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...
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| Hauptverfasser: | , , , , , , , |
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| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Nature Portfolio
2026-03-01
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| Schriftenreihe: | npj Science of Food |
| Online-Zugang: | https://doi.org/10.1038/s41538-026-00805-8 |
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