The effects of ohmic cooking process on some physical and chemical characteristics of button mushrooms

The effects of ohmic cooking process on some physical and chemical characteristics of button mushrooms

In this research, the ohmic heating method was used to reduce the moisture content of white button mushroom (Agaricus bisporus). The purpose of this research is to investigate some physical and chemical characteristics of the button mushroom at the end of the ohmic process. In this research, three v...

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Bibliographic Details
Main Authors:	Mehdi Qavanloo, Mohsen Azadbakht, Feryal Varasteh, mohammad vahedi torshizi
Format:	Article
Language:	English
Published:	Iranian Research Organization for Science and Technology (IROST) 2023-04-01
Series:	فناوری‌های جدید در صنعت غذا
Subjects:	button mushroom ohmic antioxidant activity phenol flavonoid physical and chemical properties
Online Access:	https://jift.irost.ir/article_1295_22e589241ce162fc261d7c3050b027f4.pdf

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