The Effect of Sodium Metabisulphite on the Whiteness and Keeping Quality of Sliced Mushrooms-Reference-Cited by-同舟云学术

The Effect of Sodium Metabisulphite on the Whiteness and Keeping Quality of Sliced Mushrooms

Published:1999-11 Issue:7 Volume:32 Page:460-463
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Brennan Martine,Le Port Gaëlle,Pulvirenti Annalisa,Gormley Ronan

Publisher

Elsevier BV

Subject

Food Science

Reference20 articles.

1. Factors influencing postharvest quality and shelf life of fresh mushrooms;BEELMAN;Mushroom News,1987

2. Prepackaging and shelf life of mushrooms;GORMLEY;Irish Journal of Agricultural Research,1967

3. Chill storage of mushrooms;GORMLEY;Journal of the Science of Food and Agriculture,1975

4. Extending the shelf life of fresh sliced mushrooms;BRENNAN,1998

5. Effect of citric acid and hydrogen peroxide on the keeping quality of sliced mushrooms;BRENNAN;Irish Journal of Agricultural and Food Research,1997

Cited by 27 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. The Effects of Different Postharvest Drying Temperatures on the Volatile Flavor Components and Non-Volatile Metabolites of Morchella sextelata;Horticulturae;2024-07-31

2. Systematic Review: Heat Treatments on Phenolic Content, Antioxidant Activity, and Sensory Quality of Malaysian Mushroom: Oyster (Pleurotus spp.) and Black Jelly (Auricularia spp.);Frontiers in Sustainable Food Systems;2022-05-30

3. Maintaining the Quality and Storage Life of Button Mushrooms (Agaricus bisporus) with Gum, Agar, Sodium Alginate, Egg White Protein, and Lecithin Coating;Journal of Fungi;2021-07-29

4. Impact of post‐harvest processing or thermal dehydration on physiochemical, nutritional and sensory quality of shiitake mushrooms;Comprehensive Reviews in Food Science and Food Safety;2021-03-30

5. UV induced conversion during drying of ergosterol to vitamin D in various mushrooms: Effect of different drying conditions;Trends in Food Science & Technology;2020-11