Comparison of osmotic dehydration and ultrasound-assisted osmotic dehydration on the state of water, texture, and nutrition of Agaricus bisporus

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...

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Bibliographic Details
Main Authors: Pei Fei, Chen Lifu, Yang Wenjian, Zhao Liyan, Fang Yong, Ma Ning, Hu Qiuhui
Format: Article
Language:English
Published: Taylor & Francis Group 2018-01-01
Series:CyTA - Journal of Food
Subjects:
Button mushroom
ultrasound-assisted osmotic dehydration
LF-NMR
nutrient composition
texture
Online Access:http://dx.doi.org/10.1080/19476337.2017.1365774

Internet

http://dx.doi.org/10.1080/19476337.2017.1365774

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