Extending the shelf-life of straw mushroom with high carbon dioxide treatment

Journal of Food, Agriculture and Environment

Volumn 10, Issue 1, 2012, Pages 78-84

  Jamjumroon, Soravit ^a   Wongs Aree, Chalermchai ^a,d   McGlasson, William B ^b   Srilaong, Varit ^a,d   Chalermklin, Piya ^c   Kanlayanarat, Sirichai ^a,d  

^a KING MONGKUT'S UNIVERSITY OF TECHNOLOGY THONBURI   (Thailand)

^b UNIVERSITY OF WESTERN SYDNEY   (Australia)

^c THAILAND INSTITUTE OF SCIENTIFIC AND TECHNOLOGICAL RESEARCH   (Thailand)

^d Thailand Ministry of Science and Technology   (Thailand)

Author keywords

Browning; Controlled atmosphere; Modified atmosphere packaging; Shock; Volvariella volvacea

Indexed keywords

CARBON DIOXIDE; CATECHOL; CATECHOL OXIDASE; MALONALDEHYDE; POLYVINYLCHLORIDE; TYROSINE;

ARTICLE; ATMOSPHERE; CONCENTRATION (PARAMETERS); ENVIRONMENTAL TEMPERATURE; ENZYME ACTIVITY; FOOD PACKAGING; GLYCATION; HUMIDITY; INCUBATION TIME; LIPID OXIDATION; MUSHROOM; MYCELIUM; PH; SHELF LIFE; STORAGE TEMPERATURE; VOLVARIELLA; VOLVARIELLA VOLVACEA; WATER LOSS; WEIGHT REDUCTION;

BASIDIOMYCOTA; VOLVARIELLA VOLVACEA;

EID: 84856899161     PISSN: 14590255     EISSN: 14590263     Source Type: Journal    
DOI: None     Document Type: Article

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