Effect of vacuum drying temperature and pressure on the drying and desorption characteristics, and lovastatin content of the oyster mushroom ( Pleurotus ostreatus ) slices-Reference-Cited by-同舟云学术

Effect of vacuum drying temperature and pressure on the drying and desorption characteristics, and lovastatin content of the oyster mushroom ( Pleurotus ostreatus ) slices

Published:2021-02-02 Issue:3 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Demiray Engin¹^ORCID,Çalışkan Koç Gülşah²^ORCID

Affiliation:

1. Department of Food Engineering, Faculty of Engineering Pamukkale University Denizli Turkey

2. Department of Food Engineering, Faculty of Engineering Ege University İzmir Turkey

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15301

Reference33 articles.

1. Lovastatin Production by Pleurotus ostreatus: Effects of the C:N Ratio

2. Production and Purification of Statins from Pleurotus ostreatus (Basidiomycetes) Strains

3. Influence of pre-treatments on the drying kinetics during vacuum drying of carrot and pumpkin

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