Influence of drying methods on the physicochemical properties and nutritional composition of instant Tremella fuciformis-Reference-Cited by-同舟云学术

Influence of drying methods on the physicochemical properties and nutritional composition of instant Tremella fuciformis

Published:2020-09 Issue:3 Volume:40 Page:741-748
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

LI Yibin¹^ORCID,CHEN Junchen¹,LAI Pufu²,TANG Baosha¹,WU Li¹

Affiliation:

1. Fujian Academy of Agricultural Sciences, China; Fujian Key Laboratory of Agricultural Product (Food) Processing, China

2. Fujian Academy of Agricultural Sciences, China

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/v40n3/0101-2061-cta-fst20519.pdf

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3. The effects of photodynamically activated curcumin on the preservation of low alum treated ready-to-eat jellyfish;Hu J.;Lebensmittel-Wissenschaft + Technologie,2019

4. Effect of different drying methods on drying characteristics, colour and microstructure properties of mushroom;Izli N.;Journal of Food and Nutrition Research,2014

5. Evaluation of freeze drying combined with microwave vacuum drying for functional okra snacks: antioxidant properties, sensory quality, and energy consumption;Jiang N.;Lebensmittel-Wissenschaft + Technologie,2017

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