Assessment of convection, hot-air combined with microwave- vacuum and freeze-drying methods for mushrooms with regard to product quality
- Author
- ARGYROPOULOS, Dimitrios1 ; HEINDL, Albert1 ; MÜLLER, Joachim1
[1] Institute of Agricultural Engineering, Universität Hohenheim, Garbenstrasse 9, 70593 Stuttgart, Germany - Source
International journal of food science & technology. 2011, Vol 46, Num 2, pp 333-342, 10 p ; ref : 1 p
- CODEN
- IJFTEZ
- ISSN
- 0950-5423
- Scientific domain
- Food science technology
- Publisher
- Wiley-Blackwell, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Agaricus bisporus mushroom drying techniques quality characteristics
- Keyword (fr)
- Agaricus bisporus Air Champignon comestible Convection Fungi Hyperfréquence Lyophilisation Méthode Qualité Séchage sous vide Basidiomycota
- Keyword (en)
- Agaricus bisporus Air Edible fungi Convection Fungi Microwave Freeze drying Method Quality Vacuum drying Basidiomycota
- Keyword (es)
- Agaricus bisporus Aire Seta comestible Convección Fungi Hiperfrecuencia Liofilización Método Calidad Secado en vacío Basidiomycota
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A03 Food engineering
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B09 Fruit and vegetable industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 23753900
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1111/j.1365-2621.2010.02500.x 
https://dx.doi.org/10.1111/j.1365-2621.2010.02500.x
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