Role of thermal and non‐thermal drying techniques on drying kinetics and the physicochemical properties of shiitake mushroom-Reference-Cited by-同舟云学术

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Role of thermal and non‐thermal drying techniques on drying kinetics and the physicochemical properties of shiitake mushroom

Published:2021-06-14 Issue:1 Volume:102 Page:214-222
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Zhang Jin¹,Yagoub Abu ElGasim A²,Sun Yanhui³,Arun Mujumdar S¹⁴,Ma Haile¹,Zhou Cunshan¹³

Affiliation:

1. School of Food and Biological Engineering Jiangsu University Zhenjiang P. R. China

2. Faculty of Agriculture University of Zalingei Zalingei Sudan

3. School of Biological and Food Engineering Chuzhou University Chuzhou P. R. China

4. Department of Bioresource Engineering McGill University – Macdonald Campus Sainte‐Anne‐de‐Bellevue Quebec Canada

Funder

Anhui Provincial Department of Science and Technology

Jiangsu Science and Technology Department

Ministry of Science and Technology of the People's Republic of China

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.11348

Reference32 articles.

1. Effects of high-temperature pre-drying on the quality of air-dried shiitake mushrooms (Lentinula edodes)

2. Effect of vacuum and ethanol pretreatment on infrared-hot air drying of scallion (Allium fistulosum)

3. Effects of subcritical water extraction microenvironment on the structure and biological activities of polysaccharides from Lentinus edodes

4. Effect of Lentinus edodes polysaccharide on oxidative stress, immunity activity and oral ulceration of rats stimulated by phenol

5. Recent advances of novel thermal combined hot air drying of agricultural crops

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