Microbiological evaluation of whole, sliced, and freeze‐dried black truffles ( <i>Tuber melanosporum</i> ) under vacuum packaging and refrigerator storage-Reference-Cited by-同舟云学术

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Microbiological evaluation of whole, sliced, and freeze‐dried black truffles ( Tuber melanosporum ) under vacuum packaging and refrigerator storage

Published:2022-02-16 Issue:3 Volume:2 Page:92-99
ISSN:2573-5098
Container-title:JSFA reports
language:en
Short-container-title:JSFA Reports

Author:

Phong Win Nee¹^ORCID,Chang Steven²,Payne Alan D.¹^ORCID,Dykes Gary A.³^ORCID,Coorey Ranil¹^ORCID

Affiliation:

1. School of Molecular and Life Sciences, Curtin University Bentley Australia

2. Centre for Crop and Disease Management, School of Molecular and Life Sciences, Curtin University Bentley Australia

3. School of Agriculture and Food Sciences, University of Queensland Saint Lucia Australia

Funder

Curtin University of Technology

Publisher

Wiley

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsf2.32

Reference72 articles.

1. Irradiation Treatments to Improve the Shelf Life of Fresh Black Truffles (Truffles Preservation by Gamma-Rays)

2. Characterisation of aroma active compounds in black truffles (Tuber melanosporum) and summer truffles (Tuber aestivum) by gas chromatography–olfactometry

3. The Role of the Microbiome of Truffles in Aroma Formation: a Meta-Analysis Approach

4. Bacteria associated with truffle-fruiting bodies contribute to truffle aroma

Cited by 4 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. Changes in Black Truffle (Tuber melanosporum) Aroma during Storage under Different Conditions;Journal of Fungi;2024-05-15

2. Drying kinetic, thermodynamic and quality analyses of infrared drying of truffle slices;Journal of Food Science;2024-05-09

3. Postharvest decontamination of fresh black truffle (Tuber melanosporum): Effects on microbial population and organoleptic qualities;Postharvest Biology and Technology;2023-03

4. Comparative evaluation of encapsulation using β‐cyclodextrin versus freeze‐drying for better retention and stabilizing of black Périgord truffle ( Tuber melanosporum ) aroma;Journal of Food Science;2022-07-05

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