Influence of different drying techniques on quality parameters of mushroom and its utilization in development of ready to cook food formulation.
Chilla mix
Drying techniques
Ergosterol
Physicochemical properties
White button mushrooms
Journal
Journal of food science and technology
ISSN: 0022-1155
Titre abrégé: J Food Sci Technol
Pays: India
ID NLM: 0056471
Informations de publication
Date de publication:
Apr 2023
Apr 2023
Historique:
revised:
24
12
2022
accepted:
23
01
2023
pmc-release:
01
04
2024
entrez:
20
3
2023
pubmed:
21
3
2023
medline:
21
3
2023
Statut:
ppublish
Résumé
Three different drying methods: hot-air-drying (HAD), dehumidified drying (DD) and freeze drying (FD) were used to dry Indian white button mushrooms ( The online version contains supplementary material available at 10.1007/s13197-023-05680-9.
Identifiants
pubmed: 36936127
doi: 10.1007/s13197-023-05680-9
pii: 5680
pmc: PMC10020389
doi:
Types de publication
Journal Article
Langues
eng
Pagination
1342-1354Informations de copyright
© Association of Food Scientists & Technologists (India) 2023, Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.
Déclaration de conflit d'intérêts
Conflict of interestThe authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper..
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