Assessment of convection, hot-air combined with microwave-vacuum and freeze-drying methods for mushrooms with regard to product quality

International Journal of Food Science and Technology

Volumn 46, Issue 2, 2011, Pages 333-342

  Argyropoulos, Dimitrios ^a   Heindl, Albert ^a   Müller, Joachim ^a  

^a UNIVERSITY OF HOHENHEIM   (Germany)

Author keywords

Agaricus bisporus mushroom; Drying techniques; Quality characteristics

Indexed keywords

AGARICUS BISPORUS; ALTERNATIVE METHODS; DRIED PRODUCTS; DRY STATE; DRYING METHODS; DRYING TECHNIQUES; FREEZE DRYING METHOD; HOT AIR; HOT AIR DRYING; MICROWAVE-VACUUM; MICROWAVE-VACUUM DRYING; PRODUCT QUALITY; QUALITATIVE ATTRIBUTES; QUALITY ASSESSMENT; QUALITY CHARACTERISTICS; REHYDRATION RATIO; TEXTURAL PROPERTIES;

CURING; FOOD PRODUCTS; FUNGI; LOW TEMPERATURE DRYING; MICROWAVES; TEXTURES; THERMAL PROCESSING (FOODS); VACUUM;

DRYING;

AGARICUS BISPORUS; BASIDIOMYCOTA;

EID: 78651364370     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2010.02500.x     Document Type: Article

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