Compression properties of the fruit body of king oyster mushroomPleurotus eryngii-Reference-Cited by-同舟云学术

Compression properties of the fruit body of king oyster mushroomPleurotus eryngii

Published:2012-08-13 Issue:12 Volume:47 Page:2487-2492
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Ogawa Yukiharu¹,Miyazawa Akiko²,Yamamoto Nami³,Suzuki Akira¹

Affiliation:

1. Graduate School of Horticulture; Chiba University; 648; Matsudo; 271-8510; Japan

2. The Mainichi Newspapers (Formerly Faculty of Horticulture, Chiba University); 1-1-1, Hitotsubashi; Chiyoda, Tokyo; 100-8051; Japan

3. Faculty of Education; Wakayama University; 930, Sakaedani; Wakayama; 640-8510; Japan

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2012.3126.x/fullpdf

Reference15 articles.

1. Changes in shape, color and texture of fruiting bodies of Agrocybe cylindracea by boiling;Cheong;Mushroom Science and Biotechnology,2005

2. Fractionation and characterization of mushroom dietary fiber (nonstarch polysaccharides) as potential nutraceuticals from sclerotia of Pleurotus tuber-regium (fries) singer;Cheung;Journal of Agricultural and Food Chemistry,2000

3. Comparison of the texture of fresh and preserved Agaricus bisporus and Boletus edulis mushrooms;Jaworska;International Journal of Food Science & Technology,2010

4. Stipe Elongation in Fruit Bodies

5. The objective measuring method of firmness of shiitake mushroom considering the histological structure;Kasuga;Journal of Cookery Science Japan,2001

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4. Effect of Protocatechuic Acid-Grafted-Chitosan Coating on the Postharvest Quality of Pleurotus eryngii;Journal of Agricultural and Food Chemistry;2016-09-13

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