Effects of drying methods on the tasty compounds of Pleurotus eryngii

Food Chemistry

Volumn 166, Issue , 2015, Pages 358-364

  Li, Xiaobei ^a,b,c   Feng, Tao ^c   Zhou, Feng ^a,b   Zhou, Shuai ^a,b   Liu, Yanfang ^a,b   Li, Wen ^a,b   Ye, Ran ^d   Yang, Yan ^a,b  

^a AGRO ENVIRONMENTAL PROTECTION INSTITUTE   (China)

^b National Engineering Research Center of Edible Fungi   (China)

^c SHANGHAI INSTITUTE OF TECHNOLOGY   (China)

^d UNIVERSITY OF TENNESSEE   (United States)

Author keywords

Drying methods; Equivalent umami concentration; Pleurotus eryngii; Tasty components

Indexed keywords

AMINO ACIDS; VACUUM;

DRYING METHODS; EDIBLE FUNGUS; EQUIVALENT UMAMI CONCENTRATIONS; FREE AMINO ACIDS; HOT AIR DRYING; MICROWAVE DRYING; PLEUROTUS ERYNGII; TASTY COMPONENTS;

DRYING;

5' CYTOSINE MONOPHOSPHATE; 5' GUANOSINE PHOSPHATE; 5' INOSINE PHOSPHATE; 5' URIDINE PHOSPHATE; 5' XANTHOSINE MONOPHOSPHATE; ACETIC ACID; ADENOSINE PHOSPHATE; AMINO ACID; ASCORBIC ACID; CARBOHYDRATE; CARBOXYLIC ACID; CITRIC ACID; ESSENTIAL AMINO ACID; FLAVORING AGENT; FRUCTOSE; FUMARIC ACID; GLUCOSE; INOSINE PHOSPHATE; MALIC ACID; MANNITOL; MANNOSE; NUCLEOTIDE; POLYOL; RHAMNOSE; RIBOSE; TARTARIC ACID; TREHALOSE; UNCLASSIFIED DRUG; XYLOSE;

ARTICLE; CHEMICAL PROCEDURES; DRYING METHOD; ENERGY RESOURCE; FREEZE DRYING; HOT AIR METHOD; INTERMETHOD COMPARISON; MICROWAVE RADIATION; MOISTURE; NATURAL AIR DRYING; NONHUMAN; PLEUROTUS ERYNGII; TASTE; VACUUM; CHEMISTRY; DESICCATION; PLEUROTUS; PROCEDURES;

DESICCATION; FREEZE DRYING; PLEUROTUS;

EID: 84903759700     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.06.049     Document Type: Article

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