Beyond conventional drying: improving the quality of dried Tremella fuciformis via a heat-integrated pretreatment

Abstract Hot-air drying (HAD) of Tremella fuciformis often results in poor rehydration capacity, yellowing, and long preparation times, which significantly reduce its industrial and consumer value. This study introduces a heat-integrated pretreatment (HIP) as a simple and viable strategy to improve...

Πλήρης περιγραφή

Λεπτομέρειες βιβλιογραφικής εγγραφής

Κύριοι συγγραφείς:	Yuanhui Zhang, Nengpai Shi, Cong Yang, Yuankun Jia, Jiaxuan Peng, Xuemei Hou, Shengnan Lin, Xiangyang Lin
Μορφή:	Artigo
Γλώσσα:	Inglês
Έκδοση:	Nature Portfolio 2026-03-01
Σειρά:	npj Science of Food
Διαθέσιμο Online:	https://doi.org/10.1038/s41538-026-00805-8
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