Comparison of Freeze-Drying with Three Different Combinations of Drying Methods and Their Influence on Colour, Texture, Microstructure and Nutrient Retention of Button Mushroom (Agaricus bisporus) Slices

Food and Bioprocess Technology

Volumn 7, Issue 3, 2014, Pages 702-710

  Pei, Fei ^a   Yang, Wen jian ^b   Shi, Ying ^a   Sun, Yong ^c   Mariga, Alfred Mugambi ^a,d   Zhao, Li yan ^a   Fang, Yong ^b   Ma, Ning ^b   An, Xin xin ^a   Hu, Qiu hui ^a,b  

^a NANJING AGRICULTURAL UNIVERSITY   (China)

^b NANJING UNIVERSITY OF FINANCE AND ECONOMICS   (China)

^c Beijing Food Research Institute   (China)

^d EGERTON UNIVERSITY   (Kenya)

Author keywords

Button mushroom slices; Colour; Combined drying; Microstructure; Nutrient retention; Texture

Indexed keywords

EID: 84895057196     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-013-1058-z     Document Type: Article

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