QR kód

Effects of different drying treatments on the microstructure, free amino acids, volatile compounds and antioxidant activity of Flammulina velutipes root

Drying treatments are an effective method of preserving the beneficial properties of postharvest mushrooms. The effects of natural-air drying (ND), hot-air drying (HD), vacuum-freeze drying (FD), heat pump drying (HPD) and microwave-vacuum drying (MVD) on the microstructure, flavor- and health-relat...

Celý popis

Uloženo v:
Hlavní autoři: Mengxue Sun, Liying Ni, Yuhong Huang, Meilian Yang, Guiguang Cheng, Ming Zhang, Maoyu Wu, Chao Ma
Médium: Artigo
Jazyk:Inglês
Vydáno: Elsevier 2023-06-01
Edice:Food Chemistry: X
Témata:
Flammulina velutipes
Drying methods
Microstructure
Flavor compounds
Antioxidant activity
On-line přístup:http://www.sciencedirect.com/science/article/pii/S2590157523000986
Tagy: Přidat tag
Žádné tagy, Buďte první, kdo vytvoří štítek k tomuto záznamu!

Podobné jednotky