Effect of pretreatment and drying on the quality of oyster mushrooms (Pleurotus ostreatus)

Drying Technology

Volumn 19, Issue 3-4, 2001, Pages 661-672

  Martinez Soto G ^a   Ocanna Camacho R ^a   Paredes Lopez O ^b  

^a UNIVERSITY OF GUANAJUATO   (Mexico)

^b DEPARTAMENTO DE INGENIERÍA GENÉTICA   (Mexico)

Author keywords

Blanching; Freeze drying; Hot air drying; Rehydration capacity of mushrooms; Vacuum drying

Indexed keywords

DRYERS (EQUIPMENT); FOOD PRODUCTS; FREEZING; FRUITS; HOT AIR HEATING; VACUUM;

OYSTER MUSHROOMS;

DRYING;

DRYING; FOOD PROCESSING; LIQUID-SOLID SEPARATION; QUALITY CONTROL;

EID: 0034896879     PISSN: 07373937     EISSN: None     Source Type: Journal    
DOI: 10.1081/DRT-100103942     Document Type: Article

References (14)

1. Pleurotus mushrooms. Part II. Chemical composition, nutritional value, post-harvest physiology, preservation, and role as human food
2. Effects of blanching, chemical treatments and freezing methods on quality of freeze-dried mushrooms
3. Effects of chemical treatments before or after blanching and freezing methods on the quality of frozen mushrooms
4. Vegetables
5. Evaluation of different methods of drying on the quality of oyster mushroom (Pleurotus sp.)
6. Freeze dehydration of foods
7. Air drying of cultivated mushrooms
8. Effect of nutrient supplementation on flavor, quality and shelf life of the cultivated mushroom, agaricus bisporus
9. Pleurotus Mushrooms. PART III. Biotransformations of natural lignocellulosic wastes: Commercial applications and implications
10. Speciality mushrooms and their cultivation
11. Absorption of aqueous bisulphite by apricots
12. Drying phenomena