Comparison of osmotic dehydration and ultrasound-assisted osmotic dehydration on the state of water, texture, and nutrition of Agaricus bisporus
To improve product quality and osmotic efficiency, the effects of osmotic dehydration (OD) at 120 min and ultrasound-assisted osmotic dehydration (UOD) at 45 min on the nutrient composition, flavor, texture, microstructure, and water state in button mushrooms were investigated. In terms of nutrient...
| Hauptverfasser: | , , , , , , |
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| Format: | Artikel |
| Sprache: | English |
| Veröffentlicht: |
Taylor & Francis Group
2018-01-01
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| Schriftenreihe: | CyTA - Journal of Food |
| Schlagworte: | |
| Online Zugang: | http://dx.doi.org/10.1080/19476337.2017.1365774 |