Quality evaluation and drying kinetics of shitake mushrooms dried by hot air, infrared and intermittent microwave–assisted drying methods

Qingfa Wang(Hebei University of Science and Technology), Jianxiong Hao(Hebei University of Science and Technology), Dandan Zhao(Hebei University of Science and Technology), Yuanying Ni(China Agricultural University), Song Li(Sun Yat-sen University), Xue Han(Hebei University of Science and Technology)
LWT
March 8, 2019
10.1016/j.lwt.2019.03.020
Cited by 165

Related Papers

Polymeric Micelles: Nanocarriers for Cancer-Targeted Drug Delivery
|AAPS PharmSciTech|2014|359
The isolation and identification of two compounds with predominant radical scavenging activity in hempseed (seed of Cannabis sativa L.)
|Food Chemistry|2012|166
Dual effects of slightly acidic electrolyzed water (SAEW) treatment on the accumulation of γ-aminobutyric acid (GABA) and rutin in germinated buckwheat
|Food Chemistry|2016|91
Roles of hydroxyl radicals in electrolyzed oxidizing water (EOW) for the inactivation of Escherichia coli
|International Journal of Food Microbiology|2012|84
Effect of sodium carbonate solution pretreatment on drying kinetics, antioxidant capacity changes, and final quality of wolfberry (Lycium barbarum) during drying
|LWT|2018|76