Changes in non-volatile taste components of button mushroom (Agaricus bisporus) during different stages of freeze drying and freeze drying combined with microwave vacuum drying

Food Chemistry

Volumn 165, Issue , 2014, Pages 547-554

  Pei, Fei ^a   Shi, Ying ^a   Gao, Xingyang ^a   Wu, Fangning ^a   Mariga, Alfred Mugambi ^a,b   Yang, Wenjian ^c   Zhao, Liyan ^a   An, Xinxin ^a   Xin, Zhihong ^a   Yang, Fangmei ^a   Hu, Qiuhui ^a  

^a NANJING AGRICULTURAL UNIVERSITY   (China)

^b EGERTON UNIVERSITY   (Kenya)

^c NANJING UNIVERSITY OF FINANCE AND ECONOMICS   (China)

Author keywords

Button mushroom; Equivalent umami concentration; Freeze drying; Microwave vacuum drying; Non volatile taste components

Indexed keywords

AMINO ACIDS; FINITE DIFFERENCE METHOD; VACUUM;

BUTTON MUSHROOM; EQUIVALENT UMAMI CONCENTRATIONS; FREEZE DRYING; MICROWAVE - VACUUM DRYING; NON-VOLATILE;

DRYING;

ACETIC ACID; ADENOSINE PHOSPHATE; AMINO ACID; CARBOXYLIC ACID; CITRIC ACID; CYTIDINE PHOSPHATE; FRUCTOSE; FUMARIC ACID; GLUTAMATE SODIUM; GUANOSINE PHOSPHATE; INOSINE PHOSPHATE; INOSITOL; MALIC ACID; MANNITOL; METHANOL; PHTHALALDEHYDE; POLYOL; SUCCINIC ACID; TARTARIC ACID; TREHALOSE; CARBOHYDRATE; FLAVORING AGENT;

AGARICUS BISPORUS; AGARICUS BLAZEI; ARTICLE; DEFENSE MECHANISM; DESORPTION; FREEZE DRYING; FREEZE DRYING COMBINED WITH MICROWAVE VACUUM DRYING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MICROWAVE RADIATION; MOISTURE; MUSHROOM; AGARICUS; CHEMISTRY; DESICCATION; DEVICES; EVALUATION STUDY; FOOD HANDLING; PROCEDURES; RADIATION RESPONSE; VACUUM; VEGETABLE;

AGARICUS; CARBOHYDRATES; DESICCATION; FLAVORING AGENTS; FOOD HANDLING; FREEZE DRYING; MICROWAVES; VACUUM; VEGETABLES;

EID: 84903158377     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.05.130     Document Type: Article

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