Effects of Different Blanching Methods on the Quality of Tremella fuciformis and Its Moisture Migration Characteristics

Blanching is a critical step in the processing of Tremella fuciformis (T. fuciformis). The effects of different blanching methods (boiling water blanching (BWB), ultrasonic-low temperature blanching (ULTB), and high-temperature steam (HTS)) on the quality and moisture migration characteristics of T....

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Detalles Bibliográficos
Autores principales: Zheng, Zhipeng, Wu, Li, Li, Yibin, Deng, Wei, Chen, Shouhui, Song, Hongbo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10137464/
https://www.ncbi.nlm.nih.gov/pubmed/37107464
http://dx.doi.org/10.3390/foods12081669

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10137464/
https://www.ncbi.nlm.nih.gov/pubmed/37107464
http://dx.doi.org/10.3390/foods12081669

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