite chips

Published:2020-09-03 Issue:11 Volume:44 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Doğan Nurcan¹^ORCID,Doğan Cemhan¹,Çam Mustafa²^ORCID,Hayoğlu İbrahim³

Affiliation:

1. Department of Food Technology Bogazliyan Vocational High SchoolBozok University Yozgat Turkey

2. Department of Food Engineering Faculty of Engineering Erciyes University Kayseri Turkey

3. Department of Food Engineering Faculty of Engineering Harran University Sanliurfa Turkey

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14873

Reference52 articles.

1. THE EFFECTS OF FLAXSEED, SOY AND CORN FLOURS ON THE TEXTURAL AND SENSORY PROPERTIES OF A BAKERY PRODUCT

2. Nutritional and quality characteristics of instant noodles supplemented with oyster mushroom ( P. ostreatus )

3. Evaluation of Pleurotus ostreatus and Pleurotus sajor-caju nutritional characteristics when cultivated in different lignocellulosic wastes

4. Use of a free radical method to evaluate antioxidant activity

Cited by 11 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. Edible fungus-derived bioactive components as innovative and sustainable options in health promotion;Food Bioscience;2024-06

2. Some physicochemical, nutritional and sensory properties of functional pumpkin dough chips produced using hazelnut and cereal flour by different frying methods;International Journal of Food Engineering;2024-01-18

3. Development of novel heat-treated sausage with Pleurotus ostreatus: Low energy, enhanced bioactivity, reduced amount of meat and fat;Food Science and Technology International;2023-01-02

4. CHANGES OF QUALITY CHARACTERISTICS OF FUNCTIONAL FRUIT YOGURTS FORTIFIED WITH HUSK EXTRACTS OF VARIOUS NUTS DURING COLD STORAGE;Journal of microbiology, biotechnology and food sciences;2022-10-10

5. Impacts of Different Processing Techniques on Chemical and Mineral Components of Wild-Grown Edible Mushroom (Lactarius semisanguifluus R. Heim & Leclair);Tekirdağ Ziraat Fakültesi Dergisi;2022-09-08

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