Structure and composition changes in the cell wall in relation to texture of shiitake mushrooms (Lentinula edodes) stored in modified atmosphere packaging

Journal of the Science of Food and Agriculture

Volumn 90, Issue 5, 2010, Pages 742-749

  Jiang, Tianjia ^a   Wang, Qiushuang ^b   Xu, Shasha ^a   Jahangir, Muhammad Muzammil ^a   Ying, Tiejin ^a  

^a ZHEJIANG UNIVERSITY   (China)

^b INSTITUTE OF ANIMAL SCIENCE   (China)

Author keywords

Cellulose; Chitin; Microstructure; Polysaccharide; Protein

Indexed keywords

CARBON DIOXIDE; CELLULOSE; CHITIN; FUNGAL PROTEIN; OXYGEN; POLYETHYLENE; POLYSACCHARIDE;

ARTICLE; CELL VACUOLE; CELL WALL; CHEMISTRY; COMPARATIVE STUDY; FOOD HANDLING; FOOD PACKAGING; INSTRUMENTATION; LENTINULA EDODES; PERMEABILITY; PHYSICAL CHEMISTRY; PROTEIN INTAKE; QUALITY CONTROL; SOLUBILITY; TIME; TRANSMISSION ELECTRON MICROSCOPY; ULTRASTRUCTURE;

CARBON DIOXIDE; CELL WALL; CELLULOSE; CHITIN; DIETARY PROTEINS; FOOD HANDLING; FOOD PACKAGING; FOOD TECHNOLOGY; FUNGAL PROTEINS; MICROSCOPY, ELECTRON, TRANSMISSION; OXYGEN; PERMEABILITY; PHYSICOCHEMICAL PHENOMENA; POLYETHYLENE; POLYSACCHARIDES; QUALITY CONTROL; SHIITAKE MUSHROOMS; SOLUBILITY; TIME FACTORS; VACUOLES;

BASIDIOMYCOTA; LENTINULA EDODES;

EID: 77649305666     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.3876     Document Type: Article

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