Recent advances in extending the shelf life of fresh Agaricus mushrooms: A review

Journal of the Science of Food and Agriculture

Volumn 90, Issue 9, 2010, Pages 1393-1402

  Singh, Preeti ^a   Langowski, Horst Christian ^a   Wani, Ali Abas ^b   Saengerlaub, Sven ^a  

^a TECHNICAL UNIVERSITY OF MUNICH   (Germany)

^b ISLAMIC UNIVERSITY OF SCIENCE AND TECHNOLOGY   (India)

Author keywords

Browning; Microbial growth; Modified atmosphere packaging; Mushrooms; Shelf life

Indexed keywords

AGARICUS; CHEMISTRY; FOOD HANDLING; FOOD PACKAGING; FOOD PRESERVATION; FRUITING BODY; GLYCATION; METABOLISM; METHODOLOGY; QUALITY CONTROL; REVIEW; PROCEDURES;

AGARICUS; FOOD HANDLING; FOOD PACKAGING; FOOD PRESERVATION; FOOD TECHNOLOGY; FRUITING BODIES, FUNGAL; MAILLARD REACTION; QUALITY CONTROL;

AGARICUS; BASIDIOMYCOTA;

EID: 77954369726     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.3971     Document Type: Review

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