Cargando…
Development of a Sensory Flavor Lexicon for Mushrooms and Subsequent Characterization of Fresh and Dried Mushrooms
Mushrooms are a nutritious versatile ingredient in many food products. They are low in calories and have various potential medicinal properties as well. Surprisingly, little research on their descriptive sensory properties has been conducted. The objectives of this study were to a) establish a descr...
Autores principales: | Chun, SoonSil, Chambers, Edgar, Han, Injun |
---|---|
Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2020
|
Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7466268/ https://www.ncbi.nlm.nih.gov/pubmed/32718026 http://dx.doi.org/10.3390/foods9080980 |
Ejemplares similares
-
Effects of Shiitake (Lentinus edodes P.) Mushroom Powder and Sodium Tripolyphosphate on Texture and Flavor of Pork Patties
por: Chun, Soonsil, et al.
Publicado: (2020) -
Fresh Mushroom Preservation Techniques
por: Castellanos-Reyes, Katy, et al.
Publicado: (2021) -
A Lexicon for Descriptive Sensory Evaluation of Blended Tea
por: Kim, Ji Hyun, et al.
Publicado: (2018) -
Consumer acceptance of egg white partially substituted with mushrooms and mushroom–egg white flavor pairing
por: Du, Xiaofen, et al.
Publicado: (2021) -
Safety and commercial issues in fresh mushrooms and mushroom-based products sold at retail in Tuscany region
por: Giusti, Alice, et al.
Publicado: (2022)