EFFECT OF DIFFERENT DRYING METHODS ON THE PHYSICOCHEMICAL CHARACTERISTICS AND VOLATILE COMPOUND PROFILE OF Pleurotus ostreatus
ABSTRACT Pleurotus ostreatus is considered a functional food with benefits for human health. However, its shelf life is very short even when refrigerated. This study compared the effects of five drying treatments on the water activity, color, microstructure, hardness, rehydration index, total polyph...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Sociedade Brasileira de Engenharia Agrícola
2024-11-01
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| Series: | Engenharia Agrícola |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-69162024000100338&lng=en&tlng=en |
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