Influence of Convective and Vacuum-Type Drying on Quality, Microstructural, Antioxidant and Thermal Properties of Pretreated Boletus edulis Mushrooms

Freshly harvested Boletus edulis mushrooms are subjected to rapid loss of quality due to the high moisture content and enzymatic activity. Drying time, quality characteristics, microstructural and thermal properties were studied in mushrooms ground to puree subjected to hot air drying (HAD), freeze...

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Detalles Bibliográficos
Autores principales: Popa, Miruna, Tăușan, Ioan, Drăghici, Olga, Soare, Amalia, Oancea, Simona
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9268665/
https://www.ncbi.nlm.nih.gov/pubmed/35807311
http://dx.doi.org/10.3390/molecules27134063

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9268665/
https://www.ncbi.nlm.nih.gov/pubmed/35807311
http://dx.doi.org/10.3390/molecules27134063

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